They would have looked right at home at any of the 148 whisky distilleries currently operating in Scotland—six onion-shaped copper pot stills sat side by side in a warehouse, heated directly by blazing coal-fired furnaces underneath—were it not for one small detail. At the top of each still’s “swan neck”—where the alcohol vapours from the boiling mash within rise to condense into new-make whisky—were strung shimenawa: sacred straw ropes festooned with shide paper streamers more commonly found adorning Shinto shrines across Japan to ward off evil spirits.
Here, at Yoichi Distillery in Hokkaido—regarded as the birthplace of Nikka Whisky— these beatified stills represented something else: the continuation of the vision of Taketsuru Masataka, the godfather of Japanese whisky, in bringing something inherently Scottish and transforming it into something thoroughly Japanese.
There are pioneers, and then there’s Taketsuru. Born in Hiroshima in 1894 to a well-respected family of sake makers, he showed a natural affinity for chemistry early on, which would later morph into a fully fledged fascination with Western liquor over sake—his parents were none too pleased.
Hired straight out of school to work at one of Japan’s earliest makers of Western-style spirits, the ambitious Taketsuru was personally tasked by the company president to sojourn directly to Scotland to learn all the intricacies of making malt whisky. And so, in 1918, he waved goodbye to the Port of Kobe from the deck of the Tenyomaru steamer, bound for an experience that would kickstart the creation of homegrown Japanese whisky.
この記事は Tatler Singapore の August 2024 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です ? サインイン
この記事は Tatler Singapore の August 2024 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
Mathew Leong
As the Norway-based Singaporean chef celebrates a milestone year both personally and professionally, he opens up about the toughest moments of his career and why failing is not an option
Asian Inspirations
Chef Ace Tan on his second restaurant, Asu-his love letter to regional Asian cuisine
State of the Arts
Arts nominated member of parliament Usha Chandradas discusses growing the creative economy by focusing on both supply and demand
Through a Curator's Lens
Circe Henestrosa, a fashion curator and the head of the School of Fashion at Lasalle College of the Arts, University of the Arts Singapore, merges her personal connection with artist Frida Kahlo with her extensive curatorial experience to explore intersecting themes of identity, disability and cultural heritage
Second Nature
Poet and educator Yong Shu Hoong brings fresh perspectives to the helm of the Singapore Writers Festival, from interdisciplinary perspectives to multilingual programmes
Wine Down
Nothing wraps up the day like a nice glass of vino. From flashy hedonistic escapades to geeky watering holes, these new wine bars promise celebrated viniferous pours that will please even the most discerning of oenophiles
A Legacy in Silhouettes
Kristina Blahnik, CEO of the designer shoe brand Manolo Blahnik and the niece of its legendary founder, shares her insights on preserving the house's heritage and introduces the new Manolo's Silhouettes campaign
To Have and to Hold
With its sumptuous textures, Loro Piana's elegant autumn/winter 2024 collection is a chic celebration of craft, quality and the universal appeal of tactility
Scent of Strength
Hermès unveils its first chypre perfume, Barénia―a captivating fragrance crafted by renowned perfumer Christine Nagel that embodies bold femininity and celebrates the brand's rich heritage
Nocturnal Revival
Nighttime skincare rituals will get a boost of supercharged restoration with La Mer's new Rejuvenating Night Cream