Japanese whisky is a type of whisky that originated in Japan in the 1840s. Commercial manufacturing began in the early 1900s, when Masataka Taketsuru, an aspiring Japanese chemist, visited Scotland and became fascinated by Scotch whisky manufacture.

When compared to other types of whisky, Japanese whisky is most similar to Scottish whisky. Like Scotch, Japanese whisky is mainly based on malted barley that is mashed and distilled twice in pot stills. Japanese whisky, like Scotch whisky, is aged in wood barrels, giving it distinctive qualities such as citrus, spice, and incense.

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