A sweet aroma,
reminiscent of ripe apricots—
the fruit of research I once devoted
myself to in my early days.

Soon after joining Nikka Whisky, I was entrusted with researching yeast cultivation and fermentation conditions. Among the many challenges I faced, the most demanding was the quest to create a whisky with a rich, full-bodied fruit aroma. At the time, “fruity” typically meant fresh notes like apple or pineapple, but our ambition was to achieve something altogether deeper and more layered. From selecting yeast strains onward, I was immersed in the delicate art of fermentation, knowing that true results would only reveal themselves with time and patience. Eventually, I moved to another department, but the research I began was faithfully carried forward by my colleagues.   Though I would occasionally check on the progress of maturation, it was only much later, as a blender, that I finally encountered a whisky from Miyagikyo Distillery graced with that apricot-like aroma. My heart overflowed with gratitude and emotion for those who inherited my research, crafted the spirit, and patiently watched over its maturation.

My roots—days spent at Yoichi.
A challenge entrusted to others,
which over time revealed an extraordinary character.

My career began at Asahi Breweries, where I worked in beer research and development, so I knew little of whisky until I joined the blender team at Nikka. What struck me most as a blender was the sheer diversity of whiskies—and the limitless possibilities that blending could unlock. I came to see it as my mission to leave behind a wealth of whiskies for future generations, just as my predecessors had done. Until 2010, I was involved in various trial productions and quality reports for whiskies at the Yoichi Distillery, and from then until 2017, I oversaw actual whisky production as Production Manager there.   Many Yoichi whiskies hold a special place in my heart. The tropical, sweet, and full-bodied whisky used in THE NIKKA LIMITED traces its origins to my time at Yoichi, when I painstakingly conducted trial fermentations using Nikka’s Culture Collection, selecting strains that produced distinctive aromas. The work was later carried on and perfected by the teams at Yoichi and the blending room. For this limited edition under the brand of THE NIKKA which deserves to showcase the full breadth of our inventory, I felt compelled to include this singular whisky.

A distinct aroma,
distinct from Yoichi and Miyagikyo—
the profound impact of Ben Nevis, born in Scotland.

Ben Nevis Distillery, nestled in Scotland’s West Highlands, joined the Nikka Whisky in 1989 and celebrated the 200th anniversary in 2025. For Nikka, forging a lasting bond with a distillery steeped in tradition in Scotland where our founder, Masataka Taketsuru, mastered the craft—holds profound meaning.   I first discovered the true character of Ben Nevis when I joined the blender team and tasted its whiskies alongside my senior colleagues. Among them were whiskies with a distinctly Scottish personality—clearly different from those of Yoichi or Miyagikyo. For THE NIKKA LIMITED, we selected several Ben Nevis whiskies, but it is a particularly unique flavours, with its fruity depth and waxy richness, that lends complexity to the blend. The whiskies of Ben Nevis Distillery play an essential role in shaping our creations.

When one plus one becomes ten
—or even a hundred—
the renewed allure of blending,
rediscovered through the development of new grain whiskies.

THE NIKKA LIMITED embodies the many challenges Nikka Whisky has embraced over the years. Among them, I was involved from the very beginning in the ambitious grain whiskies produced at the Moji and Satsuma Tsukasa distilleries.   Until now, Nikka’s flagship grain whisky has been the Coffey Grain—crafted using Coffey stills chosen by our founder, Masataka Taketsuru. It offers not only smooth drinkability, but also a lingering sweetness and depth drawn from the ingredients itself. In contrast, the grains from Moji and Satsuma Tsukasa distilleries possess a richness that stands out more than sweetness, yet when blended with Coffey Grain, each whisky’s sweetness is beautifully enhanced. This is the true power and allure of blending—it is far more than simply mixing. By expanding our variety of whiskies through new challenges, while honoring the legacy of our vast reserves, we unlock their fullest potential. This, I believe, is the mission of THE NIKKA: to bear the name “THE” as a symbol of its singular, iconic presence.