MIYAGIKYO DISTILLERY

Driven by the dream of crafting a more complex and refined whisky through blending different malt whiskies, Masataka Taketsuru established Nikka Whisky’s second distillery in 1969, the Miyagikyo Distillery. Along with his son Takeshi and a dedicated team, they searched across Japan for a suitable location and ultimately chose a lush, green valley west of Sendai, in an area known as "Mori no Miyako" (The City of Trees).

Nestled in a dense forest, Miyagikyo Distillery is surrounded by two clear streams, the Hirose River and Nikkawa River, cloaked in the mist. The humid, clean air from the forest preserves the barrels, and the whisky gently matures in the cool climate. The water source is from the Nikkawa River, which flows from the Zao Mountain Range. This water has one of the lowest hardness among Japanese distilleries, making it an ideal water for whisky production. It is said that when Taketsuru first visited this site, he immediately decided after tasting whisky with the river's water (Mizuwari).

When constructing the distillery, Taketsuru’s philosophy, “Good whisky cannot be made without respecting nature,” was a guiding principle. Trees were kept intact as much as possible, and all power lines were laid underground. The buildings were set at varying floor levels to preserve the natural topography, rather than leveling the entire area. Additionally, the layout was designed so that visitors could see the brick structures along with Mount Kamakurayama in the background. For the period at that time, this was an embodying approach to nature and the environment.

To create a whisky distinct from the bold Yoichi malt, Taketsuru chose pot stills with bulging necks and upward lyne arms, with steam-heating distillation at 130°C. This method allows the vapors to repeatedly return to the pot, creating a refined aroma and taste. This result in a smooth, floral, and fruity whisky with a gentle and soft character, setting it apart from Yoichi malt. Miyagikyo malt not only shines as a Single Malt but also enriches Nikka’s various whiskies such as pure malts and blended whiskies.

Essential to Taketsuru’s ideal blended whisky, grain whisky made from corn and other grains has been produced at Miyagikyo Distillery since the installation of Coffey Stills in the 1960s. This traditional continuous distillation method is rarely seen today. Unlike modern column stills, the Coffey Still retains the original flavours, such as sweetness and creaminess of the grains, a profile Taketsuru sought for grain whiskies.

The “Coffey Grain” whisky not only enhances Nikka’s blended whiskies but has also gained its reputation as an individual product. Other products such as “Coffey Malt,” “Coffey Gin,” and “Coffey Vodka,” showcasing the versatility and quality that this distillation method can bring.