Masashi Takahashi

Before joining The Kyoto Distillery – famous for its KI NO BI gin – in 2014, Master Distiller Masashi Takahashi worked at a craft bar in Tokyo where he got acquainted with David Croll, who founded The Kyoto Distillery. The more time the two spent together, the more impressed Masashi was with David’s thoughts and philosophy about distillation and gin making. So much, in fact, that Masashi decided to change jobs and start his journey at The Kyoto Distillery. 

Can you briefly tell us about yourself and your current role at the company?

I am originally from the Hokkaido prefecture, in the northern part of Japan. That’s where I grew up before I left for Tokyo and eventually Kyoto. I have been working in the alcohol industry for 10 years now, and my current role at the distillery covers a wide range of areas. It includes everything from manufacturing and quality control to new product development and raw material procurement.

Can you tell us about an exciting project you have worked on recently?

I have to say the construction of our new distillery. It has recently begun after years of careful planning. Once finished, it will be a fossil-free, state-of-the-art distillery able to produce significantly higher volumes than our current distillery. 

What has been your proudest moment working for the Kyoto Distillery?

Naturally, I’m very proud of the two Gin Producer of the Year awards we have received at the International Wine and Spirit Competition. I am also extra proud of the work we do each time I hear someone taste and recognize our high-quality KI NO BI gin and say it’s delicious.

Do you have a favourite cocktail?

The cocktails I like change depending on the season, but I typically enjoy simpler recipes and servings, such as gin and soda, tequila and tonic, or whiskey and soda.