Japanese Whisky

Japanese Whisky.

Produced as; Single Malt, Grain, Blended Malt, Blends and Blended with Overseas Whiskies.

Japanese Whisky Origins.

Born 1895 into a Sake-brewing family, Masataka Takesuru is regarded as the founder of the Japanese whisky industry.

In December 1918 he left Japan for Scotland to study organic chemistry and whisky making at Glasgow University, taking up apprenticeships with Scottish distilleries. He learnt from craftsmen at first hand the skills associated with distilling and blending.

Returned to Japan in 1923 with a Scottish wife and a deep desire to create Japanese whisky on the island of Hokkaido. However his employer at the time Kotobukiya, insisted that the best location for the distillery would be close to the major urban areas on Honshu, so Yamazaki (Suntory) was established with Takesuru in charge.

His Vision of a northern distillery on Hokkaido never left him. There was peat, oak and the island climate was similar to the Scotland. He knew to produce the whisky he desired, he would have to become independent. In 1934 he left Yamazaki to set up his own distillery. Six years later the first whiskies were released from the Yoichi distillery.

Japanase whisky is available in Grain,  Single Malt and Blend Styles.