About Nikka Miyagikyo Apple Brandy Wood Finish 2020 Edition
In 1895, Masataka Taketsuru—”the father of Japanese whisky”—was born in the small town of Takehara, Japan. At the time, Masataka’s family owned a sake brewery, and in preparing to carry on the family trade, Masataka studied chemistry and biology at Osaka Technical High School. After graduating high school, Masataka showed more interest in whisky than in sake, and in 1918, he enrolled at the University of Glasgow in Scotland, becoming the first Japanese ever to study the art of whisky-making. While in Scotland, Masataka took chemistry courses during the day while apprenticing with distilleries at night, learning to distill and blend whisky firsthand at some of Scotland’s most prestigious distilleries. In 1920, Masataka returned to Japan, and within the decade, he had produced the country’s first single-malt whisky.
n 1934, Masataka moved to the town of Yoichi and opened the doors to Nikka Whisky Co. Situated approximately 35 miles west of Sapporo City, Nikka’s Yoichi Distillery is encapsulated by mountains (to the east, south, and west) and by the Sea of Japan (to the north), creating a unique and isolated environment for the production and maturation of single malt whisky. The clean air, humidity, and access to underground water filtered through a layer of peat result in a rich and masculine malt
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