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The Japanese Whisky enters the US market

The Japanese Whisky enters the US market

“We like the consumer to recognize the Japanese whiskey very high quality,” said Yoshihiro Morita, Suntory executive manager for sales and marketing in the US

The Japanese whiskey has been produced commercially since the 1920s, when the Yamazaki distillery was built. Compared with Scotch whiskeys, Irish and bourbon, is still the new kid on the block.

However, now that the Americans have rediscovered fund these other categories in the last 30 years, it is the turn of Japan. A decision that it has fueled the fact that you can finally buy Japanese whiskey in there.

Las ventas han aumentado lo suficiente como para que Suntory haya incorporado dos embajadores de la marca en EE.UU., el primero, el mixólogo neoyorquino Gardner Dunn y, luego, el cantinero de San Francisco, Neyah White.

During the twentieth century the Japanese distilleries as little more than frustrated Scottish manufacturers was perceived. Masataka Taketsuru, the first master distiller Suntory and Nikka founder, studied his craft in Scotland and chose sites that seemed distilleries in soil and climate. While one can not deny that Japanese whiskeys know more as the Scottish than, say, the bourbon connoisseurs now focus more on the features that differentiate them.

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