Coffey stills are two-columns stills known as "patent still" or "continuous still" which can produce whisky faster in a more economical way. Mainly used for the distillation of grain whiskies. Nikka is a part of Asahi Breweries. Made from 95% corn, 5% malted barley.
n: no nose other than really light corn and sweet alcohol; Corn Flakes breakfast cereal with Everclear poured on top. Maybe some green melon.
t: coconut, white frosting, body is very light, like a young corn whiskey. Aspertame fake sugar sweetness and more of that Corn Flakes cereal from the nose. Unripe tropical fruit and artificial vanilla extract. Light wood influence, sharp alcohol, white sugar, and more dried coconut for flavor. Sweet finish of Mounds candy bar and Isopropyl alcohol.
I wouldn't use this for highballs because it ain't cheap, and it's not something to sip on for a nice afternoon. [C-/C]
Umeboshi, dark sour plum skin, wheat bread, and metallic ferrous wet metal on the nose. Most of this comes through on the palate. Leaves a medium length tart fruity finish.
Sometimes I feel like japanese whiskies are too well thought out. Like they have such good idea of how to pull certain flavors and aromas from different parts of the process (distilling, barrel choices...etc) that they know what the end product will be. Either way; its light, refined and enjoyable. But, leans a bit on the tart side.