Grain whisky is a light, often straightforward style. It uses grains other than malted barley, with corn the most common.
Enzymes created via hydrolysis convert starch to sugar in the wash. And the wash is then distilled in a continuous column.
The lack of malt and the use of a column produced a high-proof, light-flavored whisky. Grain whisky is rarely bottled as-is, though there are exceptions. Instead, it’s usually blended with malt whisky to make blended whisky.
If a grain whisky is made at a single distillery, it can be labeled a single grain.
Popular Japanese Grain Whisky Brands
Kirin’s Fuji Gotemba brand makes several single grain whiskies. Suntory bottles grain whisky from its Chita distillery. And Nikka has Coffey Grain, which is made in an old-school Coffey still.