I've Tried Hundreds of Whiskies. This Japanese Bottle Is the Best of Its Kind

Produced by the oldest whisky distillery in Japan, Yamazaki 12 Years Old sets the standard for an entire whisky category. A combination of unique terroir, a legendary water source, and thoughtful blending makes this bottle the global benchmark of fine Japanese whisky.

"From my personal point of view, Yamazaki is at the center of Japanese whisky,” says The House of Suntory’s chief blender, Shinji Fukuyo. 

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Though Fukoyo might be a little biased, we agree. Read below to learn more about Yamazaki 12. And if you're interested in more whisky and bourbon reviews, check out our takes on Woodford Reserve, The Macallan 12, The Glenlivet 12, and Maker's Mark 46.

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Yamazaki 12 Year Old at a Glance

• Bottom Line: If any expression could be called the definitive Japanese whisky, it’s Yamazaki 12.
• Type: Single malt Japanese whisky
• Proof: 43 percent ABV; 86 proof
• Age: A minimum of 12 years
• Appearance: Golden
• Nose: Complex; tropical, fruity, floral, and woody
• Mouthfeel: Medium viscosity
• Taste: Balanced; notes of pineapple, peach, and nuts
• Finish: Long, dry, and satisfying

Pros and Cons of Yamazaki 12 Years Old

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Yamazaki 12 Review

You could make the case that Yamazaki 12 is the spirit that made the world learn to love Japanese whisky. First released in 1984, it's been a global ambassador for Japanese whisky-making excellence for forty years. 

When I asked Fukuyo about the flavor profile of this flagship spirit, he put it simply from his blender’s point of view: “It has good body. It’s rounded and a bit sweet because of the water and climate—very good structure as well.”

I also connected with James Bowker, The House of Suntory’s global advocacy manager, to further unpack the whisky's allure.

“What makes Yamazaki so special is the terrain and exquisite natural water source around the distillery,” says Bowker. 

The area around the distillery has long been famous for its water, even in ancient times. 

“The ‘Rikyu no Mizu’ [water of the imperial villa] has been selected by the Ministry of the Environment as one of Japan's one hundred best natural mineral waters,” Bowker says. 

The prestigious water source isn't the only important factor. Located where three rivers converge, the distillery sits in a humid environment ideal for whisky maturation.

In Japanese whisky, cask management and blending are at the center of the process—especially when making Yamazaki 12's artfully balanced flavor profile. The distillery blends single malts from six key casks types. Each cask is made from four different types of oak: ex-bourbon American oak (ex-bourbon), ex-sherry Spanish oak, ex-Bordeaux French oak, and Japanese mizunara oak. 

“Each Yamazaki expression is a unique blend of these casks," says Bowker. "[We prioritize] casks that bring out the best flavors at each age and [combine] with the other cask types for a more complex and balanced profile.” 

Yamazaki 12 focuses mainly on American oak casks to bring out the whisky’s natural tropical fruit aromas, while mizunara and Spanish oak casks contribute an “incense-like complexity and deep, rich, candied fruit notes," Bowker says. 

However, Yamazaki 12's year over year goal is more about improvement than rigid consistency. If next year's tastes better than this year's, the distillery did its job right.

How to Drink Yamazaki 12

“Bourbon is like gravy, and Japanese whisky is like dashi,” says Raffaele Di Monaco, U.K. brand ambassador for The House of Suntory. 

If you haven’t had dashi, it’s a subtle and complex Japanese broth that's as nuanced as gravy is bold. When thinking of any good Japanese whisky, this metaphor reminds you to keep an eye on its subtleties.

A delicate and complex whisky of 43 percent ABV, Yamazaki 12 is well-suited to drinking neat with a splash of water or with a single large ice cube to minimize dilution. Don’t flood your pour with easy-melting ice. And when making an elevated cocktail, stir and strain over fresh ice to minimize dilution.

“It's highly versatile,” says Sullivan Gouvea, head bartender at CABIN Nakameguro in Tokyo. “Its complexity also makes it an excellent choice for innovative cocktails.” 

Gouvea likes to use Yamazaki 12 in his take on the old fashioned. He replaces traditional bitters with fresh yuzu peel and uses Wasanbon, a premium Japanese fine sugar. 

“The mellow sweetness of Wasanbon and the citrusy brightness of yuzu enhance the whisky’s fruity character, elevating the drink to a sophisticated level while maintaining the spirit’s integrity,” he says.

History of Yamazaki 12

Built in 1923 by Torii Shinjirō, the Yamazaki distillery was the first whisky distillery in Japan. It's now known as the birthplace of Japanese whisky. 

To make world-class spirits, Shinjirō partnered with Taketsuru Masataka, a chemist from a sake-producing family, who studied whisky making at Glasgow University. 

After a falling out a decade later, Masataka left to found what became Nikka whisky at the Yoichi distillery on the northern island of Hokkaido. These two companies remain the two most recognizable names in Japanese whisky today. 

The House of Suntory has other distilleries in Japan, such as Hakushu and Chita, but Yamazaki is the original—with all the lore, pride, and pressure that word carries.

Yamazaki 12 was first released in 1984, making 2024 its 40th anniversary. It was originally called 'pure malt,' as that was the Japanese equivalent of single malt but has since adopted Scotch whisky nomenclature. 

In four decades, Yamazaki 12 has introduced Japanese whisky to discerning drinkers around the world. It's ultimately become so prized by whisky lovers that it can be a hard bottle to track down outside Japan.

If You Like Yamazaki 12, You’ll Also Like…

Kanosuke Single Malt

A new name in Japanese whisky but an old name in Japanese spirits, Kanosuke whiskies reflect 140 years of shochu-making experience passed down through four generations. Distilled in miyake copper pot stills and aged in re-charred American white oak ex-shochu casks, this exquisite single malt has notes of ginger, honey, slightly smoked nuts, and a mild and long finish.

Fuji Single Malt 

Distilled in the foothills of Mount Fuji, the legendary mountain’s actual snow melt is used to make this whisky. It’s rich, fruity, and mellow, with a long, complex, and slightly sweet finish.

Hakushu 12 Single Malt 

Hakushu Distillery also benefits from legendary water, but Hakushu 12 has a crispness and a smokiness not found in The Yamazaki. 

“The distillery’s forest lends a unique fermentation climate that creates green fruit and herbal aromas,” says Bowker, “Its high altitude softens the maturation process, allowing the whisky to remain bright and fruity for many years.” 

Nikka Yoichi Single Malt 

After the breakup between Yamazaki founder Torii Shinjirō and his distillery manager Taketsuru Masataka, the latter founded the Yoichi distillery in 1934 where Nikka Yoichi Single Malt is made. It has the liberty of not having an age statement and brilliantly balances fruity and smoky with an optimal range of ages in the blend. Well worth the asking price.

Why You Should Trust Me

I've been writing about bars, cocktails, and spirits for 16 years. Before that, I bartended for more than a decade at Hollywood's legendary Chateau Marmont Hotel. In one way or another, I've been employed in the realm of booze since the turn of the millennium.

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