In Yoichi, Masataka Taketsuru saw numerous reminders of Scotland, and was convinced that this should be the home of Nikka whisky. The location was selected for whisky production because of its clean air, just the right humidity for storage, and abundant underground water filtered through a layer of peat. In Yoichi, Masataka Taketsuru saw numerous reminders of Scotland, and this convinced him that this should be the home of Japanese Whisky.