In 1923, Shinjiro Torii imagined a whiskey that was filled with the essence of Japanese nature and handcrafted by artisans in a patient process to improve nature's work.
He dreamed of creating subtle, sophisticated, yet complex whiskey that corresponds to the delicate palate of the Japanese and improves their dining experience.
Though originally inspired by traditional Scottish whiskey, Torii imagined a Japanese approach by choosing a terrain and climate that were completely different from Scotland's. Torii chose the Yamazaki region on the outskirts of Kyoto as the birthplace of Japanese whiskey.