At New York’s two Koi restaurants, about 10% of customers have heard of Japanese whisky, according to the bar manager. For brown spirit drinkers, Japanese whisky is familiar, but also something a bit different.
Mixed drinks made with Japanese whisky are catching on as well. Koi, for instance, offers the Spicy Suntory cocktail, made with Yamazaki 12 Japanese whisky, charred jalapeños, Cointreau and fresh lemon juice, for $15.
The most popular whiskey from Japan is Yamazaki 12, a single malt that Suntory has imported into the U.S. since the ’90s. According to an East Coast brand ambassador for Suntory, Yamazaki 12 is a good choice for great for someone who likes bourbon, but hasn’t made the move to more bracing Scotches.
In addition to Yamazaki 12, Suntory also imports the blended Hibiki and the smokier Hakushu into the U.S. Two more styles are coming this year and they’re being joined by whiskies from Tokyo-based distillery Nikka.
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