Experience the taste of Nikka Miyagikyo whisky, the traditional Japanese brand. It has already received several awards, including the Distillery of the Year award at the International Spirit Challenge 2015. Discover the variety of aromas of Nikka Miyagikyo whisky and let its powerful taste convince you.
The inventor
Masataka Taketsuru was born in Takehara in 1894. In 1918 he went to Scotland and learned the secrets of whisky. Fascinated by it, he became the first Japanese to learn the art of whisky distilling at the University of Glasgow. After returning to Japan, he looked for the perfect place for a whisky distillery and finally found it in Yoichi, Hokkaido. There he founded his first Nikka whisky distillery in 1934. This finally gave him the opportunity to spread the taste of authentic whisky in Japan.
The distilleries
Yoichi Distillery: This was built in coastal Yoichi because Taketsuru found an environment here that was very similar to Scotland. The surrounding peat bogs provided the smoky note of the whisky, while the light sea breeze gave its distinctive character.
Miyagikyo Distillery: In 1969, the Miyagikyo Distillery was founded in Sendai in addition to the Yoichi Distillery. Surrounded by mountains, the distillery was built between two rivers. The clear air, the appropriate humidity and the fresh water of the area produce particularly mild malt, which is characteristic of the taste of Nikka Miyagikyo Whiskey.
varieties
Single Malt
- Yoichi Single Malt: Distilled in Yoichi, this Nikka Miyagikyo whisky is characterized by its smoky notes and the delicate hint of a sea breeze.
- Miyagikyo Single Malt: Through the addition of pure malt and distillation with indirect steam, the deep golden whisky develops its elegant fruity note and its distinctive aroma. Rounded off with a fine sherry note, it unfolds its silky body and its soft aftertaste.
Pure Malt
- Taketsuru Pure Malt: This Nikka Miyagikyo whiskey is characterized by its taste balance between mild malt and fruity accents. This whiskey is also available in the varieties Taketsuru Pure Malt 17 Years old and Taketsuru Pure Malt 21 Years old, which are characterized by a particularly long maturation process.
- Pure Malt Black: The Pure Malt Black impresses with its peat note and its full-bodied body.
- Pure Malt Red: In addition to its elegant malt aroma, this Nikka Miyagikyo whisky unfolds a sweet vanilla taste in the aftertaste.
Blended
- From the Barrell: This internationally award-winning, full-bodied variety from the barrel is characterized above all by its long maturation process.
- The Nikka 12 Years old: Bottled in a traditional Japanese-looking bottle with an elaborate design, this Nikka Miyagikyo whisky impresses with its malty, soft and well-balanced body.
- Super Nikka: One of the classics of the Nikka Distillery rounded off with vanilla and chocolate aroma.
- All Malt: Distilled using a complex method, this whisky develops a strong aroma and is mature in taste.
Coffey Grain
- Coffey Grain: Distilled in the "Coffey Still", a traditional distillery, this Nikka Miyagikyo whiskey develops its unique grain flavor. The Coffey Malt variety is also produced using the same method, which brings out its malt note in the aftertaste.
Summary
The Miyagiko distillery was founded in 1956 by Masataka Taketsuru in Sendai, Honshu.
In 1999, three Coffey stills from the Nishinomiya distillery were installed for the production of the “ALL MALT” whisky. In 2012, a grain was also distilled in the Coffey stills, which was bottled as Coffey Grain.
Miyagikyo produces single malts but also blends with malt from Scotland, Australia, Canada and France, and water from the nearby Nikkawa River.
Technical information about the Miyagiyo distillery :
- Mash tuns: 2x 19 tons made of stainless steel
- Fermentation tanks: 22x 50,000 liters made of stainless steel
- Stills: 4 “Wash Stills” with 25,000 litres capacity each and 4 “Spirit Stills” with 17,000 litres capacity each, heated with steam
- Annual distillation capacity: 5 million liters of alcohol
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