Looking for the best, most undiscovered whisky from Japan that won’t break the bank?
The Yoichi Distillery is located at latitude 43.2°N in the harsh and rich nature in the North, satisfying everything needed for incredible whisky production. Masataka Taketsuru, was the first Japanese person who mastered whisky making in Scotland. He valued the climate and natural features of the North. Yoichi was a place chosen by Masataka because it was close to the sea, surrounded by mountains on three sides, and in many ways similar to Highland in Scotland. Yoichi also has a cold climate with appropriate humidity, crisp clean air, and fresh water. In short, everything necessary for an ideal whisky. The proximity to the sea is one of the distinctive features of Yoichi and the sea breeze gives a briny hint to the whisky during the maturation. Yoichi is made using a traditional, direct coal-fired distillation method. This technique was inherited from Masataka who set a pot still using direct coal-fire when he built the Yoichi Distillery. This still was similar to pot stills at Longmorn Distillery where Masataka had his first practical training in Scotland. Producing with a traditional coal-fired distillation process is hardly ever seen today as it’s difficult to control temperature and requires highly skilled craftsmen. Despite this, and in true Japanese fashion with impeccable attention to quality and detail, the distillation process at Yoichi remains traditional and true to form today. Yoichi Single Malt has bold characteristics with hints of toast. It’s a truly unique Japanese Whisky.
Country of origin : Japan 🇯🇵