Nikka Discovery Yoichi 2021 Non-Peated Single Malt Japanese Whisky

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Size750mL Proof94 (47% ABV) *Please note that the ABV of this bottle may vary
In this experimental peat switcharoo Yoichi Single Malt from Nikka distillery has found itself as an un-peated malt: losing some of its smokiness to give place to a finer, softer, more floral expression of this famous release.
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Availability & Returns

This product is available in: AZ, CA, CO, CT, DC, FL, IL, IN, KY, LA, ME, MD, MA, MN, MO, NE, NV, NH, NJ, NM, NY, NC, ND, OH, OK, PA, RI, SC Unfortunately, we can't ship to PO Boxes and APO addresses.

Note:  Once an order has been safely & successfully delivered, we do not accept returns due to change of heart or taste. Due to state regulations, we cannot accept the return of alcohol purchased by a customer in error.

Out of stock

About Nikka Discovery Yoichi 2021 Non-Peated Single Malt Japanese Whisky

Nikka has decided to spice things up a little. While waiting for their age statement stock to be replenished and their finest expressions to be released, they decided to showcase all of the experiments the distillery has made over the years. In the 2021 Mikka Discovery series, they presented two well-known single malts, Miyagikyo and Yoichi, in a different expression than usual. The main theme of the 2021 Mikka Discovery series is peat switcheroo. The typically gentle Miyagikyo was released in a peated version, and traditionally bold and intense Yoichi that was reminiscent of Scottish whiskies of the Island of Skye has suddenly found itself with no peat, transforming into a much finer, softer form. While losing some of its edge, this whiskey has maintained a rich body and a solid mouthful that make it worthy of the name Yoichi. This non-peated single malt is a light and joyous floral whiskey that will impress you with its delicateness. Both versions were released in 20.000 bottles only.

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About Nikka Whisky

In 1895, Masataka Taketsuru — the father of Japanese Whisky — was born in the small town of Takehara, Japan. At the time, Masataka's family owned a sake brewery, and in preparing to carry on the family trade, Masataka studied chemistry and biology at Osaka Technical High School. Upon matriculation, however, Masataka showed more interest in whisky than in sake and in 1918, enrolled at the University of Glasgow, becoming the first Japanese ever to study the art of whisky-making.

While in Scotland, Masataka took chemistry courses during the day while apprenticing with distilleries at night, learning to distill and blend whisky first-hand at some of Scotland's most prestigious distilleries. In 1920, Masataka returned to Japan, and within the decade, had produced the country's first single malt whisky.

Deeming the terroir perfect for whisky production, Masataka moved to the town of Yoichi in 1934 and opened the doors to Nikka Whisky Co. Yoichi is encapsulated by mountains (to the east, south and west) and by the Sea of Japan (to the north), creating a unique and isolated environment for whisky-production. The clean air, humidity and access to underground water filtered through a layer of peat results in a rich and masculine malt. Years later, Masataka established the Miyagikyo Distillery, which is also situated in northern Japan. Surrounded by mountains and two rivers, the Miyagikyo Distillery produces a more mild and feminine whisky as compared to Yoichi.

About Japanese Whisky

Although maybe not be the first Spirit you would think of when Japan is mentioned; the Japanese make one of the best types of whisky in the world. It’s heavily influenced by scotch but with smoother and delicate notes.

The history of the Japanese whisky is not even a century old, but in this short time, the Japanese blended and single malts have taken over the world by storm and can easily go against their whisk(e)y counterparts from across the globe.

Check out our impressive selection of Japanese whiskies, find your new favorite in the best Japanese whiskies bottles under $200, or explore our treasury of rare & hard to find Japanese whiskies

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On the nose, there is an initial alcohol aroma that quickly disappears to give place to a very rich base of oat flakes, tropical fruits, coriander, dill, chervil, and fresh grass. The palette is intense with flavors of oatmeal, manuka honey, fruits, wood, and even some smoke. This whisky is a youngster, a little bit rough around the edges but develops a great fruity flavor profile and an even better finish.
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