Taketsuru Pure Malt Whisky

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Taketsuru Pure Malt Whisky

This is a blended malt named in honor of Masataka Taketsuru, the father of Japanese whisky. He is the first Japanese who mastered whisky-making in Scotland and produced the genuine whisky in Japan. Masataka learned that the natural resources surrounding a distillery were essential for quality whisky. Based on his thought, he selected two places, Yoichi and Miyagikyo, and built two distilleries there. Its gentle malt flavor, fruitiness and extremely well-balanced taste make it a perfect entry point into the world of Nikka. In 1918, Masataka Taketsuru embarked alone on a long voyage to Scotland. In this distant land the secrets of whisky-making would be imparted to this young Japanese man, and here he would meet the woman who would become his bride. Masataka Taketsuru was born in the coastal town of Takehara (now Takehara City) about 60km from Hiroshima City. The Taketsuru family owned a "sake"(Japanese brew made form fermented rice) brewery that goes back to 1733-- and continues to produce fine sake today, in 2004. Taught early that sake making is a painstaking fine art, Masataka studied diligently and trained at university as a chemist, preparing to carry on the family trade. However, Scotch whisky captured the young man's imagination, as well as the interest of few other enterprising Japanese of that day. He decided to dedicate his life to whisky.
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