In 1895, Masataka Taketsuru, the Japanese Whisky pioneer, was born in Takehara, Japan. Raised in a sake brewery family, he initially studied science. However, his passion for whisky led him to Glasgow in 1918, where he became the first Japanese to learn whisky-making in Scotland. After returning to Japan in 1920, he crafted the country's first single malt whisky by 1930. Masataka established Nikka Whisky Co. in Yoichi in 1934, a town enveloped by mountains and the Sea of Japan, creating an ideal environment for whisky production and maturation. In 1960, he founded the Miyagikyo Distillery in a lush valley near the Hirosegawa and Nikkawagawa rivers, known for lighter, more floral malts. Nikka Miyagikyo Japanese Single Malt Whisky is made from 100% malted barley, distilled in steam-heated pot stills, and aged in ex-sherry casks. This results in a delicate aroma of green apple, citrus zest, nougat, and ginger, leading to a palate of vanilla custard, nutmeg, and cinnamon, with a subtle smokiness. The finish is light and smoky, with hints of dried mango, breakfast cereal, and honey.