Why buy Whisky Nikka Discovery Yoichi Single Malt Non Peated

Brewed with only unpeated malts, offering a pleasant surprise that turns Yoichi's preconceived "peaty" image on its head. Characterised by a delicate balance of bright fruitiness and rich mouthfeel, along with its distinctive smokiness generated by charcoal distillation. 

Tasting notes. Sight, smell and taste

At first sight its colour is pale gold. On the nose it’s refined and balanced. Staying close to its foundations of malted barley, the first nose also reveals aromas of fruit and acacia honey. Becoming increasingly exotic, it then develops a nobly spicy and herbaceous register. Little by little, medicinal notes delicately cover the aromatic palette. On the palate it is taut and lively. Citrus fruits initially bring a lot of energy to the first impression in the mouth. This lively start is then followed by a beautiful vanilla and almost roasted sequence, the richness of which highlights the incredible balance of sweet and savoury flavours. A particularly mouth-watering bitterness completes the picture. Ending, its finish is long and ric. Like the first nose, the start of the finish focuses on malted barley. Aniseed, vegetal and creamy flavours gradually spread across the sides of the palate. On the retronasal olfaction, a handful of nuts and juicy fruits bring pleasing length to the very end of the palate. The empty glass is malty and spicy. 

Pairing. How to taste it

From Yo Pongo El Hielo we recommend drinking this Whisky on its own or on the rocks, to enjoy it in all its splendour.

A little bit of history about Nikka Discovery Yoichi Single Malt Non Peated...

The founder of the Nikka whisky distillery, Masataka Taketsuru, undertook a trip to Scotland in 1918 after graduating from Osaka Technical College, with the intention of learning about whisky distilling.

Mr Taketsuru studied organic chemistry at Glasgow University and learned about malt whisky distillation at the Longmorn Distillery in Speyside.

In Glasgow he married Rita, the daughter of a local doctor and, before returning to Japan in 1920, he also received an apprenticeship at the Hazelburn Distillery.

In 1923 he joined the Kotobukiya group, now Suntory, which helped him establish a distillery to start the Nikka company in 1934.

After his death, the company passed into the hands of Takeshi Taketsuru, his adopted son, who took action to expand the company substantially.

Today, the company owns several distilleries, two of them in Japan, Yoichi and Miyagikyo, and another one acquired in 1989 in Scotland.

Speaking more specifically about the history of the Yoichi distillery, its founder Masataka Taketsuru, valued the climate and natural features of the north. Yoichi, Masataka's chosen location, was close to the sea, surrounded by mountains on three sides and, in many ways, was similar to the Scottish Highlands. A cool climate with adequate humidity, clean and fresh air, everything needed for his ideal whisky was available. The proximity to the sea is one of the distinctive features of Yoichi. The sea breeze gives a salty touch to the whisky during maturation. Thus began the story of Nikka in 1934.

This rare release of Yoichi Single Malt is part of the "Nikka Discovery" series: an inside look at the various experiments conducted during the whisky making process at Nikka. It focuses on the diversity of ingredients available at the distillery.

It's in the Top 240 of economic and cheap products of Whisky and in the Top 3000 of our best seller products.