Raw materials
malted barley
cereals (grain for Coffey grain whisky)
water
Producer
Yoichi e Miyahikyo
Explore the spirits, production style and story of Yoichi e Miyahikyo.
Producer representing the two main production sites of NIKKA Whisky — Yoichi (Hokkaido) and Miyagikyo (Miyagi prefecture). The two sites supply malts and components used in iconic expressions such as 'From The Barrel', with deliberately contrasting styles: Yoichi is more robust and smoky, Miyagikyo more elegant and fruity.
Japanese whisky
single malt
blended whisky
malt whisky
grain whisky
Producer range
Producer range Yoichi e Miyahikyo
Spirit categories
Japanese whisky
single malt
blended whisky
malt whisky
grain whisky
Representative products
Nikka From The Barrel (50cl)
Yoichi Single Malt
Miyagikyo Single Malt
Casks and ageing vessels
oak casks
sherry casks
apple brandy casks
Distillation and production
Distillation and production
Production method
Diversified production depending on the site: Yoichi uses pot stills and traditional direct coal-fired distillation; Miyagikyo employs steam-heated pot stills (indirect method) and also operates Coffey plants for grain distillates. Many products are born from the union of different batches and subsequent 'marriage' periods in casks.
Distillation
Traditional pot stills with direct coal-fired distillation (Yoichi); steam-heated pot stills and Coffey columns for grain distillates (Miyagikyo).
Ageing
Maturation in oak casks with blending practices ('marriage of barrels'); some expressions employ finishes or influences from sherry casks and apple brandy casks in special editions.
Producer history Yoichi e Miyahikyo
The two operations originate from Masataka Taketsuru's search for a Scotch-style whisky: Yoichi was opened as NIKKA's first production site (active since 1934) in Hokkaido; Miyagikyo was established later in the Miyagi valley (operational since 1969) to obtain distinct and complementary organoleptic profiles. Both sites contributed to the brand's growth and to Nikka's various product ranges.
Production philosophy
To develop authentic whiskies by enhancing local environmental and technical characteristics: Yoichi favors traditional methods and a bold character, Miyagikyo seeks delicacy and elegance. Internal blending and the practice of 'marriage of barrels' are used to harmonize and concentrate the organoleptic profiles.
Territory
Japan — Yoichi (island of Hokkaido) and Miyagikyo / Sendai (Miyagi prefecture, island of Honshū).
Awards and recognitions
The expression 'From The Barrel' has received international recognition (e.g. World Whiskies Awards: Best Japanese Blended Whisky 2009; multiple times awarded Best No Age Japanese Blend; International Spirits Challenge: Trophy 2015).
Yoichi e Miyahikyo
This producer is a useful reference point for enthusiasts looking for authentic spirits, distinctive production identity and a carefully selected online catalogue.
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