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 Grain 45%
After becoming well acquainted with Miyagikyos magnificent single grains through their highly sought after single cask releases, in 2011 we advised Nikka to develop a more accessible expression which continued to focus on their grain whiskies. Nine months later Nikka Coffey Grain was born! The result exceeded our expectations. Somewhere between a Bourbon and a Scotch, it can be enjoyed neat, on the rocks, served long with still water mizuwari-style, topped with soda in a highball or as the base of classic cocktails such as a perfect Manhattan.