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The Nikka Whisky distillery in Yoichi, Hokkaido is a must-visit for whisky lovers. Learn about the history of the distillery and the life of Masataka Taketsuru, father of Japanese Whiskey.

Three wooden barrels marked with NIKKA WHISKY and a logo rest on a wooden shelf inside the dimly lit Nikka Whisky Yoichi Distillery.

Yoichi in Hokkaido is famous for some of Japan’s best uni and seafood. Yet the town’s standout attraction is undoubtedly the Nikka Yoichi Whisky Distiller.

In this post, I’ll share the story of Masataka Taketsuru, often called the father of Japanese whisky, and take you along on a tour of the distillery.

How to Get to Yoichi

Yoichi is a small seaside town between Otaru and Shakotan. From Sapporo Station, take the Rapid Airport train to Otaru, which takes about 35 minutes. At Otaru Station, transfer to the Hakodate Line towards Kutchan and arrive at Yoichi Station in 25 minutes. The total fare for both trains is 2,130 yen.

Nikka Whisky Yoichi Distillery

A tall building with a red roof stands near the Nikka Whisky Yoichi Distillery, surrounded by trees and greenery under a cloudy sky.

Just a three-minute walk from Yoichi Station, the distillery draws hundreds of visitors daily. Before you go inside, here’s what to know:

  1. The entrance area, which includes a museum and souvenir shop, is open to explore at your leisure. The museum shares Nikka Whisky’s history and features a paid tasting bar.
  2. A free guided tour of the distillery is available, ending with a complimentary tasting.
  3. For dedicated whisky enthusiasts, paid tours offer deeper access:
    • Single Malt Yoichi Key Malt Tasting Seminar – 80-minute tour with seminar and tasting (1,500 yen)
    • Platinum VIP Tour – 120-minute tour with tasting seminar led by an instructor (4,000 yen)
    • Blend Seminar – 150-minute tour and seminar where you create your own blend (8,000 yen)

All tours, including the free one, fill up quickly, often two weeks in advance.

Masataka Taketsuru – The Founder of Nikka Whisky

Visitors explore a modern whisky museum at Nikka Whisky Yoichi Distillery, with wooden ceilings and displays about the story of Nikka Whisky; exhibits and tasting stations line both sides of a central walkway.

I chose the free tour and spent some time exploring the museum beforehand. It tells the fascinating story of Masataka Taketsuru, founder of Nikka Whisky.

Masataka was born into a long-established sake brewery, Taketsuru Shuzuo, in Takehara City near Hiroshima. He began studying sake brewing at Osaka Technical High School but did not finish. Instead, he joined Settsu Distillery, Japan’s largest producer of industrial alcohol at the time, and was sent to Scotland to learn Scotch whisky production.

Journey to Scotland

A blue world map with a white route line connecting Kobe, San Francisco, New York, Liverpool, and Odessa, featuring historical photos and Japanese-English text about a journey from Japan to Europe and the origins of Nikka Whisky Yoichi Distillery.

The trip from Japan took more than 50 days, delayed by World War I. Masataka even spent a month stranded in New York.

In Scotland, he studied chemistry and English at the University of Glasgow. After graduating, he apprenticed at several distilleries, learning a variety of brewing, distilling, and aging techniques. The museum displays some of his notes and even his passport.

Return to Japan

A museum exhibit at the Nikka Whisky Yoichi Distillery features vintage photos, a portrait of a young woman, and quotes about Rita on a gray wall, with Japanese text and the English quote: “A lady was staring at me with round, beautiful eyes. That was Rita.”.

While in Scotland, Masataka met Rita, whom he married on January 8, 1920. Returning to Japan, he faced economic challenges as the country was in a recession. Settsu Distillery no longer had the resources to support him. After brief work at Suntory’s Yamazaki Distillery and ten years at a beer brewery in Yokohama, he was ready to pursue his dream.

With backing from wealthy industrialists introduced by Rita, Masataka chose Yoichi for his distillery. The climate reminded him of Scotland, featuring mountains, the sea, clean air, fresh water, and just the right humidity for making whisky.

Yoichi Distillery

A wall display of vintage Japanese advertisements and packaging for apple products, including colorful posters, labels, and illustrations—some alongside memorabilia from the Nikka Whisky Yoichi Distillery—arranged in a horizontal row.

The Nikka Yoichi Distillery opened in 1934, and the first whisky was produced in 1940. During the aging period, distilleries often create other products to sell in the meantime. Yoichi happened to be the first place to grow apples in Japan, so Masataka Taketsuru began producing apple-related items such as juice and wine.

The museum displays classic bottles, including the renowned Single Cask Malt Whisky that earned Nikka international acclaim. Yoichi malts are celebrated for their bold, robust flavors, with refined peaty notes and a subtle hint of smoke. These characteristics come from traditional direct coal-fired distillation, a method reminiscent of Scotch whisky.

The nearby sea breeze from Ishikari Bay adds a touch of brininess during maturation. Masataka, driven by his ambitions, later established a second distillery in Miyagikyo, Sendai, in 1969 to pursue a lighter, more elegant whisky.

There is also a paid tasting bar where visitors can sample a selection of Nikka whiskies.

Yoichi’s Distillery Tour

A paved pathway runs between stone buildings with red roofs and neatly trimmed trees under a partly cloudy sky at the historic Nikka Whisky Yoichi Distillery.

After exploring the museum, it was time for the distillery tour. A staff member at the front checks your reservation, while reception at the other end provides a tasting ticket. For drivers or those underage, a soft drink ticket is available.

The tour lasts about 50 minutes, with a 20-minute tasting session at the end. Photography is allowed, but video recording is prohibited. The guide explains the production process in Japanese, with English audio guides available.

Distilling Whisky

A worker in blue protective clothing, gloves, helmet, and mask uses a long metal tool to tend to a furnace with an open door at the Nikka Whisky Yoichi Distillery, revealing a glowing orange fire inside.

We started at the Kilning Tower, where barley is dried with peat smoke to make malt. Next, in the milling and mashing house, milled barley is mixed with water in a mash tun, where enzymes convert starch into sugar to create wort.

Yeast is added to the wort for fermentation, producing alcohol and carbon dioxide. The wash travels through underground pipes to the still house. There, it is distilled twice in coal-fired pot stills. These fires are carefully monitored by skilled craftsmen, giving Nikka whisky its bold, rich flavor.

Tour of the Historic Buildings

A small grey stone building with a green roof, arched entryway, double doors open, and flower pots at the entrance stands at Nikka Whisky Yoichi Distillery. People walk along a path nearby on a sunny day.

The tour includes several historic buildings. Masataka’s original office, built in 1934, is now a Tangible Cultural Property of Yoichi Town. Nearby is Rita House, built in 1931, which served as Nikka’s laboratory until 1984.

Masataka’s old residence, originally in Yamada-cho, was relocated to the distillery in 2002. It incorporated Western and Japanese architecture, reflecting Masataka and Rita’s marriage.

The tour ends at a warehouse where kegs mature. Stone walls keep the temperature cool in summer, while the soil helps maintain moderate humidity. Despite being only 50 minutes, the tour was engaging and gave you deeper access to other buildings. I also gained more insights into Masataka and Rita’s lives.

Tasting Bar – Free Whisky Tasting

Three glasses with a small amount of amber liquid from Nikka Whisky Yoichi Distillery, each covered with a paper lid, are placed on a shiny surface with a blurred outdoor background.

After the tour, we headed to the tasting bar on the second floor. Alcohol options included Apple Wine, Super Nikka, and Single Malt Whisky. Non-alcoholic choices included Calpis, Yoichi Apple Juice, and water.

As the designated driver, I couldn’t try the whisky, but the apple juice was so good I bought five cartons to take home.

My friend sampled all three alcoholic drinks, served on the rocks or with tonic water. The apple wine was sweet with a deep undertone from brandy barrel aging. Super Nikka had a smooth, balanced profile, especially enjoyable with tonic. The Single Malt Whisky offered a smoky, peaty aroma, best enjoyed with a little room-temperature water.

Gift Shop – Distillery Exclusives

People stand outside the Nikka Whisky Yoichi Distillery building, which features a large distillation pot sculpture and a Still Northland sign. Some visitors are entering or sitting on a bench.

The gift shop features Nikka’s famous bottles and distillery exclusives, like Yoichi Single Malt, Apple Wine, and a special Yoichi blend. The shop can get crowded, and popular items sell out quickly, so arrive early if you want a bottle. Snacks and merchandise, including the apple juice, are also available.

Nearby, Rita’s Kitchen serves hearty Western-style dishes if you’re hungry.

Final Thoughts on My Visit

I’m not a huge whisky fan, but my visit to Nikka Yoichi Distillery was fascinating. It’s an important piece of Hokkaido’s history, and I recommend it to anyone interested in whisky or visiting Yoichi.

More to Explore Nearby

The Nikka Whisky Distillery is the star of Yoichi, a town that forms a perfect base for exploring the coastal wonders, therapeutic onsen, and historical cities of Western Hokkaido.

  • Cape Kamui – Journey along the coast of the Shakotan Peninsula to this dramatic viewpoint, known for its sheer cliffs and the incredible, deep blue “Shakotan Blue” sea.
  • Shakotan Peninsula – Explore the rugged coastline of this peninsula, famous for its picturesque coves, stunning rock formations, and activities like sea urchin (uni) harvesting.
  • Otaru Canal Area – Visit this beautiful port city, known for its preserved historical buildings, iconic gas lamps, and delicious seafood restaurants lining the picturesque canal.
  • Niseko – Travel south to the world-renowned resort town famous for its deep, light powder snow in winter and excellent hiking, rafting, and golfing opportunities in the summer.

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