Miyagikyo whisky is one of Japan’s most beloved single malts, known for its soft, elegant character and refined flavors. Born from the vision of Nikka Whisky’s founder, Masataka Taketsuru, and crafted in the lush mountains of Miyagi Prefecture, this whisky offers a gentler contrast to its bold sibling, Yoichi. Whether you’re a whisky enthusiast or just curious about Japan’s unique approach to whisky making, Miyagikyo has a story—and a taste—that’s worth exploring. Keep reading to discover what makes it so special.
What is Miyagikyo whisky?
Miyagikyo is a single malt whisky that debuted in 1989. Nikka Whisky crafted it using malt produced at the Miyagikyo Distillery, their second whisky distillery, which they established in 1969. Located in a lush, mountainous valley in Sendai, Miyagi Prefecture, the distillery draws on its serene environment, where pure water and clean air create ideal conditions for whisky making. The name “Miyagikyo” means “Miyagi Gorge,” reflecting this beautiful natural setting. By using indirect steam distillation, the distillery gives Miyagikyo whisky its refined aroma and distinct mellowness.
Miyagikyo whisky History
The history of Miyagikyo whisky is deeply tied to the vision of its founder, Masataka Taketsuru. While Nikka’s whisky roots trace back to 1934 in Yoichi, Hokkaido—where its predecessor company, Dainippon Kaju, originally produced apple juice—the growing demand for whisky in the 1960s prompted a need for more raw liquor. By the mid-1960s, during Japan’s whisky boom, Nikka faced shortages and sought to expand. Taketsuru, inspired by the idea of blending diverse whiskies domestically (similar to the Highland and Lowland styles of Scotland), searched for a new distillery site.
He found it in a serene valley in Sendai, Miyagi Prefecture. Captivated by the area’s natural beauty, pure water, and the presence of the Nikkawa River, he decided to build what became the Miyagikyo Distillery, completed in 1969. To commemorate this milestone, Nikka distributed a rare blended whisky labeled “Old Nikka Sendai Factory Commemorative Label” to industry insiders. This special release combined treasured Yoichi malt with grain whisky from Nishinomiya, as Miyagikyo had not yet begun producing its own raw liquor.
Taketsuru’s dream was to craft uniquely Japanese blended whiskies, using different types of domestic malt. Though he passed away in 1979, before tasting a mature Miyagikyo single malt, his vision lived on. The later release of “Nikka Single Malt Miyagikyo 15 Year” stood as a testament to his dream for the distillery and the distinct character he envisioned for its whisky.
Main Characteristics of Miyagikyo whisky
Miyagikyo offers a soft and delicate taste that resembles Lowland malt, in contrast to Yoichi’s bold, masculine strength reminiscent of Highland malt. It blends a sweet, aged vanilla-like aroma with a gentle hint of peat, creating a harmonious and refined profile. You’ll notice elegant fruity notes, both sweet and sour, that bring to mind bananas and apples. Because of its smooth and approachable flavor, many recommend it as a great entry point for those who typically avoid the strong taste of single malts. At one point, Nikka sold five varieties—Single Malt Miyagikyo, 10 Year, 12 Year, 15 Year, and Single Cask Miyagikyo—but now only the non-aged Single Malt Miyagikyo remains available.
Miyagikyo 15 Year Old (Discontinued)
“Miyagikyo 15 Year (Discontinued)” is the highest-ranked premium product of Miyagikyo Distillery, but it was discontinued several years ago, and it is a product that whiskey enthusiasts covet, as it cannot be drunk even at the bar counter of Miyagikyo Distillery.
Recommended Miyagikyo whisky
Nikka Whisky recommends enjoying Miyagikyo whisky with water, following the “1, 2, 3” method: mix one part whisky with two parts water and add three large ice cubes. Stir well with a muddler and wait about 30 seconds to let the flavors blend. Another option is the “twice-up” style—equal parts whisky and water without ice—preferred by blenders, including Nikka’s founder Taketsuru. For this, use a spherical or stemmed tasting glass to enhance the aroma. To deepen the experience, try comparing Miyagikyo with Yoichi, or explore “Taketsuru,” a blend of both. You can even experiment by blending Miyagikyo’s single malt and grain whiskies to create your own unique mix.
Final Thoughts
Miyagikyo whisky isn’t just a drink—it’s a reflection of Japan’s delicate craftsmanship and deep respect for nature. With its smooth, fruity notes and gentle aroma, it offers a uniquely refined experience that both beginners and whisky lovers can appreciate. If you ever find yourself in Japan, don’t miss the chance to pick up a bottle of Miyagikyo and taste the harmony that comes from decades of dedication and passion. It might just become your new favorite.
If you enjoyed learning about Miyagikyo whisky, you might also like exploring other refined Japanese flavors such as Yoichi whisky for a bolder taste or even pairing Miyagikyo with delicate dishes like sashimi, grilled fish, or a light cheese platter to elevate your tasting experience.
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