Founder of Nikka Whisky, later known as “Father of Japanese Whisky” Masataka Taketsuru(1894-1979).
“I want Japanese people to drink authentic whisky.” The dream and passion of a man who dedicated his life to making whisky.

In Scotland, numerous distilleries produce distinct whisky types, from the robust Highland malts in the north to the soft Lowland malts in the south, blending these with grain whisky to make blended whiskies.

Taketsuru dreamed of creating distinctive malts at different distilleries, and producing grain whisky of the same quality as in Scotland.

In 1962-63, supported by Asahi Breweries, Masataka traveled to Scotland with his adopted son Takeshi to acquire a Coffey still, which began operation at the Nishinomiya factory in November 1964. In September 1965, he released the first Japanese whisky blended with Coffey Grain.

In May 1969, under Masataka’s direction, his team built Miyagikyo Distillery in a forest in Miyagi Prefecture. This distillery produced malt whisky with a character different from that of Yoichi. With Yoichi’s Highland-style malt, Miyagikyo’s Lowland-style malt, and Coffey Grain, they were able to create a unique whisky that no one had ever seen in Japan, fulfilling Masataka Taketsuru’s dream.

Following Masataka, the second-generation starting with master blender Takeshi Taketsuru, along with craftsmen in responsible for production, have upheld Masataka’s dedication to quality. They have continued to pursue new whiskies that met the consumers expectations. Today, Nikka Whisky is renowned worldwide, including in Scotland, where Masataka first learned his whisky-making.

According to Masataka Taketsuru, “There is no trick to making good whisky, sincere respect for nature is the foundation of everything.” At Nikka’s two distilleries, enriched by nature, the whisky quietly matures, carrying Masataka Taketsuru’s dream to the future.