[HIGHLIGHTS] Japanese whiskey now has its controlled designation

Japanese whiskey now has its controlled designation. The Japan Spirits and Liqueur Manufacturers Association has adopted new, stricter rules.

To be able to use the appellation, producers must now use spring water from Japan, and whiskey barrels must be stored in Japan for at least three years. The major distilleries Suntory and Nikka are unable to meet the spectacular demand around the world for their most renowned bottles. Small Japanese and foreign companies are taking advantage of poorly defined Japanese regulations to sell fake Japanese whiskeys.