Yoichi malts are described as bold and robust with refined peaty notes and smokiness introduced by the normal direct coal-fired distillation. Sea breeze through the Ishikari Bay provides a briny trace towards the whisky during maturation. In 1949, the organization been given its whisky license under information from Kiichiro Iwai, https://energydrinksandwhiskey.com/product-category/japanese-whisky/