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The Japanese whiskeys are designed for the Asian consumer palate, and with an intent to pair with food. In part this illustrates that taste depends a lot upon the complex process of mixing, and even established Scottish brands will change flavor profile for the market sometimes. Even though it isn't my style, the growth of the Japanese distilleries is encouraging - Asian demand has been increasing and buying out traditional sources, and one of my paranoid fears is that the growing Asian markets will do to scotch what they did to the BMW grills. And on a related note, this is why I buy multiples when I find s/t I really like, since later batches won't be exactly the same.
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