TOKYO WHiSKY Producer Takeshi Ikeda on His Passion and AspirationsTOKYO WHiSKY 2024—Inspired by Tokyo, Where Past, Present, Future, and Diverse Cultures Intertwine. Crafted to Become Japan’s Signature Blended Whisky

First released in 2020 as a limited edition with only a very small quantity available, TOKYO WHiSKY is one-of-a-kind whisky, shaped under the guidance of world-renowned Japanese bartender Takao Mori. Following the releases of TOKYO WHiSKY 2020 and TOKYO WHiSKY 2022, the third edition—TOKYO WHiSKY 2024—is now on sale. Each new edition explores a different flavor direction. Advisor Takao Mori calls the third, “a perfectly smooth and balanced aged whisky that goes down easy.” We spoke with Takeshi Ikeda, the mind behind the brand, about how it began and what’s next for TOKYO WHiSKY. (The photo shoot took place at MORI BAR GRAN.)

It was in 2018 that Takeshi Ikeda, producer of TOKYO WHiSKY, launched the project, which would later give rise to the brand. Back then, he was focusing on Japanese sake as part of a broader project to promote traditional Japanese culture, performing arts and crafts to the world—driven by his vision of turning historical heritage into future assets. There, for the first time, he saw up close how tough things were for sake breweries trying to stay afloat, even with Japan’s long history of making sake. This experience deepened his interest in the world of spirits and eventually led him to get involved with whisky.

Ikeda grew up in an environment where his parents and close relatives were entrepreneurs, artists, or creators, so he was familiar with the arts from a young age. Even as a student, he already had a vague sense that blending art and business could lead to something truly interesting.

“The three most important elements in creating art are impact, concept, and layers. Mixing them together will surely give birth to a great piece of art. Looking at whisky as a business, the fact that it has a historical background already provides a rich layer. Add to that the visual impact of stylish, elegant design and the concept—what the product stands for and how it touches society—and you get the three defining elements I held onto during the creation of TOKYO WHiSKY.”

The very first hurdle was deciding on a name. He envisioned the kind of people who would buy the whisky and knew it had to be something easy to understand.

“That’s when ‘TOKYO WHiSKY’ came to mind. Born and raised in Tokyo, I know well that the two characters that make up Tokyo’s name in Japanese (東 and 京) hold a hidden yet powerful appeal—one that resonates both locally and globally. Historic yet modern, Tokyo is a city where diverse people and cultures converge. I felt that the excitement of Tokyo—a city where the past, present, future, and all kinds of elements collide to spark unexpected synergies—could also find its expression in a whisky that blends aged malts to create a new perspective. Once the name came to me, I immediately started thinking about the logo.”

The calligraphy of 東京 (Tokyo) gracing the label was brushed by Somei Isono, the ninth-generation head of the Sekishu-Isa School of samurai tea ceremony—a lineage with over 300 years of history, long responsible for running the tea houses of the Edo shogunate. (From left to right: TOKYO WHiSKY 2020, TOKYO WHiSKY 2022, and TOKYO WHiSKY 2024.)

To honor the name of TOKYO WHiSKY, Ikeda wanted it to become a signature whisky that represents Japan. To achieve that, he knew he needed the guidance of Japan’s top bartender. So he turned to Takao Mori, owner of MORI BAR and a world-renowned bartender celebrated for his ‘Mori Martini

“Having Mr. Mori joining the project made me stand tall. It was as if a wall had been lifted—just like Moses parting the sea. All the uncertainties I’d been grappling with suddenly cleared away, and I truly felt the greatness of Mr. Mori. Even when I was going to his bar every day to study whisky, he would always take the time to stand in front of me—or sometimes sit next to me—and chat in such a cheerful, friendly way, even though I knew he must have been busy. It struck me that he wasn’t only a master of his craft, but also a person of exceptional character.”

Production, the most essential part of the process, was handled by Nagahama Distillery. From the very first edition, they delivered only top-level samples—so good that it was hard to choose among them. By then, Ikeda already felt confident they were on the right track.
Although the project seemed to be progressing smoothly, they did face some difficulties during the production of the second edition.

“The original idea was to finish the whisky in sherry casks. But at the last moment, while tasting samples with Mr. Mori, we noticed a slight harshness, even though the samples were good. When I brought this up honestly with Nagahama Distillery, I was surprised to hear them say they would remake all the base whiskies. What we received afterward was simply amazing! I could feel the distillery’s deep sincerity and professionalism throughout the whole process. Not only do they take great pride in their craft, but they are also flexible and accommodating to our requests, for which I am truly thankful.”

Holding the first three editions, Takeshi Ikeda reflects on the journey of TOKYO WHiSKY. “From the very beginning, we received nothing but top-level samples—so good that Mr. Mori exclaimed, ‘They’re all great!’ It was clear just how deeply committed Nagahama Distillery was to its craft.”

The first and second editions sold out instantly, with all pre-booked bottles gone the moment they were released. The initial goal was to establish brand recognition among whisky fans in Japan—a goal that was clearly achieved, as most of the buyers were domestic.
For the third edition, the number of available bottles was significantly increased, and the team began looking abroad, holding a launch event in Singapore among other initiatives. Finding its way into the glasses of new drinkers—wherever they are—is the brand’s concept.

So what’s next? What future developments might help TOKYO WHiSKY strike a chord with new drinkers around the world?

“I think it would be interesting to start incorporating art into the bottles and labels. Each one would not only be an exceptional whisky, but a one-of-a-kind work of art. I also believe there’s untapped potential in collaborating with fashion brands. Rather than going big with advertising campaigns or mass production, this is something we’re crafting in small batches—made for someone special to enjoy.”

TOKYO WHiSKY 2024 is a rare and premium whisky, with a 700ml bottle priced at ¥33,000 (tax included). I asked Mr. Ikeda what kind of occasions he hopes people will enjoy it on.

“I really just want people to enjoy this whisky in any situation. But if I had to choose, I’d like people to share it with someone special. Also… life can be tough sometimes. It would make me very happy if, in those moments, drinking a glass of TOKYO WHiSKY could help someone get through a tough day and think, ‘Tomorrow’s another day—you’ve got this!’”

Takeshi Ikeda – Producer, TW Inc. (company responsible for TOKYO WHiSKY). He started his art activities while a university student. After graduating, he began working as a personal assistant (literally ‘bag carrier’) to the president of an IT company. After gaining 10 years of business experience, he became an entrepreneur in 2015. Studies samurai tea ceremony under Somei Isono, the ninth-generation head of the Sekishu-Isa School. His hereditary name is Han en an.

TOKYO WHiSKY 2024 (700ml) – ¥33,000 (tax included). A blend of seven different malt base whiskies, built around Nagahama Distillery’s non-peated single malt matured in sherry casks and Mizunara cask-aged base whisky. Enriched with a 30-year-aged malt from 1990 and a 1996 malt, both sourced from overseas. Boasts a multi-layered flavor profile born from a blend of diverse base whiskies, enriched by the depth of maturation and a malty finish that gently lingers on the palate.

Interview and text by Yumiko NUMA
Writer, editor. A lover of both brewed and distilled spirits alike, she explores bars as part of her storytelling work. Author of Onna Hitori, Tokidoki Futari Nomi (Drinking Alone, Sometimes With a Friend), published by Kotsu Shimbunsha, she has contributed reporting and writing to titles such as EST! Cocktail Book, Yomihon: Honkaku Shochu. (A Reader’s Guide to Authentic Shochu), and Edo Nomi. Edo No “Tsumami” To Banshaku No Otanoshimi (Edo Nomi: The Pleasures of Edo-Era “Snacks” and Evening Drinks), published by PRESIDENT Inc. She also worked as an editor on Kanbayashi Sensei no Asakusa Annai (Mikan) (Professor Kanbayashi’s Guide to Asakusa (Unfinished)), released by President Inc.

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