Masataka Taketsuru, known as the father of Japanese whisky, was the founder of the Yoichi Distillery. In search of the ideal location to build a distillery in Japan, he chose Yoichi — a small town west of Sapporo in Hokkaido — because of its climate similarities to Scotland. The region remains cool and humid throughout the year, with abundant fresh water and sea breezes, creating an environment perfectly suited for whisky making.

At the Yoichi Distillery, whisky is still produced using traditional coal-fired direct distillation. Taketsuru insisted on preserving the methods he had learned at Scotland’s Longmorn Distillery, maintaining these labor-intensive traditional techniques in pursuit of exceptional quality.

Coal-fired distillation is notoriously difficult to control and can only be mastered by highly skilled craftsmen. However, this demanding process creates a whisky with remarkable depth, rich umami, and a beautifully roasted malt character. For those seeking to experience the true essence of rare Japanese whisky craftsmanship, Yoichi offers an unforgettable expression of tradition and character.