Whisky The Grain Discovery 70cl - Nikka Loading product media…

Whisky The Grain Discovery 70cl - Nikka

Nikka
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Whisky 70 cl 48.0% vol Sweet, vanilla, dried fruit

$204.65−18%($292.36/ℓ)
Recommended price: $250.35

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Technical information

Producer
Nikka
Type
Whisky
Format
70 cl
Gradation
48.0%
Aging
Minimum 3 years
Aromatic profile
Sweet, vanilla, dried fruit
Ingredients
Barley, corn, rye
Type of cask
American oak barrels
Distillation method
Continuous column
Number of distillations
2
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Whisky The Grain Discovery by Nikka represents an excellent example of Japanese mastery in the production of grain whisky. Made with a careful selection of barley and corn, this distillate stands out for its soft and enveloping texture, the result of skillful distillation and balanced aging. Coming from one of Japan’s less traditional but emerging wine regions, it expresses a unique character, where delicate sweet notes of vanilla and toasted grains blend with light hints of dried fruit and malt.

The aging takes place in oak barrels, which provide structure and complexity, without ever overpowering the purity of the base aromas. On the nose, hints of honey, caramel, and a touch of light spices appear, while on the palate it is delicate and harmonious, with a smooth finish inviting a second sip. It is excellent as a whisky for meditation or paired with dishes of delicate Japanese cuisine, sashimi, or not overly aged cheeses, enhancing the freshness of the ingredients without overshadowing their flavors. An aromatic journey that transports the enthusiast to the heart of Japanese tradition, reinterpreted with modern balance and refinement.

Producer

Nikka

Hokkaidō and MiyagiJapanSince 1934

Nikka is a Japanese spirits producer founded by Masataka Taketsuru in 1934. With two main production sites — Yoichi (Hokkaidō) and Miyagikyo (Miyagi/Sendai) — the company produces a range of whisky (single malt, blended and grain) and products like Nikka Coffey Gin that combine traditional techniques and Japanese botanicals.
  • Founded by Masataka Taketsuru, a central figure in the history of Japanese whisky.
  • Yoichi retains the historic use of coal-fired pot stills.
  • Miyagikyo employs Coffey stills for grain production and offers a more 'lowland' style.
  • Nikka Coffey Gin uses Japanese citrus and local spices such as sansho pepper.

Specialities

  • Japanese whisky
  • single malt
  • blended whisky
  • gin
  • grain whisky
  • traditional production and blending
The story
Masataka Taketsuru, trained in Scotland, founded the company (then Dai Nippon Kaju) in 1934 and completed the Yoichi distillery the same year. Later, in 1969, the Miyagikyo distillery near Sendai was opened. Over the years Nikka has developed ranges of single malts, blended and grain whiskies, establishing itself as one of the historic producers of Japanese whisky.
Distillation
Pot stills with direct coal heating (Yoichi) and Coffey column stills for grain whisky and some base distillates; use of continuous Coffey distillation to provide texture to the grain components.
Ageing
Aging in wooden casks with subsequent re-racking and 'marriage' in large warehouses to create blends and harmonize components.
Raw materials
  • barley malt
  • corn
  • water
Representative products
  • Nikka Yoichi Single Malt
  • Nikka Miyagikyo Single Malt
  • Nikka From The Barrel
  • Nikka Coffey Grain
  • Nikka Coffey Malt
  • Nikka Coffey Gin
  • Nikka Taketsuru (Pure Malt)