NEWS: The Japanese whisky industry have committed to new ‚Labeling Standards‘ to fight off accusations of using Scotch in Japanese Whisky labeled products. The guidelines, backed by industry leaders Suntory and Nikka, state that a Japanese Whisky must be made, matured and bottled in Japan. Using Japanese water and contain malted grain and distilled to max 95%. It must be matured in wooden casks up to 700 litres for at least 3 years. Member companies of Japan Spirits & Liqueurs Makers Association will have to adjust their procedures within 3 years.
The Japanese whisky industry