The harsh and rich nature in the north satisfying everything needed for whisky making.
Masataka Taketsuru, the first Japanese who mastered whisky making in Scotland, valued the climate and natural features of the north. Yoichi, the place chosen by Masataka was close to the sea, surrounded by mountains on three sides and in many ways similar to Highland in Scotland. Cold climate with an appropriate humidity, crisp clean air, fresh water, and everything necessary for his ideal whisky was available. The proximity to the sea is one of the distinctive features. Sea breeze gives a hint to the whisky during the maturation.
Masataka set a pot still using direct coal-fire when he built the Yoichi Distillery. This still was similar to pot stills at Longmorn Distillery where Masataka had the first practical training in Scotland. This traditional coal-fired distillation is hardly seen today as it is difficult to control temperature and requires highly skilled craftsmen. However, the distillation process at Yoichi has remained very traditional to this day. The characteristics of Yoichi Single Malt such as boldness, toasty flavors are unique features of this distillation.