WHISKY MAKING AT HAKUSHU

The water and environment at the Hakushu distillery is vastly different to that of the Yamazaki® distillery; as is the creation process. At fermentation, artisannal craftsmen use solely wooden washbacks to encourage maturation by retaining heat in the cool air at the distillery.
 

Hakushu Production

A variety of pot stills and casks are carefully chosen to suit the high elevation and climate of Hakushu, ultimately producing an array of single malt whiskies with a variety of characters that reflect its surroundings.

The main components of the Hakushu Single Malt:
-    Aged American White Oak
-    Heavily peated whisky
-    Lightly peated whisky

HAKUSHU. WHERE INSPIRATION CONTINUES.

Keizo Saji, the second Master Blender, inherited his father’s quest to push the boundaries of what a Japanese whisky could be. He had searched all over Japan for high quality water that will become the most delicately aromatic to produce whisky that people would love.
 

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