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"Esoteric to some, utterly singular any way you slice it, this trio offers Japanese whisky fans an experience unlike any other." - Andrew Kitz, B-21 Spirits Buyer
The Hakata range isn't exactly boutique or under the radar, but the spirits themselves nonetheless occupy a space all their own in the broader realm of Japanese whisky. They were born as an experiment over 20 years ago by Naomi Mitsuya, master distiller at Fukuoka's Hikari Distillery, with no real agenda or aim. Using the distillery's highly traditional malted barley and koji rice mash, he filled the distillate into top-quality Spanish sherry casks and let them sit completely undisturbed for years on end, letting the casks themselves and the region's extreme continental climate variations work their magic. The results were unexpected, to say the least, but also incredibly compelling, leading to some big scores from Whisky Advocate.
After a recent tasting of the entire range, we were equally enthralled. Each bottling represents the quintessential umami character of artisan koji whisky, but as one would expect, the varying timespans in the sherry casks have imparted a different expression of the casks' influence. The 10 Year Old is, of course, the most primary, with a fruit-forward core, spicy edges, and clear sherry tones. The 12 Year Old is the most umami of the three, this element taking center stage throughout in a savory, salty melange accented with dried fruit and barrel character. Finally, the 16 Year Old offers up a wildly complex profile. "A spectacular drink" according to Whisky Advocate's Jonny McCormick, it carries all manner of luxurious fruit, from rich citrus to dark berries, while the perfectly integrated umami and sherry tones play in absolute harmony in the background.
Whether you're a hardcore fan of the koji heritage or just an adventurous spirits lover, the Hakata whiskies belong on your shortlist of must-try discoveries, and our market-best pricing on all three gives you the perfect excuse to dive in. |