Nose: Notes reminiscent of sandalwood from Mizunara oak intertwine with aromas of pear and apple. Gentle sweetness from honey and orange peel emerges, with vanilla and light oak lingering in the background. As it opens, subtle floral nuances appear
Palate: A soft sweetness spreads across the palate, accompanied by textures suggestive of dried fruits and honey. Warm spice and the depth of oak develop towards the mid‑palate, adding dimension. The mouthfeel is notably smooth, with the impression of multiple well‑integrated component whiskies.
Finish: Neither overly long nor short, the finish carries quiet wood tones characteristic of Mizunara oak, along with a faint sweetness. It fades gently, with little sharpness.
*the plastic on the seal is partly damaged but not torn or open.
About Hibiki
In February 1899, Shinjiro Torii opened a store in Osaka, Japan, that traded in imported wines. Within a decade, Torii began producing his own sweet grape wine called Akadama Port Wine, which became wildly popular throughout the country. In 1923, Torri — fascinated by whisky his entire life — decided to expand his business and began constructing the Yamazaki Distillery, Japan's first-ever whisky distillery.
Although inspired by traditional Scottish distilleries, Torii envisioned a uniquely Japanese approach to whisky and chose a location for his distillery that offered a climate and terrain utterly different from those of Scotland. Nestled on the periphery of Kyoto, Yamazaki Distillery is situated at the confluence of three rivers — the Katsura, Uji, and Kizu — that provide the warm, damp environment ideal for the production and maturation of whisky.
Fifty years after the construction of Yamazaki Distillery, Keizo Saji inherited his father's vision and constructed Suntory's second distillery. Situated amidst the deep forests of Mount Kaikomagatake in Japan's southern Alps, the Hakushu Distillery enjoys a unique microclimate as a result of being surrounded by nearly 6,000 varieties of plants and thousand-year-old granite rocks.
