From a 1923 Kyoto lab to the bottle in your hand — learn the story, the styles, and the words.

Japanese whisky is scarce, expensive, and often misunderstood; a few hours of real knowledge will save you from paying ¥3,000 for a bottle that disappoints and help you find the ones that do not.

By the end

You will be able to name the key distilleries and regions, explain what makes Japanese whisky Japanese, taste a dram with attention, and talk about it confidently in a bar in Tokyo or your own kitchen.

Who this is for

Anyone curious about whisky — whether you will never leave your city or you are flying to Japan next month and want to order the right thing.