The Fathers of Japanese Whisky: The Vision of Masataka Taketsuru and Shinjiro Torii

Japanese whisky today is celebrated for its elegance, precision, and often poetic approach to craftsmanship. Behind this global acclaim, however, lies a tale of vision, passion, and persistence. A story shaped primarily by two extraordinary men: Masataka Taketsuru and Shinjiro Torii. These pioneers, often referred to as the fathers of Japanese whisky, didn’t just create a product; they crafted a legacy.

The Birth of a Dream

The origins of Japanese whisky trace back to the early 20th century, a time when Japan was embracing Western culture with a mix of curiosity and reverence. Among those captivated by Western customs was Shinjiro Torii, a pharmaceutical wholesaler turned beverage entrepreneur. Born in Osaka in 1879, Torii had already made a name for himself by founding Kotobukiya (which would later become Suntory, one of the two major players in Japan's whisky and spirits industry) and introducing Western-style liqueurs and wines to the Japanese market. But his true ambition lay beyond. Torii dreamed of creating the first Japanese whisky.

However, there was only one problem: nobody in Japan knew how to make whisky. That’s when Masataka Taketsuru entered the story.

The Scottish Apprentice

Born in 1894 into a family of sake brewers in Hiroshima, Masataka Taketsuru was naturally drawn to fermentation and distillation. But while his family expected him to continue the sake business, Taketsuru looked West, to Scotland, the homeland of whisky.

It was she who brought him to Campbeltown, where, at the Hazelburn distillery, he got hands-on experience in every stage of whisky making: from malting and mashing to fermentation, distillation, and aging.

More than a technician, Taketsuru became a true disciple of Scotch whisky. “Whisky-making is not simply a matter of technique,” he would later write in his notebook. “It is a way of life, a devotion to detail and patience.”

Taketsuru returned to Japan in 1920, whisky-making notebook in hand, but to a company that had lost interest in producing whisky, also due to the international crisis that followed the First World War. Luckily, destiny had other plans.

Taketsuru and Torii cross paths

When Sinjiro Torii learned of Taketsuru’s expertise, he saw in him the missing piece of his puzzle. In 1923, Torii hired Taketsuru to help design and build Japan’s first true whisky distillery: Yamazaki, located on the outskirts of Kyoto, Southern Japan. The location was carefully chosen by Torii for its pure water, temperate climate, and humid environment: ideal for aging whisky in oak casks. It also proved to be a winning choice from a logistical standpoint.

The Flop of the First Japanese Whisky

The first Japanese whisky, known as Suntory Shirofuda (White Label), was launched with high hopes but quickly became a commercial flop. Its bold, heavily inspired by Scottish styles, was unfamiliar and unappealing to Japanese palates at the time. It failed to capture the attention of consumers, and sales lagged far behind expectations. It was a tough start, but it laid the groundwork for Japan’s future whisky success. This disappointing outcome convinced Torii even more to seek a delicate, balanced flavour profile, one that would harmonize with Japanese cuisine and appeal to local tastes. A spirit crafted not as an imitation of Scotch.

“I wanted to make whisky that would suit the delicate taste of the Japanese people,” Torii once said. “I want to create original Japanese Spirits the whole world can enjoy, uniquely made from Japan’s nature and her people.”

A success that was also driven by the Kakubin Highball which became popular in Japan in the 1950s, largely due to the influence of American drinking culture. Suntory, aiming to promote whisky as an affordable and modern alternative to sake and beer, opened a series of bars called Tory's. These establishments introduced the whisky highball—a refreshing mix of whisky and soda water—as a new drinking style. This innovation was inspired by American bar culture, where whisky and soda were common choices. The highball trend resonated with Japanese consumers, aligning with their preference for drinking alcohol during meals. The addition of soda made whisky more approachable and easier to enjoy with food. Today, the Kakubin Highball remains a staple in Japanese drinking culture.

Two Paths, One Legacy

This creative tension between Taketsuru and Torii eventually led to a parting of ways. In 1934, Taketsuru left Yamazaki and moved north to Yoichi, Hokkaido—a rugged, remote area that reminded him of Scotland. There, he founded Dai Nippon Kaju (which would later become Nikka Whisky) and built the Yoichi Distillery, a facility designed to capture the soul of Scottish whisky with Japanese precision.

From these diverging paths, Yamazaki and Yoichi, emerged the two greatest pillars of Japanese whisky. Today, Suntory also owns two other distilleries: Chita (1972) and Hakushu (1973). Nikka, on the other hand, expanded by building the Miyagikyo Distillery in 1969, offering a lighter, more floral contrast to the robust character of Yoichi.

Despite the early challenges faced by both companies, the stories of Suntory and Nikka are tales of success, determination, and deep passion. Torii and Taketsuru were both driven by an almost spiritual dedication to their craft. They believed that whisky was not just a drink, but a bridge between cultures, a harmony of nature, science, and soul.

Global Recognition

For many years, Japanese whisky remained a domestic secret, enjoyed quietly by connoisseurs and only occasionally exported. That changed dramatically in the early 2000s, when Japanese expressions began winning international awards.

In 2001, Nikka’s Yoichi 10-Year-Old was named "Best of the Best" by Whisky Magazine. Later, in 2015, Suntory’s Yamazaki Sherry Cask 2013 was declared the “World’s Best Whisky” by Jim Murray’s Whisky Bible; while Hibiki 21 Years Old won “World’s Best Blended Whisky” in 2019 triggering a surge of global demand and cementing Japan’s reputation as a whisky powerhouse.

Today, Japanese whisky stands as a symbol of craftsmanship and cultural fusion. It marries Scottish tradition with Japanese subtlety, precision with poetry. And at the heart of this story are two men: Shinjiro Torii, the visionary businessman who dared to dream of a whisky made for Japan, and Masataka Taketsuru, the scientist, artist, and romantic who brought the knowledge and soul of Scotland to its shores.

Their legacy is not only found in the bottles we pour, but in the values that continue to guide Japanese whisky-making today: respect for nature, pursuit of harmony, and commitment to excellence.