Japanese whisky regulation by private sector
Major companies and some honest craft distilleries are stopping Kanji letter label for whisky containing imported bulk or describe "World whisky" on label.
Nikka has pure malt whisky containing imported bulk but label is described by only alphabet (without Kanji letter brand) as their honest.
Suntory describes this type as "World whisky" or put label described by only alphabet (without Kanji letter brand)
Ichiro also describes "World blended whisky" or "World malt whisky".
Nagahama Roman beer
Japanese whisky definition by private sector
Tokyo whisky spirits competition by Japan whisky research center, private company, is trying to make new standard of Japanese whisky definition.
They categorize following 3 type.
It is positive trend that making regulation which stop bad quality "Japanese whisky" however it is no public authorization power and still some loose points like followings
1, Only 2 years aging instead of 3 years
2, No minimum % of Japanese whisky in Japan made whisky
This is main category like Scotch.
- Making process from mashing to bottling should be in Japan as like Scotch
- Fermentation should be done by yeast
- Mashing should be done by Malt or natural enzyme except for Koji, Japanese special enzyme normally for Sake and Shochu
- Aging min 2 years in wood container (Scotch is 3 years)
2)Japan new make
It is new born and new make of above 1)Japanese whisky, it mean aging is less than 2 years.
3)Japan make whisky
It is new category for "Japanese whisky" containing imported bulk whisky. This regulation obligates that whisky should contains above 1) Japanese whisky. So made from only imported bulk are not allowed to describe "Japan made whisky" and should be "World whisky"
Neutral spirits is also forbidden.