The production of whiskey in Japan on an industrial level began in 1923 , with the opening of the Yamazaki distillery , now owned by Suntory, by Shinjiro Torii , who put to good use the skills acquired in Scotland by the first distiller, Masataka Taketsuru . The streets of the two fathers of Japanese whiskey split in 1934, when Taketsuru founded the Yoichi distillery on the island of Hokkaido, where he believed he had found conditions similar to those of Scotland. Thus gave birth to the legendary Nikka , who in 1969 will open the second distillery, Miyagikyo. Japanese whiskey owes its extraordinary quality not only to the purity of the waterways and the climate of the country, which favors its aging, but above all to the obsessive attention to detail , which makes it almost an artisan product . Despite the growing interest in Single Malt, it is mainly produced as a blended, starting from malt and grain still coming from distilleries owned by the same group, with a style clearly marked by softness .
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