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The tasting |
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Amber, beautiful intensity. |
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Fruity, with citrus and juicy pear flavors. Complex and expressive, evolving towards slightly herbaceous notes with a hint of peat and slight bitterness. |
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Round and delicate, punctuated by spices and cereals, more assertive candied fruit and finishing with a fine bitterness and full-bodied cocoa. |
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The sommelier's advice |
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Serve at room temperature in a Glencairn whisky glass. |
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As an aperitif, digestif, on its own or for water lovers, we suggest a still, neutral, fresh spring water.
The Japanese sometimes accompany their fish meals with whisky served as mizuwari: the whisky is reduced by two-thirds water and a few ice cubes to give it an alcoholic strength equivalent to that of wine. |
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The distillery |
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Taketsuru Pure Malt is a blended malt created in tribute to Masataka Taketsuru, founder of Nikka, who, as a meticulous craftsman, always sought perfection in the blending of his whiskies. The result is this highly precise wine, blended from casks from the Yoichi and Miyagikyo distilleries. A magnificent balance, oscillating between great sweetness and profound complexity, expressed first by a complex, expressive nose of citrus fruit and juicy pear, with a hint of peat and slight bitterness. Round and delicate on the palate, punctuated by spices and cereals, and more assertive candied fruits, the whisky gains in depth and length, finishing on a fine, full-bodied cocoa bitterness. A very expressive whisky! |
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Non-peated. Blend of casks from the Yoichi and Miyagiko distilleries. |
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