In general, Nikka blended whisky is created from malt whisky made from barley malt in pot stills, and grain whisky made by distilling corn and other grains in a patent (Coffey) still. The main feature of the process to make all-malt whiskies like Nikka All Malt is that top-quality barley malt is used instead of corn in the Coffey still, resulting in a whisky made entirely from malt.
All-malt whisky, made from barley alone and blended from malts matured over long periods of time, is blessed with a deep scent and mellow taste.
Nikka Whisky was created by Masataka Taketsuru, the father of Japonese whisky. Inspired by Scottish whisky (Scotch), he decided to dedicate his life to producing whisky. Masataka enrolled at the University of Glasgow and became the first Japanese ever to study the art of whisky making. He took chemistry courses at the university and apprenticed at distilleries, learning first-hand from craftsmen and receiving training as a blender. Masataka's vision of whisky was formed by his experience in Scotland, and he knew that the right environment was essential. However, it was becoming apparent that in order to produce whisky as he felt it had to be, he would have to become independent so he set up his own company, Nikka Whisky, which has two distilleries still in use today: Yochi and Miyagikyo.