Now over the years, Taketsuru and Torii began to have disagreements with the way in which the whisky was produced and in 1934 Taketsuru left the company and started his own company, Dai Nippon Kaju, and built Yoichi distillery in Hokkaido. Together they started Yamazaki Distillery (which opened around 1923/1924 on Japan’s main island Honshu) under the company name Kotobukiya. After a number of years of study, he returned back to Japan and connected with Shinjiro Torii, an entrepreneur who had started his own alcohol import company. Taketsuru began studying chemistry at the University of Glasgow and applying for apprenticeships with whisky distilleries. Shortly after WWI, Taketsuru was chosen by his company to travel to Scotland and study whisky and the craft of distillation. Masataka Taketsuru was born into a family of sake makers and thus developed an interest in spirits at a young age. The industry was truly driven by two whisky houses (Suntory and Nikka) and more specifically two men, Shinjiro Torii and Masataka Taketsuru. ![]() Whisky has been produced in Japan since the 1800’s, however, it’s said that they became commercially available in the 1920’s, around the time Suntory’s Yamazaki distillery opened. Some Awesome Japanese Whisky Cocktails to TryĪ Tale of Two Distilleries: A Brief History of Japanese Whisky.The Main Distilleries in Japan (including a geographical map!).What Makes Japanese Whisky Different from Scotch.While some may think they rival Scotch, and it’s true, their style is modelled off of that of the Scots’, Japan has been able to carve out a unique niche in the marketplace that focuses on Scottish tradition combined with Japanese innovation.īelow is a guide to all the basics you need to know about Japanese Whisky including: Today, there are less than a dozen companies, with less than a dozen active distilleries which produce a variety of styles of whisky. However, after a few notable nods in the whisky awards world, Japanese whisky has since grown to become highly desirable around the globe. Until perhaps a decade or so ago, Japanese whiskies have remained a delicacy enjoyed by the Japanese.
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