In this article, we will trace the history of one of the jewels of Japanese whisky, Nikka Whisky, a brand founded by the man considered the father of Japanese whisky, Masataka Taketsuru.
The History of Nikka Whisky: From Its Origins to Today
The Beginnings of a Pioneer: Masataka Taketsuru
Masataka Taketsuru, a prominent figure in Japanese whisky, was born in 1894 into a family of sake brewers in Hiroshima, Japan. He quickly pursued a chemistry education, specializing in fermentation.
He was hired by Settsu Shuzo, a company based in Osaka, which planned to venture into whisky production. To study the art of distillation and whisky making, Masataka Taketsuru boldly decided to go to Glasgow, a decision that would shape the future of Japanese whisky. In 1918, Taketsuru embarked for Scotland.
Enrolled at the University of Glasgow, the young Japanese man also apprenticed at several distilleries, including Longmorn in the Speyside region, Hazelburn in Campbeltown, and James Calder & Co. in Bo'ness.
These experiences allowed him to acquire valuable skills and a deep understanding of whisky distillation and aging techniques.
However, Masataka Taketsuru did not just learn the theory — he immersed himself in Scottish culture.
Masataka Taketsuru in Glasgow During His Years in Scotland.
In 1920, he married Jessie Roberta Cowan, known as Rita, a Scottish woman who would provide unwavering support and play a crucial role in his future success in Japan. Together, they dreamed of building the first Japanese whisky distillery.
A few months later, in November, the couple settled in Japan.
Masataka Taketsuru's return to his homeland marked the beginning of a new era for whisky production in Japan.
From Dream to Reality: The Birth of Nikka Whisky
Taketsuru's marriage to Rita had a significant impact on this journey. On one hand, it fostered a cultural link between Scotland and Japan. On the other, it helped support Taketsuru in pursuing his dream: the creation of a whisky from Japan that could rival the best Scottish whiskies.
Masataka Taketsuru first found work at Kotobukiya (which would later become Suntory), where he directed the construction of Japan's first whisky distillery, the Yamazaki Distillery, founded in 1924.
However, differing visions on the direction of Japanese whisky production led Taketsuru to leave Kotobukiya.
In 1934, after years of searching for the ideal location, Masataka Taketsuru founded the Yoichi Distillery on the island of Hokkaido, convinced that the region's climatic conditions were perfect for producing high-quality whisky.
The early years were challenging, with financial and technical hurdles to overcome. Yet, thanks to his perseverance and Rita's support, Taketsuru managed to produce the first whisky from the Yoichi Distillery.
In 1940, the first Nikka whisky was officially launched.
After World War II, Masataka Taketsuru continued to innovate and experiment with different distillation and aging techniques. In 1952, he renamed his company Nikka.
In 1969, Nikka Whisky reached a significant milestone with the opening of the Miyagikyo Distillery on the main island of Honshu, in Miyagi Prefecture.
Yoichi and Miyagikyo, the Two Flagship Distilleries of Nikka Whisky
1934, The Yoichi Distillery is Born
The first distillery founded by Masataka Taketsuru, Yoichi perfectly symbolizes the respect for traditional techniques and methods observed in Scotland.
This distillery represents the fulfillment of an ambition that had driven the father of Japanese whisky since his journey to Scotland in 1918 to learn more about malt spirit production methods.
Located on the island of Hokkaido, a mountainous region where snow lingers until spring, the distillery benefits from a marine climate and abundant peat bogs in the Ishikari plains.
Water, essential to whisky making, is naturally filtered by the peat all the way to the distillery.
This setting reminds Masataka Taketsuru of Scotland, and particularly Campbeltown, where he learned the secrets of whisky making and the art of blending at Hazelburn.
Today, Yoichi is equipped with six small pot stills heated directly by coal fire, a process that is particularly difficult to control and has long been abandoned by the Scots. This intense heat gives the whiskies great richness, while the smoky notes come from the peat used during the drying process. A style that has become Yoichi’s signature.
Yoichi pot still heated by coal.
Pear-shaped stills at the Yoichi distillery. They are still heated over a naked coal fire (1000°C).
1969, Taketsuru creates the Miyagikyo distillery
In the 1960s, driven by the growing success of his whiskies, Masataka Taketsuru considered the creation of a second distillery. This project began with over three years of searching to select the site for Miyagikyo.
The founder of Nikka Whisky chose a small village in Miyagi Prefecture, just an hour and a half from Sendai.
The region, covered with conifer and maple forests and home to many natural parks, offers an idyllic setting. Miyagi’s temperate climate, combined with the beauty of its landscapes and the pure water of the Nikkawa River, provides an ideal environment for whisky maturation, different from that of Hokkaido, where Yoichi was established thirty-five years earlier.
Construction of the Miyagikyo distillery
Transport of the stills for the Miyagikyo distillery during its construction.
The creation of Miyagikyo was not only intended to increase production to meet growing demand, but also reflected Masataka Taketsuru’s desire to offer a broader range of whiskies for his blends, since the exchange or sale of distillates between distilleries from different groups is prohibited in Japan.
He opted for large stills, heated by steam at low temperatures, allowing for a gentle and precise distillation.
Just like at Yoichi, Masataka Taketsuru carried out experiments with different yeast strains and varying fermentation periods.
Thanks to moderate humidity and temperature variations between the seasons, Miyagikyo enjoys optimal conditions for maturing its whiskies, which are generally aged in bourbon casks, American oak, or sherry casks.
Today, Miyagikyo is equipped with pot stills for malt whiskies and column stills (Coffey Stills) to produce grain whiskies with a smooth, fruity profile, which form the base of all Nikka Whisky blends.
The brand’s flagship products
Since its creation, the Nikka house has produced iconic whiskies. Here is a list of 9 must-try whiskies from this brand that has left its mark on Japanese whisky.
NIKKA FROM THE BARREL: the iconic whisky
NIKKA FROM THE BARREL: the iconic whisky
From the Barrel, Nikka’s emblematic whisky, stands out with its iconic square-shaped bottle. This blended whisky, bottled at 51.4% ABV, offers remarkable depth and aromatic intensity.
Crafted from a meticulous blend that includes a variety of whiskies—most notably a corn-based grain whisky distilled in a Coffey still, along with several malt whiskies from the Miyagikyo and Yoichi distilleries—it reveals great complexity and balance.
On both the nose and palate, Nikka From The Barrel displays a fruity, woody, and spicy character, marked by finesse and complexity.
Since 2017, one out of every three Nikka whiskies sold in Europe has been a Nikka From The Barrel.
NIKKA COFFEY GRAIN
Nikka Coffey Grain is made primarily from corn, distilled in Coffey stills. With its smooth and seductive style, it forms a key component in Nikka’s blends.
On the nose, it reveals sweet, fruity, and indulgent aromas, followed on the palate by notes of pear, caramel, and liquorice.
The finish, equally indulgent, unfolds with hints of pear and bourbon vanilla.
NIKKA COFFEY MALT
Made exclusively from malted barley, Nikka Coffey Malt is distilled in Coffey-type column stills, which are typically used for grain whisky distillation.
It stands out for its particularly rich and smooth texture.
On the nose, it reveals fruity and vanilla notes, followed on the palate by aromas of plums, raisins, praline, and biscuit.
The finish is rich and juicy, ending with a hint of freshness.
YOICHI SINGLE MALT
Yoichi, the first distillery established by Nikka, is located on the coast of Hokkaido, the northernmost island of Japan.
The malt whiskies produced there follow traditional methods, including direct coal firing, and faithfully reflect the unique character of this location through their maritime and slightly peated notes.
Yoichi Single Malt, known for its distinctive smoky profile, in its 10-year-old expression, reveals remarkable maturity and roundness, with delicate peat harmoniously complemented by woody and herbal nuances.
NIKKA TAKETSURU PURE MALT
This blended malt bears the name of Masataka Taketsuru, founder of the Nikka house and recognized as the father of Japanese whisky.
Crafted from a blend of casks from the Yoichi and Miyagikyo distilleries, Nikka Taketsuru Pure Malt stands out for its exceptional balance between smoothness and complexity.
Marked by peat and a slightly chocolatey bitterness, this expression reveals a particularly subtle palette of herbal, fruity, spicy, and very lightly peated notes.
MIYAGIKYO SINGLE MALT
Nikka’s Miyagikyo distillery, located in the Miyagi valley in the north of Honshu island, produces a malt known for its fresh, fruity, and floral character.
Its maturation in sherry casks adds extra depth to Miyagikyo Single Malt, highlighted by notes of cedar, chocolate, candied fruits, and spices.
THE NIKKA TAILORED
The Nikka Tailored proudly embodies the craftsmanship, culture, and expertise that define this iconic name in the history of Japanese whisky.
With exceptional precision and finesse, this round and delicate blend is composed mainly of malts from Nikka’s two distilleries, Yoichi and Miyagikyo, complemented by grain whisky.
On the nose, it reveals honeyed aromas of orchard fruits, followed on the palate by pastry notes that contrast with a subtle bitterness (chocolate, orange zest).
NIKKA SUPER
A great classic in Japan, Nikka Super was launched in 1962 by Masataka Taketsuru, in tribute to his wife Rita, who had passed away the previous year.
This blend is defined by a subtle harmony of fruity, floral, and vegetal notes, enhanced by a hint of smoke and aniseed freshness.
NIKKA Days
37.9 €
NIKKA DAYS
With great refinement, Nikka Days combines malt and grain whiskies. With its smooth texture, this whisky is marked by aromas of white flowers, pear, and citrus, along with notes of cereals, toffee, malt, and roasted nuts, and a subtle touch of vanilla.
The finish offers a balance between fruity flavours and a malty character.
This whisky can be enjoyed neat or in cocktails, such as a highball, for example.
TO EXPLORE WHISKIES FURTHER
La Maison du Whisky has three boutiques in Paris:
In each of these boutiques, you'll find a wide selection of whiskies, rums, sakes, and other fine spirits.
Because a whisky can be described in a thousand words, our experts will be delighted to guide you through the must-try Japanese whiskies at La Maison du Whisky.
Follow our tasting calendar for upcoming events, or visit the Golden Promise Whisky Bar, which offers an extensive selection of whiskies and other spirits by the glass.
