Top 10 Best Japanese Whiskies in the UK 2022 (Suntory, Nikka and More)

Hibiki is nowadays the most prominent blended whisky in Japan, and it's easy to see why. This fine blend of malt and grain whiskies perfectly demonstrates Suntory's history and skill in whisky-making. 

The highest-quality 30-year-old Hibiki whisky is sold at shocking prices, so we have chosen to recommend this standard bottle which is, we have to admit, still pretty pricey, but well worth the cost as it's so delicious – give it a try! 

Suntory's Yamazaki distillery was built in Mishima-gun, Osaka. The single malt whisky that is made there is called, surprise surprise, Yamazaki! Yamazaki single malt whisky has a base of whisky aged in wine and sherry casks, which is blended with that from Mongolian Oak casks.

It fantastically balances a sweet fragrance with the depth expected of a single malt whisky. With classic Yamazaki strawberries and dried fruits on the nose, lively dried berries and white oak on the palate and a vanillary, spicy and sweet cinnamon finish, it's no wonder this single malt is so popular. 

Nikka's Miyagikyo distillery was made in Sendai in the North of Japan, roughly 30 years after Yoichi. The single malt whisky that it makes is floral, fruity, and easy for anyone to enjoy; a good contrast with Yoichi's deep, rich flavour. 

The fruity flavour is made by a gentle distillation process using steam and making sure that no heavy ingredients remain in the pot still. Its gentle taste makes this a great introduction to Japanese whiskies. 

Nikka, who rarely sell grain whisky on its own, starting selling this Coffey Grain dessert whisky as a limited product. It's mostly made from corn and has autumnal notes of fruit and spice. Extremely popular during its limited release, it started to be sold as a standard product of the brand. 

It has a mellow woody vanilla, chocolate, and burnt sugar sweetness that those with a sweet tooth will enjoy. There is a product in the same range called "Coffey Malt"; a malt whisky made in the same sort of coffee distiller, which you may also enjoy. 

Nikka's Taketsuru whisky, a pure malt, is named after the founder of the company himself, Masataka Taketsuru, and is, therefore, one of the flagship products of the brand. 

It has a sweet, round, rich taste to it, and can be said to be emulating Scotch whisky, which Taketsuru envisioned to do with his whiskies. While there are different grades depending on how long the whisky has been aged, this particular product is the most popular grade.

Hakushu is another of Suntory's big distilleries besides Yamazaki and is located in Yamanashi prefecture. This whisky is light and fruity and, like other single malt whiskies, has a strong flavour to enjoy at the same time. 

Of course, it can be drunk straight, but with its pleasant peppermint, pine and grassy notes, we recommend drinking it in a highball with a sprig of mint. This is quite a costly whisky, but you'll soon see why once you take a sip. 

While blended whiskies are usually a blend of two different varieties, such as malt and grain, Nikka's Pure Malt is a blend of two different malt whiskies. The result is a lightly sweet vanilla nose and a soft and gentle taste.

While "Pure Malt Black" mainly uses malt whisky from the Yoichi distillery with a richer taste, this "Pure Malt Red" mainly uses fruity and soft whisky from the Miyagikyo distillery; so why don't you give both types a try!

Suntory started making grain whisky in their Chita distillery in Aichi prefecture, Japan. The Chita distillery makes three types of grain whisky from corn – "clean", "medium", and "heavy" – and blends these together to make Chita whisky. 

It has a smoothness that won't be found in malt whiskies and is sweet and refreshing, opening up to honeydew melon and sugared cereals and developing into creamy vanilla with floral and citrus hints. Though delicious, those who want something a bit richer may find this too sweet. 

The founder of Nikka, Masataka Taketsuru, chose Yoichi in Hokkaido, Japan's northernmost island, as it's climate is similar to that of Scotland. The Yoichi whisky which was born there is obviously influenced by Scotch whisky and has a delightfully deep, smoky fragrance. 

The secret to its delicious aroma is the unique coal-firing distillation process, which adds a slightly burnt flavour. However, if you are already used to Scotch whisky you may want to try something a bit different. 

This rectangular bottle of whisky was put out into the world in 1937 by Suntory's founder himself, Shinjiiro Torii. It's a delicious blend of malt and grain whisky with a mellow yet distinct and complex flavour.

Having supported the "highball boom" of post-war Japan and the 2010s with its balanced sweet fragrance and dry aftertaste, it goes great with Japanese food. We recommend drinking it mixed with soda water in highballs, as it may not be the best on this list for drinking straight.