The Nikka Whisky Co. was founded by Masataka Taketsuru, who is widely acknowledged as the father of Japanese whisky. The company has two large distilleries and several blending and bottling plants and is now part of the Asahi Group. Masataka Taketsuru's family owned a sake brewery that dated back to 1733. Taught early that sake-making is a painstakingly fine art, Masataka studied diligently and trained as a chemist, preparing to carry on the family trade. However, Scotch whisky captured the young man's imagination and he decided to dedicate his life to it. In 1918, Masataka Taketsuru travelled to Scotland, where he learnt the secrets of whisky-making and met the woman who would become his bride, Jessie Roberta Cowan. In 1920 Masataka returned to Japan with his new bride and worked with a company to produce Japan's first whisky. It soon became apparent that to produce whisky the way he felt it should be made, Masataka would have to become independent. In 1934 he established Nikka Whisky and built its first distillery in Yoichi, Hokkaido, which he had always considered to be the ideal whisky-making site in Japan. He subsequently built a second distillery in the foothills of Miyagi to produce rich, fruity and elegant whiskies. In the decades since Nikka has become a fixture in Japan, known for its passion for quality and flavour.
This blend is elaborated with grain and malt from Miyagikyo and malt from Yoichi Distillery. Nikka from the barrel is matured in first-fill bourbon casks and is a perfect balance of the Japanese whisky styles.
Nose: Floral, fruity and spicy.
Palate: Big, spicy and oaky developing ripe and caramalised fruit.
Finish: Long with ripe fruit flavours combined with soft oaky and vanilla notes.