First Impressions
Nikka Taketsuru Pure Malt — named directly after the father of Japanese whisky. Masataka Taketsuru's family owned a sake brewery dating to 1733. He trained as a chemist, travelled to Scotland in 1918 to learn whisky-making, and married Scotswoman Jessie Roberta ('Rita'). He founded Nikka in 1934, building Japan's whisky industry from scratch.
Two Distilleries, One Blend
A vatting of single malts from Nikka's two distilleries: peaty, coastal Yoichi (Hokkaido) and elegant, fruity Miyagikyo (Sendai). NAS, aged roughly 10 years on average across various cask types including sherry wood. World Whiskies Awards honours in 2007. 43%.
Tasting
Red fruit and glazed fruit-tart nose with orange peel and wintergreen. Soft, fruity palate — honey, pear, starfruit with gentle smoke and spice from Yoichi. The finish brings dark chocolate and mellow oak with gentle peat. The two distillery characters in conversation.
The Verdict
Nikka Taketsuru Pure Malt earns a 7.5 — a solid, enjoyable introduction to Japanese whisky that honours its namesake beautifully. At £45, fair value. Some find it slightly shallow at 43%, but the balance between Yoichi's peat and Miyagikyo's elegance creates genuine complexity. Taketsuru's legacy, accessible to all.
