The Nikka company was set up by one of the Godfathers of Japanese Whisky, Masataka Taketsuru. Masataka was an organic chemist and was the first Japanese man to learn to make whisky in Scotland studying at Hazelburn distillery in Campbell Town. Nikka is now one of the Japanese great producers, making a range whiskies and other spirits in two distilleries, Yoichi situated in the North Island of Hokkaidō and Miyagikyo distillery in Aoba-ku, Sendai.
Similar to the vodka, the gin also uses two base spirits distilled from malted barley and corn in the Coffey still. The base spirits are then blended and used to steep three batches of botanicals, grouped into peppery flavours, citrus flavours, and more traditional flavours such as juniper.
The steeped spirits are then redistilled separately in three different types of pot stills. The resulting spirits are then blended together, along with additional malted barley and corn Coffey still distillate.
11 botanicals, including yuzu, sansho pepper, kabosu, amanatsu, and shequasar from Japan. Other botanicals include juniper, angelica, coriander, lemon peel, orange peel, and apple juice.
Creamy lemon with a subtle oily element developing, soon joined by almost tropical fruit sweetness. This is well-balanced by peppercorn, pine and fennel.
Light tonic garnished with fresh ginger or lemon peel.