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The Hakushu 12 Years Single Malt Japanese Whisky

The Hakushu 12 Years Single Malt Japanese Whisky

700 ML

$399.99
eliminame

"This golden, silky single malt mingles vanilla and honey with fresh apple and pear aromas. These notes are echoed on the palate alongside a wave of peat smoke. Add a splash of water to offset the modest but persistent alcohol heat and further coax out the fruity-smoky flavors."

- Wine Enthusiast

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From Suntory’s mountain forest distillery, nestled deep in Mt. Kaikomagatake, Suntory Single Malt Whisky Hakushu is crisp and gently smoky single malt whisky with herbal notes that is the revelation of Japanese single malts.

Tasting Notes:

Color: Champagne gold.

Nose: Basil, pine needle, green apple.

Palate: Sweet Pear, mint, kiwi.

Finish: Green tea, subtle smoke.

It’s made exclusively from malted barley and water sourced from the Ojira and Jingu Rivers, which has a unique softness and purity as it’s filtered through the granite rocks of the Japanese Alps.

Double-distilled in copper pots, aged at least twelve years and brought to proof with Japanese spring water, the resulting whisky is fresh and crisp, with herbal notes and a vibrant feel.

Wine Enthusiast Rating: 91 Pts.

43% ABV 86 Proof

700 ML

From Suntory’s mountain forest distillery, nestled deep in Mt. Kaikomagatake, Suntory Single Malt Whisky Hakushu is crisp and gently smoky single malt whisky with herbal notes that is the revelation of Japanese single malts.

Tasting Notes:

Color: Champagne gold.

Nose: Basil, pine needle, green apple.

Palate: Sweet Pear, mint, kiwi.

Finish: Green tea, subtle smoke.

Light gold in the glass, this single malt Japanese whisky has fresh, herbal aromas of basil, pine needle and green apple. The palate shows sweet pear, mint and kiwi, with green tea and subtle smoke on the finish. It’s made exclusively from malted barley and water sourced from the Ojira and Jingu Rivers, which has a unique softness and purity as it’s filtered through the granite rocks of the Japanese Alps.

Double-distilled in copper pots, aged at least twelve years and brought to proof with Japanese spring water, the resulting whisky is fresh and crisp, with herbal notes and a vibrant feel.