Nikka Whisky was established in 1934 by Masataka Taketsuru, the first Japanese to ever study the art of whisky production. He built the company's first distillery in Yoichi, Hokkaido, a location which he had always considered to be ideal for whisky production, similar in many ways to the Scottish town where he had studied. Miyagikyo, Nikka's second distillery, was built in 1969 in Sendai, Honshu, another pristine location perfectly suited to whisky production.
Nikka Coffey Grain Whisky is distilled in a "Coffey Still" which is a very traditional and rare still Nikka imported from Scotland in 1963. The Coffey still produces a complex whisky with a mellow and sweet taste originating from the grain itself. The nose offers tropical fruits, coconut with mild herbaceous, spicy notes. The palate is soft, mellow with hints of caramel, honey and vanilla wafer. The finish is delicate with a touch of honeyed citrus.
Product of Japan
Alcohol by Volume: 45%