Yoichi

Masataka Taketsuru, revered as the 'Father of Japanese Whisky', founded Nikka in 1934 with a singular vision: authentic whisky for Japan. He chose Yoichi in Hokkaido because its climate — harsh winters, maritime exposure — reminded him of Scotland, where he had apprenticed in the craft. The first Nikka distillery would rise here, a declaration that Japanese whisky-makers could follow the same path as their Scottish counterparts.

Yoichi Single Malt is born from malted grain distilled directly over heated coal — a traditional technique that defines the distillery's character. This process imparts a full, smoky profile and that distinctive briny, salty quality, as if the Hokkaido sea has seeped into the spirit itself.

On the nose and palate, a bold, peaty whisky emerges with medicinal smokiness, vanilla, and soft caramel notes. Fruit emerges mid-palate with a slightly tart edge, leading to a briny, salty finish. This is no delicate expression — it is uncompromising, a testament to Taketsuru's mastery of Scottish technique and his determination to transplant it to Japanese soil.