Aroma: An abundance of fruity notes, with a prominent ripe peach, vibrant and subtly floral. Next, rich notes of vanilla custard, peat smoke, and a touch of nutmeg are appreciated.

Palate: Smooth and sweet on the palate, with quick peat smoke notes. A subtle oak and evolving fruity notes are distinguished.

In 1918, Masataka Taketsuru set off alone to Scotland in search of new horizons. In distant lands, this young Japanese man unveiled the mysteries of whisky and also found the love of his life.

Masataka Taketsuru was born in Takehara, a beautiful coastal town located about 60 kilometers from Hiroshima. His family owned an ancient sake distillery that has been operating since 1733, and still today produces exceptional sake.

However, it was Scotch whisky that captured Masataka's imagination and that of other Japanese, leading him to dedicate his life to this cherished beverage.

Taking the opportunity to travel to Scotland, Masataka enrolled at the University of Glasgow, becoming the first Japanese to immerse himself in the art of distilling whisky. He took courses in chemistry and apprenticed at various distilleries, learning from master craftsmen. Over time, he earned the title of master blender.

In 1920, Masataka returned to Japan with Jessie Roberta (Rita), the woman he married earlier that year. Joining a company with the ambition to create an authentic Japanese whisky, they finally succeeded in producing Japan's first whisky.

Masataka's vision of whisky was based on his experience in Scotland, understanding the importance of the right environment. However, it soon became evident that to create the whisky he longed for, he would have to embark on an independent path.

Thus, in 1934, Masataka established Nikka Whisky and built his first distillery in Yoichi, Hokkaido, a place he always considered the ideal environment in Japan for whisky production, with many similarities to the Scottish town where he had acquired knowledge.