Chemist from a family of sake producers, Masataka Taketsuru was hired by the company Settsu Shuzo to produce the first Japanese whisky. To improve his knowledge, he went on a trip to Scotland where he met his wife Rita. After years he decided to fulfill his dream and built his own distillery in 1934 he called YOICHI. It uses small stills heated by a coal fire, at very high temperature that gives the whiskey a powerful character; spicy, rich and creamy. His growing success allowed him to establish a second distillery, MIYAGIKYO, in 1969 on the island of Honshu. Here, stills are heated with steam, at low temperature so that the distillation happens gently; favoring the rise of fine and floral aromas. It is from the single malts of these two distilleries that Nikka Whisky group created all its range of Japanese whiskeys. Today Nikka is the most famous and most sold Japanese whisky brand in France and Europe.
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