Masataka Taketsuru was the first Japanese to learn to make whisky in Scotland, he appreciated the climate and natural characteristics of the north. Yoichi, Masataka's chosen location, close to the sea, surrounded by mountains on three sides and in many ways similar to the Highlands in Scotland. A cold climate with adequate humidity, crisp, clean air and fresh water - everything was there for his ideal whisky. The proximity to the sea is one of Yoichi's distinguishing features. The sea breeze imparts a salty note to the whisky during maturation. When he built Yoichi's distillery, Masataka installed a direct carbon still. This still was similar to the one at the Longmorn distillery, where Masataka did his first practical training in Scotland. This traditional charcoal distillation is uncommon today, as it is difficult to control the temperature and requires highly skilled craftsmen. However, Yoichi's distillation process has remained very traditional to this day. The characteristics of Yoichi Single Malt, such as boldness and roasted, burnt flavours, are unique to this distillation.
