Japanese Whisky Review: Nikka Miyagikyo Sherry and Sweet

Nikka’s Miyagikyo distillery was founded by Masataka Taketsuru 30 years after Yoichi in 1989, out of a desire to expand the scope of Nikka’s blending operations. Situated at the junction of two rivers, Miyagikyo operates different, larger pot stills than Yoichi, with a longer distillation time from indirect steam heating. Also, Nikka’s only 2 Coffey stills for grain distillation were relocated there in 1999.

Nikka Miyagikyo Sherry and Sweet / 55% / Sample

Tasted neat, then with a little bottled water

There is not much about this, except that it’s single malt — so no grain made it in — and it’s been aged in Sherry barrels for an unspecified length of time.

  • Color: tawny (1.4)
  • Nose: alcohol, stewed plums, moss, oloroso sherry; vanilla and milk
  • Taste: soft sherry, gunpowder, bubble gum; macadamia nuts, mizunara
  • Finish: the finish is long and sweet, some citrus; pine sap

This is a fairly uncomplicated sherry bomb, with also some hints of Japanese whiskey-making provenance, as it is surely a sherry-blended type NAS product, using some ex-Sherry, some imported ex-Bourbon, and domestic virgin oak casks.

If you find one for a cheap enough price, go for it! It won’t blow you away, but also, it won’t disappoint you too badly.

Rating: 80/100

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Elliott

Personal interests in literature, SF, and whisky/whiskey/scotch, Software Engineer by Trade