Nikka From the Barrel Japanese Whisky consists of a matured malt whisky and grain whisky that are blended and then re-casked (a process known as “marriage”) to create a rich harmony of distinctly different whiskies. “From the Barrel” is bottled directly from re-casked barrels of whisky and features almost the same alcohol percentage.
After returning from Scotland, Masataka Taketsuru established Nikka Whisky in 1934, and built its first distillery in Yoichi, Hokkaido, which, though inconveniently located, he had always considered to be the ideal site in Japan for whisky-making, similar in many ways to the Scottish town where he had studied.
Masataka established Nikka because he was determined to introduce his fellow Japanese to the joys of authentic whisky. In the decades since, as his company developed and the enjoyment of whisky became a fixture in Japan, he remained relentlessly passionate about quality. Never did he allow it to be sacrificed in favor of efficiency.
In that sense, Masataka Taketsuru, Father of Japanese Whisky, sake brewer’s son, had never truly left his roots.
