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Nikka was founded in 1934 by Masataka Taketsuru, who is often referred to as “The Father of Japanese Whisky”. Taketsuru travelled to Scotland in 1918 to learn the art of whisky-making. Returning to Japan in 1920 with his new Scottish wife Rita, Taketsuru also brought back traditional Scotch production techniques which he blended with Japanese precision and attention to detail to create Nikka.
Nikka From the Barrel is Nikka’s flagship, award-winning blended whisky crafted by the brand’s expert blenders. It combines malt whiskies from the Miyagikyo and Yoichi distilleries with grain whisky to create a rich, complex profile. The malts add depth and intensity, while the grain lends a smooth, buttery texture. Expect balanced notes of honey, tropical and stone fruits, delicate smoke, winter spices, and coconut.
Yoichi distillery in Hokkaido, Japan, is located at the mouth of the Yoichi river about 500m from the Sea of Japan. It is the only single malt distillery in the world to use coal-fired pot stills for distillation, a rare method which has now been lost in Scottish single malt whisky-making that adds body and richness to the whisky. Taketsuru chose the location of Yoichi because it reminded him of the rugged terrain and climate of Campbeltown where he and Rita spent many months in 1920. The sea air surrounding the casks gives a maritime character to this whisky.
Miyagikyo was set up in 1969 after Taketsuru had been making whisky at his more traditional Yoichi distillery for 35 years. This distillery was built with the most modern equipment of its time and designed to produce spirit very different in style to Yoichi in order to give Taketsuru varied options for use in blending. At Nikka the goal has always been to create complexity through the art of blending, which is difficult in a country with very few distilleries. Taketsuru decided that to achieve his dream he should create as many different styles of whisky as possible himself, rather than buying from other producers as is common in Scotland. At Miyagikyo they make over 600 of different styles of single malt whisky by changing the production specifics for each batch, which gives plenty of variety for blending.
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