Masataka Taketsuru, the father of Japanese whisky, left Suntory to build his own distillery. He chose Yoichi in Hokkaido because its harsh, cold, and coastal climate perfectly mirrored the conditions of Scotland, allowing him to create the deeply authentic, traditional whisky he envisioned.

Yoichi remains one of the few distilleries in the world to still use direct coal-fired distillation. The intense heat toasts the bottom of the still, producing a heavy, rich, and oily spirit. Accompanied by distinct peat smoke and a touch of sea breeze, Yoichi is a robust, masculine, and intensely flavorful single malt.