Japanese whisky may be just over a century old, but in a matter of decades it has risen from exotic curiosity to global contender. It has earned the trust of experts, won top awards, and carved out a place on the backbars of the most discerning venues — imposing itself with discipline, finesse, and a voice all its own. That evolution continues today with a new wave of projects rooted in tradition yet reaching beyond it.
The Precision of Kyoto Miyako Distillery
One such story begins about fifty kilometres from Kyoto, deep in the forests of Kiotamba and close to the Yura River. It was in this secluded corner of Kyoto’s hinterland that Kyoto Miyako Distillery took shape in 2017 — the first in the prefecture dedicated entirely to whisky. Here, nothing is accidental. The water, drawn from some of the purest springs in Japan, lends clarity and grace. The stills are crafted to yield distillates of exceptional precision — clean, poised, and unmistakably refined. And every bottle is wrapped in a strip of nishijin-ori, the same handwoven silk used for ceremonial kimonos. “It’s a tribute to Japanese culture and its pursuit of perfection,” explains Davide Monorchio, spirits manager at Pellegrini Spa. “There’s a touch of Scottish influence, of course, but Kyoto Miyako’s whisky has evolved to reflect local taste: lower alcohol, more softness. More fruit and flowers, less smoke and spice.”
Three Complementary Faces of Whisky
The range tells that story well, with expressions that complement and contrast one another. Aka-Obi is the most accessible — a blended malt and grain designed for immediacy and ease. “It’s perfect in a highball, the classic Japanese serve,” says Monorchio. “Sweet, vanilla-forward, with grainy notes. Pleasant, uncomplicated.” Kuro-Obi, on the other hand, leans into intensity. With more corn in the mix, greater structure, and maturation in virgin American oak, it builds aromas of coconut, banana, and warming spice. “It’s almost like a bourbon,” Monorchio says. “Darker, spicier — a whisky to sip neat.” Then there’s Murasaki- Obi, the most austere of the three. A single malt built on clarity and restraint. “It’s elegant, pared down, made for those who seek verticality in a whisky. You’ll find hints of exotic fruit and a subdued sweetness.”
Kyoto 2025 Snake Anniversary Edition
Completing the series is the Kyoto 2025 Snake Anniversary Edition, crafted to celebrate the year of the “green wood snake” in the lunar calendar. “It’s a blended malt and grain whisky, aged first in virgin oak and finished in Cabernet barriques,” says Monorchio. “Only 200 bottles were produced. It’s a harmonious whisky, with notes of vanilla, soft spice, and a touch of earth that makes it truly distinctive.” And if Kyoto Miyako teaches anything, it’s that in a world obsessed with novelty, true distinction lies not in chasing trends, but in mastering purity — with precision, personality, and quiet confidence.
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Immagini credits Julie Couder x Coqtail, location Lubna Milano – all rights reserved
In partnership with Pellegrini spa
