Miyagikyo Aromatic Yeast - Nikka Discovery | 700ML

A Japanese single malt that explores and celebrates fermentation and the fruity, floral notes formed during that part of the production process. In contrast to many Scottish producers, for example, Nikka (and other Japanese producers) use various yeast strains, and experiment with many more. These strains are closely protected, and it's great to see a couple of releases highlighting their contribution - the other being the peated Yoichi Aromatic Yeast from Nikka's other malt whisky distillery.

Miyagikyo Aromatic Yeast - Nikka Discovery | 700ML Tasting Notes

Nose: Refined, full of ardour. The very exuberant first nose (lavender, marshmallow, marsh mallow plant) is also softly liquoricey and lush (malted barley). Allowed to breathe, succulent perfumes of comté cheese, flowering meadow, and fruits (peach, pear, apricot) intensely take hold of the olfactory arena.

Palate: Radiant, well-balanced. The full-bodied attack is at first refreshingly herbaceous (barley field, fern). Very delicately, the mid-palate then becomes wonderfully rich (brioche, leavened baguette).

Finish: Long, silky. Closely linked to the end of the palate, incredibly fresh flavours of herbal tea (sage, camomile, verbena) cross through the start of the finish.

Distillery Information

Miyagikyo distillery, formerly Sendai and Sakunami, was founded in 1969 as Nikka’s second distillery after the celebrated Yoichi on Hokkaido. As with Yoichi thirty-four years earlier, Miyagikyo was the brainchild of the great Masataka Taketsuru. Supposedly he stumbled upon the picturesque location by chance, instantly realising its potential as a prime spot for whisky production. The distillery has eight pot stills and two pairs of Coffey stills making its capacity more than double that of its more famous elder brother. Award winning in their own right, Miyagikyo’s whiskies are softer than those made at Yoichi making them vital for a number of Nikka products.

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