Named After the Father of Japanese Whisky — The Perfect Union of Yoichi and Miyagikyo

Nikka Taketsuru Pure Malt is the whisky that carries the name of the man who started it all. Masataka Taketsuru — the father of Japanese whisky, who trained in Scotland in the 1910s, married a Scottish woman, and returned to Japan with the knowledge and passion to build a whisky industry from nothing — is honoured in every bottle of this exceptional pure malt. A pure malt whisky is a blend of single malts from different distilleries — and in this case, that means a marriage of Nikka's two great distilleries: the bold, maritime, coal-fired Yoichi on the rugged coast of Hokkaido, and the elegant, fruity, gently sherry-influenced Miyagikyo in the river valleys of Sendai. The result is a whisky that captures the best of both — the depth and complexity of Yoichi, the elegance and fruitiness of Miyagikyo — in a single, beautifully balanced expression that is greater than the sum of its parts. At HK$629 for 700ml, this is exceptional value for a pure malt of this pedigree, balance, and heritage.

Tasting Notes

Warm, rich gold in the glass with a luminous, inviting depth. The nose is immediately complex and rewarding — rich malt and dried fruit lead with ripe apple, pear, and a hint of sherry sweetness from the Miyagikyo component, layered with a subtle maritime character and a whisper of peat smoke from the Yoichi contribution. The two distilleries are in perfect dialogue on the nose — neither dominates, and the result is a complexity that is greater than either could achieve alone. On the palate, Taketsuru is medium-bodied and beautifully balanced: rich malt sweetness and dried fruit up front, with a gentle spice — cinnamon and a touch of pepper — building through the mid-palate alongside a soft, creamy texture and a delicate smoke that adds depth without ever becoming assertive. The finish is long, warm, and deeply satisfying — malt, dried fruit, gentle smoke, and oak linger gracefully, fading slowly in a way that honours the man whose name it carries.

Signature Cocktails

Taketsuru Highball

• 50ml Nikka Taketsuru Pure Malt
• 150ml soda water (chilled)
• Ice (large cubes)
• Garnish: thin slice of fresh apple, lemon twist

Method: Chill a tall highball glass in the freezer for at least 10 minutes before serving. Fill with large ice cubes. Pour in the Taketsuru slowly over the ice. Top gently with chilled soda water, pouring down the side of the glass to preserve the carbonation. Stir once, very gently. Garnish with a thin slice of fresh apple and a lemon twist. The Highball is the definitive Japanese whisky serve — and Taketsuru's rich malt character, gentle fruit sweetness, and whisper of smoke make it one of the most rewarding and complex Highball bases in the Nikka range. The soda lifts the fruit and malt beautifully, while the subtle smoke adds a depth that makes every sip genuinely interesting.

Taketsuru Whisky Sour

• 50ml Nikka Taketsuru Pure Malt
• 25ml fresh lemon juice
• 15ml simple syrup
• 1 egg white (optional)
• Ice
• Garnish: Angostura bitters drops on foam, lemon twist

Method: If using egg white, dry shake all ingredients first (no ice) for 10 seconds to emulsify. Add ice and shake hard for 12 seconds. Double-strain into a chilled coupe glass. Add 3 drops of Angostura bitters on the foam and garnish with a lemon twist. Taketsuru's rich malt sweetness, dried fruit character, and gentle smoke make it an exceptional Whisky Sour base — the lemon cuts through the malt richness beautifully, creating a sour of real depth, balance, and complexity that showcases the best of both Yoichi and Miyagikyo in a single, elegant glass.

Life's too short for bad whisky.