Masataka Taketsuru, the founder of Japanese whisky, established the first Japanese distillery in 1924. Several people had attempted the art of producing whisky from corn and rice before him but had all failed. In 1934 Masataka Taketsuru opened Yoichi 50km west of Sapporo city, a distillery that has continued to use old Scottish traditions until this very day. Whereas most distilleries have abandoned the art of heating pot stills with coal fire this is still common practice in Yoichi.  In 1952 Masataka Taketsuru adopted the name Nikka Whisky and 17 years later he established his second distillery.

They could have fooled me. If blindfolded I would never have guessed that this single malt originated from the other side of the world. When that is said I do not have anything special to say about this dram. It is soft and has a good balance between dried fruits and oak but lacks character.

VERDICT: Not particularly bad but not exceptional in any way either.

  (5.1/10)