Hakushu 12-year-old whisky is saccharified by high-quality low-flowing spring water in the Southern Alps and fermented in a wooden barrel fermentation tank to allow lactic acid bacteria to fully exert its effect. After fermentation, the fruity and chestnut-flavored mixed wort is distilled by a straight fire steamer. The new whisky was finally aged in American white oak barrels for more than 12 years. "Hakushu 12 Years" single malt whisky, this layer of process produces a malt original whisky with the fragrance of young leaves and citrus fruits in the forest, refreshing and elegant mature woody aroma in it.
Colour: Clear amber
Nose: Fresh and light smoky smell like young leaves Palate: Chestnut-like fruity aroma Finish: Long and elegant smoky flavor