{
  "id": 4072167,
  "title": "Masataka Taketsuru: The Father of Japanese Whisky | Spotlight",
  "url": "https://urgent.news/2026/08/29/masataka-taketsuru-the-father-of-japanese-whisky-spotlight",
  "topic": "culture",
  "section": "Culture",
  "published": "2026-08-29T01:00:06.000Z",
  "source": {
    "name": "Tokyo Weekender",
    "slug": "tokyo-weekender",
    "url": "https://www.tokyoweekender.com/art_and_culture/history/masataka-taketsuru-the-father-of-japanese-whisky/"
  },
  "original_language": "en",
  "account": "On this day in 1979, Masataka Taketsuru passed away from pneumonia complications at the age of 85. He was laid to rest in Yoichi, Hokkaido, beside his Scottish wife Rita, where he founded his distillery in 1934. The birthplace of Taketsuru's whisky legacy was his childhood home in Takehara, Hiroshima Prefecture. As a child, he was immersed in the world of sake brewing, learning its intricacies from a young age. His ancestors had been brewing sake since 1733, instilling in him a strong connection to Japanese brewing traditions. Taketsuru was known for his energetic nature, but his childhood was marred by a severe fall down the stairs at eight years old, resulting in a permanently enlarged nose. Throughout his life, this gave him an acute sense of smell that he claimed to be exceptional. After studying brewing at Osaka Technical College, Taketsuru joined Settsu Shuzo in 1916, where he became a technical leader producing imitation Western liquors. He was eager to help the company become the first in Japan to brew \"real\" whisky. At 22, Taketsuru ventured to Scotland to learn the trade secrets of Scotch whisky from its source. He enrolled at the University of Glasgow and apprenticed at Longmorn, Bo’ness and Hazelburn distilleries, gaining the knowledge that would shape Japan's whisky industry. During his stay in Scotland, Taketsuru met Rita Cowan, who would become his lifelong companion. They got married in 1920 despite opposition from both families. When they returned to Japan, Taketsuru brought not only his wife but also the knowledge and ambition to produce whisky using the Scottish methods he had learned. However, Settsu Shuzo abandoned their whisky plans due to the economic crisis following World War I. Taketsuru subsequently left the company in 1922 and briefly taught high school chemistry before joining Kotobukiya, where Shinjiro Torii hired him to build Japan's first commercial whisky distillery, Yamazaki. In 1929, Kotobukiya released Suntory Shirofuda, the first domestic whisky in Japan, under Taketsuru's guidance. Despite poor sales due to its harsh flavor, it marked the beginning of Japan's whisky industry. Taketsuru's vision for whisky production clashed with Torii's desire for a lighter, more approachable style, leading to Taketsuru's departure from Kotobukiya in 1934. Taketsuru chose Hokkaido for its climate, water, and Scottish resemblance and established Dai Nippon Kaju in 1934. The company later became Nikka Whisky, with Taketsuru finally executing his whisky production vision. While whisky takes years to mature, the company marketed apple-based products, including apple juice, to stay afloat. Made from high-quality Yoichi apples, the juice struggled to compete with popular drinks like ramune and cider due to its cloudy appearance. Despite financial struggles, Nikka managed to distill whisky in 1936, launching its first bottle with a diamond pattern in June 1940. The company secured a prestigious \"Grade 1\" designation just two months later, becoming one of only three brands to achieve the elite ranking. During the war, demand for whisky surged as imports became scarce, allowing Nikka to capitalize on the growing market for domestic spirits.",
  "summary": "On this day in 1979, Masataka Taketsuru died from complications of pneumonia at the age of 85. The man known as the “Father of Japanese Whisky” was buried alongside his beloved Scottish-born wife, Rita, in Yoichi. This small coastal town in Hokkaido was where he established his first distillery in 1934, laying the foundation for […] The post Masataka Taketsuru: The Father of Japanese Whisky |…",
  "key_points": [
    "Masataka Taketsuru died in 1979 at 85, buried beside wife Rita in Yoichi, Hokkaido.",
    "Learned sake brewing as child, ancestors brewed since 1733, instilling brewing traditions.",
    "Studied brewing in Osaka, journeyed to Scotland in 1923 to master whisky production."
  ],
  "editors_take": "Masataka Taketsuru's legacy reshaped Japan's liquor industry by introducing Scottish whisky production methods, ultimately leading to the creation of a distinct domestic whisky market and industry.",
  "illustration": null,
  "coverage": {
    "outlets": 1,
    "also_reported_by": []
  },
  "ai_generated": true,
  "disclaimer": "Summaries, key points and the editor’s take are written by software from other outlets’ reporting and may contain errors — always check the linked original."
}