Like all Hayashi expressions, the Hayashi 24-year whisky is crafted using long-grain indica rice. The unique flavor profile of the pure distillates of the Hayashi whisky is born from black koji, a naturally cultivated yeast with a composition of microbes found only on Okinawa island.

The distillates are then encapsulated in charred bourbon barrels and matured for a remarkable 24 years, unifying and bringing cohesion to its complex flavors. The consistently hot and humid island climate accelerates maturation, taking the Hayashi24-year whisky far beyond its age.