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.

This bottling is truly special. Not only was it distilled to mark the anniversary of the Nikka distillery, which turned 80 in 2014, but it is also a tribute to Rita (after whom it is named), wife of Masataka Taketsuru, the faithful husband and founder of Nikka today considered the father of Japanese whisky. Finally, it invites us to look back at the history of this historic distillery, originally named Dai Nippon Kaju, Japanese for “Great Japanese Juice Company”, which produced not only whisky but also juices, cider and apple brandy. And so today, we bring you an apple brandy.
This is a lively, fruity and elegant nectar. Notes of apple are of course easy to pick out, from stewed apples to aromas of fresh apple juice. On the palate, spices and dried fruits add the finishing touches to a well-balanced and mellow nectar, ideal for pairing with a dessert.