Bottle : 50 cl
Vol . : 43%
Of Nikka's two malt whisky distilleries, Yoichi produces rich, peaty and masculine malt. The whisky gets its distinct aroma and body from direct heating distillation, in which the pot stills are heated with finely powdered natural coal--the traditional method that is hardly ever used today, even in Scotland. The Miyagikyo Distillery location was selected for whisky production because of its clean air, just the right humidity for storage, and abundant underground water filtered through a layer of peat. In Yoichi, Masataka Taketsuru saw numerous reminders of Scotland, and this convinced him that this should be the home of Japanese Whisky. The Miyagikyo Distillery is also in northern Japan, in Sendai (lat.38 N), Miyagi Prefecture, northern Honshu. Travelling in the area one day, Masataka came upon this site completely enclosed by mountains and sandwiched between two rivers. He immediately knew that this was the perfect site for whisky distilling. Sendai's fresh water, suitable humidity and crisp air produce soft and mild malt. Malt Whisky is distilled exclusively from barley malt, and is considered to be the forefather of all other tipes of whisky. In general, it is divided into single malt whisky (several malt whiskies from a single distillery vatted toghether) and pure malt whisky ( malt whisky from several distilleries vatted toghether). Pure Malt Red is made primarily with malt of the Miyagikyo distillery and has a soft, delicate flavor.Mainly composed of Miyagikyo distillery malt, Red is characterized by lightly sweet vanilla nose and a soft and gentle taste.
Product by: Nikka whisky
He inherited the long legacy left by its family, who owned a distillery of sake in the eighteenth century and that is still working today, and wanted to introduce a genuine whisky in his land. He went in the home of whisky to learn the secrets of the art and craft techniques: he studied chemistry at the University of Glasgow and worked in different Highland distilleries. Returned enriched with a secular heritage and with the support of his Scottish wife, in 1934 chose as the ideal location for his distillery, named Yoichi, an area similar to those experienced in Scotland: Hokkaido, rich of water, peat and malt. The fairly remote location on the island of Hokkaido not deprived the produced whisky an immediate great success that brought Masataka to open another distillery in Aobaku in 1969, called Miyagikyo Distillery and better known under the name of Sendai Distillery. Recently, in 1989, the company has also acquired an important distillery in Scotland, the Ben Nevis Distillery. The collection of Nikka whisky is very wide, designed to suit all tastes, going from blended whiskey, the single malts, with a coffey or a continuous distillation, reaching peaks of different aging. What is common and remains a staple of Nikka craftsmanship is the attention to the quality, never failed to satisfy the great demand from all over the world. In many cases, Masataka wanted to maintain traditional processing techniques that over time even the Scottish distilleries have abandoned. Nikka boasts such a rarity and authenticity that have won numerous gold medals during these years in major world competitions, such as the World Whiskies Awards (WWA) and the International Spirits Challenge (ISC).
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