Suntory will complete the renovation of its Hakushu Distillery in September.
The main objectives for this renovation are further improvement of whiskey quality and enhanced appeal of the distillery, including the renewal of the experience facilities and tours.
Special attention is also being paid to the ingredients to aim for a higher quality of “raw whisky production,” introducing a floor malting and yeast cultivation process. Additionally, to allow visitors to experience the rich natural beauty of the distillery more fully, a bridge named ‘Bird Bridge’ connecting the visitor center to the bird sanctuary was installed in May.
On September 1, the restaurant ‘Hakushu Terrace’ using local ingredients was newly opened, and on September 20, a new tour, ‘Hakushu Distillery Craftsmanship Tour Prestige,’ showcasing the dedication and challenges of making products in harmony with nature was established.
‘Hakushu Terrace’ offers stone oven pizzas richly using ingredients from Yamanashi Prefecture, and original cocktails of ‘Suntory Single Malt Whisky Hakushu’ that can only be tasted here. Its operating hours are from 10:00 AM to 4:30 PM, and it also accepts reservations.
The tour introduces the history of the Hakushu Distillery through video presentations at significant locations, interactions with the craftsmen, guides on the ‘floor malting’ as part of their efforts to improve quality, and tasting sessions featuring ‘Hakushu Forest Highball’ and ‘Suntory Single Malt Whisky Hakushu 12 Years.’ This allows participants to fully experience the charm of the ‘Suntory Single Malt Whisky Hakushu’ brand. The tour is available on Mondays and Fridays from 11:30 AM to 1:40 PM with a participation fee of 10,000 yen. Reservations are taken by lottery.
The Hakushu Distillery, completed in 1973, is known as ‘the forest distillery’ due to its richly forested surroundings. Located at the foot of the Southern Alps’ Mt. Kaikoma, it produces a unique raw whisky distinct from the Yamazaki Distillery due to its natural conditions such as water and climate, and differences in facilities like the fermentation tanks and distillation kettles.
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