WHY:�Often considered the Pepsi of Japanese whisky to Suntory�s Coke, Nikka is Japan�s second largest whisky producer, known for its rich and layered whiskies of finesse. Nikka's Yoichi Single Malt�has an elegant creaminess that moves seamlessly between vanilla, salted caramel, stone fruits and oak spices with just a touch of smoke.
HOW:�Nikka's two distilleries differ in their styles, with Yoichi producing a coastal style of whisky and Miyagikyo producing a classic Highland style. The Yoichi malts are lightly peated and have a salinity to them that nods to Islay and the island malts of Scotland.
WHAT:�Nikka was founded in 1940 by Masataka Taketsuru, after having overseen construction of Japan�s first whisky distillery: Yamazaki. Taketsuru was sent to Scotland in 1918 to learn about single malt production, and spent his time interning at the Hazelburn Distillery in Campbeltown. After working a ten year contract with Suntory, he left to build the Yoichi Distillery in 1934. Nikka owns and operates two distilleries: Yoichi Distillery on the island of Hokkaido, and the Miyagikyo Distillery in Sendai. In addition to single malt production, the Miyagikyo Distillery has a large Coffey column still used to make grain whisky for blending, as well as gin and vodka.