Nikka's founder Masataka Taketsuru is considered the father of Japanese whisky. After completing studies in chemistry, he was recruited by the Settsu Shuzo company, who sent him to Scotland in 1918 to complete his apprenticeship. There he developed a passion for whisky and decided to dedicate his life to it. In 1934, he built Yoichi, his first distillery, on the island of Hokkaido. Its growing success enabled him to establish a second distillery in 1969, near Sendai, named Miyagikyo. It is from the single malts of these two distilleries that the Nikka Whisky group produces its entire range of Japanese whiskies.

Of the few single grain whiskies available in the world, this Nikka Coffey Grain is also one of the most famous. Produced from maize, it is distilled in a still imported to Japan from Scotland. The golden colour reveals a fruity nose with sweet notes of pear and exotic fruit. The palate is smooth. The aroma palette is complex, with notes of crème patissière. Vanilla and pear dominate the finish, magnifying the rich character of this Nikka. A hit even among the most discerning experts.