Introduction
Yoichi Whisky is a Japanese whisky brand known for its smoky and rich flavor. Founded in 1934, it has established itself as a unique Japanese whisky brand by pursuing its own production methods and flavors. It is beloved by many whisky enthusiasts and offers a wide range of age expressions.
This article introduces the charm and history of Yoichi Whisky.
Yoichi Distillery
Called the "father of Japanese whisky," Masataka Taketsuru, the founder of Nikka Whisky, chose Yoichi in Hokkaido as the location for the first distillery. This area is blessed with a climate and abundant nature that has been referred to as the Scotland of Japan. Nikka Whisky has inherited traditional craftsmanship since its establishment and continues to produce powerful and robust malt spirits.
In February 2022, multiple facilities, including the kiln tower (first drying tower), were designated as important cultural properties, recognizing them as invaluable historical assets in the development of the Japanese whisky industry.
History of Yoichi Distillery
Discovering an Ideal Sanctuary in the Northern Wilderness
Masataka Taketsuru was determined to faithfully reproduce whisky-making techniques he learned in Scotland without any compromise. For that, he needed a place with a cool and humid climate similar to Scotland, abundant water sources, and clear air.
After searching throughout Japan, Taketsuru finally arrived at Yoichi in Hokkaido. At that time, Yoichi was a desolate land with hardly any houses, covered with weeds and clumps of soil. However, Taketsuru saw that this open field, where sea breezes blew, was an ideal place for whisky making.
Birth of Nikka Whisky's First Product
Taketsuru recruited investors and established Dai Nippon Kaju Co., Ltd., the predecessor of Nikka Whisky, in Yoichi in 1934. He built a wooden Western-style house on the factory premises to live with his wife, Rita, and embarked on the construction of the distillery. Two years later, coal was fired in the pot still furnace, marking the first step in whisky production.
However, whisky is not something that can be immediately sold after distillation. To secure operating funds until the raw spirits matured and could be shipped, Taketsuru squeezed apples, which were a local specialty, and sold the juice. The company name "Dai Nippon Kaju" and later "Nikka" were derived from this apple juice. The apples not only became juice but also various products such as jelly, wine, and brandy, supporting the company's early management.
Overcoming various hardships, Nikka Whisky's first product was finally released in 1940, 22 years after Taketsuru's study abroad in Scotland, in the autumn.
Characteristics of the Raw Spirits
Carefully Selected Coal-Fired Distillation
Masataka Taketsuru's role entrusted to Yoichi Distillery is to create malt spirits that are robust and have a rich taste. For this purpose, the distillery adopted the same direct coal-fired distillation method as Longmorn Distillery in Scotland, which Taketsuru studied himself.
Pot stills are used for distillation, and they have a straight-head shape with downward sloping lyne arms. Since components other than alcohol remain, the malt spirits acquire a complex and rich taste. By adding coal to the pot still at the right timing, the bottom of the pot still reaches a temperature exceeding 1000°C, creating "burnt" flavors and bringing out a distinctive aroma.
Harsh yet Abundant Nature Facing the Sea of Japan
Yoichi is located facing the Sea of Japan to the north, surrounded by abundant nature. The snow that accumulates on mountains such as Mt. Yoichi during the harsh winter turns into snowmelt water in spring, flowing into the Yoichi River. This clear stream becomes the brewing water for the raw spirits. Barley also thrives abundantly, and it was possible to mine peat and coal in the Ishikari Plain.
The cold climate is suitable for whisky maturation, and the slightly salty and moist air, free from drying the barrels, seals in a rich aroma.
To nurture the robust raw spirits that Taketsuru aimed for, the seaside location surrounded by harsh yet abundant nature in the north possesses ideal conditions.
Powerful and Robust Yoichi Malt
Yoichi malt is made using the direct coal-fired distillation method, as Taketsuru intended, resulting in a powerful and robust taste. When aged in new barrels, the individuality of the wood stands out, and while it exhibits woody aromas and vanilla notes, it retains its original profoundness. Even when blended with grain whisky or multiple malts, Yoichi malt remains the core and produces a whisky with a deep and rich flavor.
It is also said that Yoichi malt has a "sea breeze" aroma. It may be that the barrels absorb the flavors of the sea breeze blowing from the Ishikari Bay and dissolve them into the raw spirits during the aging process. Yoichi Distillery has traditionally produced heavily peated malt spirits as well.
In 2001, "Yoichi 10 Year Old Single Cask" became the first Japanese whisky to win the top spot in the "Best of the Best" category of Whisky Magazine. Since then, it has won numerous prestigious awards. The unique character of Yoichi Malt continues to be loved by whisky enthusiasts worldwide.
Product Lineup
Yoichi Single Malt
Yoichi, chosen by founder Masataka Taketsuru as the ideal place for whisky making, is a single malt whisky with a powerful, complex, and profound taste. It harmonizes soft barrel-aged flavors with the sweetness of malt and rich fruity aromas. You can also enjoy the taste of robust peat and its smoky aftertaste. The gentle and enduring sweetness of oak and the smoky finish are also appealing.
