The Yoichi incorporates a higher percentage of sherry-cask-matured whisky, offering more aromatic complexity than its younger sibling. The characteristic peat notes are still present, with both mature oak and delicate floral aromas widening the spectrum.
*Local Free Delivery: SL3 and SL4 postcode (Windsor/Datchet)
*Local Free Delivery: All SL (Except SL7), HP9, GU25, TW18, TW19 & TW20 postcodes. (Min. 6 bottles or 1 Hamper or 1 of our selected Wine cases purchased)
- England and Wales £10.00
- England and Wales Free Delivery (Over £200 purchased)
- Northern Ireland £30 (All BT postcodes)
- Scotland £15.00 (EH, FK, G, KA, KY, ML, DG and TD postcodes)
- Scottish Highlands and Islands £ 30.00 (All AB; DD; HS; IV; KW; KA27-28; PA; PH; TR21-25; ZE postcodes)
More InformationJapanese Whisky
The Nikka Whisky Co. was founded by Masataka Taketsuru, who is widely acknowledged as the father of Japanese whisky. The company has two large distilleries and several blending and bottling plants and is now part of the Asahi Group.
Masataka Taketsuru’s family owned a sake brewery that dated back to 1733. Taught early that sake-making is a painstakingly fine art, Masataka studied diligently and trained as a chemist, preparing to carry on the family trade. However, Scotch whisky captured the young man’s imagination and he decided to dedicate his life to it. In 1918, Masataka Taketsuru travelled to Scotland, where he learnt the secrets of whisky -making and met the woman who would become his bride, Jessie Roberta (Rita).
In 1920 Masataka returned to Japan with his new bride and worked with a company to produce Japan’s first whisky. It soon became apparent that to produce whisky the way he felt it should be made, Masataka would have to become independent. In 1934 Masataka established Nikka Whisky and built its first distillery in Yoichi, Hokkaido, which he had always considered to be the ideal whisky-making site in Japan. In the decades since Nikka has become a fixture in Japan, known for its passion for quality and flavour.