Identification of a characteristic fruit aroma in whisky

The flavour of Japanese whisky is generally perceived as less peaty, more fragrant, and fruitier than Scotch malt whiskies. Recently, Japanese whisky has seen a dramatic increase in global recognition and demand. Along with this, the number of distilleries in Japan has increased, leading to a more competitive market in the future. It is, therefore, vital that distilleries can target unique and marketable sensory profiles to differentiate themselves.
Through the introduction of the company Kirin and the whisky industry, this seminar will explain the current Japanese whisky industry situation and the necessity and progress of my research.