Miyagikyo (Nikka)

Introduction:

The global surge in popularity for Japanese Whisky resulted in a significant depletion of stocks, leading Nikka to make a significant announcement in June 2015. They decided to discontinue all previously existing bottlings of 10 – year – old, 12 – year – old, and 15 – year – old Miyagikyo Whisky. Instead, they introduced a new expression, the no – age – statement Miyagikyo Single Malt Whisky, which is likely to be the primary Single Malt offering from the distillery in the foreseeable future. Some older expressions may still be available in limited quantities at retailers.

The Miyagikyo Single Malt showcases the distillery’s renowned light and fruity aroma profile. It exhibits notes of apples, pears, slight grassiness, vanilla, and a hint of chocolate, with a significant influence from Sherry cask maturation.

Beyond the eight pot stills used for producing Single Malt, the Miyagikyo Distillery also operates two massive Coffey stills. These Coffey stills are employed to produce grain Whisky for Nikka Blends and Nikka Coffey Grain, as well as Malt Whisky for the unique Nikka Coffey Malt expression. These Coffey stills play a crucial role in Nikka’s diverse range of Whisky offerings.

The Gin:

Since 2017, Nikka has been using their renowned Coffey still, typically reserved for Whisky production, to distill the Nikka Coffey Gin, adding to its rich history. This unique distillation column, primarily used for crafting Grain Whiskies, allows for a gentle distillation process.

The Gin is crafted by blending the distillates of Nikka Coffey Grain Whisky and Nikka Coffey Malt Whisky. These two distillates are then combined with three natural components, each offering different flavor profiles from classic to fruity and spicy. Before distillation, these components undergo a classic maceration process. Among the traditional Gin botanicals like juniper berries, angelica root, coriander seeds, lemon, and orange peel, Nikka Coffey Gin incorporates Japanese citrus fruits such as yuzu, kabosu, amanatsu, and shikuwasa. Additionally, the Gin features fruity apple notes and a touch of Japanese sansho pepper spiciness. Overall, Nikka Coffey Gin contains a selection of 11 carefully chosen botanicals, resulting in a harmonious and distinctive flavor profile.

Production:

Indeed, Miyagikyo Distillery may not have the highest production capacity among Japan’s Whisky distilleries, with an annual capacity of 3 million liters. The distilleries of Beam Suntory, Yamazaki, and Hakushu, lead the pack with 6 million liters and 4 million liters, respectively.

However, when compared to its older sister Yoichi, Miyagikyo surpasses it by a third. Yoichi has a smaller output due to its limited number of pot stills, with only six in operation. This difference in production capacity is not surprising given the variations in equipment and size between the two distilleries. Despite this, both Miyagikyo and Yoichi contribute significantly to the overall diversity and quality of Japanese Whisky.

The Mashing:

Masataka Taketsuru, the founder of Nikka, dedicated considerable time to select the location for his second Whisky distillery, Miyagikyo. Nikka reportedly searched for three years, with a primary focus on securing a dependable source of pure and soft water. Finally, in the valley where the Hirosegawa and Nikkagawa rivers converge, they discovered the perfect water source for mashing the grains used in their Whisky production.

Apart from barley used for Malt Whisky, corn plays a significant role in the Whisky production at Miyagikyo Distillery. Nikka’s grain Whisky is sometimes humorously referred to as ‘Japanese bourbon’ due to its grain – forward character and the incorporation of corn in the production process. The combination of the pure water source and the use of corn as a primary grain in their Whisky production contributes to the unique and distinctive flavor profile of Nikka’s spirits.

The Fermentation:

At Miyagikyo Distillery, the fermentation process occurs in 22 washbacks, each constructed from stainless steel. These washbacks serve as vessels where the milled malt, combined with hot water in the mash tun, undergoes fermentation. Stainless steel is chosen for its durability, hygiene, and ease of maintenance, ensuring a consistent and reliable fermentation process that contributes to the high-quality Whisky production at Miyagikyo Distillery.

The Distillation:

Miyagikyo Distillery’s eight pot stills are notably among the largest pot stills in Japan. They feature tall lyne arms, and their unique shape, including a second small ring above the large belly, creates a reflux effect that ensures the production of a light and fruity Whisky. The pot stills are steam – heated, allowing for distillation at low temperatures and a slow process, which contributes to the creation of a light and elegant alcohol profile in the final Whisky.

In addition to the pot stills, the distillery also operates two giant Coffey stills, which were constructed by Blairs Limited in Glasgow. These Coffey stills offer the Nikka company the opportunity to expand its range of Whiskies by producing grain Whisky. Moreover, these Coffey stills are also used for crafting Malt Whisky for special bottlings. Interestingly, one of the Coffey stills originally served at the Nikka Nishinomiya plant but was later transferred to the Miyagikyo Distillery after its completion, further contributing to the diversity and complexity of Nikka’s Whisky portfolio.

The Warehouses:

Miyagikyo Distillery boasts an impressive total of 16 dunnage warehouses, providing ample storage space for maturing their precious Whisky casks. Additionally, the distillery houses a large modern cooperage, a facility dedicated to the maintenance and refurbishment of ex – Bourbon and ex-Sherry casks. This modern cooperage ensures that the casks receive the utmost care and attention, allowing them to develop and age optimally, imparting their distinct flavors to the Whisky. The combination of traditional dunnage warehouses and a state-of-the-art cooperage exemplifies the commitment of Miyagikyo Distillery to producing exceptional Whiskies with rich and nuanced flavors.

The History:

Masataka Taketsuru, often regarded as the father of Japanese Whisky, chose the serene and watery valley near Sendai in the Miyagi prefecture to establish his second Whisky distillery, which eventually became known as Miyagikyo. Taketsuru’s intention was to create a Whisky style that would be a light, fruity counterpart to his Yoichi Whisky. Additionally, he aimed to use Miyagikyo to produce Blends, thus expanding the offerings of his company.

The Miyagikyo Distillery was founded in 1969 under the name Sendai Distillery. Tragically, Taketsuru passed away only a decade after its establishment and didn’t witness the remarkable global success that Japanese Whisky would eventually achieve. Nevertheless, his legacy continued to flourish, and the distillery underwent expansions in 1979 and 1989 to accommodate the increasing demand for its Whiskies.

In 2001, the management of the distillery was taken over by the Asahi Brewery Company, who decided to rename it Miyagikyo, paying homage to the picturesque Miyagi prefecture where it is situated. Today, Miyagikyo remains a significant contributor to the legacy of Japanese Whisky, producing exceptional and sought – after spirits that continue to delight Whisky enthusiasts worldwide.

Visitor Centre:

The visitor center at Miyagikyo Distillery has become a highly sought-after tourist destination. Since the popularity of the Japanese TV series ‘Massan’ in September 2014, which featured the life of Masataka Taketsuru and his Scottish wife Jessie Roberta ‘Rita’ Cowan, visitor numbers have doubled. The TV series brought attention to the fascinating story of Masataka Taketsuru and his significant contributions to the Japanese Whisky industry, further igniting interest in the distillery and its history.

The captivating tale of love, passion, and dedication portrayed in the TV series has drawn Whisky enthusiasts and history aficionados from all over the world to experience firsthand the place where the legendary Taketsuru’s journey began. The visitor center provides an immersive and educational experience, offering tours, tastings, and insights into the art of Whisky production, making it a must – visit destination for those interested in Japanese Whisky and its rich heritage.

Opening Hours Visitor Centre and Shop:
10 am – 4:45 pm

Distillery Tours:

There are free guided distillery tours in Japanese.
The tours start approximately every 15 minutes between 9 am and 11:30 am and between 12:30 am and 3:30 pm (start of the last tour).
A tasting of three products of the distillery is included in the tour.

Visitor information:

Miyagikyo Distillery
Nikka 1
Aoba-ku
Sendai City
Miyagi Prefecture
989 – 3433, Japan
Tel.: +81 22 395 2865