Hakushu 12 Year Old Single Malt Whisky

Distillery Background and History

Hakushu Distillery was founded in 1973 by Suntory in the forests of Yamanashi Prefecture, Japan. It was originally built in a lightly forested, high altitude area to harness pure mountain air, water, and cooler maturation conditions. In 1981 it expanded with a second “East” site; now production is consolidated at the newer location. It is often called the “forest distillery,” known for fresh, green and herbal character in its whiskies. 

Master Distiller and Production Philosophy

Suntory’s blending and distilling team manages the Hakushu 12 expression. Their philosophy is to reflect the surrounding nature—forest, herbs, and clean mountain water—while offering a delicate peat touch. They aim for balance, clarity, and elegance rather than aggressive power.

Source of Ingredients (Grain, Water, Yeast)

This is a single malt made from 100 % malted barley. The water is drawn from the springs and streams in the forested mountains around Hakushu, known for purity and softness. Yeast strains are proprietary to Suntory and optimized to support fruity and vegetal aromatic development. 

Distillation Process

Hakushu uses copper pot stills. The distillery has multiple wash and spirit stills (six of each) enabling variety in spirit character. The design allows the production team to create multiple distillate styles to blend for complexity. 

Maturation & Cask Information

Hakushu 12 is matured for 12 years (age statement) in a combination of casks, including ex-bourbon American oak barrels and other oak types. The use of different casks helps add subtle depth while preserving the whisky’s fresh profile. 

Tasting Notes

Nose: Basil, pine needle, green apple, light smoke 

Palate: Sweet pear, kiwi, mint, subtle oak influence 

Finish: Green tea, gentle smoke, crisp and clean finish 

Food Pairing Suggestions

Pairs well with sashimi, grilled white fish, light salads, herbal dishes, green tea desserts, or even mild cheeses. The herbal and forest notes complement cuisine with freshness and subtlety.

Serving Suggestions and Ideal Glassware

Best enjoyed neat or with a few drops of water to open aromatics. Use a Glencairn or tulip whisky glass to concentrate aromas. Serve around 18-20 °C to allow the layers to express.

Storage and Aging Potential

Once bottled, Hakushu 12 is stable and does not improve significantly further in bottle. Store upright in a cool, dark place (≈ 15-20 °C).

Grain Type & Mash Bill

Single malt (100 % malted barley)

ABV (Alcohol by Volume)

43 %