Nikka Coffey Grain Whisky

The Nikka Coffey Grain Whisky is distilled in a “Coffey still”, which is a very traditional and rare patent still Nikka imported from Scotland in 1963.

The Nikka Coffey Grain Whisky still produces a complex whisky with a mellow and sweet taste originating from the grain itself.

In 1918, Masataka Taketsuru embarked alone on a long voyage to Scotland. Given the chance to go to Scotland, Masataka enrolled at the University of Glasgow and became the first Japanese ever to study the art of whisky making.

He took chemistry courses at the university and apprenticed at distilleries, learning first-hand from craftsmen and receiving training as a blender. Masataka would later become known as a master blender.

In this distant land the secrets of whisky-making would be imparted to this young Japanese man, and here he would meet the woman who would become his bride.

In 1920 Masataka returned to Japan with Jessie Roberta (Rita), whom he had married earlier that year.

Later joining a company that aspired to make genuine whisky, he succeeded under its employment in producing Japan’s first whisky.

In 1934 Masataka established Nikka Whisky, and built its first distillery in Yoichi, Hokkaido, which– though inconveniently located – he had always considered to be the ideal site in Japan for whisky-making, similar in many ways to the Scottish town where he had studied.

The location was selected for whisky production because of its clean air, just the right humidity for storage, and abundant underground water filtered through a layer of peat.

In Yoichi, Masataka Taketsuru saw numerous reminders of Scotland, and this convinced him that this should be the home of Japanese Whisky.

The Miyagikyo Distillery source of Nikka Coffey Grain Whisky is also in northern Japan, in Sendai (lat.38 N), Miyagi Prefecture, northern Honshu.

Travelling in the area one day, Masataka came upon this site completely enclosed by mountains and sandwiched between two rivers.

He immediately knew that this was the perfect site for whisky distilling. Sendai’s fresh water, suitable humidity and crisp air produce soft and mild malt.

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Nikka Coffey Grain Whisky