From Two Dreamers to a Global Obsession
There was a time—not all that long ago—when Japanese whisky sat quietly on the shelf. Appreciated by those in the know, respected by bartenders, but rarely fought over. Fast forward to today and it’s a very different story: empty shelves, eye-watering prices, allocation lists, lotteries, and collectors hoarding bottles like liquid gold.
So how did we get here?
Like most great whisky stories, it starts with two men, a shared obsession, and a stubborn belief that Japan could make whisky every bit as good as Scotland—if not better.
This is the story of Shinjiro Torii, Masataka Taketsuru, and the whisky legacy they built. It’s also the story of a new generation—led by names like Ichiro Akuto of Chichibu—who are redefining what Japanese whisky can be, while staying true to a uniquely Japanese approach: precision, patience, and relentless perfectionism.
The Birth of Japanese Whisky: Two Very Different Visionaries
Shinjiro Torii: The Merchant with a Dream
Shinjiro Torii wasn’t a distiller by trade—he was a businessman, a marketer, and crucially, a man with an instinct for Japanese tastes.
Born in Osaka in 1879, Torii started his career importing Western wines and spirits. At the time, whisky in Japan was mostly rough, inconsistent, and… frankly unpleasant. But Torii believed that whisky could be adapted—refined—to suit the Japanese palate.
His dream wasn’t to copy Scotland. It was to create a whisky that Japanese people would love.
To do that, he needed expertise.
Masataka Taketsuru: The Scientist from Hiroshima
Enter Masataka Taketsuru—the man who quite literally brought Scotch whisky knowledge back to Japan.
Born into a sake-brewing family in Hiroshima, Taketsuru studied chemistry before travelling to Scotland in 1918. While there, he did something extraordinary:
- Studied organic chemistry at the University of Glasgow
- Apprenticed at Longmorn, Hazelburn, and Bo’ness
- Took meticulous notes on distillation, fermentation, maturation, and still design
These handwritten notebooks—often referred to as the “Taketsuru Notes”—became the blueprint for Japanese whisky.
When he returned to Japan, he brought with him not just technical knowledge, but a deep respect for Scotch whisky tradition.
Yamazaki: Where It All Began
Torii hired Taketsuru in the early 1920s, and together they set out to build Japan’s first true malt whisky distillery.
They chose Yamazaki, just outside Kyoto—a location famed for its pure water and humid climate. It was a bold choice, different from Scotland’s cooler, drier environments, but one that would shape Japanese whisky’s future character.
In 1923, construction began. By 1924, Japan’s first proper malt whisky was distilled.
The partnership, however, didn’t last.
Torii wanted a softer, more approachable whisky for Japanese drinkers. Taketsuru wanted something more robust, more traditionally Scotch.
Creative differences eventually led to a split—but both men would go on to define Japanese whisky in their own way.
Nikka vs Suntory: A Friendly Rivalry
After leaving Yamazaki, Taketsuru headed north to Hokkaido, believing its cooler climate more closely resembled Scotland. There, he founded Yoichi Distillery in 1934 and later the company that would become Nikka Whisky.
Torii, meanwhile, continued building what we now know as Suntory, expanding beyond Yamazaki to Hakushu and eventually Chita.
This rivalry—Suntory vs Nikka—became the backbone of Japanese whisky for decades.
And for a long time, Japanese whisky was largely made for the domestic market. Exports were minimal. Stocks were modest. No one anticipated what would come next.
The Global Explosion (and the Great Shortage)
The turning point came in the early 2000s, when Japanese whiskies began winning international awards.
Suddenly, the world woke up.
- Yamazaki Sherry Cask
- Hibiki 17 and 21
- Yoichi Single Malt
Demand exploded overnight. But whisky, inconveniently, takes time.
Back in the 1980s and 90s, whisky consumption in Japan had plummeted. Distilleries cut production dramatically. No one was laying down stock for a future boom that didn’t yet exist.
The result?
A severe shortage that we’re still feeling today.
This is a huge reason why Japanese whisky is so expensive:
- Limited aged stock
- Massive global demand
- Collectors and investors driving secondary prices
- Distilleries prioritising blends over age statements
Age statements disappeared. Prices soared. Availability plummeted.
And into this chaos stepped a new wave of distillers.
The New Wave: Ichiro Akuto and the Rise of Chichibu
If there’s one name synonymous with modern Japanese whisky, it’s Ichiro Akuto.
Akuto is whisky royalty—his grandfather founded Hanyu Distillery, which closed in 2000. Rather than letting its legacy fade, Ichiro did something remarkable.
He saved the casks.
Chichibu Distillery
Founded in 2008, Chichibu is small, hands-on, and fiercely independent. Akuto does things his way:
- Local barley and yeast experimentation
- Floor maltings (rare anywhere in the world)
- Multiple cask types and finishes
- Short fermentation times for fruity complexity
Despite its youth, Chichibu produces whiskies with depth far beyond their years.
The Playing Card Series
Then there’s the stuff of legend: The Ichiro’s Malt Playing Card Series.
These whiskies, distilled at Hanyu before its closure, were bottled under Ichiro’s Malt and released as a full deck of cards—54 bottles in total.
Today, completing the set is one of whisky collecting’s holy grails. Individual bottles sell for tens of thousands. Complete sets? Six figures isn’t unusual.
This series cemented Ichiro Akuto as both a whisky maker and a cultural icon.
Distilleries to Watch: Old Guard and New Blood
Established Names Still Leading the Way
- Yamazaki – Elegant, complex, and still the benchmark
- Hakushu – Fresh, herbal, lightly peated mountain malt
- Yoichi – Robust, coastal, traditionally peated
- Miyagikyo – Softer, fruit-forward, beautifully balanced
New Wave Distilleries Making Noise
- Akkeshi – Heavily peated, coastal, and proudly bold. Think Islay with a Japanese soul.
- Kanosuke – Coastal maturation, shochu heritage, and big ambitions.
- Mars Tsunuki & Komagatake – Altitude, climate variation, and fascinating cask work.
- Shizuoka – Experimental, heritage stills, and transparency done right.
- Nagahama – Small scale, creative finishes, and growing confidence.
Each brings something different—but all share a commitment to quality that borders on obsession.
The Japanese Whisky Process: Familiar, Yet Distinctly Different
At its core, whisky making in Japan follows Scotch tradition:
- Malted barley
- Fermentation
- Pot distillation
- Oak maturation
But the Japanese twist lies in the details.
Obsession with Control
Japanese distilleries often run:
- Multiple still shapes within the same site
- Different fermentation times and yeast strains
- A huge variety of cask types
Why? Because Japanese producers historically didn’t exchange casks like Scotch distilleries do. Instead, they aimed to create diversity within a single distillery—especially for blending.
Climate and Maturation
Japan’s climate is extreme though very dependent on the location of the distillery, but in general you’re looking at:
- Hot summers
- Cold winters
- High humidity
This accelerates maturation and increases interaction with oak, often leading to rich flavours at a younger age—but also higher evaporation (the “angel’s share”).
Peat, Reinvented
From unpeated elegance to full-on smoke, Japanese whisky covers the spectrum. Akkeshi proves that peat isn’t just an import—it’s being reinterpreted through local climate, water, and philosophy.
Investing in Japanese Whisky: Liquid Gold or Risky Business?
Let’s talk money.
Yes, Japanese whisky can be a solid investment—but it’s not guaranteed.
Why Prices Are So High
- Scarcity of aged stock
- Global demand
- Brand prestige
- Secondary market speculation
What to Watch
- Distillery-released limited editions
- Early releases from new distilleries
- Transparent producers with long-term vision
That said, whisky is meant to be drunk. The best investment is the one you enjoy—whether the market agrees or not.
What Unites Japanese Whisky
Despite the diversity—styles, regions, peat levels, cask types—there’s one thing that defines Japanese whisky above all else:
Perfectionism.
From the cut of the still to the label design, from water source to warehouse placement, Japanese whisky is crafted with an almost obsessive attention to detail.
It’s whisky made not just to impress, but to honour the craft.
And that’s why Japanese whisky isn’t just a category—it’s a philosophy.
FAQ: Japanese Whisky Explained
What makes Japanese whisky different from Scotch?
Japanese whisky is often inspired by Scotch traditions but tends to focus more on balance, precision, and harmony. Many Japanese whiskies are lighter, cleaner, and more refined in style, though smoky and rich examples do exist.
Is Japanese whisky always smooth?
Not always, but smoothness is a common goal. Japanese whisky often emphasises elegance and balance over intensity, which is why many expressions feel approachable, especially for beginners.
Why is Japanese whisky so expensive sometimes?
Rising global demand and limited aged stock have driven prices up. Many distilleries simply didn’t anticipate how popular Japanese whisky would become, leading to shortages of older whisky.
Are all Japanese whiskies actually made in Japan?
Not necessarily. In the past, some bottles labelled as Japanese whisky included imported whisky. Newer regulations aim to clearly define what can officially be called Japanese whisky.
Is Japanese whisky good for beginners?
Yes. Many Japanese whiskies are excellent for beginners thanks to their balance, subtlety, and lower perceived intensity. They’re a great way to explore whisky without overwhelming flavours.
Should I drink Japanese whisky neat or with water?
Both are perfectly acceptable. Many Japanese whiskies are designed to be enjoyed neat, with a few drops of water, or even lightly diluted, allowing aromas and flavours to open up.
Final Thoughts
Japanese whisky began with two men and a shared belief. It survived near-collapse. It exploded onto the world stage. And now, it’s evolving again—driven by a new generation that respects the past while daring to experiment.
Whether you’re chasing dusty age statements, hunting the next cult distillery, or simply pouring a dram at home, one thing’s certain:
Japanese whisky isn’t done telling its story.
And we’re lucky enough to be drinking it as it unfolds.
