If the very mention of Japanese whisky conjures up visions of unrivalled sophistication, then enjoying it with the perfect meal is sure to take your taste buds on a trip to the stars. It’s a galaxy full of alluring scents, delicious flavours, and satisfying aftertastes; a place you’ll want to return to again and again.
Learning to Appreciate the Authenticity of Japanese Whisky
Partially as a result of its one-of-a-kind production method, Japanese whisky exudes an air of mystery and romance. Japanese distilleries put in tremendous effort to produce unique, stand-alone spirits that exemplify the country’s ‘wabi-sabi’ aesthetic concept, which celebrates the beauty of imperfection and transience. Each whisky is like a different tapestry, with layers of complexity waiting to be discovered in the form of fruit, spice, oak, and sometimes even a hint of smoke.
In a recent interview, world-renowned whisky expert Takeshi Taketsuru praised Japanese whisky, saying, “Japanese whisky is a beautiful expression of balance and harmony.” They have enough depth to stand on their own without being overpowering to enjoy with a meal.
Pairing Japanese Whisky: All Its Complicated Glory
Whisky and meal pairing is an art that requires careful consideration of both the whisky’s flavour profile and the food’s richness and texture. Japanese whisky’s wide variety of flavours and fragrances opens up a world of exciting and unexpected flavour combinations.
Served with grilled eel and a Yamazaki 12 year old sake
Yamazaki 12-Year Old’s full-bodied, fruity flavours pair wonderfully with grilled eel, a favourite dish in Japan. Whisky’s spicy undertones and sherry sweetness are a great complement to the umami-rich and subtly sweet eel. There is a pronounced tropical fruit flavour in the Yamazaki 12 Year Old, similar to that of mangoes and pineapples. This natural sweetness provides a nice counterpoint to the charred and smokey notes of a well-cooked grilled eel. The grilled flavours of the eel are emphasised by the whisky, which also adds depth with its oaky overtones.
Sushi and Nikka Coffee Grains
Sushi goes wonderfully with the mild sweetness and lively fruitiness of Nikka Coffey Grain. The fresh flavour of the fish is complemented by the clean, crisp flavour of the whisky. Nikka Coffey Grain’s distinctive sweetness results from the use of a Coffey still during manufacture, which helps to lock in the grain’s natural flavours. The high corn content of this whisky adds a pleasant layer of sweetness and creaminess to the generally sharp wasabi and soy sauce that accompanies sushi.
Wagyu Beef and Hibiki No. 17
Wagyu steak is a perfect complement to the diverse Hibiki 17, which is known for its depth and complexity. The whisky’s complex flavours of fruit, wood, and mild smoke pair beautifully with the beef’s rich, buttery texture to create a sumptuous meal. Hibiki 17 stands out because to its exceptionally long and satisfying finish, which features subtle notes of mizunara (Japanese oak). Wagyu beef, renowned for its marbling, melts in your mouth and leaves behind a savoury aftertaste. This harmony of lingering flavours and aromas serves to unite the paring and transport the taste buds.
Hakushu 12-Year with Tempura of Seafood
When paired with tempura, the mild smoke and fresh fruitiness of Hakushu 12 is perfect. Whiskey’s ability to mask greasy flavours complements the tempura’s seafood filling. Hakushu 12 is made from water that is distilled in the Japanese Alps, which is noted for its high quality. To some extent, this is responsible for the whisky’s ‘green’ aspect, which is suggestive of a forest after a rain. This new viewpoint cuts through the heavy oiliness of the tempura, bringing out the best in the seafood’s subtler flavours.
Chichibu, Smoked Salmon-Peated
Chichibu’s highly peated character complements smoked salmon wonderfully. The powerful smokiness of the whisky pairs well with the smoked salmon, and its natural sweetness counteracts the salinity of the meal. Chichibu The peatiness of The Peated is legendary, and for good reason. The smoked salmon’s rich, buttery flavour calls for a robust complement. The whisky’s high alcohol content and peat-forward flavour complement the salmon’s smokey scent while providing a new depth to the match.
Suntory Toki and Chicken Yakitori
Suntory Toki, with its delicate, refreshing flavour, pairs splendidly with grilled chicken on skewers, or yakitori. The honeyed citrus overtones in the whisky combine well with the savoury sweetness of the chicken. Suntory Toki’s complex flavour comes from the fact that it’s a combination of whiskies from three separate distilleries. With its subtle apple and grapefruit aromas, this whisky creates a fascinating contrast to the savoury, somewhat sweet Yakitori glaze.
Yoichi Single Malt and Dark Chocolate Yoichi
Yoichi Single Malt, with its hint of dark chocolate and ripe fruit, is a delicious complement to chocolate desserts due to its rich, peaty flavour. The chocolate’s decadence is matched by the whisky’s powerful flavours for a deep, gratifying aftertaste. When combined with chocolate, the briny and salty notes in Yoichi Single Malt’s peaty flavour really shine. When paired with dark chocolate, the whisky’s subtle sea-salt flavour emerges, creating a fusion of land and sea in your mouth.
Karuizawa Blue Cheese Sherry Cask 1981
The rich sherry flavour and complex spice profile of the Karuizawa 1981 Sherry Cask complement blue cheese beautifully. The sharp, pungent cheese is a perfect complement to the strong, spicy whisky, creating a bold, thrilling mix. Because of its scarcity and the fact that the Karuizawa distillery is closed, the 1981 sherry cask is among the most valuable whiskies in the world. It pairs nicely with blue cheese because of the contrast between the cheese’s pungent, frequently bitter character and the wine’s dark, sultry, deeply fruity taste. An fascinating yin and yang of flavours, the pairing will please the most daring of tastebuds. Let us raise one last glass to the harmonious blend of traditions, tastes, and civilizations. Whisky is a fascinating and diverse category, and while these pairings have been carefully selected, it is crucial to keep that in mind.
Recognising that tastes and preferences vary across individuals is essential. What appeals to one person as the ideal couple may not do the same for another. These days, the ‘best’ often depends on personal preference; in a world where everything is up for grabs, everyone has their own unique set of standards for what constitutes excellence. Trust your taste buds and have fun when experimenting with these combinations. No matter what experts say, if it feels right to you, that’s all that matters.
Enjoy Moderately
Appreciate the journey that each pairing takes you on. “Ichi-go ichi-e,” which translates to “one time, one meeting,” is a Japanese philosophy. It’s a reminder that every interaction is unique and worth cherishing because it can never be repeated exactly as it was. This is also true when matching different whiskies. Every mouthful, every sip, and every second is one of a kind. Appreciate and savour the present while anticipating the future.
Realizing the Importance of Individual Taste Preferences
What appeals to one person as the ideal couple may not do the same for another. These days, the ‘best’ often depends on personal preference; in a world where everything is up for grabs, everyone has their own unique set of standards for what constitutes excellence. Trust your taste buds and have fun when experimenting with these combinations. No matter what experts say, if it feels right to you, that’s all that matters.