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.

A blend of whiskies from Nikka's distilleries (Yoichi and Miyagikyo) and perhaps also from Scottish distilleries. Fruity and yet lightly peated, it offers a balance between Nikka Pure Malt White, which is peatier, and Nikka Red, which is unpeated but very fruity. These three versions were discontinued in the second half of the 2010s.