Taketsuru no age

Masataka Taketsuru "visionary"
Born in 1894 from an ancient family of sake producers, Masataka Taketsuru is considered the father of Japanese whiskey. After completing chemical studies, find work in a company in Osaka, the Settsu Shuzo, who cultivates his dream of creating a Japanese whiskey. In 1919 it is then sent to Scotland to acquire the technical knowledge; Here it is passionate about the world of spirits and dreams of creating his own distillery. Back home he was hired by Kotobukiya group, which instructs him to build a distillery near Kyoto; that's how, in 1924, becomes the father of the first Japanese whiskey. In 1934, then, it creates the company Nippo Kaju and builds the Yoichi distillery on the island of Hokkaido. At the height of the war, in October 1940, he sees the light of the first bottle. In 1952 the company takes its final name Nikka Whiskey. The success is such as to allow the installation of a second distillery, in 1969, the island of Honsu.
Yoichi - The best single malt in the world!
At 50 km west of Sapporo on the island of Hokkaido, the Yoichi distillery immediately struck by the stone walls and red tiled roofs: tradition joins a taste of which only the Japanese possess the secret. The distillery possesses a source of underground water, filtered from the peat, the best to produce the whiskey, and also has its own room 'kiln', surmounted by traditional fireplaces pagoda-shaped. The stills pot stills are still enlivened heat. The location of the distillery, one kilometer from the sea, contributes to the complex character, from the salty and slightly medicinal notes. The Yoichi lends a particular care in the selection of the barrels, then calls Hogshead, which are manufactured on the spot with the young oak, according to a less and less widespread practice in Scotland.
Miyagikyo - The distillery of the future
Located on the island of Honshu, west of the city of Sendai, the Miyagikyo distillery is located in a region that resembles in many ways the Cairngorm mountain area in Scotland, and was chosen after years of research and checked for purity of ' air and the high rate humidity, ideal for aging in barrels. lush Nature and ultra modern details: here almost every aspect is controlled by computers.
The malt is imported from Scotland or Australia; the barrels are on two levels in traditional drums, since the distillery is in a seismic zone. In 1998 it was built a distillery for grain with two stills coffey type. One of them, a real museum piece, dating from the nineteenth century, and produces a traditional grain whiskey made from corn, not wheat as is increasingly the case in Scotland.

Its gentle malt flavor, fruitiness and extremely well-balanced taste make it a perfect entry point into the world of Nikka.

Origin: Japan

Alcohol: 43%

Volume: 70 cl

Producer: Nikka Distillery

Tipology: Blended

Download: Scheda tecnica Taketsuru no age - (1.12 MB)

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