NIKKA FROM THE BARREL - THE AGITATOR
A blend of Miyagikyo and Yoichi single malts with a unique grain whisky, NIKKA FROM THE BARREL embodies the expertise of the Nikka master blenders. Intense and generous, powerful yet controlled, this ambitious high strength blend is recognized for its originality. It dares. It captures the senses. It imposes its own style. 500ml / 51.4% Japanese Blended Whisky
THE STORY: MASATAKA TAKETSURU, THE FATHER OF JAPANESE WHISKY.
In 1918, Masataka Taketsuru embarked alone on a long voyage to Scotland. In this distant land the secrets of whisky-making would be imparted to this young Japanese man, and here he would meet the woman who would become his bride. In 1934 Masataka established Nikka Whisky, and built its first distillery in Yoichi, Hokkaido, which-- though inconveniently located-- he had always considered to be the ideal site in Japan for whisky-making, similar in many ways to the Scottish town where he had studied. Masataka established Nikka because he was determined to introduce his fellow Japanese to the joys of authentic whisky. In the decades since, as his company developed and the enjoyment of whisky became a fixture in Japan, he remained relentlessly passionate about quality. Never did he allow it to be sacrificed in favor of efficiency.
In that sense, Masataka Taketsuru, Father of Japanese Whisky, sake brewer's son, had never truly left his roots.
THE DISTILLERIES - Of Nikka's two malt whisky distilleries, Yoichi produces rich, peaty and masculine malt. The whisky gets its distinct aroma and body from direct heating distillation, in which the pot stills are heated with finely powdered natural coal--the traditional method that is hardly ever used today, even in Scotland . In Yoichi, Masataka Taketsuru saw numerous reminders of Scotland, and this convinced him that this should be the home of Japanese Whisky. Located in northern Japan, in Sendai (lat.38 N), Miyagi Prefecture, northern Honshu. This site completely enclosed by mountains and sandwiched between two rivers, the perfect site for whisky distilling. Sendai's fresh water, suitable humidity and crisp air produce soft and mild malt.
