Japanese Whiskey

A blend of Single Malt whiskies from the Yoichi and Miyagikyo distilleries.
This is a signature label in honor of Nikka’s founder Masataka Taketsuru, the Godfather of Japanese Whisky.

Tasting Notes:
Nose
Dried fruits, spices, malt, subtle peat
Palate
Creamy and round. The peat is more present on the palate. Creamy vanilla, orchard fruits, marshmallow, buttered toast.
Finish
Lingering peat, with warm spices.

Nikka From The Barrel is a blended whisky which was released in 1985. The development of this expression started with an aim to deliver full flavors and richness of whisky like "from the barrel", which only blenders can sniff and taste. The secret behind its gorgeous flavor is the unique combination of complex blending, higher ABV 51.4% and "marriage" process.

This is a signature grain whisky which was released in 2012. Predominantly made from corn, whisky distilled in a Coffey still is matured in old casks such as re-filled, remade and re-charred casks originally made from American oak to deliver the sweet and mellow flavors of Coffey distillates.

This unique expression was developed in 2013 as a result of Nikka's continuous experiments to widen the variety and offer more excitements to aficionados. Made from 100% malted barley, whisky distilled in a Coffey still is matured in old casks to enhance the rich maltiness, complexity and a silky texture. This expression is not categorized as “malt whisky” but as “grain whisky” since it is not distilled in a pot still.

This is a single malt from the Yoichi distillery, Nikka's first distillery built in 1934. The founder Masataka Taketsuru chose Yoichi in Hokkaido because of the similar environmental conditions to Scotland, where he learned whisky making. Yoichi single malt has pleasant peaty notes and smokiness originating from the traditional direct coal-fired distillation as well as a briny hint delivered by the sea breeze during the aging process.

A uniquely Japanese interpretation of a classic sweet red vermouth crafted by the Tsutsumi Distillery in the Kumamoto Prefecture in Kyushu, Japan. It is made from a Junmai sake base and fortified with 100% rice-based shochu, before being infused with botanicals such as yomogi (Japanese mugwort), yuzu, kabosu (a high acid citrus fruit), sansho peppercorn, and ume (Japanese green plum), and then sweetened with Okinawan cane sugar. The result is a profile richer and more robust than the drier, flagship Bermutto with aromas of stewed cherry, orange peel, brown sugar, and wood spice. The palate is bright and acidic with the kabosu and yomogi notably dialed up, lending notes of black tea, tart cherry, and citrus zest; the ume is prominent throughout, providing subtle marzipan and oxidized fruit notes similar to umeshu (Japanese plum liqueur). Bottled at 18% abv. 

•A uniquely Japanese interpretation of vermouth crafted by the Tsutsumi Distillery in the Kumamoto Prefecture in Kyushu, Japan

•Made from a Junmai sake base and fortified with 100% rice-based shochu

•Full botanical list includes yomogi (Japanese mugwort), yuzu, kabosu (a high-acid citrus fruit), and sansho peppercorn

The nose is fruity and yeasty with notes of grapefruit, peach, guava, lavender, and plum; on the palate, the sake base is immediately evident with bass notes of rice, yeast, and faint plum. Yuzu and sansho peppercorn brighten things up, while an undercurrent of yomogi provides earthy grapefruit from beginning to end.

Bermutto, a Japanese phonetic spelling of vermouth, is a novel take on the classic fortified wine using Japanese botanicals. Use this as a functional substitute or addition to dry vermouth or dry sherry to add new depth to cocktails, or try it in a Sonic highball with soda water and tonic!