Hayashi Koyo Single Grain Japanese Whisky Review.

    I received this spirit as a review sample from CNS Wine & Spirits. It is important to clarify this did not impact the ratings of this review.

    While Hayashi may be a lesser-known name internationally, the distillery operates in Okinawa, Japan, a region known for its distinct climate and natural resources. Which contribute to the whiskey's character. Unlike some Japanese distilleries that import or source their spirits, This is their Koyo offering, specifically made for not only enjoying neat, but in a highball cocktail. From fermentation to distillation, aging, and bottling is handled at the distillery. This commitment to fully domestic production upholds traditional Japanese standards, allowing for meticulous control over quality and flavor development. 
  
  Hayashi’s whiskey is made entirely from Indica rice, setting it apart from traditional single malt or grain whiskies made from barley, corn, or rye. One of the defining features of Hayashi’s production process is the use of black Koji during fermentation. Koji is a type of mold commonly used in Japanese food and beverage production, including sake, shochu, and soy sauce. They are also using white oak casks for aging versus typical mainstream oak.

For the full video review visit the link here!: https://youtu.be/3IkfixtDoh0

Age Statement: N/A.

ABV: 43%.

Mashbill: 100% Japanese Indica Rice, Black Koji.

Area of Distillation: Okinawa, Japan.

Appearance: Light Golden.


On the nose:

    It opens with a delightful, soft sweetness that’s nuanced and inviting. The initial aromas are light and slightly fruity, hints of tangerine or nectarine, underscored by a subtle, fresh citrus zest that adds brightness. There's a delicate woody quality, similar to sandalwood and cedar, reminiscent of freshly planed wood or incense. What stands out is a faintly botanical note, which gives the whiskey a surprising gin-like quality. As a gin fan, this is a particularly unique feature, almost as if the whiskey had been finished in a gin barrel. Rounding out the nose are soft undertones of caramel and vanilla.

Taste:

    Intriguing earthiness right to the forefront, with distinct cedar and sandalwood flavors. This gives way to a slightly more fruity and floral palate, akin to the flavors found in Japanese plum wine or plum-infused sochu. The plum note is not overly tart but has a mellow, orchard-fruit quality that adds depth and character. As the whiskey settles, a delightful yeasty undertone emerges, reminiscent of freshly baked sourdough with a hint of buttery richness. Likely stemming from the black koji used in fermentation. Alongside this, there’s a hint of light caramel, almost like a toasty brulee crust, which introduces a subtle sweetness.

Finish:

    Further into the sip, a whisper of smokiness appears, delicate and not overpowering. It’s more of a faint char, akin to the remnants of a gently smoldered wood. This smoky wisp adds an extra layer of complexity, and as it fades, the finish is left with a soft, residual sweetness and a lingering warmth from the woody cedar and sandalwood.

Final Thoughts: 

    Hayashi Koyo worth exploring for adventurous whiskey lovers. If you're open to trying rice whiskey, this is a great introduction with layers of flavor to savor. This is a whiskey with heart and a story, crafted by a distillery eager to share its heritage. If you’re looking for something beyond the usual, Hayashi Koyo offers a satisfying experience, as pleasing neat as it is in a highball.

Rating: B (Above average).

Cost: $59.99 for 700ml.

For the full video review visit the link here!: https://youtu.be/3IkfixtDoh0

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Learn more about Hayshi Whiskey via the link here!: https://hayashiwhisky.com/whisky