nikka
The Nikka Note Book is a hybrid - half book, half notebook. More than anything, it is a practical guide to the universe
of Nikka, covering all the products of the Group. This booklet covers all the whiskies produced by this venerable Japanese brand and, as such, it is a great resource, full of useful information. From Yoichi to Miyagikyo, by way
of all the blends and blended malts produced by Nikka, you will be able to enjoy the depth of Nikka’s production,
through its 25 annotated versions.
You will also be able to broaden your horizons and complete your tasting experience of Nikka whiskies. This booklet features original cocktail recipes, created by Stanislav Vadrna,
Japanese-bartending expert.
The Nikka Note Book will provide you with all the technical information concerning the Group’s distilleries, with presentations of rare versions and award-winning whiskies. It will give the reader a unique access to the fascinating universe of Nikka Whisky.
Finally, the experts of La Maison du Whisky have provided tasting notes on all the Nikka whiskies, to provide you with a « Taste of Nikka », so that you can choose what you would
a taste of
nikka
This strong Japanese blend aged in bourbon barrels comes from the blend of two Nikka single malts — Miyagikyo and Yoichi — and a single grain whisky. Nikka from the Barrel was chosen best Japanese blended whisky under 12 years old at the World Whiskies Awards 2007.
Colour: old gold with a golden brown shimmer.
AroMA: refined, complex. Floral (lilac), fruity (apricot). Spicy (clove) and leathery notes.
tASte:powerful, firm. Spicy (pepper). oaky. Develops into ripe fruit (peach), caramelised apple and flower (honeysuckle).
AFtertASte: long. Marine notes. ripe fruit (plum, peach) over a wood-vanilla base.
Blended whisky
Nikka From The Barrel
51.4%, 500ml
NIKKA FROM THE BARREL « Best Japanese Blended Whisky
under 12 years old » 2007 World Whiskies Awards
cockTail
maSaTaka SWiZZle
Glass: highball
Garnish: lime wedge, mint sprig ingredients:
• 40 ml Nikka from the Barrel • 15ml amaretto liquor • 20ml fresh lime juice • Dash of Sugar Syrup • Dash of Bitter
method: build in the service glass over crushed ice, swizzle it with a wooden swizzle stick.
This blend of single malts contains a strong percentage of Yoichi malt. An extremely peated and unctuous edition, it is remarkably well-balanced.
Colour: yellow with a golden shimmer.
AroMA: elegant and fresh, it reveals a peated, ashy and medicinal character. It develops with finesse into exotic fruits (coconut), flowers (violet) and chocolate notes (praline).
tASte:refined and suave, it moves from smoked malt barley and honey. It develops herbal notes, smoky touches (peat fire) and liquorice notes.
AFtertASte: long and marine, it reveals floral notes (violet and lily), and smoked malt barley. These are followed by medicinal notes (cough drops).
Blended malt whisky
Nikka pure malT WhiTe
43%, 500ml
PEATy
cockTail
auTumN kiSS
Glass: martini glass Garnish: apple slice ingredients:
• 50ml Nikka pure malt White • 20ml peach juice
• 20ml fresh pressed apple juice • 2 teaspoons vanilla syrup • 12,5ml fresh lemon juice
method: pour all the ingredients into a shaker ; add ice and shake vigorously ; strain into a cocktail martini glass. Garnish with an apple slice.
Nikka pure malT reD
43%, 500ml
This blend of single malts contains a high percentage of light and fruity malt from Miyagikyo that contributes to the finesse and elegance of this great Nikka classic.
Colour: old gold with an amber shimmer.
AroMA: ample, marked by orange and preserved fruity notes. once exposed to air, it develops herbal notes.
tASte:fine and unctuous, it moves from fruitiness to slightly smoky malt barley and honey.
AFtertASte: long, it develops malt and floral notes. on the whole, it is remarkably balanced and very fresh.
Blended malt whisky
sWEET
Nikka pure malT Black
43%, 500ml
This blend of single malts contains a high percentage of peated malt produced by the Yoichi distillery on the island of Hokkaido. This Nikka whisky with its strong character combines the red’s fruity softness and the White’s peated notes.
Colour: deep gold with an amber shimmer.
AroMA: unctuous, refined, marked by spiciness (pepper), ripe fruit (plum, peach) and citrus zest. It develops smoky and dark chocolate aromas.
tASte:strong and very spicy. ripe fruit jam (plum). liquorice, it gradually reveals the sharpness of the peat.
AFtertASte: long, it reveals heather honey and sweet spicy notes. Pleasantly fresh (chlorophyll), it develops into an ashy aftertaste.
Blended malt whisky
sMOKy
Nikka TakeTSuru 12 yearS olD
40%, 700ml
The reputation of the 17 and 21 years old taketsuru pure malts is well established. The 12 years old edition is worthy of its older brothers. Balanced and fresh, it is the result of a vatting of the Yoichi and Miyagikyo single malts.
Colour: amber with a bronze shimmer.
AroMA: very sweet, almost pastry-like, the malt is accompanied by an aroma of caramelised apple and peach.
tASte:as sweet as the aroma, it has apple and pear notes, bringing to mind an apple crumble and salted butter caramel.
AFtertASte: green apples, developing at length, further underlining the strong fruitiness of this pure malt.
cockTail
TakeTSuru crySTal SerVe
Glass: old fashioned
Garnish: clear transparent handmade ice ball ingredients: 40ml Nikka Taketsuru 12 years old method:
chill the glass by stirring the ice ball with a little water, strain off the water, keep the ice ball within the glass, gently pour a shot of Taketsuru over the ice ball, serve.
Nikka TakeTSuru 17 yearS olD
43%, 700ml
This version is a vatting of the Yoichi and Miyagikyo single malts of which a strong percentage is aged in sherry oak, giving this blended malt a unique richness.
Colour: old gold with a copper shimmer.
AroMA: spicy and delicate, it also reveals fruity (yellow plum, peach) and chocolate notes. It develops into old leather, dried tobacco leaf, and dried fruit (apricot, fig).
tASte:rich and generous, it is reminiscent of preserved fruit (orange) and Morello cherry, and is highly unctuous. Creamy, it develops into toffee, mocha, and hazelnut.
AFtertASte: long and, with an aftertaste of praline, charred wood and cigar-smoke, worthy of an old Speyside whisky. Aniseed and citrus provide this whisky with its freshness and elegance. Fine herbal notes are also present.
Nikka TakeTSuru 21 yearS olD
43%, 700ml
round and rich, this blend of single malts will delight both beginners and experts as well as whisky-lovers. The pleasure is intense.
Colour: old gold with a green shimmer.
AroMA: firm, lively. A mixture of almond paste, flowers (iris, honeysuckle), citrus (lemon, orange) and salt, it is particularly powerful. It develops with vanilla, new oak, menthol and fresh tobacco notes. Finally, gentian gives it a pleasant bitterness.
tASte:sweet, balanced, spicy (clove, nutmeg), growing in intensity. Praline and nuts (almond, cashew nut) calm the harsh flavours. This gives way to ripe fruit (pear, apple), vanilla and exotic fruit (pineapple, persimmon). The citrus flavours are full of sweetness.
AFtertASte: long, tender. languishing on freshly cut grass, star anis, and green liquorice. The peat is all but a memory. It continues with mocha, acacia honey and green menthol. Its salty character grows in intensity.
Blended malt whisky
TAKETsuRu 21 ANs « Best Blended Malt of the World » World Whiskies Awards 2007, 2009 and 2010
Nikka TakeTSuru 35 yearS olD
43%, 750ml
This vatting contains the oldest barrels from the Yoichi and Miyagikyo distilleries. An exceptional version reminiscent of an old cognac with its fruitiness, its spices and its intense leathery notes.
Colour: orange with a copper shimmer.
AroMA: elegant, distinguished. russian leather and orange liqueur are the highlight of this rancio (cherry, rose, blood orange). remarkably classic, it has a mineral touch (shale, prune). It becomes chocolaty, woody and vanillic. A note of coconut and fresh fruit (mango, persimmon, raspberry) follows.
tASte:light and ephemeral, each note is pure and clear. Incredibly long, it becomes increasingly exotic without losing its classic taste (prune, nuts, oak).
AFtertASte: firm, rich. The fruit notes are concentrated, date and fig dominate. These are accompanied by cardamom and cinnamon. An oriental touch, developing with notes of ylang-ylang, turmeric and saffron. Noble.
maSaTaka TakeTSuru (20/6/1894 - 29/8/1979)
The ViSioNary
masataka Taketsuru, the father of Japanese whisky, was born in 1894 into a family of saké producers (since 1733).
after studying chemistry, he worked for a company in osaka called Settsu Shuzo, which had plans to begin producing Japanese whisky. in 1918, the young Taketsuru was sent to Scotland to learn production techniques and to gain experience. While studying at the university of Glasgow, he also became familiar with the art of blending and with distillation. When he returned home to osaka in November 1920, he discovered that the project he had been recruited for would never see the light of day. however, a year later, he began working for the kotobukiya group, for whom he built a distillery near kyoto. This is how Taketsuru became the father of the first Japanese whisky in 1924.
Then in 1934, he decided to go his own way. From his experience in Scotland, masataka Taketsuru learned that the environment was a key factor in the production of quality whisky. he moved to yoichi on the island of hokkaido and created his first distillery there.
yoichi 10 yearS olD
45%, 700ml
Yoichi 10 years old was elected « best of the best » by Whisky Magazine in 2001, bringing international attention to Japan. In 2008, Whisky Magazine chose this single malt as the world’s best whisky. The single malt is made from a vatting of whisky from bourbon barrels, new oak barrels and sherry barrels, made and reworked at the distillery.
Colour: amber with a golden shimmer.
AroMA: firm. Marked by burnt wood and spices (pepper). Fruity (apple, apricot) on a malt barley, fresh menthol base.
tASte:round, vanilla. Iris and lavender. The well integrated oakiness transcends the fruitiness (apricot, raisins).
AFtertASte: long, complex, it reveals a remarkable balance between the woody, fruity and floral notes.
Single Malt whisky
yoichi Sapporo
j a p a n s e a
yoichi (FouNDeD iN 1934)
The World’s Best Single malt!
Name: yoichi
owner: The Nikka Whisky Distilling co, ltd Director: Jun-ichi SuGimoTo
Number of employees: 23 production: malt Whisky Type of barley: mainly opTic
Water source: underground water from the river yoichi
Type of malt: 3 varieties of malt: Non peated 0 ppm, Slightly peated 4 ppm, highly peated 35-50 ppm.
Stills: 4 pot stills (7.7 kl - 11kl) and 2 spirit stills ageing barrels: 26 storehouses (remade, sherry, new) oldest barrel: 1945
yoichi 12 yearS olD
45%, 700ml
A single malt marked by partial ageing in sherry casks, it is rich, peated and slightly sweet.
Colour: amber.
AroMA: ample. Smoky, grilled bacon. eucalyptus and menthol. It develops with vanilla and citrus fruit. Honey.
tASte:firm and frank, it begins with liquorice. Then come notes of charred wood and toffee, highlighting the softness and elegance of this whisky.
AFtertASte: long, soft and powerful, it finishes with charred wood and peat fire, bringing the distillery’s marine character to mind.
yoichi
SiNGle caSkS
Since 2004, la maison du Whisky in association with Nikka has been bottling its own single casks. it selects a barrel a year and is the only partner outside of Japan to have access to this type of stock.
Some highly popular versions include the 1987 peated and Sherry released in 2006, and the latest 2009 version, the heavily peated 1991, recognised for its richness and elegance.
every year in September, connoisseurs and aficionados rush from all over europe to buy one of these rare bottles.
yoichi 15 yearS olD
45%, 700ml
This single malt comes from a vatting of malt from several barrels, illustrating the diversity and richness of the whiskies made by the Yoichi distillery.
Colour: amber with a rose and copper shimmer.
AroMA: fresh and soft, it is marked by subtle fruit notes (white peach) on a thick peat base. When aired, it reveals a pleasant softness combining aromas of nuts (pecan), varnish, and dried grass (hay, tobacco leaves).
tASte:unctuous and oily, it brings to mind the sweet and sour notes of barley sugar and salt. Suave, it develops with flowers, mentholated aniseed, spices (clove, pepper) and chocolate.
AFtertASte: elegant, a bitter chocolate and mocha taste emerges, as well as notes of coffee and citrus fruit (orange). It finishes with fresh fruit notes (white pear).
yoichi
SiNGle malT
limiTeD eDiTioN
every year, hisamitsu-san, chief blender of the Nikka group, creates a limited edition of 2000 bottles of single malt from the yoichi distillery. These editions are made for the Japanese market, but since 2008, Nikka has reserved around 200 bottles for europe. The 1987 bottle was chosen « World’s Best Single malt » in 2008 at the World Whiskies awards by Whisky magazine. These unique single malts are highly sought after, resulting from the mastery of the blending and ageing process.
The purchaser will find the list of the various malts and barrels used on the bottle’s label, whose colour changes with every new edition.
yoichi 20 yearS olD
52%, 700ml
A magnificent version of the traditional Japanese Yoichi single malt. Atypical and much favoured by the experts.
Colour: orange copper with a green shimmer.
AroMA: rich and intense. Very elegant. Peat notes are delicately supported by aromas of fresh fruit. It expresses a sense of great maturity. resin, rosewood and sunny (preserved apricot), it grows in depth. The peat also increases its presence, and becomes dry (coal) and marine (seaweed, salt).
tASte:ample, “spherical”. A note of liquorice and frangipane. It has a smoky character, but remains delicate and nuanced. The fruitiness is strong (quince, apple, black cherry). It moves from peat to ripe fruit and back through the aromas in reverse order.
AFtertASte: long, dense. Perfectly balanced. Field flowers, sweet fruit and nuts give an autumnal and sunny sensation. It develops into rose jam.
miyaGikyo (FouNDeD iN 1969)
The distillery of the future
Name: miyagikyo
owner: The Nikka Whisky Distilling co, ltd Director: akira yamaNaka
Number of employees: 100
production: malt Whisky & Grain Whisky Type of barley: mainly opTic
Water source: underground water from the river Nikkawa Type of malt: Non peated, slightly peated 4 ppm, highly peated 35-50 ppm
Stills: 4 Wash Stills (15.5 kl X 2, 25.5 kl X 2), 4 Spirit Stills (12.5 kl X 2, 18.5 kl X 2), 2 sets of coffey Stills
ageing barrels: 16 storage houses (hogshead, american oak puncheons, Bourbon Barrels, Sherry Butts)
oldest barrel: 1969
miyaGikyo 10 yearS olD
45%, 700ml
The most subtle and least peated single malt by Nikka comes from the Miyagikyo distillery on the island of Honshu. This ten-year old, firm whisky is not unlike the single malts of Speyside.
Colour: amber with an orange shimmer.
AroMA: suave and precise, conveying notes of malted barley with slight touches of vanilla and caramel. Influenced by bourbon barrels, it begins with a citrussy aroma (soft lemon, orange), a touch of beer yeast, hops and smokiness, all of which is combined with a fine woodiness (light sherry).
tASte:luscious and sensual, with flavoursome notes of oak, coconut and milk chocolate.
AFtertASte: firm and vegetal in character, suggested by the slightly bitter notes (hops, almond) and spices.
Single Malt whisky
miyagikyo Sendai
j a p a n s e a
miyaGikyo
SiNGle caSkS
every year since 2004, la maison du Whisky in association with Nikka has been bottling its own single casks.
The miyagikyo single casks chosen highlight the diversity of the distillery’s production. The 1986 edition was chosen for its particularly peated notes, while the malts from the distillery are famous for their soft, fruity and wooden touches.
There is also a single grain in a single cask version - the Nikka coffey Grain. every year, a barrel is chosen, distilled from corn in the traditional way in a coffey still and aged in a bourbon barrel.
The Nikka coffey Grain is the distillery’s pride and joy, and has become one of the Nikka range’s classics.
miyaGikyo
SiNGle malT limiTeD eDiTioN
in a similar vein to the yoichi single malts, Nikka now offers limited editions of its miyagikyo single malt. aged for 20 years, these bottles are entirely designed for the Japanese market, with only a few cases a year ever reaching europe.
as for the yoichi versions, the master blender describes on the label of the various malts their degree of peat, as well as the barrels that are used to make these unique editions.
Both were released since 2008, one from 1988, the other from 1989, and are already reinforcing the image of the master blender’s talent at Nikka.
miyaGikyo 12 yearS olD
45%, 700ml
This 12 years old Miyagikyo single malt — previously called Sendai — is aged in sherry casks and increases in body and complexity.
Colour: strong amber.
AroMA: full and tight with a touch of roasted coffee and pecan: the signs of ageing in quality sherry oak. It develops into floral aromas and moves on to oriental spices (coriander).
tASte:rich, marked by the sherry, with remarkable thickness conveying chocolate and coffee. A certain saltiness can be detected owing to the ageing in sherry casks.
AFtertASte: long and warm, invigorating. This solid whisky is sturdy but also shows real finesse.
miyaGikyo 15 yearS olD
45%, 700ml
This unique and charming 15 years old single malt reveals the beautiful influence of oak and sherry.
Colour: old gold with an amber shimmer.
AroMA: nutty notes (nut oil) and spices, it reveals the influence of the sherry barrels used. With its pronounced rancio, it unveils fine notes of honey and field flowers (elderberry, clover).
tASte:round and calm, marked by the softness of Malaga raisins, as well as strong oak tannins (green walnuts) and ginger.
AFtertASte: a fine example of a whisky aged in sherry casks, with a nourishing and charming side to it.
miyaGikyo No aGe
43%, 500ml
This Japanese single malt from the Miyagikyo distillery is a young no-age-statement version. Soft, fruity and spicy, it is perfect as an aperitif.
Colour: old gold.
AroMA: refined and rich. Very floral (hyacinth, daffodill), it moves into blond tobacco tones. This leaves room for soft spices (saffron, star anise), then leather and beeswax. A touch of salt. Notes of citrus fruit preserve. A fine balance between sweetness and bitterness is achieved.
tASte: firm and unctuous. Coco powder, almonds and cashew nuts dominate at first. Peppery and mineral (shale, slate), it develops tones of incense and ripe fruit (plum, pear).
AFtertASte: long, serene. Dried grass and sunflower are coupled with exotic fruit (mango), gentian and flowers (tuberose). It also moves from fresh to grilled nut flavours.
Single Malt whisky
yoichi No aGe
43%, 500ml
The various expressions of Yoichi are each unlike the previous one. This edition, with no age indication, is impressively balanced and full of personality.
Colour: golden copper.
AroMA: begins with a fruitiness (red peach) and pastry qualities (almond paste) then reveals oaky notes and warm spices (cinnamon). At length, a slight peated quality develops.
tASte:lively and fresh, it confirms the aromas, while stronger in pepper, and reveals pleasant nutshell nuances. The peat then returns a little stronger.
AFtertASte: it develops into salty and oak tones. A well contained woodiness.
cockTail
Nikka miZuWari
« mizuwari » means « mixed with water » and is a very popular way of drinking whisky in Japan. The word is pronounced « mee-zoo-wah-ree ». at the beginning of the 20th century when whisky was introduced in Japan, people found it very strong in taste and alcohol. There was no bar culture and the consumption was always with food, therefore whisky was appreciated a little bit reduced.
Today millions of Japanese drink their whisky in mizuwari cocktail which has a strong influence on how Japanese whisky is made. Glass: long Drink
1- pour 1 measure of yoichi or miyagikyo Non age Single malt 2- pour 2 measures of mineral water
3- Fill the glass with 3 ice cubes
Stir it 2 or 3 times and enjoy it as a nice refreshing drink or during your meal as per Japanese tradition
Nikka all malT
40%, 700ml
Description: mineral, unctuous, exotic Blended whisky
Super Nikka
40%, 700ml
Description: fruity, vegetal, salty Blended whisky
Black Nikka Special
42%, 720ml
Description: oacky, spicy, chocolate Blended whisky
Black Nikka 8 yearS olD
40%, 700ml
Description: malt, exotic, spicy Blended whisky
TSuru 17 yearS olD
40%, 700ml
Description: floral, smoky, spicy Blended whisky
TSuru 17 yearS olD ceramic
40%, 700ml
Description: floral, smoky, spicy Blended whisky
Nikka The BleND SelecTioN
45%, 660ml Description: fruity, spicy, floral
Blended whisky
Nikka BleND 17 yearS olD malTBaSe
45%, 660ml
Description: chocolate, exotic, spicy Blended whisky
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