Drink of the Day: Yoichi 10 Year (Japan)

Drink of the Day: Yoichi 10 Year (Japan)

The Yoichi 10 Year is a celebrated single malt whisky that serves as a testament to the rugged, coastal environment of Hokkaido, Japan. Known for its distinct smoky profile and rich, complex character, it remains a benchmark for Japanese whisky craftsmanship.

Company History

Nikka Whisky Distilling Co., Ltd. was founded in 1934 by Masataka Taketsuru. Often called the father of Japanese whisky, Taketsuru studied chemistry and the art of Scotch whisky-making at Glasgow University in Scotland, later apprenticing at the Hazelburn and Longmorn distilleries. Upon returning to Japan, he sought a location that mirrored the climate of Scotland. He chose the town of Yoichi in Hokkaido for its cool, humid environment and access to high-quality water. The Yoichi Distillery was established there in 1934, and the company has since grown into a global icon of distilling excellence, now owned by Asahi Breweries.

Product History

The Yoichi 10 Year is produced at the historic Yoichi Distillery, which famously utilized traditional coal-fired copper pot stills until 2014 to achieve its signature depth. The whisky is known for its peated character, with peat sourced from the Kushiro Marshes, and is typically matured in a combination of American oak ex-bourbon casks and Japanese Mizunara oak. The product gained international acclaim in 2001 when the "Single Cask Yoichi 10 Years Old" received the highest score in a world whisky competition, marking a historic milestone for the Japanese industry. It is bottled at 45% ABV and is recognized for its non-chill filtered, authentic profile.

Review

The Yoichi 10 Year is highly regarded by critics for its balance of peat smoke and fruit-forward ripeness. Based on aggregated data from platforms including Whiskybase, Glass & Note, and Heritage Whisky, the expression holds an average professional rating of 89/100.

Serving Guide

Glassware: Glencairn glass or heavy-bottomed rocks glass | Serving temperature: Room temperature | ABV: 45%

Serving Suggestions

• Serve neat to appreciate the complex interplay of peat smoke and oak-derived sweetness.
• Add a few drops of distilled water to open up the aromatic profile and soften the intensity.
• Pair with smoked salmon or dark chocolate to complement the whisky's natural smoky and rich notes.