In 1918, Takehara-born Masataka Taketsuru embarked alone on a long journey to Scotland in order to learn the secrets of whisky production. Although his family had owned a sake factory since 1733, it was Scotch whisky that always captivated him.

This is a signature grain whisky was released in 2012. It is predominantly made from corn, whisky distilled in a Coffey still is matured in old casks such as re-filled, remade and re-charred casks originally made from American oak to deliver the sweet and mellow flavors of Coffey distillates.