MIYAGIKYO - Discovery - Aromatic Yeast - 47%
Nikka Whiskey Distilling Company is located in Japan and was established by Masataka Taketsuru , considered the father of Japanese whisky. He was the son of a sake brewer, and after studying chemistry at university, he trained at several Scottish distilleries before returning to Japan in 1920 with his Scottish wife, Rita. After working for the company that would become Suntory (Kotobukiya Limited) and making the first Japanese whiskey, he went it alone, establishing the Yoichi distillery and parent company Nikka. The company also has separate distilleries for making Shochu (alcohol made by distilling a wide variety of base ingredients, the main ones being rice, barley and sweet potato) and facilities for making cider brandy. and apple wine. In 2001 Nikka was purchased by Asahi Breweries .
Miyagikyo Distillery was built in 1969 as Nikka's second distillery , to make a different whiskey from Yoichi. He found a misty valley surrounded by mountains at the junction of two rivers of pure water. After tasting the water from one of the rivers, which is now the main source for the distillery, he was so impressed that he immediately decided to build a distillery there. The name of the river, Nikkawa , is coincidental. Miyagikyo Single Malt is described as sweet and fruity . Using less peated malt than in Yoichi, this whiskey is distilled in a still heated by indirect steam at low temperature.
This rare version of Miyagikyo Single Malt is part of the " Nikka Discovery " series: an overview of the different experiments carried out during the whiskey-making process at Nikka. This edition focuses on the distinctive aromas generated by yeast selected from Nikka's extensive "culture collection".
Not peated