ABOUT THE WHISKY
In 1918, Masataka Taketsuru, the son of a sake-brewing family, was sent to Scotland to study Scottish whisky. He returned to Japan at the end of 1920, with his Scottish wife, Rita, and was employed by the Kotobukiya Group (later renamed Suntory) to build the Yamazaki Distillery, the first whisky distillery in Japan. At the end of his contract Masataka left to found his own distillery in 1934 on the northern island of Hokkaido in the coastal town of Yoichi, where the cold climate, sea breezes and local peat bogs mirrored conditions in Scotland. Initially called 'Dai Nippon Kaju' (The Great Japanese Juice Company), the company released its first whisky under the name Nikka in 1940, and the name was officially changed in 1952. Following the death of Rita in 1961, Masataka became increasingly focused on his work to improve the Nikka blends, importing Coffey column-stills from Scotland, which operated from a plant in Nishinomiya. In 1969 the Miyagikyo Distillery was completed in the rolling hills of northern Honshu. Masataka died in 1979, his legacy secure as the founding father of Japanese whisky.
Honey, cooked fruit and wood-spice aromas. The palate is characterised by flavours of old Sherry, cooked pear and fresh red apple, wood varnish and caramelised hazelnuts. Impressively smooth for a relatively youthful whisky; supremely easy to enjoy.
Best enjoyed neat; if you prefer your whisky cold, simply put it into the fridge. A drop of water added to your dram, at the same temperature as the whisky, will allow the flavours to better express themselves.
The Taketsuru range is produced in homage to Masataka, as a blend of malt whiskies from the two Nikka distilleries. The blend is predominantly Miyagikyo, with older casks from Yoichi adding extra depth and complexity.
ABOUT THE WHISKY