Samuel Cesana - Nikka Whisky

Masataka Taketsuru, the founder of Nikka Whisky, was the first person to distill whisky in Japan. His legacy lives on in every glass of whisky that comes from the Land of the Rising Sun. More than a century later, Nikka remains one of Japan’s leading whisky producers, known for its refined balance and exceptional quality, earning global recognition in the whisky world.

At this special tasting, we explored a range of Nikka whiskies, from blended expressions to premium single malts. Samuel Cesana, a whisky expert from Velier, guided us through the history, production, and cultural significance of Japanese whisky.

Tasting Lineup:

• Nikka From the Barrel 51.2°
• Nikka Coffey Grain 45°
• Miyagikyo Single Malt No Age 45°
• Yoichi Single Malt No Age 45°
• Yoichi 10-Year-Old Single Malt 45°

Masataka Taketsuru - The Father of Japanese Whisky

Early Life in Hiroshima (1894)

Born in 1894 in Takehara, Hiroshima, Masataka Taketsuru grew up in a sake-brewing family. While learning the craft of sake making, he developed a fascination with whisky.

Studying in Scotland (1918)

In 1918, Taketsuru joined Settsu Shuzo (now Takara Shuzo) and was tasked with researching whisky production. He became the first Japanese person to study whisky-making in Scotland, where he:

• Studied chemistry at the University of Glasgow
• Trained at Longmorn and Hazelburn distilleries
• Married a Scottish woman, Rita Cowan

Inspired by Scotland’s whisky traditions, Taketsuru returned to Japan determined to create authentic whisky in his homeland.

Japan’s First Whisky (1923 - Suntory Yamazaki Distillery)

After returning to Japan, Settsu Shuzo abandoned its whisky plans. Taketsuru then joined Kotobukiya (now Suntory), where he worked with founder Shinjiro Torii to establish Japan’s first whisky distillery, Yamazaki. In 1929, they released Japan’s first genuine whisky, Suntory White Label (later known as Kakubin). However, Taketsuru wanted to create whisky in a location more similar to Scotland’s environment, leading him to set out on his own.

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The Birth and Growth of Nikka Whisky

Founding Nikka Whisky (1934)

In 1934, Taketsuru established Dai Nippon Kaju Co., Ltd. in Yoichi, Hokkaido, a location he chose for its cool climate and access to peat, similar to Scotland. To sustain the business while whisky aged, the company initially sold apple juice. The name “Nikka” comes from an abbreviation of Dai Nippon Kaju.

Challenges During WWII (1940s)

• In 1940, Nikka released its first whisky.
• World War II made whisky production difficult.
• The company pivoted to military supply production, limiting civilian whisky sales.

Post-War Expansion (1950s-1960s)

As Japan’s whisky demand grew after the war, Nikka flourished. In 1952, the company officially became Nikka Whisky Distilling Co., Ltd.

Miyagikyo Distillery (1969)

To diversify Nikka’s whisky styles, Taketsuru founded Miyagikyo Distillery in 1969 in Sendai, Miyagi Prefecture.

• Yoichi Distillery: Produces bold, smoky, peaty whiskies.
• Miyagikyo Distillery: Creates soft, fruity, and delicate whiskies.

This dual-distillery system allowed Nikka to expand its range of blended and single malt whiskies.

Taketsuru’s Final Years (1979)

Masataka Taketsuru passed away in 1979, but his vision continues to shape Nikka’s whisky-making philosophy. Today, Nikka is a globally recognized whisky brand, winning numerous international awards, including, Yoichi 10-Year-Old Single Cask named World’s Best Whisky (2001).

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Featured Whiskies

Nikka From the Barrel

A powerful blended whisky known for its barrel-proof intensity.

• ABV: 51.2%
• Type: Blended whisky (pot still & column still)
• Maturation: Mixed cask aging
• Profile: Rich & spicy
• Tasting Notes: Spicy aromas with caramel and vanilla sweetness, followed by a lingering woody finish.

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Nikka Coffey Grain

A single grain whisky distilled in a traditional Coffey still, offering a unique sweetness.

• ABV: 45%
• Type: Single grain whisky  (pot still & column still)
• Maturation: Mixed cask aging
• Origin: Miyagikyo Distillery
• Profile: Vanilla & tropical fruit
• Tasting Notes: Smooth and sweet with hints of vanilla, caramel, and exotic fruits.

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Miyagikyo Single Malt

A fruit-forward whisky showcasing Miyagikyo’s signature soft and delicate style.

• ABV: 45%
• Type: Single malt  (pot still)
• Maturation: Ex-bourbon & ex-sherry casks
• Origin: Miyagikyo Distillery
• Profile: Fruity & smooth
• Tasting Notes: Apple and pear aromas, mild spice, and a gentle sweetness.

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Yoichi Single Malt

A bold and smoky single malt, true to the traditional peaty style of Yoichi.

• ABV: 45%
• Type: Single malt
• Profile: Peaty & smoky
• Tasting Notes: Robust body with rich peat, oak smoke, and subtle malt sweetness.

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Yoichi 10-Year-Old Single Malt

Aged for over a decade, this whisky delivers a refined balance of peat and deep complexity.

• ABV: 45%
• Type: Single malt
• Profile: Rich & well-balanced
• Tasting Notes: Peaty aroma with hints of dried fruit, caramel, and a smooth, lingering finish.

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The Enduring Legacy of Nikka Whisky

Masataka Taketsuru’s pioneering efforts laid the foundation for Japanese whisky as we know it today. By bringing Scotland’s traditional techniques to Japan and adapting them to local conditions, he helped create a whisky culture that continues to thrive. With distilleries in both Yoichi and Miyagikyo, Nikka continues to innovate while honoring its rich history.

Today, Nikka Whisky stands as a globally acclaimed brand, embodying the spirit of craftsmanship and dedication that Taketsuru envisioned. Whether enjoyed neat, on the rocks, or in a cocktail, each sip carries the legacy of Japan’s whisky pioneer.

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Samuel Cesana:

https://www.instagram.com/samuelcesana/

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Nikka Whisky EU:

https://www.instagram.com/nikkawhiskyeu/

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