Japanese whisky has been steadily growing in popularity in the United States, but I hadn't had the opportunity to try any until recently. After enjoying a glass of Hakushu 12 Year Old, it's clear to see why this whisky is winning so many fans.
Similar in style to Scotch whisky, Japanese whisky is distilled from malted barley, and is available in both single malt varieties and blends. (This is the former, meaning the contents were all made by a single distillery.)
Hakushu is Suntory's lesser-known distillery — Yamazaki is the one that is more familiar to most whisky drinkers. Located in the forests near Japan's Southern Alps, the Hakushu distillery makes what Suntory calls "the fresh Japanese whisky."
Like all Japanese whiskies, Hakushu is generally intended to be drank over ice or in Highballs. You certainly can drink it neat — that's how I tasted it — but the flavor is designed to stand-up to mixing and dilution.
As the Hakushu moniker promises, this whisky is fresh and crisp in aroma, slightly sweet, and with a hint of smoke. (Hakushu 12 Year Old is lightly peated.)
The flavor is light, bright and fruity, with just a touch of oak and sweetness. There are wisps of peat there, but they're fleeting. This whisky finishes a little spicy and fairly briefly. A very satisfying dram all around.
With this being my first experience with Japanese whisky, I don't have anything to compare it to. (Other than different styles of whiskey, of course.) But I can say this is a tasty whisky, very approachable, and definitely worth trying.