Japanese whisky in tandem with Japanese culinary culture.

The consumption culture of Japanese whisky is intertwined with Japan's culinary traditions. Due to a relatively low tolerance for alcohol among the Japanese populace, whisky is often enjoyed alongside meals, leading to the widespread adoption of watered-down (mizuwari) and highball variations. As such, Japanese whisky has become a staple accompaniment to dining experiences. Guided by this cultural context, blenders have adeptly interpreted and refined whisky production techniques. Thus, Japanese whisky has evolved alongside Japan's unique cultural heritage.