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Masataka Taketsuru, Nikka�s founder and Father of Japanese Whisky, came from a lineage of sake brewers, dating back to 1733. Taketsuru studied diligently at university as a chemist preparing to carry on the family trade, but soon took a personal interest in whisky. Masataka joined Settsu Shuzo, a liquor company with plans to produce a Japanese whisky. In 1918, Settsu Shuzo sent Taketsuru to the University of Glasgow - making him the first Japanese student to study the art of whisky making, in the ancestral home of Scotch whisky. Taketsuru returned to Japan in 1920 with plans to produce Japan�s first whisky for Settsu Shuzo. However, when Shuzo couldn�t carry out the plan, he was recruited by the founder of Kotobukiya - now Suntory - and directed to build Yamakazi and produce the first Japanese whisky.
The originality of this 100% malt expression lies in its unique distillation method. Malted barley is distilled in a �Coffey still�, a traditional continuous still which is normally used to produce grain whisky. Discover this whisky�s extraordinary texture, which Nikka has specially developed for whisky aficionados.