Masataka Taketsuru, the founder of Nikka. After studying in Scotland, meticulously writing and studying how to make whisky, he became the first Japanese to learn to make the spirit. Being employed at Kotobukiya for 10 years he decided to go independent, creating his first distillery in Yoichi, Hokkaido.

In 1940 the first Nikka was launched. Boasting a range of whiskies, each as smooth as the last, and becoming known for their blends, Nikka swept the market and catapulted Japanese Whisky into the world.

Masataka Taketsuru chose Yoichi in Hokkaido because of the similar environmental conditions to Scotland. Along with Yoichi's original smokiness, this 10 year old version offers round maturity generated over years integrated with distinctive peay, well-balanced woody and delicate herbaceous notes. 

A: Bright gold.

N: Fresh and herbaceous. Hints of fruit bring softness to the first nose. The peat is very discret, enhancing the other aromas. Allowed to breathe, rich pastry notes emerge. 

P: Smooth, lively. The first palate is fresh and peppery. The mid-palate reveals soft and creamy pastry flavors while the subtle peat slowly fades. 

F: Long, dry. Flavors of wetland balance the oaky aroma.