A Scottish Spirit in Hokkaido
In 1934, Yoichi Distillery—the very first of Nikka Whisky—was founded by Masataka Taketsuru in search of an environment mirroring Scotland’s whisky regions. He found it in Yoichi: cool climate, crisp air, and fresh water from the Yoichi River thedramble.com+9nikka.com+9alcoholpleasehk.com+9
❄️ Climate & Location: Coastal Cold, Mountain Shade
Nestled at the base of the Shakotan Peninsula and backed by mountains on three sides, Yoichi faces the Sea of Japan. Winters bring heavy snow, and sea fog drifts inland, while moist, cool air dominates most of the year.
This environment is perfect for seasonal aging—cold months slow maturation, while humid springs and summers gently coax complexity from the casks.
💧 Water & Peat: The Essence of Yoichi
Yoichi’s water originates from snowmelt and mountain springs, then travels through subterranean peat beds—emerging as a slightly tea-colored, mineral-rich source.
Combined with locally abundant peat, this terroir gives Yoichi whisky its signature earthy, slightly briny character that’s rarely found in Japanese whisky.
🔥 Coal-Fired Copper Stills: A Lost Tradition
Inside the still house, six traditional pot stills stand firm—four for the first distillation, two for the second—all heated directly by coal fire.
This rare direct coal-fired distillation reaches temperatures over 1,000 °C, producing convection currents that yield a powerful, toasty character. Taketsuru insisted on this method to capture full flavor and complexity.
🛢 Casks & Maturation: Bold, Briny, Balanced
Yoichi uses a variety of casks—bourbon, sherry, and even new oak. Paired with the cold, humid climate, these barrels yield a rich, robust body with peaty depth, dried fruit sweetness, and subtle mineral and citrus notes.
🧪 The Philosophy: Place in Every Pour
Yoichi doesn’t mimic Scotland—it translates it. Through peat-rich land, coal-fired stills, and sea-cooled maturation, Yoichi Distillery creates a Japanese single malt that is unapologetically powerful yet distinctly its own.
🥃 What You Taste in a Glass of Yoichi
The experience is full-bodied and commanding: bold peat smoke, roasted grain, sea salt freshness, rich dried fruit—all underpinned by the aroma of coal fires and mountain water. You taste not just whisky—but a place and its climate.
This is terroir.
This is craft.
This is Yoichi Distillery.