A
Angel's Share
Japanese: エンジェルズシェア / 天使の分け前
The portion of whisky that evaporates from the cask during maturation. In Japan's climate, approximately 2–4% is lost each year, compared to 1–2% in Scotland.
B
Blender
Japanese: ブレンダー
A master craftsperson who designs a whisky's flavor by selecting and combining multiple casks and spirit types. Suntory's chief blenders are internationally renowned.
Bourbon Cask
Japanese: バーボンカスク
A cask previously used to mature American bourbon. Imparts vanilla, caramel, and honey sweetness to the whisky. The most commonly used cask type in whisky maturation worldwide.
C
Cask Strength
Japanese: カスクストレングス
Whisky bottled directly from the cask without any water added to reduce the alcohol content. While standard whiskies are diluted to 40–46% ABV, cask strength bottlings typically range from 50–65% ABV, offering the full, undiluted power of the original spirit.
Char
Japanese: チャー
The process of charring the inside of a cask with flame. The degree of charring affects the vanilla, caramel, and other flavors that the wood imparts to the spirit.
Column Still
Japanese: コラムスチル / 連続式蒸留器
A continuous distillation apparatus (also called a patent still) used for producing grain whisky. Efficiently produces high-purity alcohol with a lighter, cleaner character.
G
Grain Whisky
Japanese: グレーンウイスキー
Whisky distilled from grains such as corn or wheat in a column still. Known for its light, clean, and approachable character. Used as the backbone of blended whiskies.
H
Highball
Japanese: ハイボール
Whisky mixed with soda water. In Japan, the Highball boom that began around 2008 revitalized whisky consumption and made it the country's most popular way to drink whisky.
L
Lyne Arm
Japanese: ラインアーム
The horizontal pipe extending from the neck of a pot still. An upward-angled lyne arm tends to produce lighter spirits, while a downward angle produces heavier, more full-bodied spirits.
M
Malt Whisky
Japanese: モルトウイスキー
Whisky made from malted barley and distilled in pot stills. The general term encompassing single malts, single casks, and blended malts.
Mizunara (Japanese Oak)
Japanese: ミズナラ — Quercus crispula
A species of oak native to Japan. Casks made from Mizunara wood impart distinctive sandalwood, aloeswood (kyara), and incense-like oriental aromas. Extremely rare and expensive, Mizunara casks are among the most prized in the whisky world.
N
NAS (No Age Statement)
Japanese: ノンエイジステートメント
A whisky whose label does not declare a maturation age. While NAS whiskies originally emerged due to stock shortages, they give blenders the freedom to select the best casks regardless of age. Many excellent NAS bottlings exist.
New Pot / New Make
Japanese: ニューポット
The clear, colorless spirit immediately after distillation, before it enters a cask for maturation. Typically around 70% ABV.
O
Old Bottle
Japanese: オールドボトル
A bottle of whisky produced and sold in the past. Discontinued or limited-edition bottles often command high prices on the secondary market.
P
Peat
Japanese: ピート / 泥炭
Partially decomposed plant matter found in wetlands, formed over thousands of years. When used to dry malted barley, it imparts smoky flavors to the whisky. The level of peatiness is measured in phenol parts per million (ppm).
Pot Still
Japanese: ポットスチル / 単式蒸留器
A copper batch-distillation apparatus used to produce malt whisky. Its shape — the height, neck angle, and lyne arm direction — determines the character of the spirit. Yamazaki Distillery is renowned for its 16 pot stills of varying shapes.
S
Sherry Cask
Japanese: シェリーカスク
A cask previously used to mature Spanish sherry wine. Imparts dried fruit, spice, and chocolate-like flavors to the whisky.
Single Cask
Japanese: シングルカスク
Whisky bottled from a single cask without blending. Each cask produces a unique flavor, making every bottle a one-of-a-kind experience.
Single Malt
Japanese: シングルモルト
Whisky made exclusively from malted barley at a single distillery. The style that most clearly expresses an individual distillery's character.
Smoky
Japanese: スモーキー
The flavor profile of whisky made with peat-dried malt, reminiscent of smoke and campfire. The degree of smokiness is indicated by the phenol value (ppm).
T
Tasting Note
Japanese: テイスティングノート
A written description of a whisky's sensory qualities, typically organized into four stages: color, nose (aroma), palate (taste), and finish (aftertaste).
Twice Up
Japanese: トワイスアップ
A drinking method in which an equal measure of room-temperature water is added to whisky. Used by professional blenders during tasting, as the dilution opens up hidden aromas.
V
Vatting
Japanese: ヴァッティング
The process of combining whiskies of the same type (malt with malt, or grain with grain). When malt and grain whiskies are combined, the process is called "blending."
W
Worm Tub
Japanese: ワームタブ
A traditional cooling device that condenses the spirit vapor from the still. It consists of a coiled copper tube immersed in a water tank. Though largely replaced by modern shell-and-tube condensers, some distilleries maintain this traditional method.