YOICHI - Discovery - Aromatic Yeast - 48%
Nikka Whiskey Distilling Company is located in Japan and was established by Masataka Taketsuru , considered the father of Japanese whisky. He was the son of a sake brewer, and after studying chemistry at university, he trained at several Scottish distilleries before returning to Japan in 1920 with his Scottish wife, Rita. After working for the company that would become Suntory (Kotobukiya Limited) and making the first Japanese whiskey, he went it alone, establishing the Yoichi distillery and parent company Nikka. The company also has separate distilleries for making Shochu (alcohol made by distilling a wide variety of base ingredients, the main ones being rice, barley and sweet potato) and facilities for making cider brandy. and apple wine. In 2001 Nikka was purchased by Asahi Breweries .
Yoichi Distillery was built in 1934 and started distilling in 1936. It is close to the sea, surrounded by mountains on three sides and similar to the Highlands in Scotland. A cold climate with proper humidity, clean fresh air, fresh water, and proximity to the sea are Yoichi's distinctive characteristics. The sea breeze gives a salty side to the whiskey during maturation with peaty notes and a smokiness coming from the traditional direct distillation with coal.
This rare version of Yoichi Single Malt is part of the " Nikka Discovery " series: an overview of the different experiments carried out during the whiskey-making process at Nikka. This edition focuses on the distinctive aromas generated by yeast selected from Nikka's extensive "culture collection".
Peat