NIKKA COFFEY GIN

Introducing distilleries that produce craft gins in Japan.
This time, I would like to introduce the gin “Nikka Coffey Gin” produced by Asahi Holdings, which is famous for its brand of beer called Asahi Super Dry.

Nikka Coffey Gin is crafted exclusively using distillates from Nikka’s traditional “Coffey still” (a type of continuous column still). This gin uniquely combines the refreshing aroma of Japanese citrus with the spicy fragrance of Japanese pepper (sansho). The result is a rich sweetness, a botanical aroma, and a complex flavor profile that captivates the senses.

Production Process of Nikka Coffey Gin

Use of the Coffey Still
- Nikka Coffey Gin is made using a “Coffey still,” a distillation apparatus invented in Scotland in the 1930s.
- Typically, Coffey stills are used for producing whisky or grain spirits, but they are also utilized in the distillation of this gin.
- The Coffey still is a type of continuous still that produces smooth and rich spirits.
Distillation of the Spirit
- The base spirit, distilled using the Coffey still, serves as the foundation for the gin, providing it with its smooth texture and depth.
Selection and Blending of Botanicals
- Nikka Coffey Gin features unique botanicals, many of which are distinctly Japanese. These include:
  - Yuzu, Kabosu, and other citrus fruits native to Japan.
  - Apples, a fruit historically significant to Nikka.
  - Japanese pepper (Sansho).
- These botanicals are infused into the spirit, allowing their aromas to transfer during the distillation process.
Unique Flavor Profile
- The gin boasts a fresh citrus aroma as its base, complemented by spicy nuances and a subtle sweetness.
- After distillation, several spirits are blended to achieve a well-balanced flavor profile.
Bottling
- Finally, the blended gin is bottled and undergoes quality control before being released to the market.

Nikka Coffey Gin’s production combines traditional distillation techniques with uniquely Japanese ingredients, creating a sophisticated and highly acclaimed flavor. This craft gin has gained significant popularity both domestically and internationally.

About Nikka Whisky

Before delving into the story of Nikka Coffey Gin, let’s look into Nikka itself.

Nikka is synonymous with Japanese whiskey, boasting renowned labels like Black Nikka, Taketsuru, and Yoichi. Its founder, Masataka Taketsuru, often referred to as the Father of Japanese Whisky, established the company in Yoichi. A descendant of the Taketsuru sake brewing family in Hiroshima, Masataka initially trained in the family’s brewing tradition. However, during his time at Settsu Shuzo, he ventured alone to Scotland to learn the art of whiskey-making.

Returning to Japan, he became the first distillery manager of Suntory’s Yamazaki plant. Determined to craft whiskey reflecting his ideals, Masataka set out on his own in 1934, founding Dai Nippon Kaju (The Great Japanese Juice Company). By producing and selling apple juice to fund his whiskey-making ambitions, he established the company that would eventually become Nikka Whisky.

In 1940, the first Nikka Whisky product was launched, and in 1952, the company was renamed Nikka Whisky.

Fun fact: The 2014–2015 NHK drama Massan was based on the life of Masataka and his Scottish wife, Rita. Rita affectionately called her husband “Massan.”

Production Process

Corn is cooked, saccharified, and fermented.
The mixture is distilled in a Coffey still.
The distillate is infused with:
- (1) Sansho (Japanese pepper),
- (2) Japanese citrus fruits like yuzu, and apples,
- (3) Juniper berries and coriander.
The three infusions are distilled separately, then blended.
Water is added, followed by filtration, before final bottling.

Botanicals Used:

Sansho (Japanese pepper)
Yuzu and Sudachi (Japanese citrus fruits)
Juniper berries
Coriander

The Coffey Still: A Heritage Distillation Method

The Coffey still plays an essential role in Nikka’s whiskey production. Despite being an old-fashioned method developed in the 1830s, its charm lies in preserving the raw ingredients’ flavors and aromas. Masataka Taketsuru introduced this technology to Japan in 1963, believing it could rival Scotland’s finest blended whiskies.

Invented by Irishman Aeneas Coffey, the Coffey still features two main columns—wash and rectifying columns—that retain more of the base material’s characteristics compared to modern column stills. This method produces richly aromatic spirits appreciated worldwide.

It is an extremely old-fashioned distiller developed around 1830, but because it is old-fashioned, it retains the flavor derived from the raw materials.
Nikka Whisky has created unique spirits from this coffey-style continuous distiller.
All of them have received high praise from all over the world for their rich aroma and deep taste.

A café still is a type of continuous distiller invented and patented by the Irishman Eneas Coffey (Eneas Coffey) around 1830. The continuous distiller first appeared in 1826 and was invented by Robert Stein of Scotland, but it was the café that improved it and put it into practical use.

The name “café still (coffey still)” is derived from the name of the patented café, and it is sometimes called “café type (coffey type)” or “café type (coffey type) continuous distiller”. In addition, because it is a distiller with a patent, it is also called a “patent still”.

While a typical continuous distiller is formed by multiple towers, a café still consists of two towers, the Moromi Tower and the Qing Tao Tower. Since there are fewer towers than ordinary continuous distillers, the number of distillations is reduced, so the flavor and ingredients derived from the raw materials are more likely to remain in the spirits.

Some distilleries dare to use café stills because they can produce spirits full of flavor compared to the current mainstream continuous distillers. However, because they are more difficult to operate and less efficient than modern continuous distillers, fewer distilleries worldwide tend to use café stills.

Miyagikyo Distillery

One of the things that plays a pivotal role in the production of Nikka’s whisky is the “café-type continuous distiller” (café still). It was introduced in 1963 by Masataka Taketsuru with the dream of creating a blended whisky that could compete with the real Scotland.
The feature of the café-type continuous distiller is that it produces whiskey with a soft taste by moderately retaining the flavor components derived from the raw materials. This is a unique feature of an old-fashioned and inefficient distiller that is not found in modern continuous distillers that pursue the ability to refine alcohol, and it can be said that it symbolizes the desire of Nikka Whisky’s founder, Masataka Taketsuru, to make whisky, which is particular about “whisky quality rather than efficiency”.
In 1962, Nikka introduced it to the Nishinomiya Plant, and has produced many famous sake for about 40 years to this day. It is still in operation at the Nikka Whisky Miyagikyo Distillery. It is rare in the world and is the only “café still” in operation in Japan.

Nikka Whisky Co., Ltd. Sendai Factory Miyagikyo Distillery
〒989-3433 Miyagi Prefecture Sendai City Aoba-ku Nikka 1

From the Tohoku Expressway and Sendai-Miyagi IC, take Route 48 toward Yamagata for about 25 minutes.
Free shuttle bus from Sakunami Station

Holding time
9:00/9:30/10:00/10:30/11:00/11:30
12:30/13:00/13:30/14:00/14:30

Weekdays Monday 10:30 general tour not held

The Renewal of Coffey Gin (2023–2024)

In April 2023, due to changes in liquor tax regulations, production of the 700ml Café Gin ceased, and a renewed version is set to launch in April 2024. The issue stemmed from the use of malt in the base spirits, which classified it closer to whiskey rather than spirits under Japanese tax law.

Nikka adapted by switching the base to corn spirits, ensuring compliance and paving the way for its relaunch.

In April 2023, due to the Liquor Tax Law, 700 ml of Cafe Gin will be discontinued at the end of 2023. Renewal sales in April 2024. I don’t know the details, but it seems that the use of malt as a raw material is close to the production of whiskey, and it is no longer in the category of spirits with a manufacturing license, and the tax office has NG.

Definition of Whiskey
(b) Distilled fermented alcohol-containing products by saccharifying sprouted grains and water as raw materials (limited to those with an alcohol content of less than 95 degrees at the time of distillation of the alcohol-containing substances). )
(b) Distilled fermented alcohol-containing products by saccharifying grains and grains with water (limited to those with an alcohol content of less than 95 degrees at the time of distillation of the alcohol-containing substances). )
(c) Alcohol, spirits, flavorings, pigments, or water added to the alcoholic beverages listed in (a) or (b) (limited to those in which the total alcohol content of the alcoholic beverages listed in (a) or (b) is 10/100 or more of the total alcohol content of the alcoholic beverages after the addition of alcohol, spirits or flavorings). )

The definition of spirits is:
Sake, synthetic sake, continuous distillation shochu, single distilled shochu, mirin, beer, fruit wine, sweetened fruit wine, whiskey, brandy, raw material alcohol, happoshu and other brewed liquors. Refers to alcoholic beverages with an extract content of less than 2 degrees.

Therefore, if the production method included in the definition of whiskey enters the manufacturing process, it will not be recognized as a spirit. If malt is used as a raw material, it will be considered whiskey.
However, if you apply for and are approved as a similar spirit, you should be able to do it with malt raw materials, but the tax office must have NG.
“Spirits similar to whiskey or brandy” as stipulated in Article 56, Paragraph 3, Item 3 of the Ordinance and Article 17, Item 1 of the Regulations “Obligation to Obtain Approval”
7Handling of approval in the case of the use of whiskey or brandy as a raw material for the manufacture of spirits.
Alcoholic beverage manufacturers are required to obtain whiskey or brandy liquor (hereinafter referred to as “whiskey liquor, etc.”) stipulated in Article 50, Paragraph 1, Item 4 of the Act (Obligation to Obtain Approval). In the case of using the fruit as a raw material for the production of spirits, the approval is limited to the use of sprouted grains, fruits or fruit wines (including fruit wine grounds). In the case of mixing whiskey liquor with alcoholic beverages distilled at less than 95 degrees Celsius and alcoholic beverages made from these alcoholic beverages as part of the raw materials, it shall not be given, and in other cases. It will be given only if all of the following requirements (1) to (4) are satisfied.

I think that by making corn spirits the base spirit, it was released in April 2024 with the renewal of Nikkazine.

Nikka Gin-Inspire: Redefining Gin’s Boundaries

Launched in 2022, Nikka Gin-Inspire breaks traditional gin norms by incorporating heavily peated malt spirits, offering a bold smoky aroma typically associated with whiskey.

The resulting gin blends herbal freshness with the rich, layered complexity of malt, leaving a lasting impression of smoky and sweet flavors. This product showcases Nikka’s expertise and creativity, opening the door to a new era of gin.

Message from the Manufacturer

I want to break the common sense of gin.
Because we are now in an era where many people enjoy gin,
With a personality that is completely different from freshness and ease of drinking
I want to create something that goes beyond the predetermined line of gin.
The developer’s desire was the driving force behind opening up the possibilities.
While making various raw sake, we arrived at an original sake with amazing power.
Malt spirits made by soaking and distilling heavy peat malt.
Inspired by this original liquor born from the experience of whiskey making,
A long challenge had begun.
Assemble it, break it, adjust it, break it again and build it from scratch.
At the end of the quest, I was able to find herbal freshness.
A satisfying gin with the fullness of malt.
The complexity of the expression that changes the more you drink, the more you are surprised.
A smoky aftertaste that spreads comfortably
It stands out.
Nikka Gin Spire.
The aroma and taste that have been pushed to the limit will open a new era of gin.

It is scented with malt spirits and juniper berries, which is the identity of the gin
Fusion with herbal spirits.
Only the spirits soaked in this malt retain their plumpness and aroma.
I was able to harmonize with the freshness of the juniper berries.