Nikka Rare Old Super Blended Whisky 700Ml

  • Light in body, yet full of flavour, an excellent introduction to Japanese single malts.
  • This whisky is distilled in a pot still heated by indirect steam at a low temperature.
  • Miyagikyo Single Malt has an elegant fruitiness and a distinctive aroma with a strong Sherry cask influence.
  • 1 or more bottles
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  • Whisky Advocate
    91 points

Editors notes

World Whisky Awards Category Winner for Best Japanese Blend in 2015 the Nikka Rare Old Super was introduced to the market in 1962. Despite being classified as a blend, it's reported to contain a high proportion of malt from the Yoichi and Miyagikyo distilleries.

Nose presents very fruity. Red apples, blueberries, overripe peach, sultanas, papaya.

Palate shows Vanilla, salt & pepper, blueberries, bubblegum, Maltesers, leather and gentle smokiness.

Finishes with Oak, light pepper, Maltesers, papaya, leather.


Tasting Profile

  • Light (Light)
    Full (Full)
  • Sweet (Sweet)
    Dry (Dry)
  • Aroma
    • Cedar
    • Leather
    • Smoky
  • Palate
    • Cedar
    • Leather
    • Smoky

Food Pairings

  • Cheese

Critic Scores & reviews

  • Whisky Advocate

    "Beautiful whisky which just sings a lilting malty refrain."

Other vintages

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Although Japan has a long history of viticulture and grape cultivation for table consumption, domestic wine production with locally produced grapes is much more recent (late 19th century). Today, more than 200 wineries exist in Japan. The Japanese are producing wines in a range of climates and areas throughout the country, from mountains and valleys to coastal areas, with Japan generally seeing more rainfall and humidity than the major wine-producing areas of Europe. The main winemaking region, which accounts for roughly one-third of domestic production, is in Yamanashi Prefecture. Other regions include Hokkaido, Nagano, and Yamagata. Japan cultivates a wide range of grape varieties; however, most of these are for table consumption, with only a small percentage used in domestic winemaking. Though technically no grapevines are native to Japan, the Koshu white wine grape has evolved locally over the centuries, and many consider it an indigenous variety. Koshu generally boasts citrus aromas, including grapefruit and lemon, light acidity, and lower alcohol. Other varieties include Muscat Bailey A, a red grape; Merlot; Chardonnay; Cabernet; Kerner; and Sauvignon Blanc.

Japan Multi Regional

Until October 2018, there were few rules regulating labelling on Japanese wines in Japan’s quickly burgeoning wine industry. This proved confusing for many consumers, who had little information to identify what was in a given bottle of domestic wine. What’s more, some ‘Japanese’ wines comprised local grapes blended with imported grapes. These recent regulations now serve as a foundation for an appellation system that requires where grapes are grown to appear on wine labels. This, too, is not without its challenges, as many wineries don’t own their own vineyards and still source fruit from multiple regions. With these rules, however, only wines made from 100%-domestically-grown grapes can say ‘Japanese wine’ on the label. The rules have also established a new geographical indication system that restricts the use of place names to wines that consist of at least 85% of fruit from that place. Plus, if a Japanese wine wants to include the grape varietal on the label, there must be more than 85% of the varietal in that wine.

About the brand Nikka

In 1918, a young Japanese man with an ambition to make genuine whisky went alone to Scotland to unveil the secret of whisky making. He is Masataka Taketsuru, the founder of Nikka Whisky.

Given the chance to go to Scotland, Masataka became the first Japanese ever to master how to make whisky. He enrolled at the University of Glasgow, took chemistry courses and then apprenticed at three Scotch distilleries. The young and passionate man was fortunate to learn first-hand from craftsmen and have practical trainings to master blending. The two notebooks filled with every detail later became Japan’s very first guide in whisky production.

In 1920 Masataka returned to Japan with his Scottish wife Jessie Roberta (Rita). The two had married earlier that year and Rita decided to immigrate to Japan to support her husband’s dream. However after returning to Japan, Masataka and Rita were heartbroken to find out that Settsu Shuzo, the company which invested in Masataka to learn in Scotland, had to abandon its plan to produce genuine whisky in Japan due to recessions after World War I.
In the meantime another company, Kotobukiya Limited (Suntory), was in search for someone who could conduct whisky production. Being the only Japanese who knew how to produce whisky at that time, Masataka was hired by Kotobukiya in 1923 to direct building the Yamazaki Distillery. There he led the project and devoted himself to producing Japan’s first genuine whisky.

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