NIKKA PURE MALT BLACK Nikka Japanese Whisky 500ml 43% – 50cl
With its subtle balance of fruit and refined peat notes, the Nikka Pure Malt BLACK offers a rare complexity, ideal for the connoisseur in search of a mellow, yet intriguing whisky. Its aromatic depth is the result of a selection of very different whiskies, combining the fruity elegance of the MIYAGIKYO malts, and the smokier notes typical of YOICHI’s strong character. Take a sip, roll the whisky around your palate, and lose yourself in the depth of Nikka Pure Malt BLACK.
Red, Black, White. The purist comes in many forms. Whisky, like colour, is a matter of taste. For every purist, there is a Pure Malt. A skillful combination of single malts, each bottling is conceived to satisfy a specific flavour preference: from pure fruit to pure peat. Discover three unique whiskies, and display your colour proudly.
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.
