Nikka Taketsuru Pure Malt Whisky

Masataka established Nikka Whisky Co. after relocating to Yoichi in 1934. Approximately 35 miles west of Sapporo City, Nikka’s Yoichi Distillery is surrounded by the Sea of Japan to the north and mountains to the east, south, and west, providing a distinctive and remote setting for the making and aging of single malt whisky. A rich and masculine malt is produced by the clean air, humidity, and underground water that is filtered via a layer of peat.

Masataka started looking for another suitable area in Japan to open a distillery in 1960, as the Yoichi Distillery was filling up. Masataka found a broad woodland valley at the confluence of the Hirosegawa and Nikkawagawa rivers after a three-year search. The Nikkawagawa River’s water quality and the natural humidity from the nearby hills and rivers made the ideal site for a second distillery, which he called Miyagikyo.

A blend of nikka whiskey from the barre single malt whiskies produced in the Yoichi and Miyagikyo Distilleries is known as Nikka Taketsuru Japanese Pure Malt Whisky. Taketsuru Pure Malt Whisky is made by vatting all of the whiskies together after they have been distilled and matured for an average of ten years in different kinds of wood casks. This vatting gives Taketsuru Pure Malt a delicate, flowery scent with hints of papaya, green fruits, lemon, and brown sugar. On the palate, there are hints of nutmeg and clove along with notes of caramel, almonds, toasted nuts, and custard. There are notes of cocoa, peat, and wood in the rich, full-bodied finish.

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Notes on Tasting

Green fruits, papaya, lemon, and brown sugar are among the notes in this delicate, flowery scent. On the palate, there are hints of nutmeg and clove along with notes of caramel, almonds, toasted nuts, and custard. There are notes of cocoa, peat, and wood in the rich, full-bodied finish.

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