Born into a family of sake producers in 1894, Masataka Taketsuru is considered to be the father of Japanese whisky. After training as a chemist, he began working for the Settsu Shuzo company, who sent him to Scotland in 1918 to carry out an apprenticeship. There he developed a passion for whisky and decided to dedicate his life to it. In 1934, he built Yoichi, his first distillery, on the island of Hokkaido. His growing success enabled him to open a second distillery near Sendai in 1969: Miyagikyo. The Nikka Whisky group creates its entire line of Japanese whiskies using single malts from these two distilleries.
NIKKA YOICHI Single Malt 45%
A subtle blend of Yoichi malt whiskies of various ages, of which a large portion was matured in ex-sherry casks, the sole representative of Nikkas historic single malt expresses a delicate balance between smoky, fruity and floral aromas.
Nikka Whiskys first distillery, Yoichi, is located on the coast of Hokkaido, the northernmost island of Japan. Crafted using traditional methods, such as direct coal heating, the Yoichi single malt truly captures the authentic character of its exceptional location, with its refined coastal and peat notes. Profile: balanced. Peat, smoke, nutmeg, dry fruits and chocolate.