Masataka Taketsuru: The Father of Japanese Whisky
Japanese whisky has become renowned worldwide for its exceptional quality, unique flavors, and smoothness. Its rich history and the individuals behind it have played a significant role in shaping its reputation. In this blog post, we'll delve deeper into the history of Japanese whisky, focusing on its founder, Masataka Taketsuru, and his journey to create some of the world's finest whiskies.
The Father of Japanese Whisky
Masataka Taketsuru was born in Hiroshima, Japan, in 1894. Growing up, Taketsuru was fascinated by the art of fermentation and distillation. He decided to study chemistry in the hope of one day becoming a distiller.
After finishing his studies in Japan, Taketsuru traveled to Scotland in 1918 to learn more about the production of whisky. He enrolled at the University of Glasgow and began studying organic chemistry. During his time in Scotland, he also worked at several whisky distilleries to gain hands-on experience.
Taketsuru quickly fell in love with Scotland, its culture, and its whisky. He immersed himself in the country's traditions and language and even met and married a Scottish woman, Jessie Roberta (Rita).
Return to Japan
In 1920, Taketsuru returned to Japan and began working for Suntory. He was tasked with establishing Japan's first whisky distillery in Yamazaki, just outside of Kyoto. Taketsuru applied his knowledge and experience from Scotland to create a distinctly Japanese whisky. He focused on using locally sourced ingredients and honing his techniques to produce a high-quality, balanced spirit.
Despite facing numerous challenges, Taketsuru's passion and dedication to creating the perfect whisky paid off. In 1929, Suntory launched their first whisky, Suntory Shirofuda, which was a resounding success.
The Birth of Nikka Whisky
In 1934, Taketsuru left Suntory to establish his own whisky distillery, which he named Nikka. He chose the location of Yoichi in Hokkaido due to its similarities to the Scottish climate, which he believed would be perfect for whisky production.
Taketsuru continued to refine his production techniques, focusing on using only the purest water, selecting the finest ingredients, and creating a perfect balance of flavors. This dedication paid off, and Nikka whisky quickly gained a reputation for being one of the finest in the world.
Today, Nikka whisky is still produced in Yoichi, and the company has expanded to include a range of other spirits, including gin, brandy, and vodka. Taketsuru's legacy lives on, and he is widely regarded as the father of Japanese whisky.
Experience Japanese Whisky at Shanghai Bar in Waikiki
If you're looking to experience the rich history and exceptional quality of Japanese whisky for yourself, look no further than Shanghai Bar in Waikiki. Our extensive selection of Japanese whiskies, expertly crafted cocktails, and friendly staff make us the perfect spot to relax and unwind.
Visit us in Stix Asia, the new Asian food hall on Kalakaua Avenue. Shanghai Bar is located on the basement level in Waikiki Shopping Plaza. We're open daily from 11am to 10pm, and we offer Happy Hour specials every day from 2pm to 5pm. Come and experience the unique flavors of Japanese whisky today!