what is the kashrut about japanese whisky (eg. brand like nikka, hibiki,…) ? Is it the same as cask whisky, anybody ever checked the procedure of making whisky in Japan ?
Thanks in advance,
Japanese whiskey seems to be a product similar to Scotch Whiskey, which would mean that without added flavors, sherry casks, or similar additive, many are lenient to consume without official certification. There are a number of kashrus organizations that provide lists of acceptable whiskies, perhaps they can provide you with more specifics.