Opened by the Nikka Company in 1969, Miyagikyo sits on Japan’s main island near the city of Sendai—a name the distillery sometimes adopts. Like Yamazaki, it lies at the confluence of two rivers. This setting wasn’t chosen by chance: Nikka founder Masataka Taketsuru believed the pure water and temperate humidity made it an ideal counterpart to the rugged coastal environment of his first distillery, Yoichi.

Miyagikyo is known for producing whisky with a softer, fruitier, and more floral character than its sister. This is partially attributed to the inclusion of boil balls in the pot stills, which help refine the spirit. The distillery also houses several Coffey stills, used to create Nikka’s well-regarded Coffey Grain and Coffey Malt whiskies. Since 2014, these stills have also been used to produce experimental white spirits, leading to the release of Coffey Gin and Coffey Vodka.

The founder, Masataka Taketsuru, was born into a family of sake brewers with a heritage dating back to 1733. Though trained in chemistry to carry on the family tradition, he was captivated by Scotch whisky and traveled to Scotland to study the craft. At the University of Glasgow, he studied chemistry and apprenticed at several distilleries, becoming Japan’s first expert in whisky-making and a master blender in the process.

Returning to Japan in 1920 with his Scottish wife, Jessie Roberta "Rita" Taketsuru, he helped produce the country’s first authentic whisky. In 1934, driven by his belief in traditional Scotch methods, he established Nikka Whisky and built the Yoichi Distillery in Hokkaido. A location with a climate resembling that of Scotland.

Masataka remained fiercely committed to quality. His wife Rita supported him unwaveringly until her death in 1961. They are buried together in Yoichi, leaving behind a legacy that continues to shape Japanese whisky today.