Hakushu Distillery

Built amid the forested foothills of Mt. Kaikomagatake in the Japanese Southern Alps, Hakushu distillery is a stunning location whose buildings match their surrounding beauty. It was founded by Suntory in 1973, half a century after their first distillery at Yamazaki. Master Blender Keizo Saji, who inherited that role from his father, personally chose the site in the Yamanashi Prefecture for its soft water supply from snowmelt.

 

While distilleries are used to swings in fortune, and changing to accommodate the times, Hakushu underwent a complete metamorphosis early it its life, not because it had to, but because out of choice. In its early years the distillery focused on quantity, expanding its production capacity rapidly. The number of stills was doubled from six to twelve in 1977, and at its height there were 24 stills operating.

 

Then, in 1981, Suntory chose to shutter this distillery and build a brand new Hakushu on the same site which would focus on producing a greater variety of whiskies rather than just churning out as much as it could.

 

The new Hakushu East distillery is equipped with 12 stills of different shapes and sizes, but all of which are directly heated by coal fire. Water for the distillery comes from underground snowmelt streams which filter through the mountain’s granite stone. Hakushu has an annual production capacity of 3 million litres of spirits a year.

 

The current core range from the distillery consists of the Distiller’s Reserve, as well as the 12, 18, and 25 years old single malts. Reflecting its forest surroundings The Hakushu 12 year old is considered to have a light character with plenty of greenery in the nose and flavour profile. It starts with aromas of apples, nuts, grass, and pine needles. The palate is also light, with more grassy notes as well orchard fruits and a whiff of smoke. The finish is short with notes of citrus and green tea.

 

The Distiller’s Reserve is a very fresh whisky, with a nose full of herbs, grass, and green fruit. On the palate it more mint and sweeter fruits and citrus zest. A light smoke develops at the end and continues through the long finish.