Whisky production has had a path of great interest in Japan over the past two decades. In fact, in this Far Eastern nation the epic of malting has a beginning well before the new millennium. Since the 1920s in fact, especially in Osaka Prefecture, people used to devote themselves to the distillation of barley malt, producing products of excellent quality. Since then the path of Japanese Whisky began a slow but steady ascent, thanks also to the rise of several distilleries that, between the 1970s and 1980s, in addition to devoting themselves to the creation of local spirits, looked at the development of Scotch Whisky with interest, trying to grasp its most hidden secrets, so that they could keep up with the latest innovations and techniques. Reaching the beginning of the new millennium, we arrive at a truly historic date: in fact, in 2001 a Japanese Whisky was elected by the World Whisky Awards committee as the best product in the world. A true watershed moment, marking the transition in which the student, Japan, surpasses the master, Scotland.