Nikka: A Look Into One of Japan's Finest Distilleries
Masataka Taketsuru is an important figure in the spirits world. Born in Takehara, Hiroshima Prefecture, Japan, to a family that owned a sake brewery, Masataka was introduced to the beverage industry at an early age.
Masataka Taketsuru, Founder of Nikka Distillery
In 1918 he took off to Scotland, where he enrolled at the University of Glasgow and studied chemistry. He then completed apprenticeships at three different Scottish distilleries, learning the fundamentals of single malt whisky production.
When Masataka returned to Japan, he took a job as the master distiller at Kotobukiya, known today as Suntory. At the time, he was the only Japanese native who fully understood whisky production. He devoted all his talents to running the Yamazaki Distillery where he produced Japan’s first high quality whisky. After ten years Masataka made the decision to set out on his own and start his own project.
He chose a more secluded town in northern Yoichi, Hokkaido. He believed this location would be ideal because of its similarities to the climate in Scotland.
Because great whisky takes years to prepare, Masataka started the company producing apple products under the name “Dai Nippon Kaju”, “Great Japanese Juice Company”. In 1934, he designed and installed his first pot still, then the distillation journey began. He released his first whisky in 1940 under the brand name Nippon Kaju.
Today, Nikka Distillery has two locations: the original at Yoichi and another at Miyagikyo. They produce an assortment of whiskies ranging from blended to aged single malts. In recent years the distillery also started producing vodka and gin.
Nikka is proudly known for using a Coffey Still, also known as a Continuous Still. Using a Coffey still produces spirits that retain more flavor, have a distinctive texture, and have complex sweet aromas.
At Bacco’s, you can find two of our favorites distillates from Nikka, the Coffey Grain Gin and Coffey Grain Blended Malt. And if you are interested in learning more about Japanese whisky, check out this Beginner’s Guide from Whiskey Muse.
The blended malt with pair well with our Mayana salted caramels or own its own as an after dinner drink. The Coffey Grain Gin is more smooth and sweeter than most gins. It would be best served lightly chilled on its own or mixed with a little Fever Tree tonic water.