The History of Japanese Whiskey Mars Whiskey　　Looking for the Best Restaurants in Fukuoka? Discover Authentic, Additive-Free Omakase at MAIZURU KITCHEN

"Mars Whisky" is popular at Maizuru Kitchen

1. Founder Kiichiro Iwai and the "Taketsuru Report"

An indispensable figure in telling the history of Mars Whisky is Kiichiro Iwai, who served as an advisor at the time.

 

Relationship with Masataka Taketsuru

In 1918, Kiichiro Iwai, then Executive Director of Settsu Shuzo, dispatched Masataka Taketsuru (who later founded Nikka Whisky) to Scotland to learn authentic whisky production.

 

The Taketsuru Report (Notebook)

Upon returning to Japan, Taketsuru submitted a detailed apprenticeship report known as the famous "Taketsuru Report." It was Mr. Iwai who preserved this report carefully and used it as the foundation for founding Mars Whisky.

 

2. The Beginning of Whisky Crafting (From Kagoshima to Yamanashi and Nagano)

Hombo Shuzo originally engaged in shochu production in Kagoshima Prefecture, but entered the authentic whisky business in the 1950s.

 

1949 (Tsunuki, Kagoshima)

Obtained a whisky manufacturing license in Tsunuki, Kaseda City, Kagoshima Prefecture, and initiated production.

 

1960 (Yamanashi Factory, Yamanashi)

Aimed at crafting authentic malt whisky, a factory was established in Isawa Town, Yamanashi Prefecture. Under the design guidance of Kiichiro Iwai, traditional pot stills were installed based on the Taketsuru Report. The "Mars Whisky" brand was born during this Yamanashi era.

 

1985 (Mars Shinshu Distillery, Nagano)

Seeking an ideal environment (high-quality water and cool climate) to meet growing whisky demand, Mars Shinshu Distillery was opened at an elevation of 798 meters at the foot of Mount Komagatake in Nagano's Central Alps. Distillation equipment was relocated from Yamanashi to begin full-scale production.

 

3. The Difficult Winter Era, Hiatus, and Revival

From the late 1980s onward, domestic whisky consumption in Japan plummeted, ushering in a difficult period.

 

1992

Distillation was temporarily suspended. A challenging period continued, focusing solely on aging and selling existing whisky stocks.

 

2011 (Resumption of Distillation)

Amidst the revival of whisky popularity and growing expectations for craft whisky, distillation resumed at Mars Shinshu Distillery after a 19-year hiatus.

 

4. Current Operations (Two Distilleries & Yakushima Cellar)

Since resuming distillation, Mars Whisky has earned high acclaim both in Japan and internationally as a high-quality Japanese whisky.

 

2016 (Mars Tsunuki Distillery)

"Mars Tsunuki Distillery" was established in Tsunuki, Kagoshima Prefecture, the company's birthplace. As the southernmost distillery on mainland Japan, it began producing whisky spirits leveraging a warm climate distinct from the cold environment of Shinshu.

 

Yakushima Aging Cellar

A maturation cellar was also established on the World Natural Heritage island of Yakushima, pursuing the local terroir created by different maturation environments (Shinshu, Tsunuki, and Yakushima).

 

Main Signature Lines & Series

Iwai Tradition

A blended whisky crafted to honor Kiichiro Iwai, who designed the distillery and production process based on the Taketsuru Report.

 

Single Malt Komagatake

A malt whisky produced at Mars Shinshu Distillery, characterized by its fresh and rich flavor profile.

 

Single Malt Tsunuki

A malt whisky produced at Mars Tsunuki Distillery, known for its rich and robust flavor profile.

 

Inheriting the spirit of the "Taketsuru Notes" that built the history of Japanese whisky, Mars Whisky has established a firm reputation as a rare maker capable of expressing distinct characteristics across contrasting northern and southern environments.

 

 

MAIZURU KITCHEN

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2nd Hollywood Bldg. 1F

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