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See you on 4th Mar to 10th Mar, 10am to 9pm at East Point Atrium Level 1.
See you on 4th Mar to 10th Mar, 10am to 9pm at East Point Atrium Level 1.

Nikka Discovery Miyagikyo Aromatic Yeast Single Malt Bottled 2022 ABV 47% 700ml

Save $101.00 Save $101.00
Original price $504.99
Original price $504.99 - Original price $504.99
Original price $504.99
Current price $403.99
$403.99 - $403.99
Current price $403.99

After the remarkable Miyagikyo Single Malt Peated launched in

2021, the magic behind this unpeated version comes from the use of yeasts that encourage the development of delicately fruity aromas and flavours. An invitation to dive quite literally into a washback in the midst of fermentation, it begins first by laying the foundations of a deeply malty character. Then, as the tasting unfolds, deliciously luscious, floral, rich and even fruity sequences interweave with one another, like dissolving transitions in a film.

 

COLOR

Bright gold.

 

NOSE

Refined, full of ardour. The very exuberant first nose (lavender, marshmallow, marsh mallow plant) is also softly liquoricey and lush (malted barley). Allowed to breathe, succulent perfumes of comté cheese, flowering meadow, and fruits (peach, pear, apricot) intensely take hold of the olfactory arena. Gradually, notes of vanilla, coconut milk and lemon meringue tart draw out the first stage of the tasting.

 

PALATE

Radiant, well-balanced. The full-bodied attack is at first refreshingly herbaceous (barley field, fern). Very delicately, the mid-palate then becomes wonderfully rich (brioche, leavened baguette). Next, white peaches and pears release their deliciously tangy juice onto the taste buds as acacia honey spreads voluptuously around the sides of the palate.

 

FINISH

Long, silky. Closely linked to the end of the palate, incredibly fresh flavours of herbal

tea (sage, camomile, verbena) cross through the start of the finish. At the end of the finish, grains of salt are placed gently onto a bed of cut grass. The mentholated, very slightly empyreumatic (smoking cigar) and spicy (fresh ginger) retro-nasal olfaction gradually reveals subtle floral notes (pear tree, lily of the valley). The empty glass releases fermentation aromas.