Whiskey Nikka is a clear example of what excellent shoots the innate diligence and perseverance of the Japanese can give. Even 90 years ago, the very phrase “Japanese whiskey” would have sounded unthinkable, but today it is a guarantee of the highest quality, confirmed by a special certificate from the Scotch Malt Whiskey Society.
Historical information. Scotland and Ireland still enthusiastically challenge each other for the invention of whiskey. Unlike them, the history of the origin of Japanese whiskey is absolutely transparent and inextricably linked with the name of one person – Masataka Taketsuru, who is rightly called the father, progenitor, enthusiast, pioneer of whiskey production in the Land of the Rising Sun. Initially, Masataka planned to devote himself to the production of sake, which was done by several generations of his family since the 1918th century. However, having got to Scotland in XNUMX, the young Japanese discovered the taste of a new drink and was forever fascinated.
Taketsuru entered the University of Glasgow, studied chemistry and, with all the passion of a neophyte, indulged in comprehending the secrets of distillation at Campbeltown and Speyside distilleries. Upon returning to his homeland, Taketsuru brought with him new knowledge and a Scottish wife, Jessie Roberta Cohen (Rita). At first, knowledge was applied at Kotobukiya – it was here that the first original Japanese whiskey was produced. Feeling the need for more freedom, Taketsuru created his own company, Dainipponkaju, later renamed Nikka.
Masataka built a distillery for his own company in the town of Yoshi on the northern island of Hokkaido, whose climate resembled that of Scotland. In 1934, the first whiskey of the Nikka brand was expelled here. A second distillery opened at Miyagikyo in 1969. Today, Nikka ranks second in total whiskey production in Japan. Both distilleries produce single malt and blended malt whisky.
Production features. Taketsura was guided by Scottish traditions and technologies, which is why it is Japanese whiskey that is closest in taste to scotch. The complexity and balance of the drink is achieved primarily through the use of a large amount of alcohol. An important role is played by the quality and taste of water: distilleries are located in nature protection zones. In addition to high humidity, which is typical for the Japanese climate in general, these places have their own special microclimate, which also affects the maturation of the drink.
Distilleries use different types of stills: due to the variety of these forms, as well as the practice of replacing parts of one cube with parts of another, Nikka is able to produce hundreds of distillates of various taste characteristics.
For aging, barrels are used from different varieties of oak: American white, Spanish and Japanese Mizunara oak. Blenders experiment with sherry and bourbon casks to achieve a variety of flavors.
Awards. The brand’s products have repeatedly been awarded the most prestigious awards in the world of brown-spirits.
According to WWA (World Whiskeys Awards):
- 2007, 2009-2011 – Nikka Taketsuru 21-year-old, the world’s finest blended malt whiskey;
- 2008 – Nikka Yoichi Single Malt, the world’s best single malt whiskey;
- 2012 and 2014 – Nikka Taketsuru 17-year-old, the world’s finest blended malt whisky.
In 2001, the authoritative British edition of Whiskey Magazine named Yoichi 10-year-old single malt whiskey the best in the world, preferring the drink over 200 other varieties submitted for the competition. Recognized expert in the field of spirits Jim Murray assigned this whiskey 95 points.
Types of whiskey Nikka
Nikka Miyagikyo. Single malt whiskey with a soft and smooth taste containing hints of pear, plum, almond and cocoa. The aroma abounds with notes of citruses, fruits, beeswax.
Nikka from the Barrel. A blend of two single malts Miyagikyo and Yoichi, as well as grain Miyagikyo. Balanced malt-woody taste with motives of nuts, dried fruits, ginger. Bright aroma with vanilla notes, spicy aftertaste.
Taketsuru Pure Malt 21 YO. Blended malt whiskey attracts with excellent balance and rich taste with hints of nutmeg, orange peel and pepper. Named after the founder of the company, the box is decorated with his portrait.
Black Nikka 8 YO. A blended malt whiskey with a recognizable label featuring the bearded “King of Blenders” Masataka Taketsuru. One of the most popular in the brand’s product line. Made from toasted malt without the use of peat, which gives a round taste and aroma without a hint of smoke.
