Miyagikyo, 45% abv.

A few decades ago, Miyagikyo produced some of the best whisky Japan had to offer, but with the popularization of Japanese whisky in the 2010s, Miyagikyo has been venturing towards more economical paths. This NAS release is one of those that recieved intense criticism for not having an age stated, with much of the talk on how sad consumers are that such practices are that Japanese whisky in general is now following these practices seen in the Scotch industry. But who started it first, Japan or Scotland?

Nose: calcium, honey dripping down a very long piece of cardboard, crystalized fruits, salty, something strange in the aromas, something like very light vomit, tap water. It's sweet and boring at the same time.

Palate: light to medium body, initial palate is generally syrup, mid palate has the sweetness develop and it matures more to a honey wood, a mysterious oiliness is also present, pretty simple here, but the back palate is a little different, has a slight bitterness in it, sweet lemon wood polish, vanilla, creme-crackers, cherries, some mysterious elements here, something like an iced Korean rice punch (식혜) mixed with a thick condensed grape syrup and some mashed raisins. With water, only a full bodied fruit honey comes out with the mysterious elements taking a seat further in the back.

Finish: medium to long, something in between floral and standard honey, some mysterious full bodied honey sweet residuals in here, the residual flavors get heavier with time, partially reminiscent of iced Korean rice punch (식혜) mixed with a thick condensed grape syrup and some mashed raisins. With water the residual flavors are slightly amplified in the short to medium term. Again, the residual flavors are heavy.

Surprisingly good for a NAS. I'm not gonna lie, I was quite discriminatory with this pour, but I am glad I had it.

Image courtesy of Eric Yee.

Eric Yee

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