Both Yoichi and Miyagikyo single malts are distilled in traditional pot stills, but the company Nikka also has several column stills as well, called Coffey stills. Those are used to create both grain and single malt whisky. Nikka has bottled these as Coffey Grain and Coffey Malt. Let us put these head-to-head, starting with the grain.
The nose is very sweet on vanilla, toffee and all kinds of sugar, but it also has a chemical side. Think wood glue or varnish. It is not disturbing, but does stand out. In the background I find a hint of bitter oranges, but just a hint.
Good body. Very oily and soft on the spices. Reminds me a bit of bourbon now. Honeysweet again with mostly vanilla and toffee, but also some raw sugar. The hint of oranges returns and is joined by some coconut. The spiciness increases and even becomes quite dominant.
The finish is not very long, but does remain spicy and sweet.
So this is the in-house grain, distilled in a column still, that is used in the famous Nikka blends, such as the Super Rare and Super Revival. Around 55 EUR, just like the Coffey Malt.