Showing all 32 results
500ml, 40.0% abv, JapanThe Akashi Blended Whisky (Black) is a blend of 35% Malt, and Grain whisky (made from wheat & barley). This is whisky blended in the scotch tradition, with Japanese precision, the malt is lightly peated, and vatting is mostly ex-bourbon, balanced by White Oak’s unique variety of barrels. Non-chillfiltered. "The nose is very fruity with apricots and dried fruits, and a shy note of honey"
500ml, 40.0% abv, JapanAkashi Red is a whisky blend produced from both malt and grain whiskies.
This is a light and fruity whisky with notes of peach, almond and grape.
500ml, 40.0% abv, JapanA limited version of Akashi blended Japanese whisky from White Oak. Meïsei translates roughly as 'celebrity' in Japanese and is made with 45% American oak matured, single malt.
500 ml, 51.4% abv, JapanWhisky From The Barrel forms part of a series of vatted whiskies that are released by Nikka. Vatted whiskies are produced using single malts that are mixed together. These single malts may be of differing ages and from different distilleries. They are similar to blended whiskies in this respect, but blends include whisky made from other grains. Vatted whiskies only include single malt whisky produced from malted barley. In this case, Nikka have used different ages of single malt from both Miyagikyo and Yoichi and married them together over time. "Whisky From The Barrel" is a multi award winning whisky, including scooping the Best Japanese Blended/Vatted Whisky prize at The World Whisky Awards 2007 and 2010.
This Blend is produced with grain and malt from Miyagikyo and malt from Yoichi distillery. Nikka from the barrel is matured in first fill bourbon casks.
700 ml, 43% abv, JapanThe simply named Nikka Blended Whisky shows off the skills of the company's blenders more than any of their other bottlings. Packed full of fruit and more refined than their other blends this is a perfect entry point into the world of Japanese whisky.
Smooth and intensely fruity.
500 ml, 43.0% abv, JapanMainly composed of Yoichi distillery malt, 'Black' is characterized by powerful peat, rich taste and firm flavor. Nikka produces three pure or vatted malts (officially known as blended malts now) with colour titles. Nikka Pure Malt Black mainly contains malts from the Yoichi distillery, Nikka Pure Malt Red is composed around Miyagikyou malt and Nikka Pure Malt White is a blend of Yoichi and Islay malts. "Nose: a nice marriage of sweet, fruity notes (peach marmalade, oranges) and dry, earthy notes (peat, faint smoke, oak). Noticeable vanilla. Hints of flowery honey. Mouth: more peat now, even phenolic hints of gouache. Slightly peppery. Ripe fruits and a bit of toffee. Salty hints of liquorice in the very end. Finish: spices, sweet cocoa and smoke. A good all-rounder with a firm character and balanced peat" (whiskynotes.be)
720 ml, 42% abv, JapanNicknamed as “Bearded Black”, Black Nikka Special has been in the market since 1965. A Japanese classic blend made from coffey grains.
700 ml, 43.0% abv, JapanTaketsuru Pure Malt is a range of blended malt whiskies named in honor of Masataka Taketsuru, the founder of Nikka and father of Japanese whisky. These whiskies highlight the complexity and preciseness of blending.
"Gentle malt flavor, fruitiness and extremely well-balanced"
500ml, 46.0% abv, JapanWhite Oak, Akashi, Signature Single Malt is a blend of 7 year, 5 year and 4 year malts, from 3 different types of cask, Spanish Cherry Oak, American Oak and Bourbon Oak casks. This ‘Akashi, 'No Age Statement’ addition to the White Oak portfolio is set to become the distillery’s flagship malt.
No chil-filtering or colour added.
"Smooth with lots of yellow apple, powder sugar, angelica fruits with hints of sea air"
700 ml, 45% abv, JapanAn essential component of the Nikka blends, the Nikka Coffey Grain is an original single grain whisky, distilled in a 'Coffey still', which is a very traditional 'Patent Still' imported from Scotland in 1963. Exotic, fruity and unique.
700 ml, 43% abv, JapanA no age statement blend of malt and grain produced in Coffey stills at the Miyagikyo Distillery. Named after the feudal warlord, Date Masamune, who ruled the area around the Sendai region during the warring states period.
700 ml, 46% abv, JapanA whisky blended by Ichiro Akuro, the founder of the now famous Chichibu Distillery in Japan, he’s known as the master of Chichibu distillery. "On the nose it's clean and fruity, a pleasant and approachable blended whisky. On the mouth it opens with apricot, peach and vanilla, moving to citrus and pepper. The finish is one of oak, vanilla and fresh stone fruits"
700 ml, 45.0% abv, JapanThe Nikka Coffey Malt is the result of a unique distillation process using 100% barley in 'Coffey' type column stills at the Miyagikyo Distillery, which are normally used for grain whisky production. This rare 100% malt bottling offers a surprisingly rich texture.
700 ml, 45% abv, JapanMiyagikyo Single Malt shows the characteristics of Nikka’s second distillery built in 1969. The founder Masataka Taketsuru chose this site in the mountains of Sendai to contrast with his first distillery, Yoichi, which is located in the coastal area.
Miyagikyo Single Malt is described as soft and fruity. Using less peaty malt, this whisky is distilled in a pot still heated by indirect steam at a low temperature. Miyagikyo Single Malt has an elegant fruitiness and a distinctive aroma with a strong Sherry cask influence.
700 ml, 45% abv, JapanYoichi Single Malt shows the characteristics of Nikka’s first distillery built in 1934. The founder Masataka Taketsuru chose Yoichi in Hokkaido because of the similar environmental conditions to Scotland, where he learned whisky making.
Yoichi Single Malt is described as bold and strong. Pleasant peaty notes and smokiness originating from the traditional direct coal-fired distillation as well as a briny hint delivered by the sea breeze during the aging process.
700 ml, 43% abv, JapanThe Nikka 12 year old premium blended whisky is the latest addition to their core range. It contains a base of Coffey grain whisky, and malt whiskies from both Miyagikyo and Yoichi distilleries.
Malty, soft and well-balanced
700 ml, 46% abv, JapanA vatting of single malt from the now closed Hanyu distillery with malt from the Chichibu distillery. The whisky was matured in Japanese oak, and vatted and bottled at Chichibu. Non-chillfiltered, natural colour.
700 ml, 43.0% abv, JapanThe Distiller’s Reserve is the exciting next generation Hakushu, following in the tradtion of Hakushu 12 yr old, with fresh, citric notes.
700 ml, 40.0% abv, JapanIn general, Nikka blended whisky is created from malt whisky made from barley malt in pot stills, and grain whisky made by distilling corn and other grains in a patent (Coffey) still. The main feature of the All Malt process is that top-quality barley malt is used instead of corn, resulting in a whisky made entirely from malt. All-malt whisky, made from barley alone and blended from malts matured over long periods of time, is blessed with a deep scent and mellow taste.
500 ml, 43.0% abv, JapanMainly composed of Miyagikyo distillery malt, 'Red' is characterized by lightly sweet vanilla nose and a soft and gentle taste.
700 ml, 43.0% sbv, JapanOne of Nikka's classic brands, Super Nikka has been a top seller since it was put on the market in 1962. Its luxuriant aroma, gentle hints of peat and scent of aged sherry casks are all in harmony, and its flavor is smooth, rounded and well-balanced. "Opulent and gently peaty with the essence of aged sherry casks, this whisky goes down smooth with a well-rounded and balanced flavor"
700 ml, 43% abv, Japan"Black Nikka Rich Blend Extra Sherry", has been growing for 4 consecutive years since its launch in 2013. It is a whisky that highlights the sweet and rich flavor derived from the Sherry Barrel, which is a feature of Rich Blend. By using Miyagi gorge sherry barrels which feature sweetness like dried fruits and rich koku, it is finished in a deep and rich taste. Enjoy a fruity floral scent and a smooth mouthfeel like honey.
Bottled in 2018.
700 ml, 43.0% abv, JapanHibiki, meaning 'resonance' in Japanese is a fantastic Japanese 12 year old. A blend of malt from the Hakushu and Yamazaki distilleries plus some aged grain from Chita. A wonder of fruity, clean, rich, pure taste. The legendary Hibiki represents true harmony. Numerous types of pure single malt whiskies, ageing in various types of casks, including Mizunara (a very rare Japanese oak) all combine to create a full orchestra of flavors and aromas.
700 ml, 40.0% abv, JapanTaketsuru Pure Malt 12 yr is composed of pure malt whisky blended in vats from the Yoichi and Miyagikyo distilleries. Ripe, sweet aromas such as apple and pear combined with a silky smooth texture on the palate makes Taketsuru a perfect introduction to the Japanese whisky style. In 2007, it received Best Japanese Single Malt Whisky honors at the World Whiskies Awards. In 2008, this pure-malt whisky was named Gold Medal Winner at the International Spirits Challenge."
700 ml, 43.0% abv, JapanHibiki is Suntory's flagship blended whisky. This is an award-winning premium blend packaged in a decanter style bottle. Made with aged malt and grain whiskies at least 17 years old, from the Hakushu and Yamazaki distilleries plus some aged grain from Chita. " Nose: Ripe soft and pillow like with hints of smoke and toasty wood. Citrus leaf, cocoa, cooked apricot, ripe banana, hazelnut giving a crunch. Palate: Toffee sweetness stretches along the palate. Very clean and clear. Sweet with sultana and cherry. The finish is long and silky. Relaxed and laid back. This is excellent blending". (Dave Broom Whisky Magazine) "Delicate and complex aroma of tropical fruit and caramel"
700 ml, 43.5% abv, JapanStraight from the untouched forests, mountains, and pure waters of the Southern Japanese Alps. Rich fruity aroma combined with soft smoke. Hakushu is the Japanese connoisseurs choice and is a good introduction to Japanese whisky. Hakushu 12yo has aroma of pears, crushed leafy bracken a hint of citrus. You can enjoy subtle smokiness and the sweet poached pears on the palate.
700 ml, 46% abv, JapanThe Mizunara Wood Reserve (MWR) is distinctive because it is a vatting of single malts from more than one distillery, that have all been aged in Japanese Mizunara oak casks (Quercus mongolica).
700 ml, 46% abv, JapanPart of Ichiro's malt series, containing whisky from the now closed Hanyu distillery and matured, vatted and bottled at the Chichibu distillery. This edition was given a finishing period in French Oak, ex-red wine casks. "is rich with berry sweetness with chocolate and spices" "unique red wine nose with nut, berry and spice overtones. The palate is spicy with excellent sweetness, leading to a finish with tannins and dark chocolate"
700 ml, 55.5% abv, JapanThis 2015 release of Ichiro's Chichibu On The Way is a multi-vintage vatting of whisky distilled at various times since the distillery opened in 2008. The whisky started their maturation in ex-bourbon casks but were then finished in “Mizunara,” Japanese oak.
700 ml, 43% abv, JapanEach year since 2014, Suntory have released a new limited edition, of the Yamazaki single malt. The Yamazaki Limited Edition 2016 is a blending of single malts aged in ex-American oak casks, ex-Bourbon barrels, with single malts aged over 20 years matured in European oak barrels, Sherry and Port Wine casks. Created by Suntory Chief Master Blender Shinji Fukuyo.
"Sweetness that is smooth, sweet, texture-finer and makes you feel translucency. Sweetness with sourness, Ripe persimmon, Mandarin orange"
700 ml, 57.5 % abv, JapanFor this limited edition whisky (6700 bottles) Ichiro Akuto, decided to collaborate with producers of craft beers from Japan, including Shigakogen one of the most important, for using Japanese beers barrels in order to finish its single malt for a few months. Initially it was the beers that benefited from a maturation in whisky barrels, now it is the whisky being finished in selected beer barrels.
Matured in a bourbon barrel before finished in an IPA barrel.
"All the fruity, hoppy, citrusy flavours and aromas from the India pale ale are perfectly complimented by the maltiness and intensity of the whisky"