Hakusyu distillry

Overview of Hakusyu

Hakushu Distillery is a prominent Japanese whisky distillery owned by Suntory, located in the forested mountains of Yamanashi Prefecture. Known for producing single malt whiskies with a distinctive herbal and smoky character, Hakushu is celebrated for its use of pristine natural resources, including soft, mineral-rich water sourced from the Southern Japanese Alps.

Landscape

The environment around the distillery, characterized by its lush forests and clean air, plays a significant role in the aging process of the whisky, imparting subtle flavors and aromas  .

Hakusyu Distillery Appearance

Hakusyu Distillery Appearance

Hakusyu Distillery Appearance

History of Hakusyu

The Hakushu Distillery, located in the Yamanashi Prefecture, was established in 1973 

by Suntory, one of Japan’s most renowned beverage companies. It is nestled in the forests at the base of the Southern Japanese Alps, often referred to as the “mountain forest distillery” due to its picturesque surroundings. 

The distillery was further expanded in 1995, 

reflecting its growing importance in the production of Suntory’s single-malt whiskies  .

Anecdote of Hakusyu

Shinjiro Torii, born in the Meiji period, started his journey in the beverage industry by working at a pharmaceutical wholesaler in Osaka that imported Western liquors. 

established the Yamazaki Distillery, Japan’s first malt whisky distillery, in 1923

He eventually founded his own store, Torii Shoten, in 1899, and later established the Yamazaki Distillery, Japan’s first malt whisky distillery, in 1923. His pioneering efforts laid the foundation for Japanese whisky, integrating traditional craftsmanship with innovative techniques  .

Keizo Saji

The Hakushu Distillery’s creation was spearheaded by Keizo Saji, the second Master Blender of Suntory and Shinjiro Torii’s son. 

Saji continued his father’s legacy by focusing on the purity of natural ingredients and the meticulous distillation process. 

Japanese Alps. beautiful Landscape

The pristine environment of the Japanese Alps, with its clear waters from Mount Kaikomagatake, plays a crucial role in Hakushu’s whisky production. The distillery’s unique microclimate and diverse pot stills contribute to the rich and varied flavor profiles of Hakushu whiskies 

Production process of Hakusyu

1. Water Source

Hakushu Distillery is renowned for its use of exceptionally pure water sourced from the Ojira River, located in the Southern Japanese Alps. This water contributes to the clean, crisp character of Hakushu whisky.

2. Milling and Mashing

• Milling: The malted barley is finely ground into grist.

• Mashing: The grist is mixed with hot water in a mash tun to extract fermentable sugars. The mashing process is done in stages, with water temperatures gradually increasing to ensure optimal sugar extraction.

3. Fermentation

• Washbacks: The sugary liquid, known as wort, is transferred to wooden and stainless steel washbacks. Yeast is added to start the fermentation process.

• Fermentation Time: Fermentation typically lasts around 48 to 72 hours, converting the sugars into alcohol and producing a wash with an ABV of around 8%.

Distillation of Hakusyu Still

Hakushu Distillery utilizes a variety of pot stills, including the distinctive gourd-shaped stills. The stills vary in shape and size to produce different whisky styles.

Cooling water process

• First Distillation: The wash is distilled in the wash stills, separating the alcohol from the solids, producing a liquid called low wines.

1. Cooling Water: During the distillation process, cooling water is used in the condenser to cool down the alcohol vapors. As the vapor from the wash still rises, it enters the condenser where it comes into contact with the cooling water. This causes the vapor to condense back into a liquid form, producing what is known as low wines.

2. Process Water: Water is also used to heat the wash in the wash stills. Steam, generated from water, is used to heat the wash to the point where the alcohol vaporizes.

3. Cleaning: Water is crucial for cleaning the equipment after each distillation run to ensure the purity and quality of the next batch.

Heating vaporization process

• Second Distillation: The low wines undergo a second distillation in the spirit stills, refining the alcohol further.

1. Heating: The low wines produced from the first distillation are transferred to the spirit stills. In these stills, the low wines are heated once again.
2. Vaporization: As the low wines heat up, the alcohol and some other components vaporize and rise up through the neck of the spirit still. The temperature is carefully controlled to ensure only the desired components vaporize.
3. Condensation: The vapors then pass through a condenser, where they are cooled and condense back into liquid form. This liquid is much more refined than the low wines and is known as new make spirit.

4. Cuts: During the second distillation, the distiller makes cuts to separate the new make spirit into three parts: the heads, the hearts, and the tails. The heads (the initial distillate) and the tails (the final distillate) are generally undesirable and are often redistilled in the next batch. The hearts (the middle portion) are the most desirable part and are collected for maturation.
5. Collection: The hearts are collected and will be placed into casks for aging. This aging process will further develop the flavors and characteristics of the whisky.

Firing and Heat Source

In traditional distillation, the heat source can be direct fire, steam, or even electrical heating elements, depending on the distillery’s setup. Direct fire heating was more common historically but has largely been replaced by steam for better control and safety.

The stills at Hakushu Distillery are integral to producing their unique and highly acclaimed single malt whiskies. The variety in still design, the use of copper, and the meticulous distillation process all contribute to the fresh, herbaceous, and delicate flavors that Hakushu whiskies are known for.

Stills of hakuyu

Variety of Hakusyu Stills

• Variety of Stills: Hakushu Distillery uses a variety of still shapes and sizes, including both straight-neck and bulge-neck designs. This variety allows the distillery to produce a range of flavor profiles, adding complexity to their single malts.

• Copper Material: All stills are made of copper, which is essential in removing sulfur compounds and other impurities from the whisky, resulting in a cleaner and smoother spirit.

5. Casks and Maturation

Hakushu Distillery uses a diverse range of casks for maturation, contributing to the complexity and depth of their whiskies.

The variety of casks used at Hakushu Distillery

The variety of casks used at Hakushu Distillery, including American oak, Spanish oak sherry casks, and Japanese Mizunara oak, play a vital role in creating the complex and distinctive flavors of Hakushu whisky. Each type of cask adds its unique characteristics, enhancing the whisky’s depth and richness.

Cask type of Hakusyu

• Cask Types: American oak, Japanese Mizunara oak, Spanish sherry casks, and sometimes bourbon casks.

Maturation Process

• Maturation Process: The whisky is aged in these casks for varying lengths of time, developing unique flavor profiles.

time, developing unique flavor profiles.

6. Blending and Bottling

• Blending: Master blenders carefully select and blend different casks to achieve the desired flavor profile for each expression.

7 Hakusyu Whisky bottling

• Bottling: The blended whisky is filtered, sometimes diluted to bottling strength, and then bottled.

Hakusyu Whisky’s Prestage

• Growth and Development: The distillery gained recognition for its unique whiskies, including the Distiller’s Reserve and the 12, 18, and 25-year-old expressions. Limited editions such as the Heavily Peated and Sherry Cask bottlings have also added to its prestige.

Aroma of Hakusyu

Hakushu Distillery Whisky Aroma Profile

1. Nose (Initial Impression)

• Freshness: The initial aroma is notably fresh, evoking the sensation of a forest or a mountain stream.

herbal qualities

• Herbaceous Notes: Expect distinct herbal qualities, including hints of mint, basil, and other fresh herbs.

Fruity Undertones

• Fruity Undertones: Delicate fruitiness, such as green apple, pear, and citrus fruits like lime or grapefruit.

3. Complex Layers (Detailed Nuances)

• Minerality: A clean, almost mineral quality reflecting the pure water used in distillation.

Food enviroment of Hakusyu

Hakushu Whisky Pairing Menu

1. Sashimi Platter

• Fresh tuna, salmon, and sea bream

• Paired with: Hakushu Distiller’s Reserve

2. Grilled Miso-Marinated Cod

• Delicately grilled with a light miso glaze

• Paired with: Hakushu 12-Year-Old

3. Tempura Selection
• Lightly battered shrimp, vegetables, and seasonal mushrooms
• Paired with: Hakushu 18-Year-Old

4. Soy-Glazed Wagyu Beef
• Thinly sliced Wagyu beef with a soy-based glaze
• Paired with: Hakushu Heavily Peated Edition

5. Green Tea and Yuzu Sorbet
• Refreshing dessert with subtle citrus and green tea flavors
• Paired with: Hakushu Distiller’s Reserve (on the rocks)

Here’s a simple recipe for the “Forest Essence” cocktail using Hakushu whisky:

Cocktail Forest Essence”

This cocktail brings out the herbal and citrusy notes of Hakushu whisky, making it a perfect blend of refreshing flavors. Enjoy the elegance of “Forest Essence”!

Here’s a simple recipe for the “Forest Essence” cocktail using Hakushu whisky:

Ingredients:
•. 50 ml Hakushu whisky
• 15 ml fresh yuzu juice
• 10 ml honey syrup (equal parts honey and water)
• A dash of green tea (chilled)
• Shiso leaf (for garnish)

Instructions:

1. In a shaker, combine the Hakushu whisky, yuzu juice, honey syrup, and chilled green tea.
2. Add ice and shake well until chilled.
3. Strain into a whisky glass over fresh ice.
4. Garnish with a fresh shiso leaf to enhance the aroma.

A beautiful, elegant woman wearing a traditional kimono, 

sipping a crafted cocktail in an enchanting, moonlit forest environment. The serene and mystical atmosphere captures the harmony between nature and elegance