Written by Mika Tanimoto, Owner-Bartender, Bar Little Happiness
Japanese whisky conversation often focuses on the bold and the smoky. But among Japan’s great distilleries, one consistently rewards those who slow down: Miyagikyo.
What Makes Miyagikyo Different
Founded by Masataka Taketsuru in 1969 in Sendai, Miyagi Prefecture, Miyagikyo was designed as a deliberate counterpoint to Yoichi. Where Yoichi uses direct coal-fired distillation producing a heavy, robust spirit, Miyagikyo uses indirect steam heating for a lighter, more floral, more approachable single malt.
Taketsuru chose the location after years of searching — a confluence of two rivers, surrounded by forested mountains, with clean water and cool humidity that reminded him of Scottish distillery country. The result is a spirit with genuine Lowland character: gentle, fruit-forward, finesse-forward, an ideal introduction to Japanese whisky.
The Coffey Still: Miyagikyo’s Secret Weapon
One of Miyagikyo’s most important assets is a rare Coffey still (continuous column still) — 19th century technology that very few distilleries in the world still use. The Coffey Malt made here — 100% malted barley through a Coffey still rather than pot still — has a character unlike almost anything else in Japanese whisky: rich, sweet, almost dessert-like, endlessly smooth.
Key expressions to look for: Miyagikyo Single Malt, Miyagikyo Sherry Wood Finish, Miyagikyo Peated, and the rare Coffey Malt and Coffey Grain bottlings.
Bar Little Happiness carries Miyagikyo across multiple expressions including occasional rare releases, with 20 years of context on how the distillery’s style has evolved.
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Bar Little Happiness | Hiroshima, Japan
Rum & Whisky specialists | 1,000+ bottles | English menu available
Open Mon–Sat 7PM–12:30AM, Sun 7PM–midnight
No cover charge. Walk-ins welcome.
english.little-happiness.jp