Japan steps up rules for nation’s whisky industry to deter foreign impostors
- Makers of Japanese whisky must use water sourced in Japan, and their whisky barrels must be stored in Japan for at least three years, among other rules
- Manufacturers have hailed the new industry standard as a way to safeguard the image of their tipples worldwide amid sky-high prices and soaring demand
Japanese whisky is world-famous, often eye-wateringly expensive, and from Monday will be more strictly defined in an industry push to deter foreign-made impostors.
Overseas demand has soared in recent years for the country’s acclaimed whiskies, sending prices sky-high, especially for the rarer aged varieties.
But concern and confusion have also grown among producers and customers as beverages made elsewhere – and sometimes not even whisky – are marketed as “Japanese whisky”.
To call their products Japanese whisky, makers must now use water sourced in Japan, and their whisky barrels must be stored in Japan for at least three years, among other rules.
Although violators will not face sanctions, manufacturers have hailed the new industry standard as a way to safeguard the image of their tipples worldwide.
“We believe this will further improve the reputation [of Japanese whisky] because it makes it easier for our international customers to distinguish it from other products,” major producer Suntory said.