Article first published by our partner, Japanese Whisky Dictionary. Visit them here. Find the original article here.

The year 2020 marks the 100th wedding anniversary of Nikka Whisky’s founder Masataka Taketsuru and his wife Rita.

In 1934, he founded Dainippon Fruit Juice Company (now Nikka Whisky Co., Ltd.). Since whiskey takes time to mature, products made from apples supported the early days of the company. This is a limited-quantity product made by finishing Yoichi and Miyagikyo, the fruit of Taketsuru’s dream, in apple brandy barrels. Limited edition of 6,700 bottles.

Tasting Notes

Well-balanced aroma of apples and peat

After normal aging, it is further aged for about 6 months in barrels that have been used to age apple brandy for more than 28 years. The aroma is sweet, aromatic and rich, like apple compote. The savory and mellow sweetness reminiscent of apple pie and cookies is harmonized with the richness of Yoichi peat.

Our Take

The aroma of apple and peat are well balanced and harmonized, not too sweet.

When you sip it straight, the smokiness characteristic of Yoichi comes first, but the apple also comes out faintly later. It has a surprisingly refreshing taste.

When water is added, the apples come to the fore and the sweetness increases. There is also a hint of vanilla.

I thought the apple brandy would be pretty sweet, but it’s surprisingly refreshing to drink.

If you drink it on the rocks, the alcohol mellows out and it becomes a refreshing apple.

Even if you drink it with soda, you can enjoy the sweetness and lingering aftertaste without losing the apple.

This is a whiskey that will satisfy you in every way.

In a word, it is a “clean and refreshing apple”.

(All Images Courtesy of JPWhisky.net)

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