Founder of Nikka Whisky Masataka Taketsuru

Whisky was first brought to Japan in 1853 with the arrival of Commodore Perry.

In 1871, it was imported for the first time by a British trading company in Yokohama, intended for foreign residents in the settlement. Around this time, drug merchants in Tokyo began producing domestic western liquor using imported alcohol, which had extremely low customs. However, these were merely "imitation western liquors" made by adding sugar and flavoring to neutral alcohol.

Later, custom duties on alcohol were raised, which led to the rise of distilleries producing their own alcohol. Settsu Shuzo, where Masataka later joined, was one of these companies.

Settsu Shuzo was a company founded as a private business by a wealthy entrepreneur, Abe Kihee. The company began producing alcohol in 1907, and in 1911, started contract in manufacturing whisky, wine, and other liquors. It was one of the leading manufacturers despite producing imitations.

In 1916, Masataka visited the company through his connection with Kiichiro Iwai, his senior from Osaka Technical High School's brewing department, who was serving as an executive director at Settsu Shuzo. Abe, the company president who interviewed him, was impressed by Masataka's sincerity and hired him on the spot.

While studying whisky blending, Masataka was in charge of manufacturing liqueurs for domestic western liquor makers that contracted with Settsu Shuzo. Meanwhile, Abe foresaw that the increasing popularity of Scotch whisky would make it difficult for imitation liquors to compete in the future.

The lectures at the university covered topics Masataka had already studied in Japan and offered little that was useful for whisky production. Frustrated by the delay in securing an apprenticeship, he scribbled notes in the margins of his books, such as, "What a painful journey abroad. There's absolutely nothing truly worthwhile about it."

At long last, he fulfilled his dream by getting an apprenticeship at the Longmorn Distillery, where he experienced the entire whisky-making process, from malting and fermentation to distillation and aging. The experience of cleaning the pot stills proved invaluable when constructing pot stills in Japan, as it taught him how to gauge the progress of distillation by the echoing sound from hitting the pot stills. It was through this immersive experience that Masataka mastered the art of whisky-making.

At a grain whisky factory near Edinburgh, he was not allowed to take notes or sketches on site. Masataka resorted to carrying small scraps of paper and a short pencil in his pocket, quickly writing down observations during breaks, such as when going to the restroom. Each evening, he would later reorganize his notes from memory and compile them into a coherent document, which would later be known as the "Taketsuru Notes."

"A clever Japanese youth stole the secrets of our country's whisky-making with just a pen and a notebook." A former British Prime Minister made this speech during a visit to Japan, with both humor and affection. The source of this episode became known as the "Taketsuru Notes." The two notebooks titled "Training Report" were detailed records Masataka compiled from the meticulous notes he took during his whisky-making apprenticeship, along with his own added opinions.

The content is remarkably detailed, covering distillation techniques, including pot still principles and structure, and featuring illustrations and photographs of equipment. Furthermore, it covered employee treatment, working conditions, and even alcohol taxation, containing everything he learned in Scotland.

The "Taketsuru Notes" are the testament of a young Masataka Taketsuru's passion and dreams, becoming a historical document and foundation of Japan's authentic whisky-making industry and its future development.

For the marriage, the Cowan family gifted Rita a set of silver cutlery engraved with the initials "J" (for her first name, Jessie) and "M" (for Masataka). In Japan, Rita cherished this cutlery throughout her life, using it during homemade Scottish meals and afternoon teas, preserving the memories of her Scottish roots and their unique journey together.

After returning to Japan, Masataka set up home in Tezukayama, Osaka, and began to work on authentic whisky production plans at Settsu Shuzo. However, due to the economic downturn, Settsu Shuzo was in financial difficulty. Masataka's plan to produce authentic malt whisky was rejected by the board of directors. They stated that "A venture like whisky production, which requires years of aging and isn't guaranteed to succeed, should not be undertaken given the company's current financial situation."

Following this decision, Masataka resigned from Settsu Shuzo in 1922. During this time, Rita fostered relationships with wealthy families in the Tezukayama area through her English and piano lessons, which later helped secure financial support for the establishment of Dai Nippon Kaju Co., Ltd. (Now Nikka Whisky.)

In the spring of 1923, Shinjiro Torii, the founder of Kotobukiya Co., Ltd. (now Suntory Holdings Ltd.), embarked on the challenge of producing authentic whisky in Japan. He approached Masataka and, entrusted him with overseeing the production. The initial plan was to invite an expert from Scotland, but Masataka's name was instead recommended, saying, "There is a skilled whisky technician in Japan." As a result, Masataka joined Kotobukiya on a ten-year contract.

For the construction of the distillery, Torii envisioned a location "not too far from Osaka" and explored several candidate sites, including Suita, Hirakata, and Yamazaki. Masataka assisted in the search and Torii ultimately decided on Yamazaki as the site. After acquiring the land, Masataka took charge of designing and everything necessary, from the factory itself to pot stills and other distillation apparatus. When the distillery was completed in November 1924, Masataka brought in sake brewers from his hometown of Hiroshima and led the production. Finally, after four years, in April 1929, Japan's first authentic whisky was released.

The first bottle of "Nikka Whisky" featured a distinctive cut-glass design with jagged lines, and meticulous attention was given to every detail, including the label, wrapping paper, and carton. The label introduced Nikka's brand emblem, which is still used to this day. While it resembles a British noble family's coat of arms, it features "Komainu" (guardian dogs) on either side for protection, a "Kabuto" (samurai helmet) symbolizing martial spirit in the center, and a checkered pattern around the "NIKKA" text representing cultural harmony. Conceived by Masataka, this emblem embodies the fusion of Western aesthetic and Japanese spirit.

While Masataka noted that "blending was challenging due to the young age of the base whisky," sales were strong. The quality was also highly regarded, receiving a certificate and praise as the "Finest domestic product" from the Hokkaido Government Industrial Research Institute and the Sapporo Tax Supervision Bureau's Evaluation Department.

Masataka reflected, "Whisky-making is a long-term endeavor with goals set years in advance. To sustain ourselves, we decided to produce apple juice, which could be sold immediately, while nurturing our whiskies."

Masataka created a high-quality apple juice concentrated from the juice of about five apples per bottle, free from artificial flavors or coloring. Despite its purity, the product was priced higher than typical soft drinks of the time and suffered from issues such as cloudiness over time. Sales were poor, and many bottles were returned.

In response, Masataka installed pot stills to distill the returned apple juice into brandy. These very pot stills eventually paved the way for the production of authentic whisky, marking a pivotal step in the development of Japan's whisky industry.

Even during the financial struggles of Dai Nippon Kaju, the company refused to produce third grade whisky and would occasionally sell whisky to other manufacturers to secure revenue. This practice was inspired by the Scottish tradition, where distilleries sold barrels of whisky to other producers. Masataka's intention behind this was to elevate the overall quality of Japanese whisky and introduce consumers to the authentic taste of genuine whisky.

When the company eventually released a third-grade whisky to survive, Masataka took a stand to preserve the integrity of Nikka Whisky. He gathered all employees in the distillery courtyard to explain the company's dire financial situation while emphasizing their unwavering commitment to crafting authentic whisky. He concluded his heartfelt appeal with a powerful reminder.

"Let us not forget the pride of Nikka Whisky. Please understand and reflect deeply on this situation."

Masataka's dedication to quality and authenticity ensured that Nikka's reputation for excellence endured, even during challenging times.

Jessie Roberta Cowan (1896–1961), affectionately known as Rita, played an integral role in Masataka's journey.

"I want to support you to achieve your dream. We should go to Japan." These words from Rita solidified Masataka's resolve to return to his homeland, and together they embarked on a new chapter in Japan. Adjusting to an unfamiliar life, Rita learned Japanese, mastered traditional Japanese dishes like pickles and salted seafood, and nurtured her family with deep affection. Masataka once remarked, "Few foreigners embraced Japanese life as fully as my wife Rita."

In her later years, Rita wrote to her sister: "Growing old can be lonely. But I will always remember that I shaped my life by my own will." From Scotland to Japan, Rita's unwavering spirit supported Masataka for 40 years, leaving behind a legacy of resilience, love, and devotion.

At the time, Japanese whisky primarily used neutral spirits in blends, differing fundamentally from Scotch whisky, which incorporated grain spirits derived from grains. Having learned from his studies in Scotland, Masataka passionately sought to use the Coffey still, which was considered to be outdated by then. While less efficient and producing lower-purity alcohol than modern stills, the Coffey still retained rich flavor components in the grain spirits.

Introducing the Coffey still required a significant financial investment, but Masataka was able to overcome the difficulty with the support and funding from Tamesaburo Yamamoto of Asahi Breweries. To ensure proper installation and operation, Masataka personally traveled to Glasgow to oversee its production and invited Scottish technicians to Japan, where they stayed for three months to provide training on its usage.

The search for a suitable site for the Sendai factory (now Miyagikyo Distillery) was headed by Takeshi Taketsuru, chairman of the construction committee. The search was focused on the southern Tohoku region, considered the Lowlands equivalent of Yoichi, including conditions of "a favorable environment, proximity to a clean river, flat land, and preserving existing rice fields."

Takeshi recalled showing Masataka their top candidate site: "As soon as he saw the location, he exclaimed, 'Bring me whisky!' and sat down. He scooped river water into a glass, made a Mizuwari (whisky with water), took a sip, and declared, 'This is exceptional water. This is the place!' He wouldn't budge after that."

The clear stream that captivated Masataka was later revealed to be known locally as Nikkawa, creating a mysterious connection with Nikka Whisky.

Takeshi Taketsuru (1924–2014), the adopted son of Masataka and Rita since 1943, joined the company after graduating from Hokkaido University. Over his career, he held key roles such as factory manager, production director, board member, and became the fifth president in 1985. Later, he served as chairman and honorary advisor.

Takeshi played a pivotal role in supporting Masataka in production and technical innovations, including the introduction of the Coffey still. As the chairman of the construction committee for the Miyagikyo Distillery, he oversaw site selection and led the facility to completion.

As a skilled blender, Takeshi contributed to numerous successful products, such as "Super Nikka," created in collaboration with Masataka. As the second Master Blender, he crafted iconic expressions like "Single Malt Hokkaido" and "From the Barrel," laying the foundation for whiskies that would later receive recognition and acclaim international honors.

From the 2000s onward, Nikka Whisky began earning prestigious awards worldwide. Exceptional quality and elegant design gained recognition among whisky enthusiasts, particularly in Europe, where their popularity soared.

In 2010, Nikka launched the "Nikka Perfect Serve" competition, a global bartending contest showcasing the potential of Nikka's whiskies and spirits. Bartenders from various countries paid homage to the brand, exploring limitless possibilities.

Today, in partnership with international distributors, Nikka continues to deliver products that embody Masataka's passion to fans across the globe.