Nikka Miyagikyo — light, delicate and unpeated. Vanilla, apricot, fudge and marzipan from a forested river valley.
Miyagikyo is everything Yoichi is not, and that was the point of building it. Where Nikka’s original distillery sits on a cold northern coast making heavy, peated, maritime whisky, Miyagikyo was sited in a river valley near Sendai — surrounded by forest, with fresh mountain water — to make the opposite.
The result is light, delicate and unpeated: the quiet counterpart to Yoichi’s intensity. Vanilla, apricot, fudge and marzipan sit over a clean fruity base, and at 45% ABV, non chill-filtered, there is more texture than the delicacy suggests. It is the whisky for anyone who finds Scottish single malts too heavy and blends too thin.
Serve with: a few drops of water, which opens the fruit. It also makes a superb highball, which is how it is most often drunk in Japan.
| Category | Single Malt Japanese Whisky |
| Producer | Nikka |
| Distillery | Miyagikyo, Sendai |
| Setting | Forested river valley with fresh mountain water |
| Style | Unpeated, light and delicate |
| Filtration | Non chill-filtered |
| ABV | 45% |
| Bottle Size | 70cl |
Almost entirely. Yoichi is coastal, peated and powerful; Miyagikyo is inland, unpeated and delicate. Nikka built the second distillery precisely so it could make a different whisky.
The whisky is not chilled and filtered to remove the compounds that cause cloudiness when water is added. Leaving them in preserves texture and flavour.
Neat with a drop of water, or as a highball with soda over ice — the delicacy holds up better in a highball than most malts would.
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