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Nikka Whisky Distilling Co. was founded by Masataka Taketsuru who was born into a sake brewing family. In 1918, after his studies in Japan, he went off to study whisky production in Scotland. He would end up working at Longmorn and Hazelburn, malt whisky producers. He would also spend time learning the craft of grain whisky production on the Coffey still, a version of the column still. He would return to Japan a few years later with a Scottish bride and worked for Suntory was building Yamazaki Distillery in 1923. He would leave them and build Yoichi in 1936 and then later on in the late 1969s, Miyagikyo Distillery would open. The first Nikka Whisky was launched in the 1940s.


Miyagikyo is the second distillery opened by Taketsuru and is unpeated. He chose this site in the mountains near Sendai to contrast the coastal Yoichi distillery. Distilled in steam-fired pot stills which makes for a less heavy distillate in general. This whisky is known for its fruitiness and sherry cask maturation.

Holly’s Tasting Notes: Malt balls & berries with chocolate-covered raisins, cinnamon, nutmeg, and just a lovely warm sherry aroma. The palate has more cinnamon, dried fruits, some pepper, and a grassiness on the finish. The finish lingers with more cedar and dehydrated orange notes.

  • Bottle Size750
  • DistilleryMiyagikyo
  • StyleSingle Malt Whisky
  • RegionJapan
  • AgeNAS
  • ABV45%
  • Country of OriginJapan
  • Cask StrengthNo
  • Cask TypeSherry
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