The Nikka distillery is the most prestigious whiskey distillery to come from Japan to date, with a great backstory.
Masataka Taketsuru was born in the coastal town of Takehara in 1894 and initially endeavoured to take over the families 'sake' brewery. However, Scotch whisky captured the young man's imagination and he decided to dedicate his life to whisky.
Given the chance to go to Scotland, Masataka enrolled at the University of Glasgow and became the first Japanese ever to study the art of whisky making, Masataka would later become known as a master blender.
In 1920 Masataka returned to Japan with Jessie Roberta (Rita), whom he had married earlier that year and joined a company that aspired to make genuine whisky, he succeeded under its employment in producing Japan's first whisky.
Masataka's vision of whisky was formed by his experience in Scotland, and he knew that the right environment was essential to producing fine whiskey. However, it was becoming ever apparent that in order to produce whisky as he felt it should be, he would have to become independent.
In 1934 Masataka established Nikka Whisky, and built its first distillery in Yoichi, Hokkaido, which-- though inconveniently located-- he had always considered to be the ideal site in Japan for whisky-making, similar in many ways to the Scottish town where he had studied.
Masataka established Nikka because he was determined to introduce his fellow Japanese to the joys of authentic whisky. In the decades since, as his company developed and the enjoyment of whisky became a fixture in Japan, he remained relentlessly passionate about quality. Never did he allow it to be sacrificed in favor of efficiency.
February 2010 marked an extraordinary achievement for Nikka, as their Taketsuru 21yo scooped the title of 'World's Best Blended Malt Whisky' at the World Whiskies Awards for the third time in four years.
Upon opening a bottle of Nikka you are greeted with notes of Cocoa and espresso beans. On the tongue there is a bit of spice and black pepper, with a suggestion of tangy sherry, turmeric and other spices. The finish is long, good oaky grip with a perfect balance of spice.
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