Notes – In 1918 Masataka Taketsuru, the founder of Nikka Whisky, embarked on a long voyage to Scotland and, after enrolling at Glasgow University, became the first Japanese person ever to study whisky making. He took chemistry courses at the university and apprenticed at distilleries, learning first-hand from craftsmen and received training as a blender. Masataka would later become known as a master blender. After returning to Japan in 1920 Masataka began work for a company who would produce Japan’s first whisky. In 1934, Masataka struck out on his own and established Nikka Whisky and built its first distillery in Yoichi, Hokkaido, which he had always considered to be the ideal site in Japan for whisky-making. This was later joined, in 1969, by the Miyagikyo Distillery, also in northern Japan. Red is made primarily with malt of the Miyagikyo distillery and has a soft, delicate flavor. It is characterized by lightly sweet vanilla nose and a soft and gentle taste.
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