Masataka Taketsuru was born in the coastal town of Takehara (now Takehara City) about 60km from Hiroshima City. The Taketsuru family owned a "sake"(Japanese brew made form fermented rice) brewery that goes back to 1733-- and continues to produce fine sake today. Taught early that sake making is a painstaking fine art, Masataka studied diligently ... Read More »
A fascinating whisky made with Yoichi, Miyagikyou and some 'grain' whisky that isn't really grain - it's malt whisky made in a Coffey still at Miyagikyo! So this is really a vatted malt, or 'blended malt whisky' as we're supposed to call it these days.
The simply named Nikka Blended Whisky shows off the skills of the company's blenders more than any of their other bottlings. Packed full of fruit and more refined than their other blends this is a perfect entry point into the world of Japanese whisky.
A release of grain whisky from Japan's Nikka, produced mainly from corn using one of their continuous Coffey stills. Rather than the rare and limited releases they have done before, this is a larger release to further show off this key component in the Nikka family of whiskies.
A great gift - not only do you get a bottle of the fantastic Nikka 'From the Barrel', but it comes in a nice presentation pack with a pourer and two smart glasses to drink it from! Picked up the top prize in its category at the World Whisky Awards 2010. World Whiskies Awards 2010 - Best Japanese Blended Whisky (NAS)
Previously only released as part of single casks, Nikka decided to add their Coffey Malt to their core range in 2014. Distilled in a coffey still normally used for grain whisky production, the malt is delightfully rich and oaky.