北海道·ウイスキー
Nikka Whisky Yoichi
Seeking the atmosphere of Scotland, one man arrived in this northern land. In 1934, Masataka Taketsuru chose Yoichi as his utopia for whisky making. With a cool and humid climate much like Scotland, the 'direct coal-fired distillation' method that Taketsuru learned while studying abroad has now become a traditional technique seen only here in the world. For 90 years, we have continued to protect this method, which produces a powerful and complex aroma. The ten distillery buildings have also been designated as Important Cultural Properties of Japan. Single Malt Yoichi is born from the land that Taketsuru fell in love with. Beyond a single glass, the story of the northern land unfolds.
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