Nikka Miyagikyo Aromatic Yeast 2022

Volume: 0.7 litres | Alcohol content: 47% | Chill filtration: Yes | Colouring: No

Special Features:

Miyagikyo Aromatic Yeast is the unpeated Miyagikyo release in the second Nikka Discovery series from 2022. It focuses on selected yeasts that encourage delicate fruity aromas and flavours. With this special edition, Nikka deliberately puts fermentation and an early stage of production in the spotlight.

The single malt is built around a pronounced malty foundation. Green, floral, creamy and light-fruit impressions come together as the tasting unfolds. Bottled at 47%, this limited release has a full, balanced aromatic profile while retaining Miyagikyo's elegant, fruit-led character. Fermentation aromas remain perceptible in the empty glass.

Tasting Notes:

• Nose: The nose opens with vibrant lavender, marsh mallow and marshmallow, accompanied by gentle liquorice and malted barley. With aeration, Comté cheese, a meadow in bloom, pear, peach and apricot become prominent. Vanilla, coconut milk and lemon meringue tart gradually round out the aromatic picture.
• Palate: The whisky feels full and balanced on the palate. Fresh, herbaceous impressions of a barley field and fern appear first. The flavours then become richer, with brioche and sourdough baguette. Pear and white peach follow, bringing juicy, delicately tart fruit, while acacia honey spreads across the palate.
• Finish: The finish is long and silky. Sage, chamomile and verbena initially bring the freshness of a herbal infusion. A little salt and cut grass mingle in the aftertaste. Exhaling through the nose reveals menthol, a very delicate smoky note reminiscent of a burning cigar, and fresh ginger; gentle floral notes of pear blossom and lily of the valley gradually emerge.

Distillery/Bottler:

Masataka Taketsuru had Miyagikyo Distillery built in 1969 as Nikka's second distillery, in a wooded valley west of Sendai in Miyagi Prefecture. His aim was to bring together different malt styles to create more complex, finely balanced blends. The site lies between the Hirose and Nikkawa rivers; soft water from the Nikkawa is used in whisky production.

To create a gentler, floral and fruity counterpart to Yoichi's robust style, Taketsuru chose pot stills with bulbous necks and upward-sloping lyne arms. Indirect steam heating at 130 °C and the reflux of some vapour back into the still contribute to the distillery's delicate character. This special Discovery edition is an official Nikka bottling and highlights its experimental work with yeasts.

Facts: