Nikka Taketsuru whisky has an impressive aroma that varies depending on where it is produced. While computers monitor the production process at the modern Miyagikyo distillery, Yoichi relies on traditional Scottish production. Coal fires are still used to heat the kettles, which gives Nikka Taketsuru whisky a strong, spicy character.
Another component of the distinctive aroma is the rough, humid climate in Yoichi, which Taketsuru compared to Scotland and saw as the perfect location for his distillery. Nikka Whisky offers a variety of different whiskies, ranging from single malt to single grain to blended whiskies. The Yoichi Single Malts are considered to be the defining taste and classic of Nikka Taketsuru Whisky, and are world-class in terms of complexity. They mature for between ten and twenty years and are rich in oak notes. Another highlight and particularly popular in Europe are the Pure Malt Whiskies from Yoichi and Miyagikyo, which mature for between twelve and 25 years and have been named the world's best blended malt several times, such as the Pure Malt 21 Years, which has won four titles in six years.
The History of Nikka Taketsuru Whisky
In 1943, the Nikka Taketsuru whisky distillery was founded on the island of Hokkaido in northern Japan. Located in the city of Yoichi, the distillery has been producing the famous whisky since then, which has defined the Japanese market with its aroma. The distillery was founded by the Japanese Masataka Taketsuru, who learned the necessary craft in Scotland.
Nikka Taketsuru Whiskey is characterized by a multi-layered, complex taste, which earned the Yoichi 20 Year Old 2008 the title of World's Best Single Malt at the World Whiskies Awards.
Masataka Taketsuru was born in 1894 near Hiroshima into a family that had been running a sake brewery since 1733. At a young age, his family came into contact with the American Matthew Perry and through him with whisky. Taketsuru got the idea to make his own whisky because of an opportunity offered by the Settsu Shuzo company, which commissioned him to produce the first authentic Japanese whisky. Up to that point, the distilleries in the country had not been able to produce the drink using rice or corn, and Taketsuru then traveled to Scotland to learn the traditional distillery craft from 1918 to 1920. In Scotland he met his future wife and muse, Rita Cowan, with whom he returned to Japan in 1920. After moving from Settsu Shuzo to what would later become Suntory, he built the first whisky distillery in Japan in 1924 and ten years later, in 1934, he founded Nikka as a manufacturer of fruit juices. Until 1943, Hokkaido apples were processed into juice in Yoichi and then used to produce Nikka Taketsuru whisky. In 1952, Taketsuru renamed his company Nikka Whisky and, due to its great success, was able to open a second distillery, Miyagikyo, on the main island of Honshu in 1969. In addition to other distilleries in Japan, the Ben Nevis distillery in Fort William, Scotland, is part of the producer and specializes in traditional Scottish whisky.
Summary
This pure malt blend is named after the founder of the Nikka distillery, Masataka Taketsuru. Taketsuru was the founder of the Japanese whisky industry at the beginning of the 20th century.
This exceptional blend is created only from malt whiskies from the Yoichi and Miyagikyo distillery and has been awarded several times as the world's best blended malt whisky.
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