History of
Japanese Whisky

Masataka Taketsuru travels to Scotland to study whisky-making. He apprentices at Longmorn and other distilleries, meticulously recording production methods in what becomes known as the "Taketsuru Notes."

Shinjiro Torii builds the Yamazaki Distillery. He appoints Masataka Taketsuru as the first distillery manager. Japan's first malt whisky distillery is born.

Japan's first domestically produced whisky, "Shirofuda" (White Label), is released. However, its smoky flavor struggles to find acceptance in the Japanese market.

Masataka Taketsuru founds Dai Nippon Kaju (later Nikka Whisky) and builds a distillery in Yoichi, Hokkaido, pursuing his vision of ideal whisky-making.

Suntory releases "Kakubin" (Square Bottle). Tailored to Japanese taste, it becomes a massive hit and remains an iconic long-seller today.

Suntory releases "Old." Whisky culture takes root in Japan alongside the postwar economic boom.

Kirin (later Kirin Distillery) establishes the Fuji Gotemba Distillery at the foot of Mt. Fuji.

Suntory builds the Hakushu Distillery in the forests of the Southern Alps at 700m altitude.

Suntory releases "Hibiki 17 Year." It later earns worldwide recognition as the pinnacle of Japanese blended whisky.

Nikka's "Single Cask Yoichi 10 Year" wins Gold at the ISC (International Spirits Challenge). Japanese whisky earns its first major international accolade.

Yamazaki 12 Year wins Gold at the ISC. The global Japanese whisky boom begins.

Ichiro Akuto founds Venture Whisky. His "Ichiro's Malt" will later astonish the whisky world.

Suntory launches the "Kaku Highball" campaign. Whisky reaches a younger generation, sparking a dramatic recovery in domestic consumption.

Yamazaki Sherry Cask 2013 wins "World's Best Whisky" at the WWA (World Whisky Awards), making international headlines.

Akkeshi Distillery is established in Hokkaido, becoming a pioneer of the craft distillery movement in Japan.

Japan's National Tax Agency establishes official labeling standards for "Japanese Whisky," requiring saccharification, fermentation, distillation, and maturation within Japan.

Yamazaki Distillery celebrates its 100th anniversary. Craft distilleries surpass 100 locations nationwide. Japanese whisky enters a new golden age.