Nikka The Grain Whisky

Nikka The Grain is a Japanese grain whisky built from seven components. The core is grain whisky from a café-style continuous still at the Miyagikyo distillery in Sendai, joined by two barley grain distillates and a corn rye distillate from the Moji and Satsuma Tsukasa distilleries in Kyushu. The blend also includes malt from Miyagikyo and two rare, long-matured malts from Nishinomiya, where Masataka Taketsuru was involved in introducing the continuous still. It is described as having a mellow, deep sweetness with a refreshing spiciness.