Japan's history is alive with myths and legends, the delicate notes of its spirits blurred into the sublime tastes of today. Take the Miyagikyo Distillery, enclosed by mountains and nestled between two rivers in Sendai. Legendary tales talk of Masataka Taketsuru starting whisky production after one sample of the unsullied mountain water - A fanciful tale? Maybe. Fast-forward to 2015, Miyagikyo Distillery was voted Distiller of the Year by the International Spirits Challenge, so perhaps there's a little more than mythology here. Arrive at Miyagikyo and the mystical reverie is immediately apparent, the distillery dominating a postcard setting, nobly standing on a landscape dappled with the elegant search for perfection.
In the morning you'll land at Narita Airport, where you will be greeted and transferred directly to the five-star Palace Hotel and a deluxe room with balcony overlooking the city. Relax and settle in, the Tokyo skyline rising and falling away towards the horizon. Your expert Tokyo guide meets you at Sendai station and guides you on a tour of the Miyagikyo Distillery, a place that happily opens its doors to those seeking to pursue the impeccability of its production. You're pulled into the natural setting, the distillery tucked away amongst a setting of diaphanous beauty. Then you're swept away by the complex fruit-noted tones of Nikka Whisky.
Return to Tokyo and a dinner at Takazawa is recommended, the exclusive 10-seat restaurant expertly fusing French and Japanese cuisine. Voted one of Asia's 50 Best restaurants by the World's 50 Best, the intimate dining room is effervescently brightened by signature dishes like snapping turtle soup and purple asparagus, or a rock pool-like assembly of seafood served on a gentle dusting of powdered shrimp sand. Subtle notes prosper and mingle while there's always a visual surprise emerging from the kitchen.