About this SPIRIT
The Nikka Whisky Distilling Co.
Masataka Taketsuru, considered as the father of Japanese whisky, and the founder Nikka Whisky Distilling co., was sent to Scotland in 1919 in order to acquire the necessary technical knowledge and a experience for whisky production. This is where he met Jessie Roberta Cowan, a Scotswoman born in Glasgow. They got married in 1920 and lived in Campbeltown for a few months close to the Hazelburn distillery where Masataka was continuing his training. Cowan changed her name to Rita and moved with her husband permanently to Japan. She provided loyal support to Masataka in his vision to establish whisky production in Japan.
Of Nikka's two malt whisky distilleries, Yoichi produces rich, peaty and masculine malt. The whisky gets its distinct aroma and body from direct heating distillation, in which the pot stills are heated with finely powdered natural coal--the traditional method that is hardly ever used today, even in Scotland. In Yoichi, Masataka Taketsuru saw numerous reminders of Scotland, and this convinced him that this should be the home of Japanese Whisky.
The Miyagikyo Distillery is also in northern Japan, in Sendai, northern Honshu. Travelling in the area one day, Masataka came upon this site completely enclosed by mountains and sandwiched between two rivers. He immediately knew that this was the perfect site for whisky distilling. Sendai's fresh water, suitable humidity and crisp air produce soft and mild malt.
The location for the Miyagikyo distillery was selected because of its clean air, just the right humidity for storage, and abundant underground water filtered through a layer of peat.
Japan
Japan's whisky and sake-making industries have garnered global recognition for their craftsmanship, attention to detail, and respect for tradition. Whisky making in Japan began in the early 20th century, influenced heavily by Scottish techniques. Over time, it has developed a distinctively Japanese style—marked by precision, elegance, and balance. It is often characterised by subtle complexity, with delicate flavours that range from light floral notes to rich, smoky undertones.
One of the most renowned names in Japanese whisky is the House of Suntory, which pioneered the industry. Founded in 1923, Suntory's Yamazaki Distillery was Japan's first malt whisky distillery. Over the years, Suntory has produced a range of award-winning whiskies, including the Yamazaki and Hakushu single malts and the Hibiki blended whisky, all celebrated for their refined taste profiles and craftsmanship.
On the other hand, Japan’s sake industry is deeply rooted in the country’s history, with production techniques refined over centuries. Sake, a traditional rice wine, is brewed using fermented rice, water, yeast, and koji mould. The varying climates and water sources across Japan’s many regions contribute to the unique characteristics of each sake, resulting in a wide array of styles—from crisp, dry sakes to rich, aromatic varieties.
Producers like Dewazakura and Tatenokawa are key names in the sake world, showcasing the diversity of Japan’s sake offerings. The industry’s commitment to quality and innovation has led to a growing global appreciation for Japanese sake, much like the country's whisky. Both spirits have become ambassadors for Japan’s rich heritage and meticulous craftsmanship, solidifying Japan’s place as a leader in fine beverages.
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Description
Matured malt whisky and grain whisky are blended and then re-casked (a process known as marriage) to create a rich harmony of distinctly different whiskies. Nikka from the Barrel is bottled directly from re-casked barrels of whisky and features almost the same alcohol percentage. At 51.4% alcohol content, this whisky possesses a distinctive personality characterized by solidity, depth of taste and a richly expanding aroma.
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