![]() ![]() But the Hakushu has a more fruity character, whereas the Yoichi is more savory. Both are somewhat peaty, herbal, and crisp. Hakushu 12 is somewhat similar to Yoichi NAS. Whereas, Hakushu is more crisp, mineral, and apply. But overall, Yoichi is more firm, savory, robust, and peaty. Like Yoichi, Hakushu also utilizes a lot of used Bourbon casks. So they’re more similar to Yoichi than Yamazaki. This facility was designed to produce whiskies with more peat and Scotch-like character. Suntory would eventually launch the Hakushu Distillery in Yamanashi. And Yoichi is noticeably peaty, whereas Yamazaki is not. The Yamazaki 12 is the closest competition to Yoichi NAS from Yamazaki. The flavors of this are more spicy and savory. Yoichi whisky instead has a lot of ex-Bourbon influence. This imparts more floral and exotic notes. Yamazaki whisky also uses a fair amount of Japanese mizunara oak. The whiskies from Yamazaki are much more fruity than Yoichi and lack the firm peat influence. Today, Yamazaki also produces iconic malt whisky, but in Osaka. ![]() Other small-batch distilleries to look out for include: Akkeshi Distillery (Hokkaido), Yuza Distillery (Yamagata), Nagahama Distillery (Shiga) and Mars Tsunuki Distillery (Kagoshima).As mentioned earlier, Yamazaki Distillery was designed and operated by Nikka founder Masataka Taketsuru. Or, broaden your horizon by exploring the rest of Japan’s 23 whiskey distilleries, such as the award-winning Ichiro’s Malt from Saitama prefecture. ![]() One: try out the new releases by big name breweries, such as Suntory’s Toki or Hibiki Japanese Harmony. Rather than bemoan the losses of these discontinued/suspended varieties, here’s what you can do. Akkeshi Distillery in Hokkaido Photo: fb.com/akkeshi.distillery Nikka is the second largest and most popular producer of Japanese whisky after Suntory and creates many loved ranges including the Yoichi single malt, Miyagikyo single malt, Nikka Coffey. In 2001, Whisky Magazine picked Nikka’s 10-Year Yoichi as its ‘Best of the Best’ blended whisky, while in 2015, Jim Murray’s Whisky Bible hailed Suntory’s Yamazaki Sherry Cask 2013 as the ‘World Whisky of the Year’. Subsequent international accolades have contributed to Japanese whisky’s meteoric global boom. Although the first distillery was established in 1923, its wasn’t until the ‘70s and ‘80s that it began to really get traction in the Japanese market. It was only a few years ago when the world discovered Japanese whiskey indeed, it wasn’t long ago that Japan discovered Japanese whiskey. Established by Masataka Taketsuru in 1934, Nikka Whisky produces various types of whiskies, such as Yoichi and Miyagikyo single malts, blended malts. So chances are, unless you’re traveling to Japan shortly, it might be a long wait until you have another chance to see or taste them. If you haven’t heard of some of these, it’s because they were made for the Japanese market. ![]() Meanwhile, Nikka’s range of aged single malts will be replaced with NAS (no-age statements). So far, the fallen soldiers include: Suntory Shirokaku, Nikka 12, Nikka Coffey Grain and Coffey Malt, Kirin Fuji Sanroku Tarujuku 50°, and Suntory’s cute little 350ml bottles of Chita and Kakubin. This follows the shocking news last year when Suntory announced that it is suspending the sales of its critically acclaimed Hakushu 12 Years Old single malt and Hibiki 17 Years Old blended whiskies. According to a report by Forbes, Japan’s major whisky producers are discontinuing or ‘temporarily suspending’ (as in ten-year suspensions) several beloved product lines, due to unprecedented local and global demand. Mark Twain said, ‘Too much of anything is bad, but too much good whiskey is barely enough.’ Turns out Mr Twain is not alone in this sentiment. ![]()
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