Nikka
The whisky of the Japanese man who learned the trade in Scotland and brought it home. Everything about the types, percentages, how to drink them and the glass that goes with them.
The Japanese man who learned the trade in Scotland
Nikka's story begins with Masataka Taketsuru, who went to Scotland in 1918 to study chemistry and learn the whisky trade at distilleries in Speyside and Campbeltown. He returned with a Scottish wife, Rita, and a notebook full of notes. In 1934, he founded his own company and built the Yoichi distillery in Hokkaido, precisely because the climate there resembles Scotland's.
Nikka has two distilleries with very distinct characters: Yoichi on the coast of Hokkaido, with coal-fired stills and a robust, lightly smoky style, and Miyagikyo in the mountains near Sendai, which is softer and fruitier. Nikka also uses a Coffey still, a continuous column still from the nineteenth century, for Coffey Grain and Coffey Malt.
In brief
What types of Nikka are there?
Nikka From The Barrel
Malt and grain whisky blended and then returned to the cask. Full-bodied and powerful, with mocha, chocolate and vanilla. The brand's best-known bottle.
Nikka Coffey Grain
Distilled in a Coffey still from corn. Sweet and fruity, with melon, grapefruit and vanilla. Surprisingly approachable.
Nikka Coffey Malt
One hundred percent malted barley, but distilled in a column still: officially grain whisky, with dried fruit, raisin, caramel and cinnamon.
Nikka Taketsuru Pure Malt
Named after its founder: a blend of malts from Yoichi and Miyagikyo, aged for an average of around ten years. Soft, fruity and cherry-like.
Nikka Yoichi Single Malt
From the coastal distillery in Hokkaido, with coal-fired stills. Full-flavoured, with peach, honey and a distinct peat note.
Nikka Miyagikyo Single Malt
Yoichi's softer counterpart: tropical fruit, freshness and chocolate, with sherry casks subtly resonating in the finish.
Start with From The Barrel or Coffey Grain; Yoichi and Miyagikyo are for those who want to explore further.
Fruit, vanilla and a hint of peat
Fruit & vanilla
Red and tropical fruit, vanilla and caramel, with a distinct smoky note in Yoichi and floral notes in Miyagikyo.
Full and layered
Rich and rounded, with cocoa, dried fruit and spices. At 51.4%, From The Barrel is intense and calls for a drop of water.
Long and warm
A long finish with oak, pepper and, in Yoichi, a salty, lightly smoky aftertaste.
Average flavour profile of Nikka whiskies. From The Barrel scores 5/5 for intensity; Yoichi scores higher for smokiness, Miyagikyo lower.
Three ways to drink Nikka
In Japan, the highball is the standard: whisky with ice-cold sparkling water in a tall glass. Neat with a drop of water works just as well.
As a Japanese highball
50 ml Nikka Coffey Grain in a highball glass filled with ice, topped up with 150 ml of ice-cold sparkling water. Stir once from the bottom upwards and garnish with a strip of lemon peel. Light, refreshing and the most popular way to drink it in Japan.
To the recipe →Neat with a drop of water
4 cl in a tulip-shaped tasting glass with a few drops of water. This makes a real difference with From The Barrel: the 51.4% becomes softer, releasing the fruit and cocoa notes.
Glass: tasting glass →On the rocks
5 cl over one large ice cube in a tumbler. The ice melts slowly, allowing the whisky to open up gradually. The best way to bring out the smoke in Yoichi.
Glass: tumbler →The best cocktails with Nikka
Japanese Highball
Whisky with ice-cold sparkling water in a tall glass. The standard way in Japan.
Old Fashioned
Whisky, sugar, bitters and a large ice cube. From The Barrel stands up perfectly well here.
Whisky Sour
Whisky, lemon, sugar and egg white. Fruitier with Coffey Grain than with bourbon.
Manhattan
Whisky, sweet vermouth and bitters. More elegant and fruitier with a Japanese malt.The right glass for Nikka
A tulip-shaped tasting glass to concentrate the aromas, a tall highball glass and a heavy tumbler for serving on the rocks. These are the glasses we recommend ourselves.
Everything you still wanted to know about Nikka
Can't find your question here? Check out our cocktail recipes or get in touch.
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