Medium to light, grainy edge, blue violet. Ripe plum on the nose with light spicy backing. Hints of cherry & light earthiness. Good full mouth with more flavour then the nose suggested. Ripe plum with slight smoky trace. Light, supple tannins with smooth flow across the palate. Dry finish with ripe berry notes & lasting spice. ...

Lovely on the eye with a fresh lively pink colour. An alluring floral nose with hints of red fruit delivering all of this & more on the palate. A most versatile wine. ...

Almost colourless. Delicate aromas with fresh grass cuttings, hints of lime & nettle. Lively, fruit filled flavours lifted by crisp acidity. Dry, crisp, finish. Drink this superb wine with: Terra Mare Green Salad, Smoked salmon served with rosti & a Spicy Calamari Salad with Chorizo & chilli dressing. ...

Nose: Loads of citrus fruit to start yuzu, lemon zest & rich orange juice. Soft & buttery spice is layered underneath. Citrusy & spicy juniper sits between the two, bridging the gap. Palate: Initially sweet but then the citrus rolls in layers of fruit, peel & pith. There's an exoticness to the combination, hinting at a tropical fruit salad, but it's grounded by soft spice & earthy juniper. Finish: Spice & citrus peel lead, fading to leave sweet & sour citrus zest. Made using rich & mellow spirit produced in the company's signature Coffey stills, the gin is packed with fruity flavour thanks to a recipe that

Includes:: exotic citrus fruits: yuzu, kabosu, amanatsu & shikuwasa. The citrus is balanced against tangy apples & spicy sansho pepper, giving the gin a Japanese twist. While Nikka is better known for its incredible range of whiskies, it has also been making vodka & gin for the Japanese market for years. Finally, it has produced a new gin for the rest of the world Nikka Coffey Gin.

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The Nikka Coffey Grain is an original single grain whisky, distilled mainly from corn in a Coffey still. Exotic, fruity & unique, it is meant for the connoisseur in search of an unconventional whisky. ...

Blended from a combination of Coffey Grain, lightly peated Miyagikyo Single Malt & a small proportion of Coffey Malt & Yoichi Single Malt, this highly versatile whisky will please new whisky drinkers & connoisseurs alike. A complex yet approachable whisky, created to be enjoyed in a refreshing highball or mizuwari serve. Enjoy also in a cocktail, neat or on the rocks. ...

This blend is elaborated with grain & malt from Miyagikyo & malt from Yoichi Distillery. Nikka from the barrel is matured in first-fill bourbon casks & is a perfect balance of the Japanese whisky styles.

Colour: Gold. Nose: Floral, fruity & spicy. Palate: Big, spicy & oaky developing ripe & caramalised fruit. Finish: Long with ripe fruit flavours combined with soft oaky & vanilla notes.

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Floral with a sweet & sour palate heading to a dry & spicy finish. Miyagikyo is located on the island of Honshu to the west of the city of Sendai, two hours by high-speed train to the northeast of Tokyo. Built in the foothills of the Miyagi prefecture, at the heart of a region famous for its waterfalls & many hot springs, the distillery is a true haven of peace. After three years of research, this site was chosen for its pure air & high humidity levels, ideal for ageing in barrels. The environment is similar to that of the Cairngorms region in the heart of Scotl&. Only the cherry trees remind you that you are indeed thousands of miles from the Highlands. The contrast between this green leafy environment & the ultramodern distillery is striking. Here everything or practically everything is computer-operated. The malt is imported from Scotland or Australia. The barrels are stored in traditional cellars with just two floors, as the distillery is situated in the middle of an earthquake zone. Miyagikyo, using large stills, produces a spirit that is rich & fruity with elegant aromas. In 1998, a grain distillery with two coffey type stills
- four columns in total
- was built on the same site as the malt distillery. One of the two stills dates from the 19th century. It is a real museum piece. This magnificent copper column produces traditional grain whisky from maize & not wheat, as is often the case now in Scotl&.

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This is a single malt from the Miyagikyo distillery, Nikka's second distillery built in 1969. The founder Masataka Taketsuru chose this site in the mountains of Sendai to contrast with his first distillery, Yoichi, located in the coastal area. Using less peaty malt & distilled in a pot still heated by indirect steam, Miyagikyo single malt has an elegant fruitiness & a distinctive aroma with a strong Sherry cask influence. ...

Mainly composed of Yoichi distillery malt, Black is characterized by powerful peat, rich taste & firm flavour. ...