The single malt whisky is still produced in the original distillery of Nikka in Yoichi. There it is traditionally produced using the Masataka Taketsuru method from Scotland. Before the whisky is bottled, it is stored in oak casks.
Nose: Fresh baking aromas, citrus, black bread, vanilla, lollipops.
Taste: Fruity, sweetish, slightly salty and smoky, orange peel, cherry.
Finish: Long lasting.
Japanese always drink the whisky with one part Yoichi whisky, 2 parts water and 3 ice cubes, which would be too weak for us.
Tasting notes:
Colour: gold.Nose: Fresh baking aromas, citrus, black bread, vanilla, lollipops.
Taste: Fruity, sweetish, slightly salty and smoky, orange peel, cherry.
Finish: Long lasting.
Japanese always drink the whisky with one part Yoichi whisky, 2 parts water and 3 ice cubes, which would be too weak for us.