It protects those who have invested in actual distilleries, stills and the like, as opposed to those who are only bottling in Japan and sourcing finished spirits from other countries.” “The new JSLMA regulations allow for a more level playing field for all producers. “Opportunistic companies who have benefited from the lack of regulation or enforceable definition of Japanese whisky will no longer be able to deceive a consumer into buying what they believe to be Japanese whisky,” wrote Elliott in an email. But since it technically meets the TTB definition of whiskey here in the US, it can be labeled as such (more about this later, because there are some good rice whiskies out there).
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They can also make “whisky” out of rice, which according to Elliott is really considered barrel-aged shochu in Japan and made under license for that category, not whisky. Producers can import whisky distilled anywhere in the world, bottle it in Japan, and call it Japanese whisky.
The reason for this change is that up until now, that bottle of Japanese whisky you paid a premium for might not actually contain whisky made in Japan. When a Bottle of Costco Bourbon Is Something More.The Hands Down Best Booze to Drink Right Now.The Hands-Down Best Single Malt Scotch to Drink.
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