This bold and distinctive single malt whisky was stored and matured for 10 years or more at the Yoichi distillery in Hokkaido, birthplace of Nikka Whisky. The Yoichi distillery continues to adhere to techniques such as the use of coal-fired pot stills, and otherwise remains loyal to the whisky-making traditions dating back to its foundation.
Nikka Whisky was created by Masataka Taketsuru, the father of Japonese whisky. Inspired by Scottish whisky (Scotch), he decided to dedicate his life to producing whisky. Masataka enrolled at the University of Glasgow and became the first Japanese ever to study the art of whisky making. He took chemistry courses at the university and apprenticed at distilleries, learning first-hand from craftsmen and receiving training as a blender. Masataka's vision of whisky was formed by his experience in Scotland, and he knew that the right environment was essential. However, it was becoming apparent that in order to produce whisky as he felt it had to be, he would have to become independent so he set up his own company, Nikka Whisky, which has two distilleries still in use today: Yochi and Miyagikyo.