[Review] Single Malt Yoichi Peaty & Salty

Whisky Review
Whisky Review
Nikka WhiskyYoichi Distillery

This single malt whisky is only available at the Yoichi distillery. It is a series that accentuates the character of the official Yoichi bottles by using different types of barrels and malt strains, such as “Woody & Vanilla” , “Petey & Salty” , and “Sherry & Sweet” . The 12-year-old version of the series was previously released, but due to a shortage of raw alcohol from the recent Japanese whisky boom, it was discontinued and is now being released again as a non-aged version.
Originally, Yoichi series had a rich lineup of 10 years, 12 years, 15 years, and 20 years, but those so-called vintage products were all discontinued in August 2015, and now only non-vintage products are sold.


1. Manufacturer

Nikka Whisky Co.

Establishment 1934
Head office 4-31, Minami-Aoyama 5-chome, Minato-ku, Tokyo 107-8616, Japan
Owned distilleries Yoichi Distillery, Miyagikyo Distillery, Ben Nevis Distillery

2. Distilleries

Yoichi Distillery

Location 7-6 Kurokawa-cho, Yoichi-cho, Yoichi-gun, Hokkaido 046-0003, Japan
Start of operation 1936

The Yoichi Distillery in Hokkaido is known as the Scotland of Japan. It was established in 1934 by Masataka Taketsuru, also known as Massan, whose predecessor was Dainippon Fruit Juice Co. Masataka Taketsuru believed that a place similar to Scotland Cool and humid climate, rich water source and clear air Masataka Taketsuru chose Yoichi, located at the base of the Shakotan Peninsula, west of Otaru, from among various candidate sites. Masataka Taketsuru’s goal for his first distillery was to create a heavy and powerful malt whisky. He was determined to replicate the whisky-making methods he had learned at the distilleries of Scotland, without compromise. The symbol of this dedication is the “Straight head type pot still .The symbol of this dedication is the use of “coal” and “direct coal fire distillation” . The result is a heavy, fragrant, heavily peaty raw material that produces a unique single malt with a peaty aroma and a touch of saltiness. This distillation method is based on the method used at Longmorn Distillery, where Taketsuru himself studied. If it is necessary to make real whisky, we will protect it even if it is inefficient. The passion that can be said to be the origin of Nikka Whisky and Masataka Taketsuru’s dream are still inherited today.


Click here for the official website of Yoichi Distillery.

For more information on the Yoichi Distillery, please also see this article.


3. Product name and photo

Single Malt Yoichi Petey & Salty 

4. Characteristics

The smell of the approaching tide and the strong aroma of peat.

When drunk straight, the peat salt spreads fluently, just like the name suggests! It is well balanced and quite tasty. If you drink it on the rocks, the peaty aroma like iodine or seirogan hits you hard as if it is penetrating your nose. The strength is even stronger than Laphroaig 10.
The taste is mainly pungent and salty due to the stimulation of alcohol, with almost no sweetness. The intense aroma and taste do not diminish even when watered down, but the stimulation of the alcohol is suppressed and the citrus-like acidity follows.

4-1. Tasting Notes

Aroma Black pepper, salted caramel, salted daifuku, sweet and peaty, with a hint of rice malt toward the latter half.
Taste Richness of caramel, juiciness of orange, spiciness of black pepper.
Aftertaste A sweet smoke screen stays in the mouth for a long time, accentuated by the tide taste.

4-2. Product Specifications

Alcohol content 55%
By liquor Single malt whisky
Barrel type oak
Contents 500ml
Number of bottles sold Number of bottles sold
Suggested retail price 6,800 yen (tax included)
Release date Release date

5. Awards

No awards have been received at this time.

6. Price

6-1. Manufacturer’s suggested retail price

Product name Single Malt Yoichi Peaty & Salty
Volume 500ml
Suggested Retail Price Tax included: 6,800 yen

6-2. Resale price on Mercari

The resale price on Mercari is Around 9,000 yen to 12,000 yen The resale price on Mercari is as follows.  (*As of April 12, 2021)

6-3. Yahoo auction bidding price

The winning bid price on Yahoo Auction is Lowest bidder: 6,000 yen, highest bidder: 16,000 yen, average bidder: 8,011 yen (*Statistics for the past 120 days from April 12, 2021)

6-4. Rakuten, Yahoo Shopping, Amazon

It is also sold on mail order sites at Around 16,000 yen to 18,000 yen It is also sold at (*As of April 12, 2021)
Basically, this is a product that can only be purchased at distilleries, so the selling price on the Internet is set at a very high price.

6-5. Price offered at BAR Shinkai

At “Bar Shinkai” which is operated by this website, it is 1 glass, 45ml: 4,620 yen, 30ml: 3,080 yen, 15ml: 1,540 yen We offer it at


7. Summary

Delicious without complaint! But the tide taste is strong. Straight or on the rocks is recommended.
At the beginning, it is sweet like vanilla ice cream, but it changes to a peaty flavor in an instant. At the end, the tide taste is a little strong.
The quality of this non-aged beer is excellent.
The price is rising because of the difficulty of obtaining it.
Please take this opportunity to taste it at Shiba-Daimon Bar Shinkai.

This whisky is only available at the Yoichi distillery, so you can’t buy it at ordinary liquor stores or mass merchandisers, but you can almost always find it at the Yoichi distillery, so if you visit the distillery, be sure to check it out.

It is a whisky that you can almost always find at the Yoichi distillery, so if you visit the distillery, be sure to check it out.




Lastly: Recommended Books on Japanese Whisky

If you want to learn more about Japanese whisky, which is a global trend, we highly recommend these books.

(1).Whisky Galore Vol.29 December 2021 issue

In the December 2021 issue of Whisky Galore, published by the Whisky Culture Research Institute, we report on 11 Japanese craft distilleries, including some that are open to the public for the first time, under the title of “Japanese Whisky Craft Frontline,” the first of three consecutive issues. Why did the popularity of Japanese whisky and the craft boom occur? We will examine with interviews. Chichibu Distillery / Chichibu No.2 Distillery / Mars Shinshu Distillery / Mars Tsunuki Distillery / Kanosuke Distillery / Hioki Distillery / Ontake Distillery / Osuzuyama Distillery / Kaikyo Distillery / Hanyu Distillery / Konosu Distillery

(2). Japanese Whisky as an Education for Business

This is a book written by Mamoru Tsuchiya, a world-famous whisky critic and representative of the Whisky Culture Research Institute, titled “Japanese Whisky as a Culture that Works for Business” .
The book covers the basics of whisky, the introduction of whisky to Japan, the birth of Japanese whisky, advertising strategies and the rise of Japanese whisky, and the current rise of craft distilleries. This is a book that summarizes Japanese whisky in a very easy to understand way.

(3). Whisky and I (Masataka Taketsuru)

Masataka Taketsuru, the founder of Nikka Whisky, devoted his life to brewing whisky in Japan. This is a revised and reprinted version of the autobiography of a man who simply loved whisky and talked about himself. The book vividly depicts the days when he went to Scotland alone to study as a young man and overcame many hardships to complete Japanese whisky, as well as his companion, Rita.

(4). A Letter of Challenge from a New Generation Distillery

Launching in 2019. With the world experiencing an unprecedented whisky boom, what were the managers of craft distilleries thinking and what were their thoughts as they took on the challenge of making whisky? This book tells the stories of 13 craft distillery owners, including Ichiro Hido of Venture Whisky, famous for his Ichirose Malt, who inspired the birth of craft distilleries in Japan.

(5). Whiskey Rising

This is the Japanese version of Whisky Risng, published in the US in 2016, with much updated content. Not only does it describe the history of Japanese whisky in detail, but it also includes data on all the distilleries in Japan, including the craft distilleries that have been founded in recent years. The book also includes descriptions of the legendary bottles that have been released, as well as information on bars where Japanese whisky can be found.

新海 博之

Born July 17, 1981 in Kitahiroshima City, Hokkaido, Japan
After graduating from university, joined NTT Data Customer Service Corporation as a new graduate.
2010: Opened "Azabujuban BAR Shinkai" → 2016: Developed specialty "Yakuzen Curry" → 2018: Opened "Toranomon BAR Shinkai" and in 2019 "Shibadaimon BAR Shinkai" → 2020: Started web media "Japanese Whisky Dictionary".
We will daily communicate the appeal of Japanese whiskey as something we, as bartenders, can do.

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