Born into a family of sake producers in 1894, Masataka Taketsuru is considered to be the father of Japanese whisky. After training as a chemist, he began working for the Settsu Shuzo company, who sent him to Scotland in 1918 to carry out an apprenticeship. There he developed a passion for whisky and decided to dedicate his life to it. In 1934, he built Yoichi, his first distillery, on the island of Hokkaido. His growing success enabled him to open a second distillery near Sendai in 1969: Miyagikyo. The Nikka Whisky group creates its entire line of Japanese whiskies using single malts from these two distilleries.
NIKKA Coffey Gin 47%
Created from a maize spirit and a malted barley spirit in the coffey stills of the Miyagikyo distillery, this gin – a first for Nikka, includes juniper berries and a large number of citrus fruits (yuzu, kabosu, amanatsu, shikuwasa).
Profile: With much intensity, the extremely aromatic first nose reveals lime and orange blossom. Allowed to breathe, it develops a more milky (coconut), luscious (juniper), spicy (grey pepper, pink peppercorn) and stony (apricot) register. The lively yet creamy attack reveals new aromatic plants (sage, verbena). On the mid-palate, citrus fruits – lemon in particular – and ripe fruits (apple, pear) get the upper hand before being covered in strong spices (star anise, grated ginger). The mouth-watering finish is like chewing on liquorice stick. The lush character is like a green and mint tea. Bitter orange brings lots of tone to the after-taste.