Japanese whisky, with a growing global reputation, has been protected since Monday. International recognition for this alcohol has been increasing since the early 2000s.
Stricter specifications from the Japan Spirits and Liqueur Manufacturers Association have come into force. To be able to use the appellation, producers must now use spring water from Japan, and whiskey barrels must be stored in the archipelago for at least three years. The current limitation of these decisions is that no sanctions are provided for violators.