TODD COLEMAN

Eastern Spirit

Japanese "scotch style" whiskeys are a creamy and mellow alternative to traditional, Scottish whiskey that pair well with almost any food.

Suntory, Japan's preeminent spirits maker (and the only one who imports whiskeys to the U.S.), ages its whiskeys in Spanish sherry and American white oak casks, as well as barrels made of mizunara, a rare Japanese oak that imparts an aroma akin to sandalwood. With notes of black cherry, white pepper, and fragrant wood, the round, subtle Yamazaki Single Malt 12-Year-Old Whisky 12-year-old is a great foil for sushi.

Suntory's complex Yamazaki Single Malt 18-Year-Old Whisky ($120) tastes of brown butter and wet earth, with a dry, languid finish. Try it with beef or chocolate.

A portion of Suntory's Hibiki 12-Year-Old Blended Whisky ($65), a grain-and-malt blend of 30 different whiskeys including Yamazaki, is aged in old umeshu (plum brandy) casks for a flavor redolent of stone fruit. Creamy and mellow with a clean, sweet finish, this easy-drinking whiskey pairs well with almost any food.