Hakushu 12 years old malt whisky 100th

Hakushu — The Forest Distillery

Suntory established Hakushu in 1973 in the southern Japanese Alps. At 700 metres elevation, it is one of the highest distillery sites in Japan. Dense forest surrounds the site near Mont Kaikomagatake.

The distillery draws water from the Ojira River — a mineral-rich source fed by granite aquifers. This water shapes the house character entirely.

Where Yamazaki pursues richness and complexity, Hakushu favours delicacy. Herbaceous notes, transparency, and what Suntory calls a “forest whisky” profile define every expression.

The distillery operates both direct-fired and indirect-heated stills. Furthermore, it produces a range of styles — from lightly peated to unpeated malt. The signature green-fruit and mint character, combined with subtle smoke, makes Hakushu one of Japan’s most distinctive single malts.

A Centenary Tribute — The Classic Twelve

This Hakushu 12 Year Old bears the “100th” designation. Suntory released it as part of their 100th anniversary commemorations, honouring the founding of Yamazaki distillery in 1923.

The expression remains faithful to the core Hakushu 12 profile. Spirit matures for a minimum of twelve years in American white oak, sherry, and ex-bourbon casks. Suntory selects each cask to emphasise the distillery’s fresh herbaceous character.

The 100th anniversary bottling marked a brief return of the age-stated 12-year-old to international markets — during a period of acute Japanese whisky shortages.

• Category: Single Malt
• Age: 12 Years
• Country: Japan
• Volume: 700ml

Tasting Profile

Nose

Bright and verdant. Fresh green apple, young pear, and a distinctive note of mint define the opening. Gentle wisps of smoke thread through citrus zest and white grape. Faint cedarwood and wet stone add mineral complexity — typical of Hakushu’s alpine water source.

Palate

Light-bodied and refreshing. Orchard fruit sweetness balances herbal notes — mint leaves, basil, a hint of Japanese sansho pepper. The lightly peated malt contributes subtle smoke without overwhelming the delicate fruity core. Oak influence remains restrained, offering vanilla and a whisper of coconut alongside green tea tannins.

Finish

Medium length, clean, and gently drying. Lingering mint, soft peat smoke, and a final note of grapefruit pith. The forest character persists — mossy, mineral, transparent. A cooling herbaceous echo invites the next sip.

Provenance & Authentication

We source exclusively through a network of more than 50 certified suppliers. Therefore, every bottle arrives with documented provenance from distillery to collector.

We store this Hakushu 12 Year Old 100th Anniversary in our climate-controlled cellar. Temperature is maintained at 14°C with 70% relative humidity and 24/7 monitoring. This protects the whisky from temperature fluctuation and light exposure.

Every bottle carries our authentication guarantee. Moreover, in a market where discontinued age-statement Japanese releases attract counterfeit risk, this guarantee matters.

Collector Context — The Discontinued Benchmark

Suntory withdrew the Hakushu 12 Year Old from most global markets in 2018. Insufficient aged stock was the reason. Consequently, anniversary and pre-discontinuation bottlings are increasingly sought after.

The Hakushu 12 has appreciated steadily. Collectors recognise it as the purest expression of the distillery’s house style. The “100th” designation adds commemorative appeal — linking the bottling to Suntory’s whisky heritage.

Suntory now focuses on the no-age-statement Hakushu Distiller’s Reserve. Nevertheless, age-stated bottles carry premiums reflecting both scarcity and the distillery’s standards.

Service & Enjoyment

• Glassware: Glencairn or tulip
• Serving: Neat
• Temperature: Room, 18°C
• Rest time: 5–10 min aerate

Hakushu’s delicate herbal profile makes it an exceptional aperitif whisky. Enjoy it before dinner when the palate is fresh and receptive. The light body and mint-forward character pair beautifully with white fish sashimi, oysters, or aged Comté cheese.

Pour neat in a tulip glass. Allow five minutes for the aromatics to open. Savour slowly — this is forest distillation at its most refined.