Crafted using long grain indica rice, the unique flavor profile of this whisky is born from black koji, a naturally cultivated yeast from Okinawa Island. The distillates are then encapsulated in charred bourbon barrels and matured for a remarkable 24 years, bringing cohesion to its complex flavors. The hot and humid island climate accelerates maturation, taking the Hayashi 24 Year whisky far beyond its age.
This single grain whisky upholds a 500-year-old native Okinawan tradition with a modern distiller’s touch. Pure indica rice is fermented with a rare strain of black koji, then aged in white oak barrels for 18 years. A bittersweet nose meets the scents of harvest grains while every sip is filled with fresh oranges and a woodiness that lingers into a well-balanced finish.
A beautifully handcrafted single grain Japanese whisky aged for eight years in bourbon casks. The island air enriches it with a masterful complexity of oak and caramel, flourishing with tropical flavors that far exceed its age and carrying the laidback rhythm of Okinawa to you and the special people in your life.
A stunning representation of Japanese whisky crafted using the rich traditions of the Ryukyu islands. It is made by fermenting the highest quality indica rice in the way awamori has been created for centuries. The lush Okinawa air invigorates it while it matures in barrels, accelerating the aging process and resulting in a unique flavor profile.
Artfully made
Cultivation
Drawing from Okinawa’s rich 500-year-old awamori tradition, the making of Hayashi whisky begins with the highest quality local pure indica rice. Unlike barley or other whisky-common grains, rice is not malted, but fermented with a native yeast, to produce Japanese whisky.
Fermentation
During fermentation, Hayashi master distillers introduce black koji, a naturally cultivated yeast with a composition of microbes found only on Okinawa island. The use of a natural starter culture creates a unique and complex flavor profile exclusive to the Ryukyu Islands.
Aging
Hayashi whisky is then artfully aged in ex-bourbon casks to acquire the perfect amount of warmth and woodiness. Throughout this process, it inherits the distinct characteristics of its surroundings, resulting in the distinct flavor profile that sets Okinawa whisky apart from the rest. The subtropical climate of Okinawa accelerates the aging process, giving the whisky the refinement, robustness, and complexity of much older whiskies.
Find Hayashi
near you
Search for Hayashi’s placements in the states of California, New York, Illinois, and Massachusetts. Locations in more states to be catalogued soon.
