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JAPANESE WHISKY
Hakushu 18 Year Old
43.0% | 70CL
1-3 Business Days
€ 1.249,95
Quantity
SOLD OUT
Geographic location
Japan, Chubu
Product details
From Suntory’s mountain forest distillery, nestled deep in Mt. Kaikomagatake, Suntory Single Malt Whisky Hakushu is crisp and gently smoky single malt whisky with herbal notes that is the revelation of Japanese single malts. Hakushu is the verdant single malt Japanese whisky born in Suntory's mountain forest distillery. Made from water with a rare softness and maturing in a lush forested microclimate, Hakushu's renowned single malt Japanese whiskies are blessed by the region's ever-changing seasons—each leaving their own verdant signature. Refreshingly herbal and gently smoky, Hakushu is embraced as the intriguing single malt Japanese whisky from the award-winning House of Suntory Whisky.
Tasting notes
Ripe pear, dried mint, oregano, hint of smoke. Jasmine, mango, quince, menthol. Long, pleasantly smoked, hint of bitterness.
THE HAKUSHU DISTILLERY
The Hakushu Distillery was founded half a century after Yamazaki. Keizo Saji inherited his father’s vision in his quest for innovation and constructed this second Suntory distillery in 1973. The exceptionally soft mountain water of Hakushu originates as clear-flowing rainwater and melted snow, which passes through Mt. Kaikomagatake of the Japanese Southern Alps and joins the Ojira and Jingu Rivers at the mountain foot. With four distinctive seasons, the clear air and cool, humid climate of Hakushu’s vast forests allow the distillery, one of the few situated at an elevation of 700 meters or more, to produce high-quality whisky through a slow, unhurried process. The exceptionally soft mountain water of Hakushu originates as clear-flowing rainwater and melted snow, which passes through Mt. Kaikomagatake of the Japanese Southern Alps and joins the Ojira and Jingu Rivers at the mountain foot. With four distinctive seasons, the clear air and cool, humid climate of Hakushu’s vast forests allow the distillery, one of the few situated at an elevation of 700 meters or more, to produce high-quality whisky through a slow, unhurried process.
