The Hakushu region has four distinct seasons, fresh air, and a cool and humid climate, allowing this distillery located more than 700 meters above sea level to slowly and leisurely produce high-quality whiskey. The water used by the distillery to produce whiskey comes from the Ojira Rivers and Jingu Rivers at the foot of the Kaiko Magatak Mountains. The water here is formed by clear rainwater and melted snow over thousands of years. Filtered from ancient granite rock, it is extremely soft and pure. In the fermentation process of whiskey production, in order to make the style of Hakushu closer to the surrounding terroir, Suntory uses oak tank fermentation at all costs. The fermentation in wooden fermentation tanks adds more creaminess and layering to the taste of the wine. The baking ratios of four different types of wheat, from non-smoked to heavily smoked, combined with 6 different styles of distillers, make Hakushu's style even more diverse. But compared to its sister wine Yamazaki, the biggest difference is that Hakushu is a Japanese whiskey that does not use Japanese oak at all.

Unlike Japanese oak, which gives the wine a more linear aroma (described as Garo incense by Dave Broom, the author of the World Whiskey Map), Hakushu strives to show the original aroma through the combination of various oak barrels and forest storage and aging. As light and elegant as a pine forest. Therefore, unlike Yamazaki and Hibiki, who are suitable for expressing their varied styles through water cuts, the best way to drink Hakushu is directly and brightly, highball cocktail style. (Add Visa card and high-quality sparkling mineral water in a ratio of one to three, then add mint leaves.)