The Nikka Coffey series is made from spirits distilled 100% by column still. The distillation vessel patented by Aeneas Coffey results in a much cleaner, softer, silkier spirit. The 2-column cauldron serving in the Miyagikyo distillery was brought back from Scotland in 1963. This old-style column stand gives a unique, more characteristic alcohol than its more modern counterparts with many distillation columns, and its operation also requires special expertise.

In addition to traditional gin spices (juniper, coriander, angelica, lemon, etc.), Nikka gin is made quite unique in the market by a mixture of citrus fruits native to Japan (Yuzu, Kabosu, Amanatsu, Shikuwasa) and apples. Sansho pepper lends a piquant, oriental spice to this drink, which is great when consumed on its own.