The characteristics of Yoichi Single Malt such as boldness and toasty burnt flavors are unique features of this distillation. However, the distillation process at Yoichi has remained very traditional to this day. This traditional coal-fired distillation is hardly seen today as it is difficult to control temperature and requires highly skilled craftsmen. This still was similar to pot stills at Longmorn Distillery where Masataka had the first practical training in Scotland. Masataka set a pot still using direct coal-fire when he built the Yoichi Distillery. Of Nikkas two malt whisky distilleries, Yoichi produces rich, peaty and masculine malt. The tradition inherited from the foundation. Pot stillsĭirect coal-fired distillation. The sea breeze gives a briny hint to the whisky during the maturation. Nikka Whiskey Hokkaido Factory Yoichi Distillery is the first distillery of Nikka Whiskey, built by Masataka Taketsuru (founder of Nikka Whiskey) in 1934. The proximity to the sea is one of the distinctive features of Yoichi. A cold climate with an appropriate humidity, crisp clean air and fresh water – everything necessary for his ideal whisky was available. Yoichi, the place chosen by Masataka was close to the sea, surrounded by mountains on three sides and in many ways similar to Highland in Scotland. The Miyagikyo distillery is located in northern Japans Miyagi Prefecture not all that far from its capital of Sendai. Masataka Taketsuru, the first Japanese who mastered whisky making in Scotland, valued the climate and natural features of the north. The harsh and rich nature in the north satisfying everything needed for whisky making. The tranquil mountainous location, cool climate, fresh air and water were the elements needed for making soft malt whisky.Yoichi Distillery sits on over 132,000 acres of land.Īt Latitude 43.2°N. When he tasted the water from the Hirose and Nikkagawa rivers in Miyagi, he knew it was the right location to open his second factory. Miyagikyo Distillery offers the chance to experience the art of making whisky in a stunning natural setting. The first one, Yoichi Distillery in Hokkaido, was established a little over 30 years before that. The Miyagikyo location came about because Taketsuru wanted to experiment more with blending and needed another location to do so. The distillery was established in 1969, making it the second distillery by Taketsuru. Some whisky at the bar may not be available at the shop because they’re limited edition, like the Date Blended Whisky (named after the historic figure, Masamune Date). If you want more, you can buy shots at the bar or a bottle as a souvenir. Once the tour finishes, you can savor free whisky, apple wine and non-alcoholic beverages at the tasting corner. Photo by: Sean Pressler Whisky dedicated to the famous samurai Masamune Date. Although demanding, Nikka still uses the same method that Taketsuru utilized before, hence their products’ distinctive flavor. Next, the tour guide will lead the way to various buildings where you can get a glimpse at how whisky is manufactured. At the waiting area, you can see Nikka’s various awards and watch videos (with English subtitles) about “The Father of Japanese Whisky,” Nikka founder Masataka Taketsuru. The mesmerizing smell of distilled grain will instantly captivate you as you enter the distillery. Good luck finding these bottles anywhere else! #saratogawhiskeyclub #randtjapan2018 #swcjapan2018 #rascalandthorn #japan #japanesewhisky #whisky #nikka #miyagikyo #whiskylover #kanpaiĪ post shared by Charles Grabitzky on at 7:15am PST Realizing quickly how finding excellent Japanese drams requires coming to Japan. Some great drams at the tasting bar as well. Very interesting visit to Nikka Miyagikyo Distillery near Sendai in Japan today.
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