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. This 21 year old whisky is named after founder of Nikka himself. Malt whisky is distilled exclusively from barley malt, and is considered to be the forefather of all other types of whisky. In general, it is divided into single malt whisky (several malt whiskies from a single distillery vatted together) and pure malt whisky (malt whisky from several distilleries vatted together). This pure malt whisky is characterized by a deep and flavorful richness and excellent balance unique to whisky matured for 21 years. You’re sure to enjoy the nose, which blends the richness of ripe fruit with the elegance of the aged cask, and the complex changes in character that appear as the finish approaches.
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