A Pioneer’s Dream: The Story of Masataka Taketsuru
Japanese whisky as we know it wouldn't exist without Masataka Taketsuru, a man whose name is etched into the DNA of every bottle of Nikka Whisky. Born in 1894 into a family of sake brewers in Hiroshima, Taketsuru’s fascination with Western spirits sparked a journey that would shape the future of Japanese distilling.In 1918, he traveled to Scotland, the birthplace of whisky, to learn the secrets of Scotch firsthand. He studied chemistry at the University of Glasgow, and more importantly, trained at several distilleries—Longmorn and Hazelburn among them—soaking up the techniques, traditions, and terroir of the Highlands and Lowlands.It was during this time that he met and married Jessie Roberta “Rita” Cowan, a Scottish woman whose unwavering support would prove essential to his mission. Together, they returned to Japan in 1920, bringing with them not only a transcontinental love story but also the blueprint for an entirely new industry.
From Collaboration to Creation: Founding Nikka Whisky
Once back in Japan, Taketsuru began working for Kotobukiya, which would later become Suntory, helping establish Japan’s first whisky distillery in Yamazaki. But even then, his vision went further. He wanted to craft whisky entirely on his own terms, rooted in Scottish technique but steeped in Japanese culture and natural elements.In 1934, he established his own company—originally named Dai Nippon Kaju Co., later renamed Nikka Whisky—and built the Yoichi Distillery in Hokkaido, a rugged northern island chosen for its cool climate, clean air, and coastal weather, reminiscent of Scotland’s whisky-producing regions.This wasn’t a commercial move; it was a purist’s choice. The conditions were challenging. The land was remote. But for Taketsuru, that was the point. He believed that the natural surroundings would influence the whisky’s character—and history has proven him right.
Yoichi Distillery: Embracing Scotland in Hokkaido
Perched between mountains and sea, the Yoichi Distillery remains the spiritual home of Nikka Whisky. Here, the use of coal-fired pot stills, traditional wooden washbacks, and copper distillation ensures that every batch retains an intensely smoky, bold, and complex flavor.Whiskies from Yoichi are known for their robust character—think earthy peat, rich dried fruit, roasted nuts, and subtle saline notes carried by the sea breeze. For fans of Islay-style whisky, Yoichi is where Japanese technique meets smoky soul.Flagship expressions like the Yoichi Single Malt are prized for their balance of intensity and elegance, offering a bold introduction to Nikka’s signature style.
Miyagikyo Distillery: A Symphony of Elegance
After decades of mastering the craft, Taketsuru sought to diversify Nikka’s flavor profile, and in 1969, he opened a second distillery: Miyagikyo, located in the lush, mountainous terrain of Sendai.Unlike Yoichi, which is coastal and peaty, Miyagikyo is all about softness and finesse. The distillery uses indirect steam heating, which results in a lighter, more fruit-forward whisky. Expect notes of orchard fruits, delicate spices, and floral aromatics, layered with subtle malt sweetness.Expressions like the Miyagikyo Single Malt are perfect for those who enjoy a gentler, more nuanced pour without sacrificing complexity.
Nikka's Signature Expressions
Nikka Whisky's lineup showcases a blend of tradition and innovation:
- Coffey Grain Whisky: Crafted using traditional Coffey stills, this expression offers a smooth, sweet profile with hints of vanilla and tropical fruits.
- Yoichi Single Malt: Embodies the robust, peaty character of the Yoichi distillery, with subtle maritime notes.
From the Barrel: A Bold Blended Classic
Perhaps one of Nikka’s most beloved and globally recognized expressions is Nikka From The Barrel. Introduced in 1985, this compact powerhouse blends over 100 malt and grain whiskies into a rich, full-bodied, and complex blend, bottled at a robust 51.4% ABV.Despite its strength, it remains incredibly smooth, with flavors ranging from dark chocolate and dried fruit to baking spices and oak. It’s a staple for bartenders, collectors, and casual drinkers alike—and it looks just as good on the shelf as it tastes in the glass.
Final Thoughts
Nikka Whisky's journey from Masataka Taketsuru's Scottish apprenticeship to its esteemed position in the global whisky landscape is a narrative of passion, perseverance, and innovation. Each bottle encapsulates a commitment to quality and a deep respect for the art of whisky-making. Whether enjoyed neat or in a crafted cocktail, Nikka Whisky offers a multifaceted experience that resonates with both connoisseurs and casual enthusiasts alike.
Nikka Whisky in Cocktails
While Nikka's expressions are exceptional neat, they also shine in cocktails. One standout is the Yubari Highball, which highlights the versatility of Nikka From The Barrel.
Yubari Highball Recipe
Ingredients:
- 30ml Nikka From The Barrel
- 50ml fresh melon juice
- 15ml fresh lemon juice
- Soda water
- Ice cubes
- Melon slices (for garnish)
Instructions:
- In a highball glass, combine Nikka From The Barrel, fresh melon juice, and fresh lemon juice.
- Add ice cubes and stir gently.
- Top up with soda water.
- Garnish with thin slices of melon.
This refreshing cocktail accentuates the complex flavors of Nikka whisky, making it a perfect choice for warm days.
