Keizo Saji, the second Master Blender, inherited his father's quest to push back the boundaries of what Japanese whisky could be. He had searched all over Japan for high-quality water that would become the most delicately aromatic to produce whisky that people would love. After searching tenaciously in river streams and steep mountains, he found Hakushu.The Hakushu distillery is undoubtedly one of the highest distilleries in the world, built amidst the deepest forests of Mt. Kaikomagatake in the Japanese Southern Alps.
Nose: Fine, balanced. malted barley-like, fruity (green banana, golden apple), acacia honey, exotic (pineapple), spicy (coriander, ginger, black pepper) and herbaceous (chervil, lovage). Then, gradually, medicinal notes (balsam).
Mouth: Lively, taut. Citrus fruits (lemon, grapefruit) provide a dynamic attack. This is followed by a beautiful, almost roasted vanilla sequence (coffee), whose greediness highlights a remarkable sweet/savory balance.
Finish: Long, rich, with aniseed (star anise), vegetal (zucchini flower) and creamy (coconut milk) flavors gradually spreading around the palate.