A whisky of the extra class with exceptionally diverse character. In the production traditional methods are used. The Nikka Yoichi whisky gets a refined body of coasts and peat notes due to its special location and manufacturing process. An extremely balanced taste profile of smoke, peaty notes, a hint of nutmeg, dried fruit and chocolate - inspired by Scottish classics.
Masataka Taketsuru founded in 1934 a small distillery on Hokkaido. The place Yoichi, with the same distillery, is located on Japan's northernmost island and produces there a long-known whisky. The young Masataka Taketsuru found his fascination for the art of whisky distillery on a trip to Scotland. His parents once ran a sake brewery - in an old family tradition that he no longer wanted to follow. Fascinated by the Scottish distillery, he decided in 1920 to break new ground and produced his first own whisky - the Nikka Yoichi Whisky. For the place Yoichi, he decided on the basis of a Scotland-like environmental situation. Coastal and local flora favored the taste of single malt whisky. His example was followed by other distilleries, distilleries that produce to this day the unusually aromatic Nikka Yoichi Whisky. In 1984, the region sells its first single malt whisky from Nikka. The "Hokkaido Single Malt 12 Years" inspires the market and inspires connoisseurs - the foundation for success is laid.
Authentic character meets Japanese flair
A whisky awarded the "Best Single Malt in the World" for its exceptional flavor. Already twice (2002 and 2008) won the Nikka Yoichi Whisky in the category "Single Malt" this price and surprised old-established Scottish distilleries. For the conservative Scots a shock and a surprise for many lovers and connoisseurs of the industry. The Nikka Yoichi Whisky Distillery, located about one kilometer from the Japanese Sea, has a distinctive flavor - salty, light peat and nutmeg - unmistakable, reminiscent of its Scottish counterpart, the whisky from the Isle of Islay. In production, Scotland has long become a rarity, old distillery traditions are preserved. The direct charcoal heating of the aromatic single malt and storage in oak casks, produced in the own cooperage, make this traditional whisky an authentic one of its kind.
The Nikka Yoichi Whisky distillery on Hokkaido, with a yearly burning capacity of 2 million liters of alcohol, is a small representative, yet remarkable considering its location and history. The Nikka Yoichi whisky is award-winning, thanks to its carefully chosen ingredients. As the first Japanese whisky ever, the "Nikka Yoichi Whisky 20 Years" is awarded the "Best Single Malt Worldwide" award at the Wold Whisky Awards.
In addition to the well-known Nikka Yoichi whisky, the distilleries in Yoichi also produce blends. This is based on the special Grain Whisky. Made from a variety of grains, with malt from Scotland and combined with water from the nearby Yoichi River. The Nikka Yoichi whisky breaks with convention and unfolds a full-bodied and incomparable unique flavor.
Nikka Yoichi Whisky - varied taste experience
When making the Nikka Yoichi whisky, high quality ingredients are used. Especially the traditional direct heating process with coal favors a diverse aroma development. The geographical coastal location gives the Single Malt Whisky a fine touch of salt. Inspired by traditional Scottish varieties, a smoky, chocolaty taste experience develops during the aging process. This Japanese Nikka Yoichi whisky really captures the authentic character of its exceptional location and invites you to enjoy the special kind.
Yochi Distillery was founded in 1934 by Masataka Taketsuru in Yochi Village, Hokkaido
In 1984, the first single malt from Nikka of the Hokkaido Singel Malt 12 Years comes on the market.
In 2008, the first Japanese whisky, Yoichi 20 Years, wins the award for Best Single Malt worldwide at the World Whisky Awards
The Yoichi Brenenrer produces single malts but also blends with malt from Scotland and the water from the nearby Yoichi river.
Technical information about the distillery Yoichi:
Mash tuns: 1x 50,000 liters stainless steel
Fermenting vats: 1x 40,000 liters and 9 x 20,000 - 28,000 liters made of stainless steel
Stills: 2 "Wash Still", each with a capacity of 7,000 liters, 2 "Wash Still", each with a capacity of 10,000 liters, and 1 "Spirit Still" with a capacity of 13,000 liters, which are heated with steam
Annual burning capacity: 2 million liters of alcohol