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While using fundamentally the same ingredients and methods as in the West, Japanese whisky is made to accompany Japanese-style meals. While Scotch whisky, with its smoky flavour and strong peat taste, is better savoured on its own, Japanese whisky goes well with food. Particular importance is attached to the harmonized balance of the basic flavour, which is not diminished when diluted, and a subtlety of taste suited to the Japanese palate that does not mask the delicate flavours of Japanese food.
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