Masataka Taketsuru, Nikka’s founder and Father of Japanese Whisky, came from a lineage of sake brewers, dating back to 1733. Taketsuru studied diligently at university as a chemist preparing to carry on the family trade, but soon took a personal interest in whisky. Masataka joined Settsu Shuzo, a liquor company with plans to produce a Japanese whisky. In 1918, Settsu Shuzo sent Taketsuru to the University of Glasgow – making him the first Japanese student to study the art of whisky making, in the ancestral home of Scotch whisky.
About the Distillery- YOICHI:The Yoichi Distillery is located 50 kilometers west of Sapporo on the island of Hokkaido. It combines tradition with an aesthetic that only the Japanese can achieve. Yoichi has an underground water source that is filtered through peat; the best water there is for whisky production. It has its own kiln topped with traditional pagoda-shaped chimneys. The pot stills are still heated by naked flame, a traditional method that has been abandoned by most of the Scottish distilleries. The Yoichi distillery is located just one kilometer from the sea contributing to the complex character of this whisky, with its salty and slightly medicinal notes.About the Distillery- MIYAGIKYO:Miyagikyo is located on the island of Honshu, two hours by high-speed train to the northeast of Tokyo. Built in the foothills of the Miyagi prefecture, at the heart of a region famous for its waterfalls and many hot springs, the distillery is a true haven of peace. This site was chosen for its pure air and high humidity levels, ideal for ageing in barrels. The environment is similar to that of the Cairngorms region in the heart of Scotland. Miyagikyo, using large stills, produces a spirit that is rich and fruity with elegant aromas.