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Founded in 1934 the Yoichi distillery is located 50 kilometres west of Sapporo on
the island of Hokkaido, the distillery cannot go unnoticed with its
stone walls and red tile roof. It
combines tradition with an aesthetic
that only the Japanese can achieve.
It has an underground
water source that is filtered through
peat; the best water there is for whisky
production. It has its own kiln topped
with traditional pagoda-shaped chimneys.
The kiln was decommissioned at the
beginning of the 1970s. However, its pot
stills are still heated by naked flame,
a traditional method that has been
abandoned by most of the Scottish
distilleries. They are squat and
onion-shaped, and produce a rich,
full-bodied alcohol. The Yoichi
distillery is located just one kilometre
from the sea. Its geographical location
contributes to the complex character of
this whisky, with its salty and slightly
medicinal notes.
Yoichi possesses
its own cooperage, and is particularly
careful when selecting its barrels.
Known as Hogshead, the barrels are made
on-site using new oak, a practice that
is becoming rarer and rarer in Scotland.
The visitor's centre is a model
of its type. A museum filled with
emotion tells the story of the Taketsuru
couple.
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