Nikka Taketsuru Pure Malt Japanese Whisky — Bitters & Bottles
Nikka From The Barrel is a whisky created to deliver full flavors and richness of whisky “from barrels” which only blenders can sniff and taste. From The Barrel is an extremely complex blended whisky bottled at a high 51.4% ABV. In order to deliver its richness and full flavors, the blended liquid goes into used barrels for another few months for “marriage” before it is bottled.
From Hokkaido, a distillery on an island to the north of the Japanese mainland. This is a somewhat more heavily peated whisky, its smoky character noticeable from start to finish. Wood smoke on the nose, with black pepper, moss, cedar, barley, chocolate, and candied oranges layered in as well. More earthy smoke on the palate, along with a light sweetness, hints of citrus, green apple, almonds, vanilla, light salt, and mild granary notes. The finish is long, smooth, and herbal, with a hint of Madeira.
Nikka was founded by Masataka Taketsuru, opening their first distillery in Yoichi in 1934. Encapsulated by mountains (to the east, south and west) and by the Sea of Japan (to the north), its unique and isolated environment is ideal for whisky-production. The clean air, humidity, and access to underground water filtered through a layer of peat results in a rich and crisp malt.
Tsutsumi Distillery has been producing traditional shochu for 141 years and is 1 of only 28 distilleries certified by the WTO as a Kuma Shochu producer which is similar to the DOC’s of scotch, tequila & cognac. Using 100% rice and only crystal clear water from the Kuma River, Tsutsumi Distillery is tremendously respected for their ability to bridge the gap between tradition and innovation.
There is a long history of adding herbs and flavoring to sake in Japan, the same way aromatized wines like vermouth came into being in Europe. They believed that herbs and spices blended with alcohol were curative and, for more pragmatic reasons, often served to make the wine or sake taste better. This sake based vermouth includes botanicals such as Kabosu (high acidity citrus), Sansho (Japanese peppercorn), Yomogi (Japanese mugworth), and Yuzu (aromatic citrus). A wonderful match for countless foods, try with sushi, and magic mixed into a cocktail as well.
Nikka's Miyagikyo Single Malt is made at the Miyagikyo Distillery, located in the Miyagi Prefecture, northeast of Honshu, where the fresh waters of the Nikkawa and Hirose rivers meet. Mostly unpeated barley is used at the distillery, though this single malt contains a portion of slightly peated malt. Casks of sherry, new American oak, ex-bourbon oak, and others are utilized for maturation. It's bottled at 45% ABV.
A perfect introduction to Japanese whisky: a lighter body paired with a whole bouquet of delicious flavors, adored for its spicy, green apple, malty, and caramel notes. Boasts an elegant fruitiness, citrus, nougat, salt seaweed, some nutty/sherried notes, and a soft smokiness in the background, delicately balancing both sweet and savory.
Kanzen or complete, Hibiki Whisky is a harmonious blend of innumerous malt and grain whiskies which are meticulously blended to create a full orchestra of flavors and aromas. Seductive, blossoming and enigmatic, Hibiki Whisky celebrates an unrivaled art of blending, fine craftsmanship and a sense of luxury from the House of Suntory.
Grain, oak, smoke, and fruit mingle on the nose. Grain tempered on the palate, with notes that offer a complex melange of toasted wood, tea leaf, crushed berries, orange/sherry character, and a finish that evokes tart green apple and a little sweetened tea.
Nikka's Taketsuru is a blend of single malts from the brand's two distilleries: Yoichi, founded in 1934 north of the archipelago on the island of Hokkaido and Miyagikyo, built in 1973 west of the city of Sendai on the main island Honshu. It is matured in a combination of sherry butts, bourbon barrels and new American oak. Its gentle malt flavor, fruitiness and balance make it a perfect entry point to Nikka whisky.
