In 2014, the company spent 1 billion yen to add four more pot stills, bringing the total number of stills to 16. The malt is matured over a long period of time in the changing seasons that are unique to Japan, and is the source of the clean, aromatic Hakushu flavor. The brewing water is surrounded by the moist atmosphere of the forest, and the Hakushu malt is made with pure and soft natural water from the Southern Alps, polished by granite. In 1973, exactly 50 years after Japan’s first whisky production, the Hakushu Distillery was completed in a lush forest of 820,000 square meters at the foot of Mount Kai Komagatake in the Southern Alps, blessed with abundant nature. The first whisky distillery in Japan.ġ929 Released the first domestically produced whisky, Shirofuda.ġ984 Released single malt whisky ” Yamazaki “.ġ992 – Single malt whisky “Yamazaki 18 years” was launched.ġ998 – Single malt whisky “Yamazaki 25 years” was launched.Ģ913-1 Toribaru, Hakushu-cho, Hokuto City, Yamanashi Prefecture, 408-0316, Japan Nobujiro decided to make Yamazaki the home of whisky, saying, Yamazaki is the only place with this water and climate to make good whisky.ġ923 Yamazaki distillery was built. Located at the confluence of the Katsura, Uji, and Kizu Rivers, and surrounded by mountains, Yamazaki is prone to thick fog and has a warm and humid climate, which is ideal for maturing whisky. Tenno), where bamboo groves grow thickly, and is rich in nature where you can feel the seasonal changes. Yamazaki is located in the southwest of Kyoto, at the foot of Tennozan (Mt. The natural environment was also perfect. The tea master Sen no Rikyu loved this place and the water was perfect for making whisky. Yamazaki is the home of the famous water called Minase no, which was written about in the Manyo poem. Water and the environment were especially important to him. Shinjiro was particular about the Japanese climate. With this passion in his heart, Shinjiro Torii set out to make whisky. At a time when whisky was still a rare drink for the general public, Shinjiro Torii set out to create a Japanese whisky that would suit the delicate taste of the Japanese people. The Yamazaki Distillery was established in 1923 as the first malt whisky distillery in Japan. It is produced at the Chita Distilleryon the Chita Peninsula in Aichi Prefecture, overlooking Ise Bay.ĥ-2-1 Yamazaki, Shimamoto-cho, Mishima-gun, Osaka 618-0001, Japan The grain, which is the keystone of the blended whisky flavor, enhances the character of the malt and brings the whole into harmony. The malt liquor produced in the forest, which is rare in the world, has a light mouthfeel and a refreshing aroma. The Hakushu Distillery is located in Yamanashi, embraced by Mount Kai Komagatake.

The malt liquor born in this humid place, where the three rivers Uji, Katsura and Kizu converge, has a gorgeous and elegant flavor. The Yamazaki Distillery was built in Yamazaki, Kyoto, a place that boasts of its famous water. The raw materials that make up the deep flavors of Hibiki are nurtured at Suntory’s three distilleries. Hiram Walker distillery, Alberta distillery Jim Beam distillery, Maker’s Mark distillery Yamazaki Distillery, Hakushu Distillery, Chita DistilleryĪrdmore distillery, Glengilly distillery, Auchentoshan distillery, Bowmore distillery, Laphroig distillery

Hibiki whiskey taste