New Japanese Whisky Labelling Standards
Whisky has been made in Japan for almost 100 years, but until recently it has been relatively unknown. The huge growth outside of Japan in the past few years has started to show cracks in the way that it is regulated and led to calls from both in and outside of the Japanese whisky community to have stricter rules on its production and labelling. Today, the Japan Spirits & Liqueurs Makers Association has announced the steps that it is taking to tighten up what producers mean by the term Japanese whisky.
The New Rules
As of 1 April 2021, members of the JSLMA will start to move towards a new standard for labelling their whiskies. Along with the labelling is a commitment not to allude to being Japanese whisky through naming, packaging and advertising. They’ve published full details in English on the JSLMA website. The deadline to follow the new rules is 31 March 2024.
In order for a spirit to be called Japanese whisky it must adhere to the following rules:
Raw ingredients: Malted grain must always be used, but other cereal grains can also be included.
Water: Water used in production must be extracted in Japan.
Production location: Saccharification, fermentation and distillation must be carried out at a distillery in Japan.
Distillation: Must be distilled to less than 95% ABV.
Ageing: Spirit must be aged in Japan in wooden casks of no more than 700 litres for a minimum of three years.
Packaging: Bottling must take place in Japan.
Strength: Bottled spirit must be at least 40% ABV.
Colouring: Plain caramel colouring (E150) can be used.
Source
www.fourcousins.co.za
