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. In 1969, his second distillery opened in Miyagikyo. Today, Nikka whiskies are a huge success, far beyond Japan's borders. The Nikka group produces its entire range of whiskies from the single malts of its two distilleries.

Detailed tasting notes : Extremely fragrant, the first nose reveals with great acuity the lime and orange blossom. When aerated, it evolves towards a milkier register (coconut), buxom (juniper), spicy (gray pepper, pink berries) and cored (apricot). Both lively and unctuous, the attack on the palate reveals new aromatic plants (sage, verbena). In the mid-palate, citrus fruits and especially lemon as well as ripe fruits (apple, pear) took the ascendancy before being in turn covered by strong spices (badiane, grated ginger). Salivating, the finish gives the sensation of chewing licorice stick. Its green character evokes a green tea and an infusion of mint. Bitter oranges provide a lot of tone in the back of the mouth.