After training as a chemist, he began working for the Settsu Shuzo company, who sent him to Scotland in 1918 to carry out an apprenticeship. There he developed a passion for whisky and decided to dedicate his life to it. In 1934, he built Yoichi, his first distillery, on the island of Hokkaido
Tasting notes
Rigid structure, ample peat, broader mouthfeel. Complex and layered flavors expands on the palate.
