Miyagikyo

Opened in 1969 in a valley near Sendai, Miyagikyo is the deliberate opposite of Yoichi: a mild, humid, mist-filled site that slows maturation. It uses indirect steam heating at lower temperatures to protect the spirit's delicacy.

Tall stills with boil bulbs and upward lyne arms force high reflux, so only the lightest, fruitiest vapours reach the condenser. Miyagikyo is also home to the Scottish-built Coffey column stills that make the smooth grain whisky behind Nikka's blends.

Miyagikyo Single Malt is delicacy itself: fresh fruit (apple, pear, citrus), floral and honey notes, a silky texture and elegant oak with no smoke. Its fruity finesse complements Yoichi's bold, smoky character.