Yoichi Distillery

A graceful stone complex bound by mountains on three sides, and the Sea of Japan on the other on the island of Hokkaido, one could be forgiven for thinking that the frequently snowbound Yoichi distillery is a temple or monastery. But that is because the founder of this distillery was simply building what he knew. In the inverse of pulp tales about people travelling to the east to learn ancient wisdom, Masataka Taketsuru learned his craft in Scotland and brought it back to Japan in the early 20th century. He was the first Japanese person to learn the art of whisky making and is considered by many to be the father of the industry in Japan.

 

After working as the second in command of Shinjiro Torii for the better part of ten years at the emerging Yamazaki, Masataka Takesuru left to found his own distillery in 1934. He built it at the town of Yoichi on Hokkaido where he believed the conditions came closest to what he knew in the Scottish Highlands. The company he founded was first known as Dai Nippon Kaju, later changed to Nikka, who remain the owners today.

 

After two years of construction, the first spirits were distilled in 1936. At first Yoichi only had a single still, which had to double up as both the wash and spirit still. Masataka based the design of this still on the ones at Longmorn, where he first undertook his apprenticeship.

 

Whiskies produced at Yoichi are known for being full bodied and peaty. Their first ever release was in 1940 with Nikka Whisky. It wasn’t for another four decades before the distillery would release a single malt, which came out in 1982.

 

Today the distillery is equipped with six stills with a variety of designs. They are all, however, still traditionally heated using direct coal fires. This method contributes to the toasty flavours inherent to the character of Nikka whiskies. Water for whisky making comes from underground sources which flow through local peat beds before being drawn. The distillery has an annual production capacity of 2 million litres of whisky.

 

The signature bottling from the distillery is the age statementless Yoichi Single Malt, a bold whisky dominated by peat and maritime influences. While smoke and salt are present throughout, they are joined by citrus notes on the nose, and fresh fruit on the palate. The long finish is fruity at first before tailing off with more salt and spices.

 

The distillery also puts out frequent limited editions. Recent releases include three wood expressions, the Rum, Bourbon, and Sherry Wood Finishes which came out in 2017 & 2018.