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Crafted using long grain indica rice, the unique flavor profile of this whisky is born from black koji, a naturally cultivated yeast from Okinawa Island. The distillates are then encapsulated in charred bourbon barrels and matured for a remarkable 24 years, bringing cohesion to its complex flavors. The hot and humid island climate accelerates maturation, taking the Hayashi 24 Year whisky far beyond its age.

This single grain whisky upholds a 500-year-old native Okinawan tradition with a modern distiller’s touch. Pure indica rice is fermented with a rare strain of black koji, then aged in white oak barrels for 18 years. A bittersweet nose meets the scents of harvest grains while every sip is filled with fresh oranges and a woodiness that lingers into a well-balanced finish.

A beautifully handcrafted single grain Japanese whisky aged for eight years in bourbon casks. The island air enriches it with a masterful complexity of oak and caramel, flourishing with tropical flavors that far exceed its age and carrying the laidback rhythm of Okinawa to you and the special people in your life.

A stunning representation of Japanese whisky crafted using the rich traditions of the Ryukyu islands. It is made by fermenting the highest quality indica rice in the way awamori has been created for centuries. The lush Okinawa air invigorates it while it matures in barrels, accelerating the aging process and resulting in a unique flavor profile.