Japanese single malt, blended malt, and blended whiskies were inspired and modeled on Scottish tradition. They are double distilled from malted barley, which is occasionally peated (dried over smoked peat) and fermented grains. The spirit is then aged in oak casks, which may include American or Scottish oak, old Sherry casks, or Japanese Mizunara oak.
The official production of Japanese whiskey started in 1923 when the first distillery was opened in Yamazaki (Kyoto). The distillery was a joint effort of Shinjiro Torii and Masataka Taketsuru, who eventually went to found his own Nikka distillery on Hokkaido.
Still, Japanese whisky holds its typical characteristic due to the specific climate, faster maturation, and water quality. Though the styles differ depending on the distillation procedure and the choice of grains, most varieties are powerful yet milder and more mellow that Scotch.