History
The history of this producer begins in 1919 when Masataka Taketsuru – father of Japanese whisky – was recruited by a Japanese beverage production company to produce the first authentic Japanese whisky. With a background in chemistry, he decided to go to Scotland with the aim of discovering all the secrets of whisky production. On his return to Japan, he successfully produced the first Japanese whisky in the contracted company, but in 1952 he decided to found his own distillery in the Yoichi region under the name Nikka.
Production and Aging
A delicate balance is achieved by the skilful blend of soft grain whiskies and lightly peated malts.
Consumption Suggestions
Served in an “old fashioned” glass, plain or diluted with a few drops and water
Tasting Notes
With impressive floral aromas, this expression offers an extremely silky mouthfeel and fruity flavors that rise and expand, leaving a delicious aftertaste.
Alcohol content: 40%
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