As is well known, the Japanese style of whiskey has a distinct handwriting. The main reason for this is that, unlike Scottish distilleries and blending companies, which trade their very different whiskey characteristics for the needs of their blends, each Japanese producer produces the styles he needs. In order to obtain the necessary distillates for its blended whiskeys, the Yamazaki distillery must have many different types of distillation equipment and technology.

Mashing and fermentation

The must is fermented in two different styles of fermenters. One is a modern stainless steel and the other is a traditional, made Douglas fir. The Yamazaki use two strains of their own yeast. One is a typical distillation yeast, which gives a pure and ester distillate, and the other is ale yeast, which adds sharp fruit and cream notes.

Distillation

Traditionally, as in the production of Scotch malt whiskey, distillation consists of two stages, in two pots "wash stills" and "spirit stills". The Yamazaki distillery has six pairs of distillation pots. Some of them are imported from Scotland, while others are made in Japan. Each of them has a different shape and size. Straight-walled pots give a distillate with a denser and creamier character, while those with rounded walls are much lighter. Directly heated pots give the distillates a more toasted character and rich aroma, while indirect heating with steam gives a much lighter profile. The various condensation systems for alcohol vapors also contribute to the variety of distillates. The distillery uses both methods: spirals and capacitors. The first is from the team of whiskeys with heavy aromatic profiles, and the second from those with light and colorful characteristics.

Aging

Вhiskeys are aged in five types of oak barrels of different shapes and sizes. This variety includes 180 liter ex bourbon barrels, 230 liter (hogsheads) barrels made from disassembled American barrels, 480 liter high and short punches manufactured locally by Suntory, and thin-walled sherry bats and Japanese oak barrels, which also hold 480 liters of whiskey.