In 1918, Masataka Taketsuru embarked alone on a long voyage to Scotland. In this distant land the secrets of whisky-making would be imparted to this young Japanese man, and here he would meet the woman who would become his bride.
Masataka Taketsuru, the father of Japanese whisky, would go on to establish Nikka Whisky’s first distillery in Yoichi, Hokkaido, Japan in 1934. Surrounded on 3 sides by mountains and facing the coast of the Sea of Japan, Yoichi produces rich, peaty and masculine malt.
Taketsuru is a pure malt blend of a mix of malt whiskys from the Yoichi and Miyagikyo distilleries.
The Yoichi Distillery produces masculine whisky with a distinct aroma and body from direct heating distillation, in which the pot stills are heated with finely powdered natural coal – the traditional method that is hardly ever used today, even in Scotland. The Miyagikyo Distillery instead produces a soft and luxuriously fragrant single malt due to its proximity to especially pure water and humid conditions.