Hakushu 18 Year Old Single Malt Whisky

Distillery Background and History

Hakushu is a forest-located distillery owned by Suntory, founded in 1973 in what is now Hokuto, Yamanashi Prefecture, Japan.  It lies in the foothills of the Southern Japanese Alps, with clean mountain air and water, which contribute to its fresh, green character. The distillery expanded with a “Hakushu East” site in 1981, though production now is centered at the newer location. 

Master Distiller and Production Philosophy

Suntory’s blending team oversees Hakushu’s expressions (including the 18 Year), following a philosophy of balance—combining subtle peat, forest herbal notes, and fruit through multiple maturation types without any one component dominating. The goal is finesse, complexity, and a reflection of the mountain environment.

Source of Ingredients (Grain, Water, Yeast)

Hakushu 18 is made from 100% malted barley. The water is sourced from the local mountain springs and streams around the distillery, filtered through granite and forest terrain, yielding pure and soft water. Yeast strains are proprietary to Suntory, tuned to produce delicate esters and complement the vegetative/forest notes characteristic of Hakushu.

Distillation Process

The whisky is distilled in copper pot stills. Hakushu employs multiple still shapes (varying neck heights, geometry) to produce a spectrum of spirit characteristics that can later be blended. Cuts (heads, hearts, tails) are precisely controlled to capture expressive herbal, fruity, and smoky character while minimizing harsh notes.

Maturation & Cask Information

Hakushu 18 is aged a minimum of 18 years (age-statement). The blend includes components matured in ex-bourbon American oak, ex-sherry (European oak) casks, and Mizunara (Japanese oak). The incorporation of multiple cask types adds layers of wood spice, incense, fruit, and depth. 

Tasting Notes

Nose: Ripe pear, dried mint, oregano, herbal forest notes, with a hint of smoke. 

Palate: Jasmine, mango, quince, menthol, honey, toasted oak, clove, green grape, with delicate smoke emerging in the later stages. 

Finish: Long, pleasantly smoked, with mouth-coating oak, herbal bitterness, and lingering crisp fruit and woody spice. 

Food Pairing Suggestions

Grilled or lightly smoked fish, sushi, shellfish, lightly sauced meats, forest mushrooms, and desserts with orchard fruit (e.g., pear tart, apple strudel). The blend of fruit, oak and subtle smoke complements both savory and lightly sweet dishes.

Serving Suggestions and Ideal Glassware

Serve neat or with a few drops of water to coax open aromatics. Use a Glencairn or tulip whisky glass to focus the aromas. Serving temperature around 18-20 °C is ideal. Allow the whisky to rest in the glass for a few minutes before tasting to let layers develop.

Storage and Aging Potential

Once bottled, Hakushu 18 is stable—store upright in a cool, dark place (~15-20 °C). Because it’s age-statement and mature, further aging in the bottle will not significantly improve it.

Grain Type & Mash Bill

Single Malt (100 % malted barley)

ABV (Alcohol by Volume)

43%