Masataka Taketsuru was the first Japanese who learned to make whiskey in Scotland; he appreciated the climate and natural characteristics of the north. Yoichi, Masataka's chosen location, near the sea, surrounded by mountains on three sides and in many ways similar to the Highlands in Scotland. A cold climate with adequate humidity, crisp, clean air, and fresh water-there was everything he needed for his ideal whiskey. The proximity to the sea is one of Yoichi's distinguishing characteristics. The sea breeze imparts a salty note to the whiskey during maturation. When he built Yoichi's distillery, Masataka installed a direct coal-fired still. This still was similar to the one at the Longmorn distillery, where Masataka did his first practical training in Scotland. This traditional charcoal distillation is uncommon today because it is difficult to control the temperature and requires highly skilled artisans. However, Yoichi's distillation process has remained very traditional to this day. The characteristics of Yoichi Single Malt, such as boldness and roasted and burnt flavors, are unique features of this distillation.