Frequently Asked Questions About Tenjaku Whisky

Much like Scotch, Irish whiskey, American bourbon, or Canadian whiskey, Japanese whisky has its own unique style and flavor profile. The Japanese whisky (the missing “e” is traditional for Japanese whisky) tradition began in the late 1800s and commercial production began in the early 1920s. Stylistically, Japanese Whisky is most similar to Scotch, blended to create a smooth, mellow flavor. Japanese whisky is often considered a balanced, more nuanced style of whisky that often features floral and fragrant notes.

Master Blender, Kenji Watanabe has taken the time to craft and perfect the blend for Tenjaku Whisky using only the best natural ingredients available. This begins with our water. Tenjaku is created in the city of Fuefuki, in the shadow of Mount Fuji, home of the highest quality spring water on Earth. The water used in every bottle of Tenjaku is filtered through volcanic rock until it meets our standard for dilution. This is how Tenjaku Whisky is able to provide a whisky that is bold, while maintaining its balance and smoothness.

We craft Tenjaku Whisky to suit the preferences of any drinking style. Try it on ice, or Mizuwari style (Japanese for “cut with water”) for the cleanest and most pure expression of our blended flavor. Tenjaku can also serve as the perfect foundation for any cocktail, including a Highball, Old Fashioned, or your own unique creation.

The smooth, natural flavor of Tenjaku Whisky allows for considerable versatility when pairing it with food. Tenjaku is equally suited to accompany a juicy steak or a plate of fresh sushi. Try Tenjaku with your favorite cheese like brie or camembert for a unique flavor sensation.