NIKKA WHISKY: The Untold Origin of Japanese Whisky

NIKKA WHISKY is one of Japan’s most celebrated whisky brands, known for its dedication to craftsmanship and innovation. Founded in 1934, it combines traditional Scottish distilling techniques with Japanese precision and artistry. With a mission to create whiskies that embody the joy of life, NIKKA has earned global recognition for its exceptional quality and distinctive flavors.

From its iconic SINGLE MALT YOICHI and SINGLE MALT MIYAGIKYO labels to its diverse range of award-winning whiskies, NIKKA continues to captivate enthusiasts worldwide. Whether you’re a seasoned whisky lover or just beginning your journey, NIKKA WHISKY offers a taste of Japan’s rich whisky heritage.

NIKKA WHISKY is a whisky brand that first began in 1934, though at this time it was running under the name of Dai Nippon Kaju Co., Ltd. It would take another six years for their first whisky — the famous NIKKA WHISKY — to be launched in 1940, changing the landscape of Japan’s drinking culture forever.

These days, the whisky of NIKKA is enjoyed in many parts of the world, giving people a taste of Japanese craft in every sip. They’ve never strayed from their dedication to premium whisky, but they have broadened their horizons to include other spirits, aiming to please discerning drinkers of all ages and tastes.

Within the NIKKA WHISKY brand, there are many offerings abroad, including THE NIKKA (PREMIUM BLENDED WHISKY), SINGLE MALT YOICHI, SINGLE MALT MIYAGIKYO, and NIKKA WHISKY FROM THE BARREL.

Although most people believe this world-renowned whisky brand began in 1934, you could say NIKKA WHISKY was born on June 20, 1894, when Masataka Taketsuru himself was born into a sake-brewing family in Hiroshima.

At the age of 22, he graduated from Osaka Technical with a major in brewing before joining the Settsu Shuzo Company (the most prominent Japanese distillery at the time). Two years later, they would send Masataka to Scotland to learn about whisky making.

From here, he apprenticed at Longmorn Distillery, James Calder and Hazelburn Distillery, learning the production of grain whisky, malt whisky, and whisky production and blending techniques, respectively — all in the space of two years, in which he also married his beloved wife, Rita.

Together, they moved to Japan, but Masataka soon left Settsu Shuzo Company for Kotobukiya Limited (Suntory) after learning that they would be abandoning their plans to produce whisky.

For 10 years, leading on the construction of the Yamazaki Distillery, the first whisky distillery in Japan. But everything changed in 1934 when he left Kotobukiya to create his own company: Dai Nippon Kaju Co.

The world of whisky was forever changed from this moment. Yoichi Distillery started distillation in 1934, and the very first whisky, NIKKA WHISKY, was launched in 1940.

In the following 39 years, a whirlwind of activity took place in Masataka’s self-created world of whisky. Dai Nippon Kaju Co., Ltd. became The Nikka Whisky Distilling Co., Ltd., and the first Coffey Still was imported from Scotland to Asahi Breweries’ Nishinomiya plant, producing the finest grain whisky.

In 1966, the second Coffey Still was installed, and just a year later, the Kashiwa bottling plant was completed. In the spring of 1969, Miyagikyo Distillery was completed and began distillation, followed by the Tochigi plant in 1977.

Masataka passed away on August 29, 1979, at the age of 85. His legacy would outlive him, earning him the title of the “Father of Japanese Whisky.”

These days, Masataka continues to inspire a love of whisky across the world, with NIKKA’s From the Barrel being a bestseller overseas, while the single malts of the Yoichi and Miyagikyo distilleries are beloved in Japan.

NIKKA WHISKY is created at one of two distilleries: Yoichi Distillery in Hokkaido and Miyagikyo Distillery in Sendai. 

For a closer look inside the hidden wonders of Yoichi Distillery, follow Shizuka Anderson’s journey through the NIKKA WHISKY distillery in Yoichi, where she learned about how NIKKA WHISKY became the world-renowned whisky blenders and distillers they are today, as well as experiencing a whisky tasting or two for herself:

This traditional coal-fired distillation is rare these days as it’s harder to control and requires experts of the craft. However, the bold, toasty burnt flavors that are so loved in Yoichi Single Malt are a direct result of this unique distillation method.

Miyagikyo Distillery is known for its distinctive malt and grain whiskies, using distinctive pot and Coffey stills that are noticeably larger than those at Yoichi. These are heated by indirect steam that allows for slower distillation, gently crafting the soft, floral flavor profile associated with Miyagikyo Single Malt.

NIKKA WHISKY stands as a testament to the artistry and passion that define Japanese whisky-making. From its humble beginnings to its rise as a global icon, the brand continues to honor Masataka Taketsuru’s vision by crafting exceptional whiskies that blend tradition and innovation. Whether savoring a single malt or exploring a unique blend, each sip of NIKKA WHISKY offers a journey into Japan’s rich whisky heritage, inviting enthusiasts and newcomers alike to experience the joy of life in every glass.