In 1918, a young Japanese man with an ambition to make genuine whisky went alone to Scotland to unveil the secret of whisky making. He is Masataka Taketsuru, the founder of Nikka Whisky.
Given the chance to go to Scotland, Masataka became the first Japanese ever to master how to make whisky. He enrolled at the University of Glasgow, took chemistry courses and then apprenticed at three Scotch distilleries. The young and passionate man was fortunate to learn first-hand from craftsmen and have practical training to master blending. The two notebooks filled with every detail later became Japan’s very first guide in whisky production.
In 1936 the first pot still designed by Masataka and made in Japan was installed and started distillation. Finally, in 1940 the first whisky from Nikka was launched. The brand name of this whisky was “NIKKA WHISKY”, short for "Nippon Kaju", which later became the name of the company itself.
The iconic bottle is designed to reflect “a small block of whisky” – embodying the rich, strong taste of the whisky within.
Extremely complex blended whisky bottled at 51.4% ABV. In order to deliver its richness and full flavors, the blended liquid goes into used barrels for another few months for “marriage” before it is bottled.
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