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.

  <div id="1"></div>
  
## 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.

<div id="2"></div>

## 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.

<div class="gold_line">

In 1918, sponsored by Settsu Shuzo, a company with an eye on whisky production, Taketsuru set sail for Scotland. There, he enrolled at the University of Glasgow and apprenticed at several distilleries, including **Longmorn, Bo’ness, and Hazelburn**. He also married a Scottish woman,** Rita Cowan**, who would follow him to Japan and remain his steadfast partner through many hardships.</div>

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.

  <div id="3"></div>
  
## 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.

<div class="gold_line">

Taketsuru, with his deep understanding of Scottish techniques, was appointed **factory director**. The two men, though united in their love of whisky, often had **clashing visions**. Taketsuru favored a style closer to traditional Scotch: bold, peaty, and smoky. For this reason, he wanted to build the first distillery in the north of the country, where the climate was more similar to that of Japan, even if the region was more remote. While Torii insisted on creating a smoother, more refined whisky to appeal to Japanese tastes.</div>

  <div id="4"></div>
  
## 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.”

<div class="gold_line">

The second Japanese whisky was **Suntory Kakubin**, launched in 1937. Unlike the first whisky, Suntory Kakubin became a huge success. This whisky, characterized by a softer profile more suited to Japanese tastes, represented a balance between Scottish tradition and local preferences. Its success played a crucial role in the growth and consolidation of the whisky market in Japan, helping Suntory become one of the country's leading distilleries.</div>

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. 

![Suntory Distillery history.jpg](https://spiritory2storage.blob.core.windows.net/strapi-uploads/assets/Suntory_Distillery_history_05936e4a64.jpg)

  <div id="5"></div>
  
## 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.

<div class="gold_line">

Taketsuru did express sentiments about Yoichi’s resemblance to Scotland. In his writings, he noted that the climate and scenery were similar to those of his time in Scotland, which helped his Scottish wife, Rita, feel at home. He described Yoichi as having the ideal conditions for whisky making, including the presence of peat and a suitable climate.</div>

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.

  <div id="6"></div>
  
## 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.

![Nikka Yoichi 10 Year Old.webp](https://spiritory2storage.blob.core.windows.net/strapi-uploads/assets/Nikka_Yoichi_10_Year_Old_5981c07f5a.webp)

<div class="gold_line">

Pop culture also played a role in elevating Japanese whisky to international fame. The 2003 film **Lost in Translation**, directed by Sofia Coppola, featured Bill Murray filming a fictional ad for Suntory whisky with the now-iconic line “For relaxing times, make it Suntory time,” which sparked curiosity abroad. Back in Japan, the 2014 NHK morning drama **Massan**, based on the life of Masataka Taketsuru and Rita Cowan, brought the story of Japanese whisky’s origins to a wide domestic audience, further deepening appreciation for its heritage.</div>

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.


- [The Birth of a Dream](#1)
- [The Scottish Apprentice](#2)
- [Taketsuru and Torii cross paths](#3)
- [The Flop of the First Japanese Whisky](#4)
- [Two Paths, One Legacy](#5)
- [Global Recognition](#6)


medium_Screenshot 2025-05-15 170348.png

small_Screenshot 2025-05-15 170348.png

thumbnail_Screenshot 2025-05-15 170348.png

Screenshot 2025-05-15 170348.png

Simone Sarchi

Italian journalist with a MA degree in International Journalism from City University of London. His love for whisky began with that very first sip of Laphroaig 10, which drew him into the world of peated malts and eventually led him to explore the endless variety of flavours and aromas this spirit has to offer. In recent years, he has combined his passion for whisky with his commitment to quality storytelling through his social media channels, driven by the belief that whisky is for everyone… you just have to find the right dram for your palate.

Discover how Shinjiro Torii and Masataka Taketsuru shaped the world of Japanese whisky through vision, tradition, and a passion for perfection.

large_17- suntory vs nikka.jpg

medium_17- suntory vs nikka.jpg

small_17- suntory vs nikka.jpg

thumbnail_17- suntory vs nikka.jpg

17- suntory vs nikka.jpg

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

Selecting the **10 best whisky brands** in the world is a daunting task. There are hundreds of distilleries across Scotland, Ireland, the U.S., Japan, and beyond, each offering unique expressions, philosophies, aroma and flavours. So let’s be clear: this list isn’t an objective truth carved in oak. On the contrary, it’s strongly influenced by my personal taste and experiences.

> The distilleries and independent bottlers featured here were chosen not only for their consistent quality, but for their character, their boldness, their history and their spirit of experimentation. These are whiskies that reflect deep respect for tradition while pushing boundaries in the pursuit of flavour and identity.


Some names are well-known, others a bit less maybe. Some have hundreds of years of history, others are shaping what whisky could become in the next generation. And while only 10 are featured here, there are many more distilleries I love and constantly explore: because the journey of discovering new whisky is never finished.

<div class="gold_line">

Some of you will agree, at least in part, others won’t agree at all. I took this article as a challenge, and I assure you that selecting only 10 brands was extremely difficult. Some of my favorite distilleries and brands aren’t even on this list, but I tried to offer a variety of styles, countries, stories, traditions, flavours, and aromas.</div>

Let’s raise a glass to character, innovation, and the magic of barley, wood, time, and imagination. Here are my 10 best whisky brands in the world (in no particular order, by the way).

 <div id="1"></div>
 
## Springbank (Campbeltown, Scotland)

**Springbank**is a living monument to whisky tradition. One of the last remaining distilleries in **Campbeltown** (along with Glengyle and Glen Scotia), it operates almost entirely by hand, including its own floor maltings, a **rarity in modern whisky production**. The distillery malts all the barley it needs, using **local peat** and a portion of locally grown barley. It is one of the very few distilleries to independently manage the entire production process in-house.

What sets **[Springbank](https://spiritory.com/search?search=Springbank&page=1)** apart is not only its commitment to craft, but the diversity of its core offerings: the original Springbank line, slightly peated and complex; **Longrow, boldly peated**; and **Hazelburn, unpeated** and **triple distilled**.

The **Mitchell family**, who founded the distillery in the **19th century**, still owns and runs it today, making Springbank the only Scottish distillery from that era still in family hands. Their whiskies are unapologetically traditional, always intriguing. If whisky has a soul, Springbank bottles it.

This, along with its limited production, is certainly one of the reasons why Springbank is among the most sought-after — and also one of the hardest to find — whiskies out there. The secondary market can often be off-putting, but if you manage to find a bottle at a reasonable price, don’t miss out.

 <div id="2"></div>

## Laphroaig (Islay, Scotland)

Founded in **1815**, **[Laphroaig|(https://spiritory.com/search?search=Laphroaig&page=1)** holds a special place in my heart. The **[10 Year Old](https://spiritory.com/laphroaig-10-years-old-cask-strength-batch-015-211936)** was the dram that made me fall in love with whisky from the very first sip. That intense medicinal peat, the briny sea air, and the underlying sweetness struck a chord I’ve never forgotten.

Beyond nostalgia, Laphroaig is one of the few distilleries that still uses **floor maltings** and matures most of its whisky on Islay, a factor that deeply influences its **maritime character**. From classic expressions to innovative cask finishes, fermentation experiment and **vintage bottlings**, Laphroaig continues to evolve while remaining proudly distinctive. It’s a truly polarizing distillery — one that people tend to either love or hate, with no middle ground.

Unlike many iconic distilleries, Laphroaig has been sold as a single malt since its early days, including in the United States during Prohibition, where it was marketed as medicinal whisky.

<div id="3"></div>

## Buffalo Trace Distillery (Kentucky, USA)

![Buffalo Trace Distillery.webp](https://spiritory2storage.blob.core.windows.net/strapi-uploads/assets/Buffalo_Trace_Distillery_2a9e01a066.webp)

One of the oldest and most respected bourbon distilleries in the United States, **[Buffalo Trace](https://spiritory.com/search?search=Buffalo-Trace-mash-bill&page=1)** is an institution. From its historic warehouses come a wide range of legendary names: **Eagle Rare**, **Weller**, **E.H. Taylor**, **Stagg, Blanton’s**, and the almost-mythical **Pappy Van Winkle**.

The distillery uses four different primary **mash bills**. The recipes are secret, known only to **Master Distiller Harlen Wheatley** and his team. However, many have drawn some likely conclusions. **Mash Bill #1 (Bourbon)** is the most commonly used and is believed to contain less than **10% rye**. **Mash Bill #2 (Bourbon)** is thought to include a slightly higher rye content, somewhere between **10%** and **15%**.

To these, we can add **Mash Bill #3**, used for the famous Pappy Van Winkle and Weller bourbons in which rye is replaced with wheat. Finally, **Mash Bill #4** is used for the production of rye whiskey and is believed to contain the legal minimum of **51% rye**.

Buffalo Trace balances tradition with innovation, exceptional aging expertise, and places great value on warehouse placement, which significantly impacts the final product. It’s a distillery that offers something for everyone: from budget-friendly gems to collectible rarities. A true pillar of American whiskey.

<div id="4"></div>

## Waterford (County Waterford, Ireland)

**[Waterford](https://spiritory.com/search?search=Waterford&page=1)** might be one of the most ambitious whisky projects of the **21st** century. Founded by **Mark Reynier**, former head of Bruichladdich, Waterford focuses obsessively on terroir. Each release of one of their three lines, the **Single Farm Origin**, comes from a specific farm, harvest, and barley variety, creating a radical transparency that treats whisky more like wine.

The core concept the distillery aims to convey is that the choice of raw material, how and where it is grown, has a profound impact on the final product. While most distilleries rely on the same malted barley and shape their identity through fermentation, distillation, and aging processes, Waterford took the opposite approach: it standardized production methods to focus primarily on the barley.

Unfortunately, the distillery is currently under financial administration, possibly due to a lack of market understanding or strategic missteps. But that doesn’t diminish its vision: putting raw material at the heart of whisky making. It’s a lesson I’m convinced, and hopeful, more distilleries will take seriously in the future. For that boldness and idealism, Waterford earns its place on this list.

 <div id="5"></div>
 
## The Scotch Malt Whisky Society (Independent Bottler, Scotland)

The **Scotch Malt Whisky Society (SMWS)** is more than just a bottler: it’s a community, a philosophy, and for many, a love affair with cask strength, single cask whisky. Founded in **1983**, the Society bottles unique, unfiltered, undiluted casks from a wide range of distilleries, each with imaginative tasting notes and funky names.

Some of the best whiskies I’ve ever tasted were SMWS bottlings. Whether a fiery **Caol Ila** or a **tropical Glen Grant**, every bottle feels like an invitation to explore whisky’s wildest corners. But SMWS is also about connection: through its member-only lounges, tastings, and global events, it has built a true whisky culture.

<div class="gold_line">

If you find yourself in Edinburgh, you simply can’t miss a visit to The Vault: the spiritual home of the Society. This member’s whisky bar is located in the port of Leith and was once a a wine merchants bonded warehouse. Today, you can enjoy one of their many releases, surrounded by fellow enthusiasts. Let the friendly and knowledgeable staff guide you through a blind tasting flight, you’ll be surprised by the drams you discover.</div>

Blind tasting is, in fact, at the heart of the Scotch Malt Whisky Society experience. On their bottlings, you won’t find the name of the distillery the whisky comes from: just some tasting notes and an evocative name. The goal is to keep the drinker focused on the dram itself, without being influenced by branding or origin. If you want to know those details, you’ll need to crack the code printed on the label.

 <div id="6"></div>
 
## Kilchoman (Islay, Scotland)

![Kilchoman.webp](https://spiritory2storage.blob.core.windows.net/strapi-uploads/assets/Kilchoman_9d9e04115c.webp)

When **[Kilchoman](https://spiritory.com/search?search=Kilchoman&page=1)** opened in **2005**, it was the first new Islay distillery in over **124 years**. From the beginning, it aimed to honor tradition: farm-to-bottle production, in-house floor maltings, and on-site maturation.

Its whiskies reflect a youthful intensity, backed by a strong sense of place. Expressions like Machir Bay and Sanaig deliver complexity beyond their years, while the 100% Islay releases, made entirely from homegrown barley, embody authenticity. Kilchoman also isn’t afraid to play, experimenting with mezcal, cognac, Porto, Sauternes and many other casks.

This Islay distillery is proof that authenticity and modernity can not only coexist but thrive.

 <div id="7"></div>
 
## GlenAllachie (Speyside, Scotland)

Under the leadership of industry veteran **Billy Walker**, **[GlenAllachie](https://spiritory.com/search?search=GlenAllachies&page=1)** has become one of Speyside’s most exciting distilleries. Since **2017**, it has carved a niche with bold cask experimentation: from sherry to **virgin oak**, **Moscatel** to **Chinquapin**, Mizunara to **Scottish oak**, each expression tells a unique story.

GlenAllachie’s style is rich, full-bodied, and often spiced, a flavorful contrast to Speyside’s typically delicate profile. It’s a distillery unafraid to take risks, and those risks are paying off in spades.

Before 2017 of its production was used in blended Scotch. In less than 10 years they managed to create a phenomenal stand-alone brand. Today, we have single malts that truly express an innovative whisky still rooted in tradition, often at reasonable prices.

The distillery also produce a peated single malt whisky that goes under the name of Meikle Tòir.

 <div id="8"></div>

## Yamazaki (Osaka, Japan)

Choosing between Yamazaki and Yoichi was a personal dilemma. I personally lean toward Yoichi for its robust, peated style, but **[Yamazaki](https://spiritory.com/search?search=Yamazaki&page=1)** earns its place as Japan’s first and most historically significant whisky distillery.

Founded in **1923** by **Shinjiro Torii**, Yamazaki blends Scottish techniques with Japanese craftsmanship and sensibility. The result is a whisky that balances precision and elegance, often matured in a mix of American, Spanish, and Japanese Mizunara oak.

> Yamazaki is not just a brand, it’s a symbol of Japan’s unique approach to whisky, rooted in harmony, balance, and deep cultural respect.

2023 marked the 100th anniversary of the distillery.

 <div id="9"></div>
 
## Signatory Vintage (Independent Bottler, Scotland)

Founded in **1988**, **[Signatory Vintage](https://spiritory.com/search?search=Signatory-Vintage&page=1)** one of Scotland’s most respected independent bottlers. Known for its vast stock and meticulous approach, Signatory bottles single malts, often at cask strength, always natural color and without chill filtration.

What makes Signatory special is consistency: the quality is reliably high, the labeling is transparent, and the pricing is generally fair. Whether it’s a rare **Edradou**r or a bold** Ballechin**, each bottle feels curated with care. For whisky lovers seeking authenticity and variety, Signatory is always a go-to.

The founder, **Andrew Symington**, is now also the owner of Edradour Distillery, located in Pitlochry and known as the smallest traditional distillery in Scotland. In addition to their Edradour single malt, they also produce a peated single malt called Ballechin.

<div id="10"></div>

## Highland Park (Orkney, Scotland)

**[Highland Park]( https://spiritory.com/search?search=Highland-Park&page=1)** often praised for its balance: **lightly peated** but **floral**, **sweet** but **structured**. One of the few distilleries to still use floor maltings, it incorporates local Orkney peat, which is rich in heather and produces a gentler smoke.

The distillery is malting on-site around **25%** of its need, firing the kiln with peat, for the first 8 hours, and coke for the remaining 19 hours. While the sourced malt is unpeated.

> Beyond the liquid, Highland Park is about integrity. Avoiding the marketing noise (we won’t talk about the Vikings), in my opinion it consistently delivers whisky that is elegant, nuanced, and deeply satisfying.




- [Springbank (Campbeltown, Scotland)](#1)
- [Laphroaig (Islay, Scotland)](#2)
- [Buffalo Trace Distillery (Kentucky, USA)](#3)
- [Waterford (County Waterford, Ireland)](#4)
- [The Scotch Malt Whisky Society (Independent Bottler, Scotland)](#5)
- [Kilchoman (Islay, Scotland)](#6)
- [GlenAllachie (Speyside, Scotland)](#7)
- [Yamazaki (Osaka, Japan)](#8)
- [Signatory Vintage (Independent Bottler, Scotland)](#9)
- [Highland Park (Orkney, Scotland)](#10)

Explore the 10 best whisky brands in the world—from iconic Scotch to bold new distillers, tradition meets innovation in every sip.

large_10 best brands of all times acording to Simone sarchi.jpg

medium_10 best brands of all times acording to Simone sarchi.jpg

small_10 best brands of all times acording to Simone sarchi.jpg

thumbnail_10 best brands of all times acording to Simone sarchi.jpg

10 best brands of all times acording to Simone sarchi.jpg

10 best Whisky brands of all times acording to Simone Sarchi

<p>Italian journalist with a MA degree in International Journalism from City University of London. His love for whisky began with that very first sip of Laphroaig 10, which drew him into the world of peated malts and eventually led him to explore the endless variety of flavours and aromas this spirit has to offer. In recent years, he has combined his passion for whisky with his commitment to quality storytelling through his social media channels, driven by the belief that whisky is for everyone… you just have to find the right dram for your palate.</p>


Simone Sarchi

Favorite Whisky:

Nationality:

Whisky Enthusiastic Since:

Blog posts by this author (2)

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

10 best Whisky brands of all times acording to Simone Sarchi