Midpalate, the oak does turn it a tad bitter On the palate it is all about honey and spices, but with a nice uppercut of sweet peat, delivering some smoke. Pity, but the body really leaves a lot to be desired. I don’t think I have discovered that in a Japanese whisky before. It has some Turkish Delight, which comes a bit as a surprise. Then a good dollop of honey and a little bit of peat. Think ferns, decomposing wood and blossoms. The rather closed nose offers up some yellow fruit (banana, mirabelles and citrus), but also the typical forest scents I have come to associate with Yoichi. This bottle has been around for a while and is the predecessor to today’s bottlings that appear at 45% in 70cl bottles as of the end of 2015. Hence Yoichi and Miyagikyo are now released as NAS bottlings. Modulating between different profiles like bookends is something that in itself, is an appealing quality that helps separate it from the pack.Due to a shortage of Japanese whisky, Nikka withdrew all age statement off the market. However, there’s something to be said about how it goes about its uniqueness. It’s a much-loved pour, and I can see why even if its purely due to the unique profile of Nikka Whisky’s “From The Barrel” expression. There is, overall, a nice play here between the sweet and savory nature of the dram as it bounces back and forth between the two throughout the tasting experience. There is a sweet depth to this whiskey that you have to gear-up and go on an expedition to find, but once you’ve found those sweeter fruit notes, it’s hard not to immediately pick them out on subsequent tastes. However, if you’re more attuned to hotter whisky and scotch, this one might be much closer to what you’re accustomed to. It’s definitely a pour that drinks right at its proof, and, if you’re not a fan of how sharp some of those flavors are, it can seem even hotter. Review: This can be a bit of a polarizing pour since it might not be incredibly approachable for people with sweeter or more sensitive palates. There is a twinge of peat in there as well that pokes its head up ever so slightly throughout the palate.įinish: The finish dries out notes of PEZ candy, tobacco, charcoal, and liquid smoke. There is a bit of crisp apple on the front with a nice sweet vanilla spice that caries through followed by winter spice, clove, honey, tobacco, and liquid smoke. Not much of that “pure alcohol” flavor on it, but it does carry a lot more of that sweet and spiced fruit profile. Palate: The palate picks is more like the undertones of the nose. Wood baked pear with a spritz of citrus take up the front with notes of deep caramel, baking spice, spiced apple cider, and vanilla extract. But, if you take a more delicate approach to it, it’s actually a lot more complex than you might initially think. There’s initially a sharpness to it that, if you take to strong of a whiff, can sting a bit. Nose: The nose, for the proof, is very alcoholic. Long after its launch, this bottle is still timeless and recognized for its ultimate simplicity.” The iconic square bottle reflects its concept “a small block of whisky” and embodies the intense and rich flavors of the whisky inside. Bottling is controlled at 51.4% ABV, almost equivalent to 90 British proof, that Nikka blenders determined through repeated experiments to achieve the ideal taste profile. This “marriage” process harmonizes all components in the formula, resulting in a mellow taste.
After blending, the whisky is filled into used barrels and matured for another few months. “The complex formula is created by blending more than 100 different batches of malt and grain whiskies. The brand name of this whisky was “NIKKA WHISKY”, short for “Nippon Kaju”, which later became the name of the company itself.” Finally in 1940 the first whisky from Nikka was launched. In 1936 the first pot still designed by Masataka and made in Japan was installed and started distillation. The company first started producing apple products under the name of “Dai Nippon Kaju”, meaning the “Great Japanese Juice Company” while he was preparing to produce whisky. The environmental conditions of Yoichi were in many ways similar to those of Scotland with a cool climate, crisp air and appropriate humidity. In 1934 he went north and built his first distillery in Yoichi, Hokkaido, a place – though inconveniently located – he had always considered to be the ideal site for him to make whisky. It was there he entered a contract with Kotobukiya (Suntory) in 1923 to direct building the Yamazaki DistilleryĪfter his ten year contract with Kotobukiya, Masataka decided to become independent to make his own ideal whisky. “Masataka Taketsuru got his chemistry degree and apprenticed in Scotland before returning to Japan.
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