In 1918, Masataka Taketsuru, the son of a well-known sake producer, visited Scotland to discover the secrets of whisky production. There, he fell in love and married his muse, Rita Cowan. Two years later, he returned to Japan and in 1924 built the first Japanese distillery, for his then employer.
In 1934, urged by his wife, he set up his own distillery. He made excellent quality whisky, which he named Nikka, in 1952. This distillery is called Yoichi, as is the river crossing the valley. It is surrounded by three mountains and the japanese sea.
In 1969 the Miyagikyo distillery opened its doors. Taketsuru chose its location, after three years of searching. Today, he is considered as the father of Japanese whisky and Nikka is one of the most award-winning distillates. Super Rare Old Nikka has been a top seller since its first release, in 1962.
Tasting Characteristics
Nose has aromas of dried herbs, exotic spices and roasted almonds. Light-bodid, with flavours of honey, lemongrass and oak. The finish is long and spicy.
The process
A blend that contains a high proportion of malt from the Yoichi and Miyagikyo distilleries.
Served
Enjoy on the rocks, plain or with drops of mineral water.
