The History of Japanese Whisky

In 1918 a young Japanese man with the ambition to make genuine whisky went to Scotland alone to learn all the secrets of making it, little did he know that he would become the father of Japanese whisky. He is Masataka Taketsuru, the founder of Nikka Whisky. 

Masataka was given the chance to go to Scotland to master how to make whisky with the desire to bring home the skills he will eventually learn. He enrolled at the University of Glasgow, took chemistry courses and then apprenticed at no less than three Scotch whisky distilleries! He was fortunate enough to learn first-hand from craftsmen and have practical training as well as learning the master blending role. The two notebooks he filled with every detail later became Japan’s very first guide in whisky production.

After two years of studying, he returned to Japan with his Scottish wife Jessie Roberta (Rita) who decided to immigrate to Japan to support her husband’s dream. However after returning, Masataka and Rita were heartbroken to find out that Settsu Shuzo, the company which invested in Masataka to learn in Scotland, had abandoned the plan to produce genuine whisky in Japan due to the recession after World War I.

Meanwhile, another company called Kotobukiya Limited (Now known as Suntory) needed someone who could make whisky production, so in 1923 Masataka accepted the job to direct the building of the Yamazaki Distillery. There he led the project and devoted himself to producing Japan’s first genuine whisky.

After his ten year contract with Kotobukiya expired, Masataka decided to become independent and make his own whisky with no constraints. In 1934 he went north and built his first distillery in Yoichi, despite the inconvenience he had always considered it to be the perfect place to make whisky. The natural environment of Yoichi is quite similar to Scotland with a cooler climate, crisp air and appropriate humidity.

Before producing top class whisky, Masataka started producing apple products under the name of Dai Nippon Kaju (which means Great Japanese Juice Company) while he was preparing to make whisky. In 1936 the first pot still designed and made in Japan by Masataka was installed and started distillation. By 1940 the first whisky from Nikka was launched.

In 1949, Masataka brought his nephew and adopted son Takeshi Taketsuru into the business and taught him everything he knew. In 1969 Miyagikyo distillery was built and began distillation with stills imported from Scotland. Then another distillery, Tochigi was built in 1977.

In 1979 Masataka died which left Takeshi in charge of his empire, he would grow the business significantly. In the late 80’s Nikka would release three different single malts - Nikka from the Barrel, Yoichi and Sendai. Also in 1989 They purchased the Ben Nevis Distillery in Scotland.

The start of the new millennium saw the release of the Taketsuru Pure Malt, in honour of Masataka and in 2001 Nikka whisky was finally imported to Europe through the Ben Nevis distillery, this was Europe's first taste of Japanese whisky.

It was all down to one man who had a dream and a passion, whose dedication has changed the world of whisky like never before.

Written by Oliver Partington