Specifications of manufacturing facilities, etc. The location is moved to Yoichi-cho in the Goshi region, the place where the company was founded.ģ. The registered head office is moved for the first time in 70 years. The high-rise rack storage facility (with a capacity of 7,000 barrels) begins operations. Ten buildings were designated as national important cultural properties. Shift to a two-shift day/night system to increase production. The number of visitors to the Yoichi and Miyagikyo distilleries exceeded 1 million per year.Ĭonstruction of biogas power generation facility. The number of workers at the distillery was changed from three shifts to one shift to reduce production. Nine buildings including the office building and distillery building were designated as registered tangible cultural properties. Yoichi Distillery was registered as a Hokkaido Heritage Site. Installed treatment facilities to prevent air pollution from emissions from open-flame distillation. Tenen Roman Club Yoichi” started in Yoichi. The name of Nikka Whisky Hokkaido factory changed to Yoichi Distillery. Whisky Museum opened at the Hokkaido factory. Started “My Whisky Making” at Yoichi Distillery. The former office was designated as a cultural asset by Yoichi Town. Tokyo factory (now Roppongi Hills, Mouri Garden) established as a bottling plant.Īsahi Beer (now Asahi Breweries, Ltd.) becomes a shareholder and forms a business alliance with Nikka. ![]() Obtained a brewing license and started distilling whisky.Įxpanded the number of pot stills to two.Ī warehouse is built in a place called “Nikka Swamp”.Ĭompany name changed to Nikka Whisky. Production and sale of “Nikka Apple Juice” made from pressed apples. *The abbreviation “Nikka” became the current company name. This is the third release in the Nikka Discovery series.Masataka Taketsuru, who left Kotobukiya, established Yoichi Distillery and Dainippon Kaju Company in Yoichi, Hokkaido, which has a climate similar to that of Scotland. There are 10,000 bottles slated for domestic release, and 10,000 bottles for a global release. 700ml, 48% abv, and the price will be 13,200 yen after tax. UPDATE 2: Nikka has confirmed the release. I’ll update this article as we get more details. Freshness of rye with depth and body.įinish: Slightly bittersweet finish. Palate: Rich spiciness of cinnamon and sweetness of corn. Sweet toasted grain, like toasted bread and cookies. Instead, some tasting notes are floating around. Returning to Nikka The Grain, we have no details on a price or abv. It turns out that hunch may have been right! Nikka Whisky got a whisky distillation license for Satsuma Tsukasa a mere four months after acquiring it, leading me to believe they intended to make whisky there. The Satsuma Tsukasa Distillery was the subject of my own speculation back in 2019. We know Nikka’s barley shochu is made at their historic Moji Plant, so it comes as no surprise they’ve been toying with grain whisky distillation as well. If these rumors prove true, Nikka The Grain would be the first public release of any variety of whisky from either site (albeit in a blended grain, rather than single grain). The latter two, both located in Kyushu, are probably less known to many readers. that same Coffey still when it was at the soon-to-be-ex Nishinomiya Factory.the Coffey still at Miyagikyo Distillery. ![]() The unconfirmed rumors indicate Nikka The Grain will be a blend of grain whiskies from: The blend highlights the past and future of grain whisky distillation at Japan’s second-biggest whisky maker. Rumors are now brewing of a limited edition “Nikka The Grain” slated to drop in Japan on March 28th.
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