Nikka encourages responsible drinking. primopierron.com 2010 / Credit photographs: Nicholas Sikorski - Primo Pierron

Transcription

1 NIKKA book Nikka encourages responsible drinking. primopierron.com 2010 / Credit photographs: Nicholas Sikorski - Primo Pierron

2 NIKKA book FOREWORD

3 NIKKA When the lives of a legendary couple combine to form the story of one of the best whiskies in the world. NIKKA A man, a woman, two distilleries... yoichi Sapporo japan sea Miyagikyo Masataka «the visionary» (20/6/ /8/1979) Rita «a source of inspiration» (14/12/ /1/1961) MIYAGIKYO (Founded in 1969) The distillery of the future YOICHI (Founded in 1934) The best single malt in the world! Masataka Taketsuru, the father of Japanese whisky, was born in 1894 into a family of saké producers (since 1733). After studying chemistry, he worked for a company in Osaka called Settsu Shuzo, which had plans to begin producing Japanese whisky. In 1918, the young Taketsuru was sent to Scotland to learn production techniques and to gain experience. While studying at the University of Glasgow, he also became familiar with the arts of blending and of distilling. Within no time he fell in love with the Celtic drink and decided to devote his life to it. His dream was to create a malt distillery in Japan. When he returned home in November 1920, however, he discovered that the project he had been recruited for would never see the light of day. However a year later, he began working for the Kotobukiya group, for whom he built a distillery near Kyoto. This is how Taketsuru became the father of the first Japanese whisky in In 1934 he decided to go his own way. From his experience in Scotland, Masataka Taketsuru had learned that the environment was a key factor in the production of quality whisky. Nothing less than a visionary, he created the company Nippon Kaju and began building the Yoichi distillery on the island of Hokkaido. In 1939, he began his first blends. The beginning of World War II did little to stop him from selling his first bottle in In 1952, the company adopted its definitive name of Nikka Whisky. The growing success enabled the company to open a new distillery in 1969, near the city of Sendai on the island of Honshu. Jessie Roberta Cowan, born in Glasgow, met Masataka Taketsuru in Scotland in 1919, when he initiated her brother into the martial arts. It was love at first site for the pair, and in January 1920 they were married in Glasgow. The couple then lived for a short time in Campbeltown near the Hazelburn distillery where Masataka continued his training before going back to Japan where they would spend the rest of their lives together. She was well received, changed her name to Rita and fully integrated herself into her new country of adoption, learning to speak fluent Japanese within months of her arrival. A resolutely modern and wilful woman, she had no qualms about going to teach English when her husband became unemployed in She was also happy to live alone for a time while Masataka moved to Yoichi to supervise the construction of his new distillery. Throughout her life, Rita would support her husband in his dream to bring whisky to Japan. She was all the more predisposed to invest in the project given that the couple had no children. They would eventually adopt one of Masataka s nephews, Takeshi, whose family died in Hiroshima. In addition to this tragedy, the Second World War proved to be a very difficult time for the young Rita. Considered as the enemy in a national context, she was naturally divided between the two worlds at war. Once hostilities had subsided though, she became one of the main players in the reconciliation between Japan and the United Kingdom. Yoichi and Kirkintilloch, the town she was born in, are now twin cities. More than the success of her husband, her life and personality make her an extremely popular figure in Japan. Miyagikyo is located on the island of Honshu, just west of the city of Sendai and a two-hour high-speed train ride from Tokyo. Built in the foothills of the mountains in the prefecture of Miyagi at the heart of a region famous for its waterfalls and many hot springs, this distillery is an absolute haven. The site was chosen after more than three years research for the purity of the air and the high rate of hygrometry, ideal for ageing in oak barrels. The environment is not unlike that of the Cairngorms in the heart of Scotland. Only the cherry trees remind you that you are in fact several thousand miles from the Highlands. The contrast between this luxuriant nature and the ultra modernity of the distillery is striking. Here, almost everything is controlled by computer. The malt is imported from Scotland and Australia. As for the barrels, they are spread out over only two levels in the traditional warehouses, with the distillery at the heart of a seismic zone. Miyagikyo produces a rich, fruity alcohol, with elegant aromas that comes from the large stills. In 1998, a grain distillery housing two Coffey stills a total of four columns was built on the same site as the malt distillery. One of them dates back to the 19th century. This museum piece is a magnificent copper column producing traditional grain whisky using corn instead of wheat which is usually used in Scotland. Miyagikyo also has a large reception area for visitors with a typical Japanese restaurant and a bar offering visitors the chance to taste all the whiskies made by Nikka. Some 30 miles west of Sapporo on the island of Hokkaido, the Yoichi distillery makes a lasting impression, with its stone brick walls and red roof. It brings tradition together with aesthetics, in a way known only to the Japanese. An underground source of water runs through the peat, resulting in the best possible water for producing whisky. The distillery has its own kiln topped with traditional chimneystacks in the form of a pagoda. This kiln was used right up until the early 1970s. However, the pot stills continue to be heated by a direct flame a traditional method that most Scottish distilleries have since abandoned. These short, stocky stills produce a rich and full-bodied distillate. The Yoichi distillery is less than a mile from the sea. Its location contributes to the complex character of the whisky with its saline and slightly medicinal notes. Yoichi has its own cooperage and pays particular attention to the selection of its barrels. These are made on site out of new oak, bourbon barrels or sherry barrels. osaka Tokyo Two distilleries famous for their exceptional environment and for the know-how of their employees. These two key elements are what give Nikka whiskies their unique style and identity. Masataka Taketsuru passed away ten years later, at the age of 85. She died in 1961 at the age of 65, without ever returning to Scotland or even Europe.

4 The Nikka Book takes you into the world of Nikka Whisky, from its Japanese origins to its unique development in the Western World. Today, Japanese whiskies are making a name for themselves and shaking up the old hierarchy of premium whiskies around the world. Their reputation is constantly growing, as they are being discovered by more and more whisky lovers. Since the year 2000, Nikka has played a major role in this development within Europe. More than just a whisky, Nikka is authentic in style, a true expression of Japanese culture - a mix of modernity and tradition, simplicity and sophistication. With this in mind, the Nikka Book describes the unique art de vivre which makes Nikka such a remarkable drink. Who better than Stanislav Vadrna, an expert in the art of Japanese bartending and ambassador for Nikka, to tell this story? Stanislav has travelled the world to train barmen in new Western techniques. From his travels was born the Nikka Perfect Serve, a program that has already helped a large number of barmen and whisky lovers to become acquainted with this approach, to increase their knowledge and better understand the world of Nikka. The Nikka Book introduces this innovative approach through five key versions: the emblematic blend, Nikka from the Barrel, the Nikka Pure Malt collection, the famous Taketsuru blended malts and the remarkable Yoichi and Miyagikyo single malts. The Nikka Book is a fresh and fascinating read for anyone passionate about food and drinks (from professionals to connoisseurs), interested in discovering and learning about Nikka Whisky.

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6 Nikka from the barrel 51.4%, 500ml

7 The Nikka group is responsible for several blending innovations. Nikka From the Barrel is an exceptionally original and strong blend. Created in the 1980s for the Japanese market, it has won the Western world over both with its contemporary clean-line bottle and its unique organoleptic qualities. Born of the blending of two single malts (one from Miyagikyo, one fromyoichi) and a grain whisky, Nikka From The Barrel is the result of the alchemy between the talent of the master blenders and Japanese perfectionism. Modernity and simplicity are perfectly displayed in this exceptional bottle.

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9 Stanislav Vadrna Ichigo-Ichie One Encounter - One Opportunity Founder of the The Analogue Bartending Institute, Stanislav Vadrna has been working hard to bring Nikka Whisky to the world. To do this he relies on his expertise, knowledge and passion for his trade, all strongly influenced by the art and spirit of Japanese bartending.

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11 Nikka pure malt 43%, 500ml

12 This series of three Pure Malts Black, Red and White offers a range of intensity and aromas unique to Nikka. Fruity and light, the Nikka Pure Malt Red reveals the softness and balance of the malts from the Yoichi and Miyagikyo distilleries. The character of the Nikka Pure Malt White opens the mind to the strength and power of its peaty and savoury notes. The Nikka Pure Malt Black is a combination of the two previous versions, taking from the Red its softness and balance and combining it elegantly with the smoky marine notes of the White.

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14 Stanislav Vadrna NIKKA PERFECT SERVE Stanislav Vadrna, through his numerous encounters, observed that certain fundamental aspects of the barman s trade are being neglected. How to improve the barman s techniques? How to provide the perfect service for one s guests? How to create a unique experience that highlights the product while putting the guest at ease? These questions form the very basis of NIKKA PERFECT SERVE, offering barmen the opportunity to improve their service, their hospitality, and their technique.

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16 NIKKa Taketsuru 12 years old 40%, 700ml

17 Made from the blending of malts from the two distilleries of Yoichi and Miyagikyo, this whisky was the pride and joy of its creator Masataka Taketsuru, founder of Nikka and the father of Japanese whisky. The signature-brand of the master blender, this 12 Years Old expresses all the creativity that Nikka whiskies exhibit. The range also includes three other versions: 17 Years Old, 21 Years Old and 35 Years Old. Chosen as the World s Best Blended Malt in 2007, 2009 and 2010, the remarkable blend of the Nikka Taketsuru 21 Years Old makes it a benchmark in the world of whiskies.

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19 Stanislav Vadrna Nikka Ambassador The NIKKA PERFECT SERVE unites Nikka whiskies of remarkable quality, with the refinement of the art of Japanese -bartending. The NIKKA PERFECT SERVE introduces a Japanese touch to the barman s trade, a profession which requires elegance, precision, an eye for detail and maximum concentration, all of which come together in an incredible performance for the guest.

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21 yoichi 15 years old 45%, 700ml

22 The Yoichi single malt is made in the distillery with the same name (founded in 1934) and conveys strength, softness and delicateness. The production process is one of the most traditional in the world. The small stills are coal-fired, the malts have a slightly peaty touch, and maturation is carried out in bourbon, sherry and new oak barrels. Having won several international awards, including the World s Best Single Malt in 2001 and 2008, Yoichi has made a name for itself and is now one of the most famous distilleries in the world.

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24 Stanislav Vadrna Nikka Ambassador The NIKKA PERFECT SERVE experience begins the moment the guest enters the bar. From that moment on, the barman undertakes a responsability to provide the perfect service in order to leave the guest with a most unique impression, glorifying Nikka whisky. «a bar is an artist s workshop open to the public. The guest comes face to face with the artist at work and can observe their creativity right up to the point of being served - a unique experience, and a moment of grace which must remain unforgettable Stanislav Vadrna

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26 miyagikyo 10 years old 45%, 700ml

27 This single malt from the Nikka group s youngest distillery is a true expression of refinement. A feminine elegance and delicateness are both featured in this ten years old edition. Miyagikyo also comes in three other main expressions: No Age, 12 Years Old and 15 Years Old. Uniquely refined, these single malts fully convey their maturity in limited series and rare vintages.

28 Nikka around the world

29 nikka Around the world nikka in japan La Maison du Whisky has been the sole distributor of Nikka in France since 2001 and for all of Europe since In the early 2000s, Nikka quickly made its mark in the category of premium whiskies. Original, exotic and of high quality, these whiskies are now served in the finest restaurants, luxury hotels and cocktail bars, and sold in a number of wine cellars. The popularity in France soon spread across Europe. Nikka is now distributed in 27 European countries and a growing number outside Europe and is well known by whisky connoisseurs and food-lovers alike. So much so that an entire community of aficionados grew up to share the quality of the product and the values of the brand. Nikka is involved in several events around the world. In order to inform and share with its public, Nikka publishes a calendar of events along with the latest news, on its new website for European customers: Here you will also find all sorts of information, such as the best places to taste Nikka whisky, the latest events being held at the NIKKA BAR from the Curio Parlor in Paris which organises once a month a NIKKA fter Work that is very popular with newcomers and longtime lovers of whisky alike. Find out more about La Maison du Whisky Since 1956, La Maison du Whisky has been selecting and distributing more than 1,000 different whiskies (including 600 exclusively) in its shops (Paris, Reunion, Singapore), on its website and all over France in various wine cellars and fine restaurants. La Maison du Whisky publishes a yearly catalogue of its collection, which serves as a guide for whisky-lovers and the most demanding connoisseurs. La Maison du Whisky selects its own barrels once a year, which are highly popular with whisky-lovers and collectors around the world. It is the only distributor outside of Japan to select single casks of Miyagkyo and Yoichi. Since 2003, La Maison du Whisky has organised the only whisky show in France, Whisky Live Paris, which brings together the most prestigious distilleries from around the world every September and is visited by more than 4,000 whisky enthusiasts. In 2004, La Maison du Whisky began publishing the only French magazine dedicated to whisky, Whisky Magazine, via its publishing house, Figures de Still. In Japan the Yoichi and Miyagikyo distilleries are visited by hundreds of thousands of enthusiasts every year. Each distillery is comprised of a whisky museum, a Japanese restaurant, a shop and a tasting bar. This way, Nikka is sure to provide the visitor with a unique and unforgettable experience. Yoichi Visitor Center Yoichi-machi Kurokawa-cho 7-6 Yoichi-gun Hokkaido Tel : Fax : Miyagikyo Visitor Center Aoba Nikka 1 Sendai-shi Miyagi-ken Tel : Fax : In Tokyo, the NIKKA BLENDER S BAR offers guests the unique opportunity to taste the entire Nikka range, from the main expressions to exclusive releases made especially for the restaurant, as well as refined cuisine based on the unique Japanese know-how. NIKKA BLENDER S BAR Nikka Whisky Building B1 Minami-Aoyama Minato-ku, Tokyo Tel : CONTACT: Exclusive European Distributor La Maison du Whisky 8/10 rue Gustave Eiffel Clichy - France Tel : Fax : info@nikkawhisky.eu

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