Nikka Yoichi Single Malt embodies a bold and sophisticated Japanese whisky identitysmoky, maritime, and fruit-forward. Its smooth enough for newcomers and nuanced enough for seasoned whisky lovers, making it enjoyable neat, with a splash of water, or in a Japanese highball.

Origins & Production

• Distilled at Yoichi Distillery on HokkaidoNikkas first site founded in 1934 by Masataka Taketsuru, who applied traditional Scottish techniques (including coal-fired pot stills) imported from Campbeltown.

• The whisky is nonage-stated (NAS), bottled at 45% ABV (90 proof), and often matured in American oak, sherry butts, and sometimes Mizunara oak. Its aging benefits from cool coastal air and sea breeze from Ishikari Bay.

Nose (Aroma)

• Bold and complex: peat-smoke and salty sea-brine lead, followed by candied citrus peel (orange, lemon), nutmeg, dried fruit, honeyed malt, and soft floral notes of iris or carnation. Some earthy-sooty undertones and subtle vanilla emerge.

Palate & Texture

• Medium-bodied with a rich, oily texture. Sweet orchard fruitpear, melon, pineapplemelds with smoky peat, salted caramel, walnuts, chocolate, and a hint of green pepper or earth. The balance is smoky yet fruity, with a touch of fresh citrus zest and herbal complexity.

Finish

• Long and warming: lingering peat and spice, with honey sweetness transitioning to dry oak tannin, subtle herbaceous notes, salt-brine, and citrus peel. Fades gently with a refined smoky-mineral fade.

Highlights

• Peat & coastal balance: A distinctly Japanese expression combining Scottish-style smoke with Hokkaidos maritime climate.

• Refined complexity: Delivers depth without intimidationpeat is assertive but elegant.

• Textural richness: Smooth yet medium-bodied, with structured layers and expressive fruit.

• Awarding pedigree: Yoichi has historically earned global recognitionits 10-Year single cask once named Best of the Best by Whisky Magazine.

“Nikkas 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 theres 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 Spring bank (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.” Whiskey Advocate 95 Points