In 1923, Shinjiro Torii envisioned a whisky filled with the essence of Japanese nature and hand-crafted by artisans through a patient process of enhancing the work of nature.
He dreamt of creating subtle, refined, yet complex whisky that would suit the delicate palate of the Japanese and enhance their dining experience.
Though initially inspired by traditional Scottish whisky, Torii envisioned a Japanese approach by choosing a terrain and climate completely different from those of Scotland. Torii chose the region of Yamazaki, on the outskirts of Kyoto as the birthplace of Japanese whisky.
