Meet Yoichi and Miyagikyo - the embodiment of opposites attract too. Both are different. Both are good.
First, let's understand how they become such good whiskies. A little history. In 1918, a young Japanese man with a deep passion and ambition to make genuine whisky went to Scotland to unveil the secret of whisky-making. That's how he became the first Japanese ever to master how to make whisky. He is Masataka Taketsuru, the founder of Nikka Whisky, or also known as the Father of Japanese Whisky. His two notebooks filled with every detail, later became Japan’s very first guide in whisky production.
Masataka Taketsuru then went on to select the best terroir for his whiskies.
Yoichi distillery is close to the sea, surrounded by mountains on three sides and in many ways similar to the Highlands in Scotland - a cool climate with appropriate humidity, crisp clean air and fresh water. The sea breeze gives that refreshing briny hint to the whisky.
Miyagikyo distillery sits at a beautiful foggy glen at a junction of two clean rivers. The moment Masataka Taketsuru tasted the water here, he was so impressed and immediately decided this would be the other special whisky to make!
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