Hakushu Distiller’s Reserve Single Malt Whisky

Distillery Background and History

Hakushu Distillery was established in 1973 by Suntory in the forested mountains of Yamanashi Prefecture, Japan. It’s often nicknamed the “forest distillery” because of its lush surrounding environment and cooler climate, which influence maturation. The distillery originally consisted of the “West” and “East” sites; nowadays production is focused at the newer site. Hakushu Distiller’s Reserve was introduced as part of the core Hakushu range around 2014.

Master Distiller and Production Philosophy

Suntory’s blending and distilling team create the Distiller’s Reserve as a reflection of Hakushu’s fresh, herbal, and lightly smoky style. The philosophy is to offer a younger, expressive entry point that retains character from both light and more phenolic cask styles, while preserving the signature forest and mountain nuance.

Source of Ingredients (Grain, Water, Yeast)

This is a single malt made from 100 % malted barley. The water comes from local mountain springs that feed Hakushu; these pristine sources play a key role in the distillery’s signature purity. Yeast strains are proprietary to Suntory and tailored to encourage floral, herbal, and delicate esters.

Distillation Process

Hakushu uses copper pot stills—six wash stills and six spirit stills at the distillery. The Distiller’s Reserve is made by combining spirit styles (some more peaty, some lighter) from those stills to retain a balance between forest freshness and subtle smoke.

Maturation & Cask Information

Distiller’s Reserve is a No Age Statement (NAS) whisky, meaning there is no declared minimum maturation age. It is matured in a combination of cask types—primarily ex-bourbon American oak barrels—with influence from both lightly and more phenolic elements. The cask variety helps layer freshness, wood spice, and subtle smoke.

Tasting Notes

Nose: Peppermint, pine, cucumber, light melon, fresh herbs, and a hint of wood smoke.

Palate: Clean and herbaceous, with citrus zest (yuzu), green apple, light malt sweetness, and slowly emerging smoke and oak spice.

Finish: Long, with a waft of smoke, lingering menthol and herbal notes, and subtle oak warmth.

Food Pairing Suggestions

Pairs nicely with lightly flavored seafood (sashimi, grilled fish), mushroom dishes, green tea desserts, or fresh salads with citrus vinaigrette. Its herbal and faint smoke character complements rather than overwhelms delicate flavors.

Serving Suggestions and Ideal Glassware

Best enjoyed neat or with a few drops of water to coax subtle layers. Use a Glencairn or tulip whisky glass to concentrate aroma. Serve at around 18-20 °C and give it a few minutes in glass for aromatics to open.

Storage and Aging Potential

Once bottled, it is stable; store upright, in a cool, dark place (~15-20 °C). As an NAS whisky and relatively youthful blend, further aging in bottle will not significantly elevate it.

Grain Type & Mash Bill (if applicable)

Single malt (100 % malted barley)

ABV (Alcohol by Volume)

43 %