Uchikura & Co., LLC

Before Japan became famous for its whisky, one man traveled halfway around the world to learn how to make it.

 

Masataka Taketsuru (1894–1979), often called the Father of Japanese Whisky, was born into a family of sake brewers in Hiroshima. Wanting to master whisky making, he traveled to Scotland in 1918—the birthplace of Scotch whisky. There, he studied organic chemistry at the University of Glasgow and apprenticed at several distilleries, learning every step of traditional whisky production.

 

While in Scotland, he met and married Rita Cowan, who later moved with him to Japan. Their remarkable story inspired the popular Japanese television drama Massan.

 

After returning to Japan, Taketsuru partnered with entrepreneur Shinjiro Torii to help establish Japan's first commercial whisky distillery at Yamazaki, near Kyoto, in 1923. The partnership laid the foundation for Japan's whisky industry.

 

In 1934, Taketsuru founded his own company, Nikka Whisky, and built the Yoichi Distillery in Hokkaido because its cool climate reminded him of Scotland. He remained committed to traditional Scotch methods while adapting them to Japan.

 

Today, Japanese whiskies from Suntory and Nikka regularly win top honors at international competitions. Their global success can be traced back to one man's determination to travel abroad, learn from the best, and bring that knowledge home.

 

Masataka Taketsuru did more than make whisky—he created an industry that earned Japan worldwide respect.