Nikka Coffey Grain, one of the few single grain whiskies on the market, distilled at Miyagikyo in a Coffey-type still imported to Japan from Scotland, and produced from corn. With surprising depth and roundness, even experts search for their words to describe this unique whisky. The release of Nikka Coffey Grain is still eagerly awaited. Usually in limited and vintage edition, Nikka has decided to create a permanent version of this whisky in order to allow everyone to discover this original and particular style.
Born in 1894 into a family of sake producers, Masataka Taketsuru is considered the godfather of Japanese whisky. After training as a chemist, he was hired by the Settsu Shuzo company which sent him to Scotland in 1918 for an apprenticeship. He developed a passion for whisky and decided to devote his life to it. In 1934, he built Yoichi, his first distillery, on the island of Hokkaido. Its growing success enabled him to establish a second in 1969 near Sendai, Miyagikyo. It is from the single malts produced by these two distilleries that the Nikka whisky group produces its entire range of Japanese whiskies.
Data sheet
Nikka Coffey Grain, one of the few single grain whiskies on the market, distilled at Miyagikyo in a Coffey-type still imported to Japan from Scotland, and produced from corn. With surprising depth and roundness, even experts search for their words to describe this unique whisky. The release of Nikka Coffey Grain is still eagerly awaited. Usually in limited and vintage edition, Nikka has decided to create a permanent version of this whisky in order to allow everyone to discover this original and particular style.
