Yamato - named for the ancient Japanese clan who set up Japan's first and only dynasty, has been created by Aiko Importers who learned of an excess of barrels of whisky, made by one of the largest distilleries in the Yamanashi Prefecture, which were not assigned to a market. Aiko was able to contract for this whisky and, under Japanese authority, created the Yamato label to be bottled, exclusively as a small batch Japanese whisky. 

Yamato - nipponhatsu katsu yuiitsu no ōchō o kizuita kodai no shizoku ni chinande nadzuke rareta kono seihin wa, Yamanashi ken'nai de saidai-kyū no jōryūsho no uchi, wariate rarete inai uisukī no taru no kajō o shitta Aiko yunyū gyōsha ni yotte sakusei sa remashita ichiba. Aiko wa kono uisukī o keiyaku suru koto ga deki, Nihon no ken'i no shita de, botoru-iri no yamatoraberu o, chīsana batchi no Nihon no uisukī to shite nomi sakusei shimashita. Yamato wa Yamanashi ken de saibai sa reta bakuga ōmugi to gensen sa reta kokumotsu no burendo kara jōryū sa re, nairiku ni ari, Kōfubonchi to shite shira reru hiyokuna chūō no tani ga tokuchō de, ōku no takai yamayama ni kakoma rete imasuga, mottomo yūmeina no wa Nihon saikōdesu - Fujisan. Samui fuyu to atsui natsu wa, kokumotsu ni dokutoku no hinshitsu o motarashi, sono yutakana fūmi ni kōken shite imasu. Uisukī no hinshitsu o iji suru tame ni,`chirufirutā' wa sa rete imasen. Yamato wa, mizunaraōku taru de jukusei sa reta 3-nen kara 8-nen no uisukī no burendodesu.

Yamato is distilled from a blend of malted barley and selected grain, grown in the Yamanashi Prefecture, which is landlocked and features a fertile central valley known as The Kofu Basin, which is surrounded by many high mountains, but most notably, the highest of Japan - Mount Fuji. Cold winters and fiery summers create a unique quality to the grain, which contributes to it's rich flavor. To maintain the quality of the whisky, it has not been "chill filtered". Yamato is a blend of 3 year to 8 year old whiskies which have been aged in Mizunara Oak barrels.