History: Straight from the untouched forests, soft and crisp waters and mountains of the Southern Japanese Alps, it is no wonder that Hakushu is a "green and fresh" whisky. Created by the dream for a new type of whisky of Keizo Saji, the second master blender, the unique taste made in distinct. Four seasons in high altitude is praised by the most curious whisky connoisseurs and lovers of gastronomy. Its crisp and vibrant feel, unique in a single malt whisky, enlivens and liberates your senses.
Tasting Notes,
Champagne gold in the glass, with a cool, forest-driven nose of basil, pine needle, green apple, and fresh mint. The palate is crisp and lifted, moving through sweet pear, kiwi, and green herbs rather than the richer fruit and oak tones of Yamazaki. The finish is clean and quietly smoky, with green tea, mint, and a gentle mountain freshness lingering in a very Hakushu way. Bright, herbal, and refined, with a completely different kind of elegance.
Tasting Notes,
Champagne gold in the glass, with a cool, forest-driven nose of basil, pine needle, green apple, and fresh mint. The palate is crisp and lifted, moving through sweet pear, kiwi, and green herbs rather than the richer fruit and oak tones of Yamazaki. The finish is clean and quietly smoky, with green tea, mint, and a gentle mountain freshness lingering in a very Hakushu way. Bright, herbal, and refined, with a completely different kind of elegance.
