Masataka Taketsuru is celebrated to this day as the father of Japanese Whisky, he chose a very special site in the mountains of Sendai to establish his second Distillery, an idyllic place with exposure to the cleanest air, perfect humidity and access to unique underground aquafirs, which filter water through layers of peat. Brewed in a traditional pot still, heated by indirect steam and aged in pre loved oak casks, a blend of Malts from the Yoichi and Miyagikyo Distilleries, assembled with a component of Coffey Distilled grain Whisky for smoothness and complexity.
