Broom 2025 — Yoichi combines long fermentation with a heavier distillation style

Bibliography Entry

Broom, Dave. The Japanese Way of Whisky. Revised edition. London: Mitchell Beazley, 2025.

Chapters

Citation Category

Citation

Citation ID

1595

Citation Status

Needs Review

Citation Style

Chicago Notes and Bibliography

Citation Summary

Broom reports Yoichi fermentations lasting up to five days with yeast choices and lactobacillus activity; the account then describes coal firing, descending lyne arms and worm tubs as contributing weight to the resulting spirit.

Claims

Drafts

Excerpts

Yoichi combines long fermentation with a heavier distillation style

Footnote Text

Dave Broom, The Japanese Way of Whisky, rev. ed. (London: Mitchell Beazley, 2025), 214 (displayed ebook pagination; preserved Notion capture).

Full Citation

Dave Broom, The Japanese Way of Whisky, rev. ed. (London: Mitchell Beazley, 2025), 214 (displayed ebook pagination; preserved Notion capture).

Literature Notes

The Japanese Way of Whisky — full-source synthesis

Locator End

p. 214; PDF sheet 351

Locator Start

p. 214; PDF sheet 351

Locator Type

Page

Permalink

Sections

Short Citation

Broom, Japanese Way of Whisky, 214 (ebook).

Source

No access

Source Section

Yoichi

Verification Notes

Citation and locator reconciled against freshly source-audited EXT-1685; displayed ebook p. 214; preserved Notion PDF 351–351 of 420. Notion420 and Movies383 are distinct captures. Passage verified, but publisher pagination/copy completeness remains unresolved. Use the linked excerpt's attribution and limitations; no independent factual validation or public placement is implied.

Source and locator

Dave Broom, The Japanese Way of Whisky, rev. ed. (London: Mitchell Beazley, 2025), 214 (displayed ebook pagination; preserved Notion capture).

p. 214; PDF sheet 351 through p. 214; PDF sheet 351.

Supported passage

Broom reports Yoichi fermentations lasting up to five days with yeast choices and lactobacillus activity; the account then describes coal firing, descending lyne arms and worm tubs as contributing weight to the resulting spirit.

Attribution and limits

Do not attribute heaviness to long fermentation alone: Broom describes fermentation fruitiness followed by added stillhouse weight. Yeast ancestry, pH/copper effects, bacterial mechanisms and heating claims remain attributed or interpretive without controlled evidence. Equipment utilization describes the visit, not present operations.

Verification and use

Citation and locator reconciled against freshly source-audited EXT-1685; displayed ebook p. 214; preserved Notion PDF 351–351 of 420. Notion420 and Movies383 are distinct captures. Passage verified, but publisher pagination/copy completeness remains unresolved. Use the linked excerpt's attribution and limitations; no independent factual validation or public placement is implied.

Existing Source, Excerpt and Literature Note relations are retained. This audit does not add a public course placement.