The Nikka whisky company was founded in 1934 by Masataka Taketsuru, with the creation of his Yoichi distillery on the island of Hokkaido. Arguably the “grandfather” of Japanese whisky, Taketsuru learned his trade studying Organic Chemistry at The University of Glasgow in 1918, before apprenticing at Longmorn, and laterally Hazelburn distilleries. With humble beginnings, producing apple juice and cider to keep the cash flowing while the whisky came of age, Nikka has grown to become one of the best known names in Japanese whisky.
Taketsuru chose the northern island of Hokkaido as the location for his first distillery as he felt the climate and geography closely resembled that of Scotland. Taking its name from the adjacent river that also provides its water source, Takersuru's goal with Yoichi was to create a whisky “with the taste of the wind”. We're not sure what wind tastes like, exactly, but based on Yoichi's direct fired stills and worm tub setup, it must be fairly robust and meaty.
Age: 10 years old
45% ABV / 70cl
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