Nikka has always been at the crossroads of cultures, between the East and the West, Nature and Human, Tradition and Innovation. Each day is a new journey which continuously learn from previous ones. Nikka Days, the latest creation of the brand, is a shining example of this state of mind. A subtle blend of grain and malt whiskies. Creamy and smooth, fruity and floral, this whisky will please amateurs and connoisseurs.

Apart from Single Malts, Suntory also produces a premium series of blended whiskies under the label 'Hibiki' (meaning 'harmony'), usually containing a high proportion of Single Malt (upwards of 50% according to one of the company's blenders). Thirty different malts are employed from Suntory's three distilleries, most with an age well above 21 years. Hibiki 21 Year Old was, yet again, selected as the best-blended whisky in the world at the World Whisky Awards 2017. Hibiki has been awarded every year at the WWA since 2009. The judges described it as being Elegant, sweet and complex. This whisky is full of dried fruit, orange peel, strawberry jam, and baked apple from start to finish. Smooth, subtle and fairly short. Obvious collector appeal here, but we'd like to imagine this one being appreciated for what's inside the bottle. 43% Alc./Vol.

This limited-edition bottle celebrating the 100th Anniversary pays tribute to House of Suntory’s unique design approach that brings ‘Monozukuri’ craftsmanship to life and grounds it as part of Japanese culture. This same relentless pursuit for quality, ingenuity, and expressiveness, has inspired the design of this centennial limited edition. The Hakushu 12 YO Single Malt is comprised of meticulously selected malt whiskies all aged for a minimum of 12 years in various casks, created in honour of House of Suntory’s centenary. Nestled deep in Mt. Kaikomagatake, the Second-Generation Master Blender, Keizo Saji founded the Hakushu distillery. The blenders accepted the challenge of working with peat, made possible due to the distillery’s surrounding environment. The flavour was softened by the exceptionally pure mountain water, filtered through old granite rocks. This creates a fresh and gentle smoky single malt whisky, a revelation in Japanese single malts. Colour, Luminous Gold. Aroma, Vibrant with top notes of sage, ripe green apple, and hints of ripe pineapple. Palate, complex smoke revealing layers of herbal, grapefruit & acacia honey notes. Finish, Clean smoke that lingers with undernotes of fresh green citrus.

Note: Box has come from a private collection and as such has some minor scuffing/scratches/handling marks. Actual product not pictured. A vatting of whisky from both the now closed Hanyu and Chichibu distilleries. Ichiro Akuto, the founder of Chichibu Distillery (est. 2004), is also the grandson of the founder of Hanyu distillery (shut down in 2000 and dismantled in 2004). Ichiro rescued around 400 casks before the closure. This "Double Distilleries" release is a vatting of two whiskies: Sherry matured Hanyu and Chichibu matured in a Japanese oak cask. A rare treat. Non chill filtered. 46% Alc./Vol.

White Oak Distillery have released two new limited editions for 2020 to celebrate the 101st anniversary of their licence to distill. It's not the first time the distillery has highlighted the fact that they were licensed before Kotobukiya (Suntory) and Nikka. However they didn't actually build Japan's first whisky distillery. That was left to Yamazaki. White Oaks new blend and single malt are both sherry matured and named after the parent company. Suitably, the presentation is reminiscent of a century ago, featuring the old Eigashima logo and trademark. The blend is made from 100% UK malt and grain whiskies, finished in sherry casks and bottled at 50% Alc./Vol. Located in the city of Akashi in Hyogo Prefecture, west of Kobe, the White Oak distillery was founded by Eigashima Shuzo - a Sake and Shochu producer since 1888. Despite an early license to manufacture whisky, it was only when the company moved to their current facilities in 1984 that White Oak Distillery was born. The stills here are in operation for just a few month’s of the year, so production is minuscule. Since 2017 Eigashima ceased making Shochu to re-focus their energy into making whisky. They're now working six days a week from April through to July in order to maximise output. Currently there are around 1200 casks ageing at White Oak, the oldest stocks being around eight years old. Most of the maturation is done in first fill Bourbon casks (ex Wild Turkey) and new Sherry casks. However, the warehouse holds everything from refill American to re-charred Shochu casks, Cognac casks, Tequila Casks and even some very special locally coopered casks made from Konara - often reserved for ageing Shochu.

Kanosuke Single Malt Japanese Whisky embodies Kanosuke Distillery’s concept of "mellow land, mellow whisky. It was produced using all 3 of their pot stills, aged in several varieties of oak barrels, and blended together after 3 years of maturation. The Second Edition of the 2021 Kanosuke was distilled from unpeated malt in 2018, this release is largely matured in first fill re-charred ex-bourbon barrels for about 3 years. About 5,000 bottles have been released at a cask strength ABV of 57%. Citrus, Vanilla, Honey and Lemon Tea on the nose leading to a flavours of grapefruit with some cinnamon sweetness, sweet fresh fruits, vanilla and dark chocolate bitterness.

In 1918, a young Japanese man with an ambition to make genuine whisky went alone to Scotland to unveil the secret of whisky making. He is Masataka Taketsuru, the founder of Nikka Whisky. Miyagikyo Single Malt is a range of single malt expressions from the Miyagikyo Distillery. Nikka's founder Masataka Taketsuru chose a valley in the Miyagi prefecture as the site for his second distillery, and started its operation in 1969. He aimed to make a complete contrast between the two distilleries, Miyagikyo and Yoichi, with different natural environments and production methods. Miyagikyo malts are described as elegant and fruity. Made from light peated and non-peated malted barley, whiskies distilled in pot stills heated by indirect steam express a signature fruitiness and delicate mouthfeel. This limited edition of Miyagikyo single malt was introduced in 2021 as the first of the “Nikka Discovery” series. In anticipation of Nikka Whisky’s 90th Anniversary, the series offers an inside look at the various experiments in the whisky-making process that Nikka has practiced over the years. This expression is crafted solely from batches of peated malt, offering a significant distinction from the "light and fruity" image of Miyagikyo. It showcases the exquisite combination of bold, distinctively peaty notes, while leaving its signature estery hint in the aftertaste.

Established more than 100 years ago, the Eigashima distillery mostly focuses on producing sake and shochu. In 1984, however, it began making proper whisky known as White Oak. In the following years, the distillery made only blended whisky until 2007 when it started production on single malts as well. The Akashi Meïsei, which translates roughly as 'celebrity' in Japanese, is a limited edition blended Japanese whisky. White Oak Akashi Meisei Blended Whisky is made with 45% American oak matured single malt.

Masataka Taketsuru's passion took him to Scotland to learn the art of distilling. Returning to Japan, the father of Japanese whisky founded Japan's first malt distillery and carefully created a whisky with the very finest fragrance, body and taste. Todday, Nikka remains faithful to Taketsuru's patient dedication to blending and passion for quality, distilling at a site chosen for its natural attributes. The secret of this superb whisky is craftsmanship complemented by nature's blessings. Nikka Taketsuru 21 Year Old Whisky is the pinnacle of blended whisky for Nikka. Note - item does not come with a gift box.

Nikka Tailored Premium Japanese Whisky was release in 2019 as the long-awaited replacement for the Nikka 12 Year Old. This whisky has been exceptionally produced. The nose is lively and fruity with malty aromas of vanilla, caramel, cookies, and biscuits. The palate is sweet but with a firm malt base carried by a gentle sweetness from the Coffey grain. The finish lingers with a spicy bitterness. In 1918, a young Japanese man with an ambition to make genuine whisky went alone to Scotland to unveil the secret of whisky making. He is Masataka Taketsuru, the founder of Nikka Whisky. Given the chance to go to Scotland, Masataka became the first Japanese ever to master how to make whisky.