Whisky Review: Hakata Whisky Aged 16 Years

Editor’s Note: This whisky was provided to us as a review sample by the party behind it. This in no way, per our editorial policies, influenced the final outcome of this review. It should also be noted that by clicking the buy link in this review our site receives a small referral payment which helps to support, but not influence, our editorial and other costs.

At the heart of Japanese culinary tradition, you’ll find koji-kin. Japan’s “national fungus” is a mold which grows on grains and breaks starches into sugar. It’s what gives the distinctive umami flavor to miso, soy sauce, natto, mirin and other iconic Japanese foods. If you’re in a Japanese restaurant and pick up on that familiar brothy, yeasty smell, it’s the koji making it so recognizable.

Koji cultivation also creates shochu. Shochu is a clear, distilled spirit made from a starch fermented with koji. It’s a popular drink in Japan, but has a relatively small presence globally. When it ages in oak, though, it can become a type of whisky that is prevalent, but underappreciated.

Distilling whisky from shochu is a long tradition, but it doesn’t always square easily with modern classification schemes. Whisky and shochu are both subject to regulation and licensing under Japanese tax law. This has major implications for Hikari Distillery’s Hakata Whisky.

Hikari distills Hakata Whisky from shochu, which they make using barley sourced from Kyushu and fermented with Koji. While they source ingredients, ferment, distill, age, and bottle this whisky in Japan, they can’t sell it in Japan. Having taken on color from being aged in sherry oak casks, it is too dark to qualify as shochu. At the same time, Japanese tax law only allows the sale of shochu whisky at 90 proof or higher. At 84 proof they can’t sell it domestically as shochu whisky.

So, this whisky from Japan skipped the domestic market and came directly to America. In the US, shochu whisky doesn’t face the same hurdles. “Koji whisky dates all the way back to 1891 in the USA,” said Chris Uhde, vice president at distributor ImpEx Beverages, to us over email, “and since there are now numerous brands that are made using koji, the classification is locked in stone.”

Given the low availability of some Japanese expressions, this could be a boon for American whisky drinkers. By coming directly to the American market, Hakata bypasses competition from Japanese buyers. “Could you imagine if [Hikari] could sell it domestically?!” Udhe enthused, “The Hakata 18 year would either be unobtainable or cost $1000 per bottle instead of a recommended retail of $189.” If the quality is right, this could be the perfect opportunity to pick up a high-end whisky from Japan.

At the 16 year mark, Hakata reaches a level of significant aging. It stands out from other expressions in the line, as it has a lighter color than the other bottlings, including the 18 year expression. As the influence of the sherry cask increases, it will be interesting to see how the influence of the shochu remains.

Hakata Whisky Aged 16 Years review

We review Hakata Whisky Aged 16 Years, made using barley sourced from Kyushu and fermented with Koji. (image via Impex Beverages)

Tasting Notes: Hakata Whisky Aged 16 Years

Vital Stats: 42% ABV. Mash bill: 100% barley, fermented with koji. 84 Proof. MSRP 149.99 USD.

Appearance: Auburn

Nose: The scent of spice is powerful. There’s pepper, nutmeg, and cinnamon, all with the aromatic earthines of fresh bark. It has the strength and clarity of nosing an open container of mixed spices.

Palate: The mouth feel is creamy and smooth, with a strong body of yeasty bread. This gives the spicy notes of cinnamon, nutmeg, ginger, and clove a delectable savory quality. It has the taste of a spiced coffee or eggnog, but with neither sweetness or bitterness. The finish lets the spices settle and fade with a slightly chocolatey note.

Whisky Review: Hakata Whisky Aged 16 Years


In Hakata Whisky’s 16 year expression, it comes into its own as a rich and distinctive drink. The savory and spicy identity evolves as it develops the yeasty, umami body that carries its aromatic mix of spices so well. It gives you a chance to appreciate the texture and intricacies of these wintery, gourmand spices in the context of a satisfying, full bodied sip. This is a very enjoyable expression, with nuance and quality worthy of focused, deliberate appreciation.

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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...