Yoichi

Founded in 1934 on Hokkaido, Yoichi was Masataka Taketsuru's dream of a place like the Scottish Highlands — ringed by mountains and sea, with a harsh, cold climate and salty air.

Yoichi keeps a rare tradition: its stills are heated by direct coal fire (up to ~1000°C), giving the whisky a deep, toasty character. The squat stills with downward-sloping lyne arms yield a heavy, oily spirit with low reflux.

The result is powerful and muscular: earthy peat smoke, sea-salt and iodine, toast, dark chocolate and a creamy texture. Yoichi gives Nikka's range its structure, power and smoky backbone — perfectly balanced by Miyagikyo's finesse (as in the famous Nikka From The Barrel).