Introduction
Miyagikyo Whisky is known as a renowned region for Japanese whisky. This region is famous for its beautiful landscapes and high-quality whisky, making it a dream destination for whisky enthusiasts.
Miyagikyo whiskies are crafted through a long maturation process, resulting in rich flavors and delicate taste. They are made using water and barley sourced from the local natural environment, combined with unique production methods and the latest technology. There are various types available, including single malt whiskies and blended whiskies.
Miyagikyo Whisky encapsulates its charm and history. It is highly acclaimed worldwide as part of Japan's whisky culture.
For more details, please visit the official website of Miyagikyo Whisky.
Miyagikyo Distillery
In 1918, Masataka Taketsuru, the founder of Nikka Whisky, traveled to Scotland to learn the art of whisky making with unwavering determination. Following the Yoichi Distillery in Hokkaido, Taketsuru established the second distillery of Nikka Whisky, the Miyagikyo Distillery.
Taketsuru aimed to blend multiple base spirits born in different distilleries to create more flavorful and rich whiskies. To achieve this ambitious dream, he chose a green valley located approximately 25km west of Sendai City, near the border with Yamagata, surrounded by two clear streams, the Hirosegawa and Shinkawa.
Unwavering Challenges
To blend multiple base spirits with different characteristics and create rich and flavorful whiskies that would rival Scotch, the Miyagikyo Distillery had to produce malt spirits different from the powerful and solid Yoichi Malt. To achieve this, Taketsuru adopted the "steam indirect distillation method," which used steam to distill the spirits at around 130℃. Unlike Yoichi, the pot stills at Miyagikyo Distillery had an upward-angled lyne arm and a bulging shape in the body, known as "bulbous."
At the time, no staff members had experience with steam indirect distillation, but Taketsuru, based on his knowledge gained during his studies in Scotland, made numerous attempts and trials to create spirits with vibrant and fruity characteristics, leading to success.
Inheriting the Craft of Cooperage
When Taketsuru started whisky production in Yoichi, he invited skilled coopers who were experts in beer barrel making. These coopers, who were challenging whisky barrel making for the first time, conducted research and eventually produced high-quality whisky barrels recognized by Taketsuru. This became the foundation of Nikka Whisky's cooperage. Since then, the Miyagikyo Distillery has played a central role in Nikka Whisky's cooperage department. The barrels are mostly handmade, and since there are no identical barrel materials, the coopers learn their craft from their mentors. Taketsuru once said to the coopers, "I will make good whisky. You make good barrels." The techniques honed by successive coopers continue to be passed down to future generations.
History of Miyagikyo Distillery
A Green Haven for Challenges
When Taketsuru was searching for the location to build his second distillery, Nikka Whisky had already released "Highball," a blend of malt whisky and grain whisky, which caused a whisky boom in Japan. This background of whisky culture becoming popular in Japan also supported the establishment of the second distillery.
Taketsuru's son and successor as president of Nikka Whisky, Takeshi, and his staff began surveys nationwide. Among numerous candidates, the location chosen by Masataka Taketsuru was a green valley surrounded by two clear streams, the Hirosegawa and Shinkawa, located west of Sendai, known as the City of Trees. When Taketsuru first visited this place, it is said that after confirming the taste by drinking Black Nikka, which he brought with him, diluted in the clear stream of Shinkawa, he immediately decided to build the distillery.
Design Philosophy Filled with Respect for Nature
Based on Taketsuru's belief that "good whisky cannot be made without cherishing nature," the Miyagikyo Distillery, established in 1969, was designed with consideration for nature. Tree felling was minimized, and all power lines were buried underground. Furthermore, the different heights of the buildings separated by the manufacturing processes also reflect consideration for nature. It is common to consolidate the processes in the same building by leveling the site, but the Miyagikyo Distillery utilized the natural topography to pursue harmony with nature. By placing the reception desk 600m from the entrance, visitors are treated to a view of a brick building against the backdrop of Kamakura Mountain. This factory was an avant-garde presence during the high-growth period of Showa and is filled with the philosophy of coexistence and harmony with nature.
Characteristics of the Base Spirits
The Challenge of Steam Indirect Distillation
The "steam indirect distillation method" chosen by Taketsuru at the Miyagikyo Distillery involves distilling the spirits slowly at around 130℃ using steam. The pot stills, unlike Yoichi, have an upward-angled lyne arm and a bulging shape in the body, known as "bulbous."
At the time of the distillery's establishment, none of the staff had experience with steam indirect distillation. However, Taketsuru, based on his knowledge gained during his studies in Scotland, made numerous attempts and trials. As a result, the spirits created had a vibrant, fruity, and rich character.
Lush Green Forests and Deep Gorges
The Miyagikyo Distillery is located in a tranquil gorge surrounded by lush green forests. It is nestled between two clear streams, the Hirosegawa and Shinkawa, and is covered in mist and fog throughout the year, with abundant snowfall in winter. The moist and clear air originating from the forest protects the maturing casks from drying out and allows the spirits to mature slowly, developing rich aromas.
The water used for the fermentation process is pure underground water from the clear stream of Shinkawa, which flows through the Zao Mountain Range. Among the water sources used by distilleries throughout Japan, it has a low hardness (published value), with few interfering substances for whisky production.
Vibrant and Fruity Miyagikyo Malt
Miyagikyo Malt evokes a refreshing and vibrant fruity aroma reminiscent of apples and pears. It has a light and smooth mouthfeel, with a noticeable richness in sweetness. This malt is distilled slowly in pot stills with upward-angled lyne arms, known as "bulbous," allowing steam and aromatic compounds to return to the stills multiple times, resulting in refined aromas and flavors.
Miyagikyo Malt not only captivates many with its fruity and mellow single malt characteristics but is also essential as a base spirit for Nikka Whisky's pure malt whiskies and blended whiskies, supporting the deliciousness of Nikka Whisky.
Nikka's Proud Cafe Grain
Another essential base spirit for creating blended whiskies, which Taketsuru aimed for, is grain whisky made primarily from grains such as corn. The Miyagikyo Distillery continues to produce aromatic grain spirits, Cafe Grain, using the coffee-style continuous still, which was carefully introduced by Masataka Taketsuru.
The coffee-style continuous still, known as the "Coffey still," was introduced in the early 1960s and was considered outdated at the time. While this still retains substances that would be considered impurities, skilled techniques can transform them into the whisky's original aroma and sweetness. Taketsuru deliberately chose this outdated still for its ability to convert impurities into the whisky's natural aroma and sweetness.
Unlike typical grain whiskies, Cafe Grain has a distinctive character with a sweet grain aroma, creamy richness, and a subtle sweetness. It not only adds rich flavors and richness to Nikka Whisky's blended whiskies but is also commercially available as a standalone product. It was released ahead of Japan in overseas markets and has gained many fans, receiving numerous international awards.
Furthermore, as a new attempt using the Coffey still, Cafe Malt, made from barley malt as the raw material, was born. It is highly regarded worldwide as a new grain whisky with the distinctive sweetness and fragrance of malt. Cafe Gin and Cafe Vodka are also innovative white spirits made using the Coffey still.
Nikka Whisky's rare asset, the Coffey still, is less efficient in production compared to the continuous still currently in mainstream use and requires skilled techniques to operate. However, it will continue to inspire various innovations