Nikka Miyagikyo Single Malt
Yoichi's smooth counterpart. Miyagikyo comes from the mountains near Sendai and is fresh and fruity, with tropical fruit, mango and chocolate, and a long finish in which the sherry casks subtly linger.
The smooth malt from the mountains
Miyagikyo is Nikka's second distillery. While Yoichi is located on the rugged coast of Hokkaido, Miyagikyo stands among the mountains near Sendai, and you can taste the difference. The whisky is smooth, fresh and fruity, with tropical fruit and mango, and without the peat that characterizes Yoichi.
Some of the maturation takes place in sherry casks. They are not dominant, but form a soft layer in the background and return in the long, full finish. Together with the chocolate notes, this makes Miyagikyo approachable yet deep. It is bottled at 45%.
In brief
Tropical fruit with a chocolate core
Tropical and fresh
Tropical fruit and mango, fresh and light, with a floral edge. No smoke at all.
Fruit and chocolate
Smooth in character, with fresh fruit giving way to notes of chocolate. The sherry sits softly in the background.
Long and full
A full, long finish in which the sherry remains subtly present. Surprisingly long for such a smooth whisky.
Flavour profile of Nikka Miyagikyo Single Malt neat. A drop of water brings out the tropical fruit even more.
How to drink Miyagikyo best
Miyagikyo is so smooth that it is easy to drink neat, even for those who are not yet very familiar with whisky. Save it for quiet moments.
Neat, at room temperature
3 to 4 cl in a tulip-shaped tasting glass and let it rest for a few minutes. The tropical fruit sits at the top of the glass; you taste the chocolate and sherry only on the second sip.
Glass: tasting glass →With dark chocolate
Let a piece of dark chocolate melt on your tongue, then take a sip of Miyagikyo. The chocolate notes in the whisky become stronger, and the sherry comes through more clearly.
Glass: cognac glass →As a fruity highball
40 ml Miyagikyo in a tall glass filled with ice, topped with 120 ml ice-cold sparkling water and a strip of orange peel. Light and fruity, perfect with a meal.
Japanese Highball →Cocktails for a smooth malt
Miyagikyo is best enjoyed neat, but in a simple classic with few ingredients, its fruit remains prominent.
Old Fashioned
Whisky, sugar, and bitters on a large ice cube. With an orange peel that brings out the fruit.
Japanese Highball
Whisky with ice-cold sparkling water. With Miyagikyo, fruity and light, without smoke.
Whisky Sour
Whisky, lemon, and sugar with a layer of foam. The tropical fruit makes it juicy.
Whisky cocktails
All whisky cocktails at a glance. Choose the simple recipes so the fruit remains prominent.The right glass for Nikka Miyagikyo
A tulip-shaped tasting glass or small cognac glass brings together the fruit and sherry. For the highball, use a thin long drink glass; for the Old Fashioned, a tumbler.
More Nikka flavors
Nikka
Where it began. On the brand page, you can read all about Nikka: origins, varieties, and classic cocktails.
Go to Nikka →
Nikka Coffey Grain
Sweet and fruity from the column still: melon, grapefruit, and vanilla. The whisky for the Japanese highball.
View Nikka Coffey Grain →
Nikka Coffey Malt
Malted barley from a column still: rich and creamy, with raisin, caramel, and cinnamon. For after dinner.
View Nikka Coffey Malt →
Nikka Taketsuru Pure Malt
Malts from Yoichi and Miyagikyo, matured for an average of ten years. Smooth and fruity, with cherry and mint.
View Nikka Taketsuru Pure Malt →
Nikka Yoichi Single Malt
Full-bodied and robust from the coast of Hokkaido: peach and honey, with peat in the finish.
View Nikka Yoichi Single Malt →Everything about Japanese whisky: the types, the best-known brands, and the cocktails.
Questions about Nikka Miyagikyo Single Malt
Can't find your question here? Read more on the Nikka page or check out our cocktail recipes.
Everything about Nikka →