Region : Blended Whisky, The Nikka Whisky Distilling Co., Ltd.
Ingredients: Blending of Whiskies from Yoichi Distillery & Miyagikyo Distillery
Alcohol : 43%
Website：https://www.nikka.com/eng/
Masataka Taketsuru,
the founder of Nikka and father of Japanese whisky.
In 1918, a young Japanese man with anambition to make genuine whisky went alone to Scotland to unveil the secret ofwhisky making. He is Masataka Taketsuru, the founder of Nikka Whisky.
Given the chance to go to Scotland,Masataka became the first Japanese ever to master how to make whisky. Heenrolled at the University of Glasgow, took chemistry courses and thenapprenticed at three Scotch distilleries. The young and passionate man wasfortunate to learn first-hand from craftsmen and have practical trainings tomaster blending. The two notebooks filled with every detail later becameJapan’s very first guide in whisky production.
In 1920 Masataka returned to Japan with hisScottish wife Jessie Roberta (Rita). The two had married earlier that year andRita decided to immigrate to Japan to support her husband’s dream. Howeverafter returning to Japan, Masataka and Rita were heartbroken to find out thatSettsu Shuzo, the company which invested in Masataka to learn in Scotland, hadto abandon its plan to produce genuine whisky in Japan due to recessions afterWorld War I.
In the meantime another company, Kotobukiya Limited (Suntory), was in searchfor someone who could conduct whisky production. Being the only Japanese whoknew how to produce whisky at that time, Masataka was hired by Kotobukiya in1923 to direct building the Yamazaki Distillery. There he led the project anddevoted himself to producing Japan’s first genuine whisky.
After his ten year contract withKotobukiya, Masataka decided to become independent to make his own idealwhisky. In 1934 he went north and built his first distillery in Yoichi,Hokkaido, a place - though inconveniently located - he had always considered tobe the ideal site for him to make whisky. The environmental conditions ofYoichi were in many ways similar to those of Scotland with a cool climate,crisp air and appropriate humidity. The company first started producing appleproducts under the name of “Dai Nippon Kaju”, meaning the “Great Japanese JuiceCompany” while he was preparing to produce whisky. In 1936 the first pot stilldesigned by Masataka and made in Japan was installed and started distillation.Finally in 1940 the first whisky from Nikka was launched. The brand name ofthis whisky was “NIKKA WHISKY”, short for "Nippon Kaju", which laterbecame the name of the company itself.
Nikka Days has been developed for whiskylovers who appreciate fine drinks on any casual day, based on the concept"whisky for every day". Its round bottle and bright colored labelvisualize the taste profile of the whisky inside and enhance a vibrant mood.This whisky can be enjoyed neat, on the rocks, in a simple highball orrefreshing cocktail. Nikka Days will complement and elevate your day.
A delicate balance is achieved by theskillful blending of mellow grain whiskies and slightly peated malts. Withimpressive floral aromas, this expression offers an extremely silky mouthfeeland fruity flavors that rise and expand, leaving behind a delightfulaftertaste.
