Properties (52)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
Whisky
|
| gptkbp:brewingProcess |
pot still
column still |
| gptkbp:culturalSignificance |
growing global popularity
part_of_Japanese_culture influenced_by_Scotch_whisky |
| gptkbp:firstAwarded |
1923
|
| gptkbp:flavorProfile |
floral
fruity spicy smoky |
| gptkbp:generator |
minimum 3 years
often 10 years or more |
| https://www.w3.org/2000/01/rdf-schema#label |
Japanese Whisky
|
| gptkbp:influencedBy |
gptkb:American_whiskey
Scotch whisky Irish whiskey |
| gptkbp:is_used_in |
gptkb:American_oak_barrels
|
| gptkbp:isATypeOf |
gptkb:Japanese_Mizunara_oak
sherry casks bourbon casks wine casks |
| gptkbp:knownFor |
smooth flavor
|
| gptkbp:mainIngredient |
water
corn barley rye |
| gptkbp:notableFeature |
gptkb:Shinjiro_Torii
gptkb:Keizo_Saji gptkb:Hakushu gptkb:San_Francisco_World_Spirits_Competition gptkb:Masataka_Taketsuru International Spirits Challenge Hibiki World Whiskies Awards Yamazaki Ichiro Akuto Nikka |
| gptkbp:produces |
gptkb:Japan
|
| gptkbp:servedIn |
in cocktails
on the rocks neat |
| gptkbp:servingTemperature |
gptkb:Japanese_cuisine
sushi cheese grilled meats sashimi |
| gptkbp:trends |
sustainability practices
craft distilling premiumization single malt production blended whisky popularity |