As part of the free tour, we got to stop by here and see the factory where the yeast is added and the fermentation process begins. All behind a glass display. 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!

The Yoichi Distillery's fermentation building plays an important role in Japanese whisky making. In this facility, after the malt is saccharified, yeast is added and alcoholic fermentation takes place. Fermentation is a crucial process that determines the flavor and aroma of whisky, and at the Yoichi Distillery it is carried out carefully using traditional methods. Using wooden fermentation tanks makes the microorganisms more active, producing a distinctive flavor. Combined with Yoichi's natural environment, the whisky born here is known for its rich taste and deep aroma. By visiting the fermentation building, visitors can experience the depth of whisky making firsthand.

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This is where the process of adding yeast to the wort made from saccharified and dried malt and fermenting it takes place. Apparently, aside from whether hops are added or not, this process is the same as for beer.

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The fermentation building of Nikka Whisky's Yoichi Distillery. I was able to see it on the tour.

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Second stop on the Yoichi Distillery factory tour, seeing the huge saccharification and fermentation tanks.