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nikka whisky

The story behind Nikka whisky is utterly enchanting. After learning his trade, crafting his skill, and falling in love in Scotland, Masataka Taketsuru returned home to introduce real whisky to Japan. After aiding Shinjiro Torii in the creation of the first Japanese whisky distillery. Soon Masataka felt constrained by Torii’s strict, capitalist nature and ventured out on his own. He dreamed of recreating authentic scotch whisky in his homeland and that’s exactly what he did.

Nikka whisky timeline

  • 1934 The Yoichi distillery is established in Hokkaido, Japan. The first distiller was created under Nikka’ original company name: Dainipponkaju Co. Ltd.
  • 1940 The first ‘Nikka Whisky’ is launched.
  • 1952 The Dainipponkaju Co rebrands its name to The Nikka Whisky Distilling Co. Ltd.
  • 1967 The Kashiwa bottling plant in Chiba is completed.
  • 1969 The Miyagikyo distillery is created in Northern Honshu, Japan.
  • 1977 The Tochigi plant is finished for grain whisky storage and the re-storage of blended whisky.
  • 1989 Nikka acquires the Ben Nevis distillery in Fort William, Scotland.
  • 2014 Nikka freezes overseas expansion, due to too high demand.
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What makes Nikka whisky different?

It was the vision of Masataka Taketsuru to emulate the Scottish traditions of whisky distillery to create authentic whisky in Japan.

According to some experts, it’s the distinct four seasons that helps develop the Japanese whisky flavour during the ageing process. Takesturu built his first distillery (separate from Shinjiro Torii) in Yochi, a central area of Hokkadio. Famously, Hokkadio is Japan’s coldest region, with heavy snowfall. Not only does Hokkadio have similar temperatures across the seasons as Scotland, they both have a high latitude. This means long summer days and twilight.

Altitude is also an important factor in the whisky making process. A high altitude allows a low pressure distillation, for rich full flavours. Both Hokkaido and Scotland have various altitudes, with rocky mountains- ideal whisky making conditions.

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Know your Nikka whisky

Here are the most popular Nikka whisky products:

Single Malt

  • Single Malt Yoichi – Made in Nikka’s first distillery built in 1934. This whisky has peaty notes, a smoky finish and subtle briny hint from the sea breeze.
  • Single Malt Miyagikyo – Made in Nikka’s second distillery, in the mountains of Sendai. Formed with a less peaty malt, this whisky is full, fruity with a warm nose from its sherry casks.

Grain Whisky

  • Coffey Grain – Made from mostly corn and distilled in a Coffey Still, with sweet and mellow flavours. (Nothing to do with coffee.)
  • Coffey Malt – Made with 100% barley but still classifies as a ‘grain whisky’, as it isn’t distilled in a pot still. A full bodied, sweet whisky with citrus notes.

Pure Malt

  • Taketsuru Pure Malt – Named after Nikka’s founder, this is a blended malt, with a large percentage from the Miyagiko distillery. It has a cherry and clove character. Also available in 17 and 21 year classes.

Blended

  • Nikka From The Barrel – A blend of various grain and malt types. This full-flavoured whisky won top prize in its category at the World Whisky Awards in both 2007 and 2010.

The Nikka 12 Years Old

  • A well balanced blend of both the Yochi and Miyagio distilleries, with a crisp green apple notes. Its stunning Kimono bottle design is a beautiful love letter to Nikka’s traditional heritage.

Super Nikka

  • A rare whisky breed, launched in 1962. This whisky has chocolate notes and vanilla hints with an indulgent aroma.

Want to learn more about Nikka whisky? Read my Japanese whisky reviews here.