Already having a long experience in alcohol production, especially rice based, the Japanese discovered the Whisky in 1853 with the arrival of US Commodore Matthew Perry to Tokyo Bay. In 1919, Masataka Taketsuru, son of Sake production family, was recruited by Settsu Shuzo Company to produce the first authentic Japanese Whisky. With a background in chemistry,  the young man decides to leave for Scotland in order to discover all the secrets of the production of this Spirit. Shortly before the Second World War, in 1952, Masataka Taketsuru founded Nikka Whisky and established the production of whiskeys in two distilleries currently still running: Yoichi and Miyagikyo.