As part of the free tour, we got to stop by here to see where all the whiskey is stored in barrels, as well as learn about the period they are in storage. The tour guide is only in English, but there is an audio translation available to download and use. That was easy and convenient. To see this side of the distillery, you'll need to book for a tour, which is free or paid depending on your choice. Amazing job, to all the staff here for working hard!

Warehouse No. 1 at the Yoichi Distillery is part of the historic facility established in 1934 by Masataka Taketsuru, founder of Nikka Whisky. This warehouse was designed to provide the ideal environment for maturing whisky, and is characterized by its wooden building. Hokkaido's harsh climate has a unique effect on the whisky's maturation, producing rich flavors. Warehouse No. 1 is a place that symbolizes Nikka Whisky's tradition and quality, and it's a spot well worth visiting for many whisky fans. On the tour, you can learn about the whisky-making process and its history, and directly experience the aroma and atmosphere inside the warehouse

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The barrels stored inside are empty, but this is a warehouse that was actually used for storage in the past. Apparently, when whisky is matured in barrels for a long time, water and alcohol evaporate and the contents gradually decrease, which is called the "angels' share". It also apparently changes from colorless and transparent to brown.

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You can only go inside on the tour. They said the barrels at the entrance don't contain whisky. But it's a long, narrow building, and it seems that barrels actually in storage are lined up further in.

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This is where distilled spirits are filled into barrels and stored. They don't show you the back, but from the outside you can tell it goes pretty deep. The color and flavor of the liquor inside change depending on the type of barrel and the years of storage. This is one of the explanation stops on the tour, where they tell you the above and about the angel's share.

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