Nestled in the north of Japan up in Hokkaido, the Yoichi distillery owned by Nikka produces some of the country's premier single malt products. The cold weather of Hokkaido mimics much of Scotland's highlands region and as such was highly valued by founder Masataka Takesuru. The distillery is located very close to the sea and creates much of Yoichi's main characteristics. Using traditional methods of coal fired stills, the whisky is often defined as peaty yet fruity.
Nose: Warm apples and a gentle salty sea breeze. Ripe pears and bananas poke through the soft peat and gives way to a lemon and citrus tinge. Some delicate cookie malt underneath the peat influence but hits back hard with a strong fruit salad smell.
Palate: Gentle and soft with a delicate sweetness that grows throughout the mid palate. Well balanced with soft peat that contains mainly spice and gentle fruits. Strong notes of melons, kiwis and pears that develops into chocolate and swings back to a sweet peat.
Finish: Long and rich with a lovely oily mouthfeel. Notes of kiwi and lemons poke through the evolving savouryness of the peat. Minimal smoke characteristics from the peat, mainly focusing on some soft malt and sweetness. Leaves a lingering flavour of earthy leather and ground pepper spice.
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