Concern and confusion have grown among producers and customers as beverages made elsewhere, sometimes not even whisky, are marketed as "Japanese whisky"
To call their products Japanese whisky, makers must now use water sourced in Japan, and their whisky barrels must be stored in Japan for at least three years, among other rules.
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Japanese whisky is world-famous, often eye-wateringly expensive, and from Monday will be more strictly defined in an industry push to deter foreign-made imposters.
Overseas demand has soared in recent years for the country's acclaimed whiskies, sending prices sky-high, especially for the rarer aged varieties.
But concern and confusion have also grown among producers and customers as beverages made elsewhere—and sometimes not even whisky—are marketed as "Japanese whisky".
So the Japan Spirits and Liqueurs Makers Association has brought in a new definition for the spirit, officially in use from Monday following a three-year grace period.
To call their products Japanese whisky, makers must now use water sourced in Japan, and their whisky barrels must be stored in Japan for at least three years, among other rules.