This rare version of Yoichi single malt is part of the “Nikka Discovery” series: an inside look at the various experiments made during the whisky making process at Nikka. Focusing on the use of yeasts, this expression recalls estery aroma reminiscent of Ginjyo sake.
PRODUCT RELEASE Japan :
Europe :
4800 bottles
NOSE: Refined, distinguished. On the first nose, an herbaceous, salty and empyreumatic peat clearly dominates. When allowed to breathe, the fruits, flowers, and mint make their way, all of which brings momentum to the aroma
PALATE: Firm, robust. Giving its own take on the herbaceous, salty and empyreumatic register of the nose, the attack evokes a field of barley swept with sea spray. The more earthy and rooted mid-palate pours blocks of peat onto the tongue. The end is floral and fruity.
FINISH: Compelling length. Unexpectedly, the finish first invites us to bite joyfully into whole bunches of white grapes. Flavors of plum and pulp bring smoothness. On the retro-nasal olfaction, evoking an evanescent peat, a fine layer of liquorice delicately coats the tastebuds.
NIKKA DISCOVERY SERIES
A series of limited editions highlighting Nikka’s various experiments in every step of the making process.
Overturn the preconceived images of the single malts.
Two limited editions in 2022: Miyagikyo and Yoichi Aromatic yeast, featuring diversity of ingredients.
Re-discover the primitive style of each distillery at the same time.
Non chill-filtered to maximise the distinctive flavours.
ABV determined individually for each expression to best enhance the flavours.
YOICHI DISTILLERY
(est. 1934, island of Hokkaido)
For his first distillery, Masataka Taketsuru, Nikka’s founder,seeked similar conditions to Scotland, where he had himself learned everything about whisky making. Yoichi was established in 1934, in the small eponymous coastal town. This extraordinary location benefits from a cold climate with an appropriate humidity, crisp clean air and fresh water.To this day, the distillation process has remained true to traditional methods. The pot stills are heated by a direct coal fire, a practice hardly seen today as it is difficult to control temperature and requires highly skilled craftsmen. However it is at the source of the whisky’s boldness and toasty burnt flavours.
