Nikka

日本威士忌之父 / Father of Japanese Whisky

Nikka 的故事始於竹鶴政孝對正統威士忌的執著。1918 年，他遠赴蘇格蘭學習麥芽與穀物威士忌工藝，並與妻子 Rita 一同回到日本；1934 年在北海道創立余市蒸餾所。這份跨越蘇格蘭與日本的追求，奠定了 Nikka 被譽為「日本威士忌之父」的核心傳承。

Nikka begins with Masataka Taketsuru’s pursuit of authentic whisky. After studying malt and grain whisky making in Scotland from 1918, he returned to Japan with his wife Rita and established Yoichi Distillery in Hokkaido in 1934. This bridge between Scottish craft and Japanese dedication is the foundation of Nikka’s enduring legacy.

余市與宮城峽 / Yoichi & Miyagikyo

余市位於北海道海岸，以罕見的煤炭直火蒸餾塑造濃郁、厚實而帶煙燻與海風感的酒體；1969 年誕生的宮城峽則坐落仙台近郊山谷，運用蒸氣加熱蒸餾，展現花香、果香、蜂蜜與柔和口感。兩座蒸餾所的鮮明對比，正是 Nikka 單一麥芽、純麥與調和威士忌層次感的靈魂。

Coastal Yoichi in Hokkaido uses rare direct coal-fired distillation for rich, weighty malts with smoke and a maritime edge. Founded in 1969 in a green valley near Sendai, Miyagikyo uses steam-heated distillation to create a softer, floral, fruity and honeyed style. Their contrast is the heart of Nikka’s single malts, pure malts and blends.

從傳統到創新 / Tradition in Motion

除了兩地麥芽，Nikka 的 Coffey Still 亦保留穀物的甜潤與奶油質感，成就 Coffey Grain、Coffey Malt、Coffey Gin 及多款調和作品。由強勁的 Yoichi 到優雅的 Miyagikyo，Nikka 以不同風格呈現竹鶴政孝所相信的真實威士忌精神。

Alongside its two malts, Nikka’s Coffey Still retains the sweetness and creamy texture of grain, shaping Coffey Grain, Coffey Malt, Coffey Gin and distinctive blends. From the force of Yoichi to the elegance of Miyagikyo, Nikka continues Masataka Taketsuru’s vision of authentic whisky.