Born into a small family owned sake brewery, Masataka Taketsuru studied chemistry and biology at Osaka Technical High School. Although he excelled in his studies and was being primed to take over the family business, Taketsuru was more interested in whisky and
eventually enrolled in the University of Glasgow in Scotland. He was the first Japanese man, ever to study the art of whisky-making and would learn about the process first-hand while apprenticing at the local distilleries.
He would return back to Japan in 1920 and use all of his new found knowledge to produced the country's first single malt whisky, but it was 15 years later that he made things official by opening the Nikka Whisky Co. and the rest is history.
Nikka Coffey Grain Whisky is meticulously crafted at their secondary distillery in Miyagikyo, which is surrounded by rich natural resources. The grains arrive at the distillery, are milled and mashed before being distilled through copper-pot stills that were imported from Scotland.
Following distillation, the whisky is matured in traditional oak casks and is full of tropical fruit aromas and flavors of vanilla, caramel and spice that all lead up to leads to a citrus finish.
Notes: Smooth, medium-bodied. Aromas and flavors of papaya, banana, caramel, vanilla and oak
Pairings: Lamb chops, pate, spiced cakes
Serving Suggestions: Neat or chilled
Region: Japan
Alcohol Content: 45%
eventually enrolled in the University of Glasgow in Scotland. He was the first Japanese man, ever to study the art of whisky-making and would learn about the process first-hand while apprenticing at the local distilleries.
He would return back to Japan in 1920 and use all of his new found knowledge to produced the country's first single malt whisky, but it was 15 years later that he made things official by opening the Nikka Whisky Co. and the rest is history.
Nikka Coffey Grain Whisky is meticulously crafted at their secondary distillery in Miyagikyo, which is surrounded by rich natural resources. The grains arrive at the distillery, are milled and mashed before being distilled through copper-pot stills that were imported from Scotland.
Following distillation, the whisky is matured in traditional oak casks and is full of tropical fruit aromas and flavors of vanilla, caramel and spice that all lead up to leads to a citrus finish.
Notes: Smooth, medium-bodied. Aromas and flavors of papaya, banana, caramel, vanilla and oak
Pairings: Lamb chops, pate, spiced cakes
Serving Suggestions: Neat or chilled
Region: Japan
Alcohol Content: 45%