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Whisky Review: Hakata Whisky Aged 10 Years

We review Hakata Whisky Aged 10 Years, a Japanese whisky made using barley sourced from Kyushu and fermented with Koji before being aged in sherry casks.

OVERALL RATING

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Hakata Whisky Aged 10 Years review

Tasting Notes

About:

42% ABV. Mash bill: 100% barley, fermented with koji. 84 Proof. MSRP 79.99 USD.
Appearance:
Pecan Brown.
Nose:
It opens with aromatic wood scents, rich in spices. There’s a deeper creaminess within the spice, reminiscent of baked vanilla.
Palate:
There’s a sharp initial feel, hitting you with that brothy umami quality. It has hints of miso soup, and an overall brothyness to the taste. There are strong woody tastes of coffee and clove, with a savory quality to the spicyness. The finish is a long, pleasant vanilla fade.
Finish:
Comments:
The youngest of the Hakata Whiskies has the most recognizable presence of shochu. The umami quality and flavor of koji are the most present, and provide a freshness and contrast to the woodier notes of whisky. The savory spiciness provides significant nuance to the familiar flavors of oak and vanilla. It’s a solid sipping whisky with a distinctive twist.

Editor’s Note: This whiskey was either bought as a sample by The Whiskey Wash or provided to us as a review sample by the party behind it. Per our editorial policies, this in no way influenced the outcome of this review.

Taylor Shiells

Taylor is a writer, researcher, and whiskey enthusiast. He came to Portland in pursuit of higher education, and found himself staying to pursue the Pacific Northwest's wide range of olfactory offerings. He's a fan of craft beer, farm to table food, indie perfume, and, most of all, whiskey. While he provides technical research to the entertainment industry by day, the Whiskey Wash gives him the opportunity to explore his passion, hone his palate, and practice a more flavorful form of writing.

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