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To realize his vision of blending diverse whiskies, Masataka Taketsuru established Miyagikyo Distillery in 1969 in a lush Sendai gorge. It introduced the traditional Coffey Still—an older continuous distillation method chosen for its ability to retain delicate aromas and sweetness from the grain.

Miyagikyo whiskies are known for their soft, fruity profiles, offering a contrast to the bold peat of Yoichi. Often described as Lowland-style, Miyagikyo plays a vital role in the balance of Nikka’s blended expressions.