Hayashi KoYo Ryukyu Whisky draws on the Ryukyu Islands' centuries-old awamori tradition, built from premium long-grain indica rice rather than the usual malted barley. Maturation takes place in Okinawa's tropical climate, where heat and humidity speed the aging process and give the whisky a depth and elegance beyond its time in wood. Bottled at 43% ABV in a 700 ml format.
The nose opens on aromatic sandalwood and orange blossom, moving toward white florals. Apricot, creamed caramel, and a sourdough biscuit note fill out the palate, with a smooth, balanced finish.
Aromatic sandalwood and orange blossom lead into white florals, apricot, creamed caramel, and sourdough biscuit with a smooth, balanced finish.
About Hayashi
Hayashi is a small-scale Japanese whisky producer working in Okinawa, using long-grain indica rice and fermentation methods carried over from traditional awamori distilling. The island's warm, humid air accelerates aging naturally, yielding whiskies with fine texture, floral aromatics, and a regional character distinct from mainland Japan.
Hayashi KoYo Ryukyu Whisky draws on the Ryukyu Islands' centuries-old awamori tradition, built from premium long-grain indica rice rather than the usual malted barley. Maturation takes place in Okinawa's tropical climate, where heat and humidity speed the aging process and give the whisky a depth and elegance beyond its time in wood. Bottled at 43% ABV in a 700 ml format.
The nose opens on aromatic sandalwood and orange blossom, moving toward white florals. Apricot, creamed caramel, and a sourdough biscuit note fill out the palate, with a smooth, balanced finish.
