Tokyo, Feb. 17 (Jiji Press)–Standards for labeling Japanese whisky will be introduced on April 1, with the aim of improving the value of such products, an industry association has said.
The standards are intended to avoid confusion among consumers by preventing products using undiluted whisky from overseas from being labeled as Japanese whisky.
The raw ingredients must be limited to malted grains, other cereal grains and water extracted in Japan, the Japan Spirits & Liqueurs Makers Association said in the industry standards released Tuesday.
The production process, such as distillation, must be carried out at a distillery in Japan, said the association made up of some 80 manufacturers.
The distilled products must be matured in Japan for at least three years after they are put into wooden casks, according to the standards.
The popularity of Japanese whisky has been growing at home and aboard recently.
There have been no clear industry standards for labeling Japanese whisky until now. In some cases, products using only undiluted whisky from outside Japan and those that cannot be called whisky under Japan’s liquor tax law were sold overseas as Japanese whisky, according to the association.