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d) the right to license, use, sell, archive, reproduce, distribute, modify, perform, publish, create derivative works from, offer for sale, or use of the Service.Nikka Whisky’s first distillery and guardian of their tradition, Yoichi is located on the coast of Hokkaido, the northernmost island of Japan. In this distant land the secrets of whisky-making would be imparted to this young Japanese man, and here he would meet the woman who would become his bride.

NID cookie, set by Google, is used for advertising purposes; to limit the number of times the user sees an ad, to mute unwanted ads, and to measure the effectiveness of ads.Also sign me up for newsletters so I can get special offers, recommendations, and expert advice to my inbox! This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. The location for the Miyagikyo distillery was selected because of its clean air, just the right humidity for storage, and abundant underground water filtered through a layer of peat. A subtle blend of Yoichi casks of various ages, of which a large portion was matured in ex-sherry casks, the perfect representative of Nikka’s historic single malt expresses a delicate balance between smoky, fruity and floral aromas. To terminate your account, login to your account, go to the “settings page”, and follow the termination instructions].

This whiskey is NOT for people who like the mellower sweet whiskey's that Japan's normally known for. The whisky gets its distinct aroma and body from direct heating distillation, in which the pot stills are heated with finely powdered natural coal--the traditional method that is hardly ever used today, even in Scotland. Facebook sets this cookie to show relevant advertisements to users by tracking user behaviour across the web, on sites that have Facebook pixel or Facebook social plugin. Herbaceous, salty and earthy the whisky shows notes of tulip, cyclamen, Mirabelle and coastal flavours.

Having long produced alcohol, principally from rice, the Japanese first discover whisky in 1853 with the arrival of American commodore Matthew Perry in Tokyo bay. From the arid plantations on the edge of the Mexican desert, through the rugged glens of the Scottish Highlands, to the undulating vineyards of Cognac in Southwest France, successive generations have been distilling the fermented liquor of agave, barley, grape, cane sugar and other fruits, plants and grains.