Japanese Connection

Whiskey production in Japan began in 1923, with the opening of the Yamazaki distillery, now owned by Suntory, by Shinjiro Torii, who put to good use the skills acquired in Scotland from the first distiller, Masataka Taketsuru.

The paths of the two fathers of Japanese whiskey diverged in 1934, when Taketsuru founded the Yoichi distillery on the island of Hokkaido, where he believed he had found conditions similar to those in Scotland. Thus he gave life to the legendary Nikka, which opened the second distillery, Miyagikyo, in 1969.

Japanese whiskey owes its extraordinary quality not only to the purity of the waterways and the climate of the country, which favors its aging, but above all to the obsessive attention to detail, which makes it almost an artisanal product.

Despite the growing interest in Single Malts, all of which are now of the highest level, blended malts are also very popular, starting with malt and grain, coming from different distilleries, with a style clearly based on softness and refined balance.

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