In 1918, a young Japanese man with an ambition to make genuine whisky went alone to Scotland to unveil the secret of whisky 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. He enrolled at the University of Glasgow, took chemistry courses and then apprenticed at three Scotch distilleries. The young and passionate man was fortunate to learn first-hand from craftsmen and have practical training to master blending. The two notebooks filled with every detail later became Japan’s very first guide in whisky production.
In 1936 the first pot still designed by Masataka and made in Japan was installed and started distillation. Finally, in 1940 the first whisky from Nikka was launched. The brand name of this whisky was “NIKKA WHISKY”, short for "Nippon Kaju", which later became the name of the company itself.
Coffey Grain is predominantly made from corn and distilled in a Coffey Still.The complex, sweet and mellow flavors of this expression will help you re-discover the beauty of a grain whisky.
Bourbon-like vanilla and corn notes with a herbal hint of chamomile. Sweet, fruity flavors of melon, grapefruit and thick syrup, balanced by crunchy biscuits and fresh vanilla.The corn notes, sweet and vibrant, last on the finish.
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