Japanese Whisky/Nikka Single Malt Yoichi 10 year 750 ml
Nikka Single Malt Yoichi 10 year 750 ml
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About this bottle
Nikka Yoichi 10 Year Single Malt is produced at the Yoichi distillery on Japan's northern island of Hokkaido, one of two distilleries behind Nikka Whisky, founded by Masataka Taketsuru after he studied whisky-making in Scotland. Yoichi still uses coal-fired direct-heat pot stills, a rare and labor-intensive method that most distilleries abandoned decades ago, contributing to a heavier, more robust, sometimes maritime-influenced character than other Japanese single malts. The 10 Year is aged in a mix of American oak, ex-bourbon, and ex-sherry casks. Expect a rich, complex profile with more weight than Nikka's lighter Miyagikyo malt, appealing to fans of bold, Scotch-adjacent Japanese whisky.
How to drink Nikka Yoichi 10 Year
Neat is the classic approach, but a Yoichi-based highball is a legitimately great way to drink it too, Japanese-bar style. Either way, give it a moment to open before judging the smoke and malt balance.
Tasting notes
Nosemalt, maritime
Palaterobust, oak
Finishlong
Specs
Japanese WhiskyAmerican oak, ex-bourbon, ex-sherry · Yoichi, Hokkaido
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Good to know
Questions about this bottle
How should Nikka Yoichi 10 Year be served?
Serve neat in a tulip-shaped glass with a splash of water if you want to open up the aromatics. Keep the bottle upright in a cool, dark place once opened.
What's distinctive about Yoichi's production?
Yoichi is one of the few whisky distilleries in the world still using direct coal-fired pot stills, a labor-intensive heating method most producers abandoned decades ago, which Nikka credits for the distillery's robust, smoky character.
Who founded Nikka Whisky?
Nikka was founded by Masataka Taketsuru, who studied whisky-making in Scotland in the 1920s before returning to Japan and choosing Yoichi, Hokkaido, for its climate's similarity to Scotland.
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