The Hakushu Distillery was founded half a century after Yamazaki, when Keizo Saji inherited his father’s vision in his quest for innovation and constructed this second Suntory distillery in 1973.
Chosen for its distinctive natural surroundings that differ greatly from Yamazaki, Hakushu produces whiskies which are imbued with the characteristics of the distillery’s environment. Everything from the unique production processes down to the exquisite flavors of Hakushu whiskies are a result of the distillery existing in perfect harmony with its surroundings.

The exceptionally soft mountain water of Hakushu originates as clear-flowing rainwater and melted snow, which passes through Mt. Kaikomagatake of the Japanese Southern Alps and joins the Ojira and Jingu Rivers at the mountain foot. With four distinctive seasons, the clear air and cool, humid climate of Hakushu’s vast forests allow the distillery, one of the few situated at an elevation of 700 meters or more, to produce high-quality whisky through a slow, unhurried process.

The water and environment at the Hakushu distillery is vastly different to that of the Yamazaki distillery, as is the creation process. At fermentation, artisannal craftsmen use solely wooden washbacks to encourage maturation by retaining heat in the cool air at the distillery.

A variety of pot stills and casks are carefully chosen to suit the high elevation and climate of Hakushu, ultimately producing an array of single malt whiskies with a variety of characters that reflect its surroundings.