The 2015 Whisky Bible book edition of the writer, Jim Murray, has announced the ranked of a Japanese Whisky as the world’s best whisky that beats the top five whiskies of Scotland. Japanese Whisky has been increasingly popular nowadays. Japanese whisky is known for its knowledge, thoroughness, creativity and respect for traditions that made them the best whisky in the world. Jim Murray's Whisky Bible book are consist of 4,500 whiskies from around the world. Japanese whisky (Yamazaki Sherry Cask 2013) is one of the top five whiskies in the world. Jim Murray gives Scottish Whisky a beating opinion for not passing the complex as he thought it could be. He calls the Scotch whisky ranking a "wake-up call" in the whisky Scottish industry.
Japanese use the same techniques as Scotch. Japanese and Scotch whisky producers are using peated barley, but unlike with Scottish, Japanese uses smaller quantities of peated barley for their whisky. Both Japanese and Scottish whisky produce malt, but it varies with the amount of malt being produced. Scotch whiskies producing mainly one type of single malt, unlike with Japanese whiskies, it produce a wide variety of single malts. Like Yamazaki distilleries, it can produce over sixty single variety of malts which will allow Japan can produce a large number of whiskies.
Suntory and Nikka were the two main Japanese whisky competing brands. They use a wide variety of yeast which can create their own as Suntory and its suntoryeus lactobacillus. Japanese distilleries are fully equipped with different shapes and sizes of stills that will help those producing single malts with definite characters unlike with Scottish distilleries that have the same shape and same size. Aside from having a variety of stills, Japanese Whisky production was created in natural guileless areas that are abundant of pure water. Suntory whiskies have won awards during the International Spirits Contest in 2013 that was held in the UK. Nikka Whisky has been awarded and ranked as “Best of the Best “by Whisky Magazine in 2001.
One of the precision of having the best whisky is when distillation is at a low pressure. Japan has the highest distilleries in the world, the Hakushu and Mars Shinshu located between 700 and 800 meters which allow a natural limited low-pressure distillation. Japanese whisky producers continuing to use bamboo for filtration as it mainly used for purification and enrichment while Scottish whisky uses charcoal for whisky filtration. Also, Japanese whisky has been compared with Scottish by its price, as Japanese whisky is not too hard on the wallet.
There are speculations that Japanese whisky production uses barley that is grown in Japan, but this is not true, as this barley are not suitable for the production of whisky. Japanese whisky use imported barley from Scotland unlike Scottish producers uses imported barley from another country such as Germany, Poland and the United States. The texture of a Japanese whisky has made them the best whisky in the word because of the combined nuance and complexity that even non-whisky drinkers are enjoying the taste.