firm z koncesją firm prowadzących
dalszą odsprzedaż (w PL i EN)
In 1934, after parting ways with his mentor and partner Shinjiro Torii, Masataka Taketsuru built the distillery in Town of Yoichi on the island of Hokkaido. Masataka learnt the whisky making craft in Scotland and he chose the location with similar climate. Today the distillery is equipped with six stills and produces 2 million liters of spirit per annum. Japanese whisky has been on fire throughout the last decade and growing demand keep stretching Yoichi’s aged stock. In September 2015 the entire Yoichi range, which included 10, 12, 15 and 20 years old expressions was reduced to Non-Age-Statement Single Malt ‘made of whiskies of various ages’.
Nose: smooth, subtly peated and floral, summer meadow, lemons, oranges, apples, licorice, nutmeg and a pinch of salt.
Palate: pretty rich and nicely balanced, honeydew melon, oranges, honey, vanilla, roasted almonds and nuts, hints of allspice and distant whiff of smoke.
Finish: pretty long, with tropical fruits’ sweetness balanced with mild spiciness and hints of peat.