Yoichi

Masataka Taketsuru, descendant of a sake-brewing family established since 1733, travelled to Scotland in 1918 to study organic chemistry and the art of distilling - knowledge he first brought to bear as factory director for Shinjiro Torii's Yamazaki distillery. In 1934, Taketsuru struck out on his own, founding Dai Nippon Kaju Co. - initially a fruit juice maker, whose name was later contracted into "Nikka Whisky". For his own first distillery, he chose the coastal town of Yoichi on Hokkaido: clear water, brisk air and peat-rich soil reminded him of Scotland and seemed to him the perfect conditions to recreate the true Scotch style there. In 2022, the historic buildings were officially designated an Important Cultural Property of Japan.

Why did Taketsuru choose Yoichi on Hokkaido of all places?

He considered the climatic conditions - clear water, brisk cool air and peat-rich soil - the most Scottish in all of Japan, and therefore ideal for recreating a genuine, authentic Scotch style there.

Where does the name "Nikka" come from?

Taketsuru's first company was called Dai Nippon Kaju Co. and initially produced fruit juice - the contraction of this name later became "Nikka", today's whisky brand.

Flavour profile

Taste: Bold and smoky with maritime salinity and a robust, malty depth - considerably more Scottish in character than the more elegant Yamazaki style.

Recommended enjoyment: Neat at room temperature, to discover the bold, peaty side of Japanese whisky.

Start with Nikka Yoichi.

Facts and figures

Founded 1934 by Masataka Taketsuru in Yoichi, Hokkaido - Nikka's first distillery. Taketsuru family sake brewers since 1733. Historic buildings designated Important Cultural Property of Japan since 2022.