Nikka’s first distillery is located in the eponymous town on the western coast of Hokkaido. Here, power is the key. Deep and rich with a distinct oiliness — somewhere between linseed and cod liver — there’s also plenty of smoke in the mix as well, and a little hint of black olives in brine with ripe apples lurking behind. I hate making comparisons between Japanese and Scotch single malt but if I was forced to, Yoichi reminds me most of Springbank (edging into Longrow). Water dampens the personality too much for me; best have it full-on and uncompromising. Rather than the palate showing a slow procession of flavors along the tongue, this is a layered whisky; coal-like, oily, and richly fruited with a distinct saltiness on the sides, ably demonstrating that Japan has almost as much variety on offer as scotch.
This limited edition of the Yoichi has been finished in Nikka’s apple brandy casks and bottled in 2020 to celebrate the 100th anniversary of Masataka and Rita’s marriage in 1920. At the foundation in 1934, apple products helped Nikka to keep the business sustainable while the first whiskies were maturing, just like Rita supported Masataka’s dream. With a delicate aroma of apples, this expression showcases a beautiful harmony of finesse and sweetness brought by apple brandy casks and Yoichi single malt’s original characteristics such as rich malt flavors, gentle peaty notes and smokiness.
Japanese whisky, celebrated for its meticulous craftsmanship, draws inspiration from Scotch traditions. With a focus on precision and a delicate balance of flavors, Japanese whisky has gained international acclaim for its diverse expressions, ranging from subtle and floral to rich and peaty. The attention to detail in the production process contributes to the exquisite and refined character that defines Japanese whisky, making it a respected and sought-after category in the global spirits market.
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