Product description
In the late 1960s, Masataka Taketsuru became the first Japanese whisky producer to begin building a second distillery. Its original name was Sendai, after its headquarters, a town in Miyagi Prefecture on Honshu Island.
When Asahi Breweries took over the assets of Nikka Distilling Co. in 2001, it changed its name to Miyagikyo. The distillery currently has eight stills and two massive distillation columns, transported there from the Nishinomiya distillery after the earthquake. In September 2015, Miyagikyo's basic commercial offering was reduced to the version presented here without an age statement, made from "whiskies from different vintages." The edition presented here was intended for the local market.
Nose : sweet, fruity-floral, mango, pineapples, coconut milk, brown sugar, vanilla, sweet cereals, notes of geranium and tobacco.
Taste: sweet with a delicate hint of spice, caramel, vanilla cream, oranges, juicy pears, milk chocolate, cloves, candied ginger and a pinch of cinnamon.
Finish: quite long, delicately floral, with notes of caramel, honey-roasted almonds and sweet spices.