Nkka Whisky Flight
seven tastings
Nikka Whisky Distilling Company
In 1918 Masataka Taketsuru, the founder of Nikka Whisky traveled to Scotland to master the art of whiskey making. His two notebooks filled with every detail of his apprenticeships later became Japan’s very first guide in whisky production. Masataka was hired by Kotobukiya (Suntory) in 1923 to direct the building of the Yamazaki Distillery. There he led the project and devoted himself to producing Japan’s first genuine whisky. In 1934 he went north and built his first distillery in Yoichi, Hokkaido. The environmental conditions of Yoichi were in many ways similar to those of Scotland with a cool climate, crisp air and appropriate humidity. Finally in 1940 the first whisky from “NIKKA WHISKY” was launched, short for “Dai Nippon Kaju”, meaning the “Great Japanese Juice Company”.
IT’S COFFEY, NOT COFFEE
Once the grains arrive at the Nikka distillery, they are milled and mashed before being distilled through copper-pot stills that were imported from Scotland in 1963 and 1966. The Coffey still is the world’s first patented continuous still invented by Aeneas Coffey in 1830. Masataka installed two sets of Coffey stills after he established Nikka Whisky. These traditional Coffey stills are not easy to operate and not efficient to obtain spirits. As a result of their age and shape, the stills produce a whisky that is more flavorful and complex than modern column stills.
Nikka Coffey Grain
JSLMA Japanese Whisky
Predominantly made from corn, whisky distilled in a Coffey still is matured in old casks, such as re-charred American oak, to deliver the sweet and mellow flavors of Coffey distillates. The aroma gives way to tropical fruits, bananas, papaya, notes of soft vanilla, caramel, wafers and dried fruit on the palate, and leads to a finish accented by notes of citrus.
This whisky earned a score of 93 points at the Ultimate Spirits Challenge in 2014, which named it Japanese Whisky of the Year.
Nikka Coffey Malt
Made from 100% malted barley, whisky distilled in a Coffey still is matured in old casks to enhance the rich maltiness, complexity and a silky texture. This expression is not categorized as “malt whisky” but as “grain whisky” since it is not distilled in a pot still. Wonderful nose full of vanilla and a hint of fruit. The malt really comes out in the front of the taste. Incredibly smooth with just a hint of spice at the back of the throat.
Taketsuru Pure Malt Whisky
JSMLA Japanese Whisky
This is a signature label in honor of Nikka's founder Masataka Taketsuru from his successors, highlighting a perfect balance with complexity achieved by precise blending inherited from the founder. A "pure malt" or “blended malt” is a blend of malt whiskies from various distilleries, in this case two places, Yoichi and Miyagikyo, Nikka’s two distilleries. A "single malt" is a whisky made exclusively from one distillery. While remaining a smooth and well-balanced blended malt, the formula further showcases an exquisite balance between elegant softness and deep complexity along with rich mouthfeel and smokiness.
Miyagikyo Single Malt
JSMLA Japanese Whisky
Miyagikyo Single Malt is a range of single malt expressions from the Miyagikyo Distillery. Nikka's founder Masataka Taketsuru chose a valley in the Miyagi prefecture. He aimed to make a complete contrast between the two distilleries, Miyagikyo and Yoichi, with different natural environments and production methods. Using less peaty malt and distilled in a pot still heated
by indirect steam, Miyagikyo single malt has an elegant fruitiness and a distinctive aroma with a strong Sherry cask influence.
Yoichi Single Malt
JSMLA Japanese Whisky
Yoichi Single Malt is a range of single malt expressions from the Yoichi Distillery, Nikka's first distillery built in 1934. The founder Masataka Taketsuru chose the town of Yoichi in Hokkaido because of the similar environmental conditions to Scotland, where he learned whisky-making. Yoichi malts are described as bold and strong with refined peaty notes and smokiness brought by the traditional direct coal-fired distillation. Sea breeze from the Ishikari Bay delivers a briny hint to the whisky during maturation.
Nikka Whisky from the Barrel
Nikka From The Barrel is a blended whisky which was released in 1985. The development of this expression started with an aim to deliver full flavors and richness of whisky that has been taken straight "from the barrel", a sensation typically only enjoyed by blenders and distillers. The complex formula is created by blending more than 100 different batches of malt and grain whiskies. After blending, the whisky is filled into used barrels and matured for another few months. Bottling is controlled at 51.4% ABV, a proof that Nikka blenders determined through repeated experiments to achieve the ideal taste profile.
Nikka Gold & Gold
Samurai Edition Bottle
A Nikka Japanese blended whisky from the Yoichi distillery. Complete with removable samurai armor and helmet. Nikka Gold and Gold, is common in the domestic Japanese market however this Samurai edition is exclusive to travel retail in Japan and is supposedly found only in either Narita or Haneda airports, so it is unavailable elsewhere except on the secondary market. The standard Nikka Gold and Gold has been around since 1968 and is a mainstay of Nikka’s portfolio. This bottle’s official name is ‘Shirobin’ meaning white, despite the label being black.
Light palate with floral notes dominating with some vanilla sweetness. As the whisky sits in the glass, more pine and winter mint notes appear. Fresh cut lawn and grain notes. A slight citrus zest as well. Very mild spice which leads to a very light and smooth overall palate.