Hock Guan Wines & Spirits Sdn.Bhd. is responsible for sales, local marketing and distribution of man
19/03/2025
In 1923, Masataka Taketsuru returns from Scotland with whisky-making secrets. Using Japanese barley & pure mountain water, he launches Nikka Whisky. By 2001, Yamazaki 12 shocks the world, winning gold at int'l competitions. How did Japan usurp Scotland as the whisky king?
Rewind to 1918: Taketsuru, the 'Father of Japanese Whisky,' embarks on a Scottish odyssey. Two years apprenticing at Longmorn & Bo'ness distilleries. Returns with a head full of secrets & a Scottish wife, Rita. But first, he needs the perfect Japanese water.
1923: Taketsuru joins Shinjiro Torii to establish Japan's first malt whisky distillery in Yamazaki, Kyoto. The secret? 'Miyamizu' - soft water flowing through bamboo groves & granite, prized by tea masters for centuries. A uniquely Japanese twist on Scotch is born.
1934: Taketsuru goes solo, founding Nikka Whisky in Hokkaido. Why? Its Scotland-like climate & pristine water. Meanwhile, Suntory's Yamazaki distillery perfects its craft. Japanese whisky gains domestic popularity, but the world remains unaware. The storm is brewing.
1990s: Crisis hits. Japan's bubble bursts, whisky consumption plummets. Distilleries face closure, aged stocks gather dust. The industry's bold move? 'Export or die.' They set their sights on international markets, armed with decades of perfected craft.
2001-2020s: The world wakes up. Yamazaki 12 wins gold. Nikka's Yoichi 20 named World's Best Single Malt. Japanese distilleries dominate global competitions. A Yamazaki 55 sells for $795,000. The student becomes the master, Japan rivals Scotland. Kanpai to the new whisky king!
