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Invited by Shogun and the Lebanese Syndicate of Restaurants in Lebanon, Nikka Japanese Whisky, newly launched in Lebanon, wanted to celebrate Japanese whisky, food and culture.
Talking about whisky and Japanese food the event enjoyed. The idea is to eat fresh seasonal food and know what to eat while drinking Nikka – think about food combinations like wine and cheese, sushi and Miso soup is one of the best combinations.
The combinations are always scientific and nutritional. But what's the best partner in Japanese cuisine for Nikka: Peanuts mixed with soy sauce is said to be the best combination, yet not yet available in Lebanon.
Nikka is a unique whisky. Japan discovered the whisky in 1853 until 1915 a man called Masataka Taketsuru had the idea of producing his spirits after visiting many distilleries in Scotland of which Longmorn. Marrying a Scottish woman called Rita, she inspired him to start his own distillery. The creation of the first Japanese distillery followed. In 1923 Masataka met a man building the first Japanese distillery in Yamazaki.
Behind Nikka are two distilleries, Yoichi and Miyagikyo, two different distilleries producing each a whisky with a unique character.
The tasting started:
Tuna Tatakki, two slices of tuna richly marinated and served with a thinly sliced lemon. Premium quality gosh it is. A light spicy after note keeps a pleasant taste in the mouth. The tuna salad is also very tasty. Crispy bits mixed with mayonnaise and surely the diced tuna. A lovely quality, a rich and intense taste with flavors that will caress your palatal buds and tongue.
Nikka Coffey - Coffey being the name of the stills- grain whisky made of corn. After releasing a number of single cask Coffey distilled grain whiskies, this is Nikka's larger release of their Japanese single grain whisky. It is mostly made of corn and distilled in the continuous Coffey stills at the Miyagikyo distillery, which were imported from Scotland in 1963. Stunning stuff, this is. Bourbon-like vanilla and corn notes with a herbal hint of Chamomile. Sweet, fruity flavors of melon, grapefruit and thick syrup, balanced by crunchy biscuits and fresh vanilla. The corn notes, sweet and vibrant, last on the finish.
Second whisky: Nikka Coffey malt. Nikka uses the two Coffey stills at their Miyagikyo distillery to create malt whisky too. The Nikka Coffey Malt Whisky was introduced to their selection of expressions in 2014. Very rich and flavorsome, it's a wonderful addition to Nikka's range.
With that we had two fried black Cod fish, crispy envelope and a tender heart on a bed of sweet sauce followed by the raw tuna with slices of avocado and strong lime marination. Lovely!
The last tasting is a special marinated tuna, a bite of a hundred stories... Umami is the best word to describe it.
Best for last, the most awarded whisky in Japan and world champion is the Nikka from the barrel. Whisky from the Barrel is one of the greatest values for money whiskies in the world. An incredible dram from Nikka, so much power! I can't recommend this enough. Medium-body with good balance. There are notes of cut flowers and fresh fruits, spice and a little oak. Full-bodied and punchy. There is plenty of winter spice and toffee, a little caramel and vanilla and a good mouthful of fruit. Long, warming and fruity with a little oaken spice.
Indeed an amazing whisky, different on all fronts.
