Nikka Yoichi Single Malt
Nikka's first distillery, on the cold coast of Hokkaido. Yoichi is the bolder of the two single malts: full-flavored, with peach and honey, and a finish in which peat and sweetness are beautifully balanced.
Whisky from the coast of Hokkaido
Yoichi is the distillery with which Nikka began in 1934. Masataka Taketsuru chose the site on the northern island of Hokkaido because its climate resembles Scotland's, and that is still the house style: robust, full-bodied, and full of character. The stills are still coal-fired, giving the whisky a powerful, lightly smoky character.
This single malt comes entirely from that one distillery and is bottled at 45% ABV. It is slightly sweet, with peach and honey, while peat and a delicate sweetness come together in the finish. In that respect, Yoichi is the opposite of its sister whisky Miyagikyo, which is soft and fruity.
In brief
Full, sweet, with a hint of peat
Peach and honey
Slightly sweet, with peach and honey, and already a hint of peat in the background.
Full and robust
A beautiful, full-bodied flavor. The sweetness of honey and fruit carries the whisky, while the peat keeps it intriguing.
Peat and sweetness
A finish in which peat and a delicate sweetness are in balance. Robust, but never sharp.
Flavor profile of Nikka Yoichi Single Malt neat. Over one ice cube, the peat softens and the peach comes through more.
How to taste Yoichi
Yoichi is a whisky for enthusiasts. Take your time, taste it neat first, then see what water or ice does to the peat.
Neat, then with water
3 cl in a tulip-shaped tasting glass. Taste it neat first, then add a few drops of water and taste again: the honey and peach come through, while the peat moves slightly into the background.
Glass: tasting glass →Over one large ice cube
5 cl over one large, clear ice cube in a heavy tumbler. The ice melts slowly, allowing the whisky to open up gradually. The best way to bring out the smoke.
Glass: tumbler →As a smoky highball
40 ml Yoichi in a tall glass filled with ice, with 120 ml of ice-cold sparkling water and a strip of lemon peel. The peat gives the highball a campfire note you won't get with grain whisky.
Japanese Highball →Cocktails that need the peat
Whenever a recipe calls for a smoky whisky, Yoichi is a stylish choice. Stick to cocktails in which the whisky takes centre stage.
Penicillin
Whisky, lemon, honey and ginger. Yoichi's honey and peat belong here.
Rusty Nail
Whisky and Drambuie over ice. The liqueur's honey note complements the Yoichi.
Smoky Highball
Whisky with ice-cold sparkling water in a tall glass. With Yoichi, smoky and refreshing at the same time.
Sazerac
Whisky, sugar, bitters and a rinse of absinthe. Yoichi gives the classic a smoky edge.The right glass for Nikka Yoichi
A tulip-shaped tasting glass for the aroma, a heavy tumbler for the ice cube and a tall glass for the smoky highball.
More Nikka flavours
Nikka
Where it began. On the brand page, you can read all about Nikka: its origins, varieties and classic cocktails.
To Nikka →
Nikka Coffey Grain
Sweet and fruity from the column still: melon, grapefruit, and vanilla. The whisky for the Japanese highball.
View Nikka Coffey Grain →
Nikka Coffey Malt
Malted barley from a column still: rich and creamy, with raisin, caramel, and cinnamon. Perfect after dinner.
View Nikka Coffey Malt →
Nikka Taketsuru Pure Malt
Malts from Yoichi and Miyagikyo, aged for an average of ten years. Soft and fruity, with cherry and mint.
View Nikka Taketsuru Pure Malt →
Nikka Miyagikyo Single Malt
Soft and refreshing from the mountains near Sendai: tropical fruit, mango, and chocolate, with sherry in the background.
View Nikka Miyagikyo Single Malt →Everything about Japanese whisky: the types, the best-known brands, and the cocktails.
Questions about Nikka Yoichi Single Malt
Is your question not listed? Read more on the Nikka page or check out our cocktail recipes.
Everything about Nikka →