Nikka Whisky Distilling

The founder, Masataka Taketsuru, travelled to Scotland in 1918 to learn the process of distilling Scotch whisky first hand. He studied organic chemistry under Prof. T. S. Patterson at the University of Glasgow and malt whisky production at the Hazelburn distillery, in Campbeltown near the Mull of Kintyre. He married Jessie Roberta "Rita" Cowan, the daughter of a Glasgow doctor, and returned with her to Japan in 1920. In 1923 he joined Kotobukiya (currently Suntory) and helped to establish a distillery before starting Nikka in 1934.

Commentary on Nikka frequently emphasizes the company’s prominence as deriving not only from brand expansion but also from a sustained narrative of technical legitimacy and place. Nikka’s own presentation of Yoichi stresses Masataka Taketsuru’s search for a Scottish-like environment (cool climate, crisp air, and water resources), a framing that has continued to shape how the distillery and its malt-forward profile are discussed in overviews of Japanese whisky.

After their deaths, the company was run by their adoptive son, Takeshi Taketsuru, who expanded its business substantially.

Products

Nikka produces a wide variety of Japanese whiskies, ranging from ¥900 (per 700 ml bottle) Black Nikka sold in Japanese convenience stores, to the ¥15,750 (per 750 ml bottle) Nikka Single Cask. In 2008, Yoichi 20 Year Old was voted best single malt at the World Whiskies Awards.

Black Nikka is a 37% alcoholic whisky, available at corner stores throughout Japan in 180, 300, 700, 1800, 1920, 2700, and 4000 mL bottles. Individual servings, pre-mixed with soda or water, are also available.

Nikka has been owned by Asahi Group Holdings since 1954.

Whiskies

Yoichi Single Malt