The Second Dream: Searching for the Speyside of the East
More than 30 years after the establishment of the Yoichi Distillery, Masataka Taketsuru needed a base spirit with a completely different style from Yoichi to give Nikka blended whiskies more complexity. He spent three years traveling across Tohoku, Japan, searching for a location with pure water, moderate humidity, and natural surroundings.
In 1969, he found the ideal spot at the confluence of the Nikkawa River and the Hirose River on the outskirts of Sendai. Legend has it that after Taketsuru tasted the river water mixed with his Black Nikka whisky, he decided on the spot: 'This is it!' This red-brick distillery is the Miyagikyo we know today. Want to learn more about Taketsuru's legend and other Japanese brands? Recommended reading: Whisky Brands You Need to Know! A Comprehensive Introduction to Scottish and Japanese Whisky.
Production Secrets: Steam and Massive Stills
The production craft of Miyagikyo was designed specifically to create a 'contrast' with Yoichi:
1. Steam Heating (Indirect Heating)
Unlike Yoichi's insistence on 'Direct Coal Firing', Miyagikyo utilizes indirect steam heating at 130 degrees Celsius. This gentle method allows for precise temperature control, preventing any burnt notes and preserving the malt's natural sweetness and the delicate fruity esters produced during fermentation.
2. Bulgy Pot Stills (Large Onion-shaped Stills)
Inside the Miyagikyo still house, you will see massive onion-shaped pot stills with upward-slanting Lyne arms. This structure increases reflux, ensuring only the lightest and purest alcohol vapors pass through. This results in Miyagikyo's signature light, elegant, and fresh floral character.
3. The Legendary Coffey Stills
While primarily producing malt whisky, Miyagikyo also houses two traditional Coffey Stills imported from Scotland in the 1960s. These are the heart of Nikka's high-quality grain whisky production and the secret behind why their blended whiskies are so delicious, making Miyagikyo a critical hub for Nikka.
Miyagikyo Must-Drink Guide
In contrast to Yoichi's masculinity, Miyagikyo displays feminine beauty and excels in the use of Sherry Casks for maturation:
Miyagikyo 12 Year Old — Discontinued Splendor
This discontinued and rare 12-year-old is a masterpiece for experiencing the full maturation potential of Miyagikyo. With a deep amber hue, it exudes rich aromas of dried fruits, cinnamon, ginger, and dark chocolate. The palate is silky smooth, showcasing the full influence of the sherry cask.
→ Shop Miyagikyo 12 Year Old (Rare Stock)
Miyagikyo 15 Year Old — The Profundity of Time
Aged Miyagikyo reveals astonishing complexity. After 15 years, the fresh floral and fruity notes transform into ripe peach, apricot, and steady sandalwood. This represents the pinnacle of Japanese whisky craftsmanship, where every drop is precious.
→ Shop Miyagikyo 15 Year Old
Miyagikyo Manzanilla Wood Finish (2018) — Experimental Elegance
A limited edition released to celebrate the 50th anniversary of Miyagikyo. The whisky was finished in Manzanilla sherry casks. This light and dry sherry imparts a unique saltiness, yeastiness, and fresher fruit notes, showcasing the distillery's innovative spirit in cask finishing.
→ Shop Miyagikyo 2018 Manzanilla Finish
Alcohol Please invites you to the deep mountains of Sendai to savor the delicacy and gentleness of Miyagikyo. Want to compare the two great distilleries? Browse the Nikka Whisky Zone or refer to our Yoichi vs. Miyagikyo In-depth Guide. For more distillery info, visit Wikipedia: Miyagikyo distillery.
