What are the stylistic differences between Miyagikyo and Yoichi?

Hello, that's a great question! These two distilleries can be described as a "peerless duo" in Japanese whisky, yet they have completely different personalities. I'll try to explain it to you in simple terms.

You can think of it this way: Yoichi is like a battle-hardened, rugged northern tough guy, while Miyagikyo is like an elegant lady residing in a mountain garden.

Why such a big difference? The main reasons lie in their "origin" and "upbringing":

Yoichi - The Tough Guy Style

• Birthplace: Yoichi Town, Hokkaido, near the sea, with a cold climate, somewhat similar to Scotland.
• Core Technique: Direct Coal-Fired Distillation (literally burning coal!) This is Yoichi's most iconic feature. Imagine, most distilleries today use steam to heat their stills for precise temperature control. But Yoichi still retains the very traditional method of directly burning coal underneath.
  • What does this bring? It's like the difference between grilling meat over charcoal and baking it in an electric oven. Direct coal firing is hard to control, temperatures get very high, easily producing charred, roasted flavors. The spirit also becomes heavier, more robust, and can even have a smoky, fiery character.
• Flavor Characteristics:
  • Powerful and Robust: A very solid, forceful mouthfeel.
  • Smoky Peat: Distinct smoky and peaty notes (a flavor similar to disinfectant or Seirogan, a classic whisky characteristic).
  • Sea Breeze Salinity: Being close to the sea, you might occasionally detect a hint of sea salt.
  • Rich and Complex: Besides smoke, there are also notes of roasted fruits and spices.

In short, if you like whiskies with rich flavors, strong character, and a bit of a "manly" feel, Yoichi is definitely for you.

Miyagikyo - The Elegant Style

• Birthplace: Sendai City, surrounded by mountains and two clear rivers, a very beautiful environment.
• Core Technique: Indirect Steam Distillation (gently heated by steam) This was a method specifically chosen by the founder, Masataka Taketsuru (also the founder of Yoichi), to achieve a style completely opposite to Yoichi. Using steam to heat the stills ensures even and controllable temperatures, making the process very gentle.
  • What does this bring? Like steaming food, it maximizes the preservation of the original flavors. This gentle heating method results in a very clean, pure, and soft new make spirit.
• Flavor Characteristics:
  • Elegant and Mellow: A very smooth mouthfeel, not harsh at all.
  • Floral and Fruity: This is Miyagikyo's signature, full of fresh floral aromas and opulent fruit notes, such as apple, pear, and banana.
  • Clean and Sweet: The overall impression is very clean, sweet, and incredibly easy to drink.
  • Delicate and Refined: The layers of flavor are very subtle, like silk.

In short, if you're new to whisky, or if you prefer whiskies with fragrant aromas and a smooth, sweet taste, Miyagikyo is a very friendly starting point.

To summarize:

Interestingly, establishing these two distinctly different distilleries is precisely the genius of the founder, Masataka Taketsuru. He wanted to have two completely different types of new make spirits, so that when creating blended whiskies (like the well-known Nikka from the Barrel), he could, like a painter with a rich palette, blend more complex and layered creations.