Masataka Taketsuru, seen as the father of Japanese whisky, was born in 1894 into a family that had been sake producers since 1733. After training as a chemist, he was hired by an Osaka-based company, Settsu Shuzo, which was planning to produce a Japanese whisky. The young Taketsuru was therefore sent to Scotland in 1919 in order to acquire the necessary technical knowledge and a minimum of experience. He studied at Glasgow University, also learning about the art of blending and distilling. He quickly became passionate about this Celtic spirit, and decided to devote his life to it. His dream was to create a malt distillery in Japan. When he returned to Japan in 1920, he realised that the project for which he had been recruited was not going to see the light of day. And, following the 1922 stock market crash, he lost his job. A year later, he joined the Kotobukiya group, for which he built a distillery close to Kyoto. This is how he became the father of the very first Japanese whisky in 1924.
Gold in colour with an amber hue. The bouquet shows barley sugars, red apples, dried pears, lemon pie, nougat, apricots, subtle wild flowers. The palate is somewhat like lemon sherbet, barley sugars, dried pears, oak, nougat, macadamia nuts, marzipan, white pepper, spearmint, a little smoke and ash. Nougat, macadamia nuts, barley, oak, ash, mineralized water come through on the finish. This is a smooth and subtle style of whisky with enough quality and complexity.