NIKKA - Pure Malt White - 43%
Nikka Whiskey Distilling Company is located in Japan and was created by Masataka Taketsuru , considered the father of Japanese whiskey. He was the son of a sake brewer, and after studying chemistry at university, he trained in several Scottish distilleries before returning to Japan in 1920 with his Scottish wife, Rita. After working for the company that would become Suntory (Kotobukiya Limited) and making the first Japanese whiskey, he went it alone by creating the Yoichi Distillery and the Nikka parent company. The company also has separate distilleries for making Shochu (alcohol made by distilling a wide variety of basic ingredients, the main ones being rice, barley and sweet potato) and facilities for making cider brandy. and apple wine. In 2001, Nikka was bought by Asahi Breweries .
Nikka Pure Malt White is produced from heavily peated malts from two distilleries: Yoichi and Miyagikyo.
The Yoichi Distillery was built in 1934 and started distilling in 1936. It is close to the sea, surrounded by mountains on three sides and similar to the Highlands in Scotland. A cold climate with an appropriate humidity level, clean and fresh air, fresh water and proximity to the sea are the distinguishing features of Yoichi. The sea breeze gives the whiskey a salty side during maturation with peaty notes and a smokiness from the traditional direct charcoal distillation. Miyagikyo Distillery was built in 1969 as Nikka's Second Distillery , to make a different whiskey from Yoichi. He found a misty valley surrounded by mountains at the junction of two rivers of pure water. After tasting the water from one of the rivers, which is now the main source of the distillery, he was so impressed that he immediately decided to build a distillery there. The name of the river, Nikkawa , is a fluke. Miyagikyo Single Malt is described as smooth and fruity . Using less peated malt than in Yoichi, this whiskey is distilled in a still heated by indirect steam at low temperature.
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