About the distillery : It was a sake producer, Mr. Taketsuru, who created the Nikka brand. He is considered the father of Japanese whisky. Trained as a chemist, he was sent to Scotland by his employer for an apprenticeship, where he discovered whisky and fell in love with it, along with a beautiful Scottish girl named Rita. In 1934, he established Yoichi, his first distillery, on the island of Hokkaido. Produced using traditional methods, such as direct charcoal toasting, the malts perfectly reflect the authentic character of this exceptional place, with their marine and finely peaty notes. In 1969, the second distillery opened in Miyagikyo. Today, Nikka whiskies are a huge success, far beyond Japan's borders. The Nikka group's entire range of whiskies is based on single malts from its two distilleries.

Detailed tasting notes : This whisky offers a fresh, herbaceous nose, enhanced by softening fruity notes. The peat is discreet, giving way to a fully expressed aromatic palette, evolving with aeration towards pastry aromas. Its bright golden color catches the eye. On the palate, the fluid, lively texture is accompanied by a refreshing hint of pepper, followed by a pastry cream that adds delicious roundness, while the peat gently recedes. The finish is long and dry, skilfully balancing notes of damp earth with woody flavours.