As Japanese whisky makers enjoy their time in the worldwide spotlight, more and more people are waking up to the reality that Japanese consumers may also know a thing or two about the ways to drink Japanese whisky. Of course there's the izakaya staple whisky highball, but if you dig a bit deeper, you'll discover there are plenty more interesting ways that Japan drinks their country's whisky.
A common theme you'll find about all these choices: one way or another, you add water to the whisky! Japan generally has no hang-ups about putting water in whisky. If you want to drink Japanese whisky like a local, I suggest you give these a try.
In this 10-part series, we dive into each different serving style.
I'll forgive you if you think this means using half a large chunk of ice, or half of the amount of ice you would normally use for a standard whisky served on-the-rocks. But nah, the "half rock" is instead the halfway point between a regular whisky on-the-rocks and a mizuwari.
What does that mean? Here we basically just make a twice up whisky on the rocks. Easy enough! I've not seen the half rock serving style being promoted by any particular brand or company, but its been around for quite a while -- it's a serving style also used in the world of shochu.
The half rock serving style significantly decreases both the temperature and the abv of your whisky. Since a twice up will cut the abv of a whisky in half, adding ice into that will drop it even further. Not that there's anything wrong with that! Perhaps you've picked up a cask strength whisky that's simply too strong to be enjoyed straight?
Whiskey Richard is the founder of nomunication.jp, and has been saying he has lived in Japan for ten years for the past four years. He enjoys drinking basically anything except straight-up Campari.