Of Nikka’s two malt whisky distilleries, Yoichi produces rich, peaty and a powerful malt. The whisky gets its characteristic aroma and body from direct heating distillation. During distillation, the pot stills heat up through the use of finely powdered natural coal. This is a very traditional method and thus very rare today, even in Scotland.
The location is excellent for whisky production because of its clean air. Furthermore, it has just the right humidity for storage. Also, it has an abundant underground water filtered through a layer of peat. In Yoichi, Masataka Taketsuru saw numerous reminders of Scotland. This convinced him that this should be the home of Japanese Whisky.
The Miyagikyo Distillery lies in northern Japan, in Sendai (lat.38 N), Miyagi Prefecture, northern Honshu. While travelling in the area one day, Masataka came upon this site completely enclosed by mountains and 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.
Nikka Taketsuru Pure Malt Whisky Tasting Notes
This is a blended malt named in honor of Masataka Taketsuru, the father of Japanese whisky. He is the first Japanese who mastered whisky-making in Scotland and produced the genuine whisky in Japan. Masataka learned that the natural resources surrounding a distillery were essential for quality whisky. Therefore, Based on his thought, he selected two places, Yoichi and Miyagikyo, and built two distilleries there. The Nikka Taketsuru has a gentle malt flavor, fruitiness and extremely well-balanced taste make it a perfect entry point into the world of Nikka.