Having operated a whisky recycling business in Hong Kong for decades, [the company/entity] buys and sells whisky.
The new Hakushu12 blends pure, underground stream water with forest lactic acid bacteria fermentation. The wort, directly distilled over a fire, imparts a fruity and creamy aroma. It is then aged for over 12 years in oak barrels surrounded by forests, resulting in a crisp, refreshing, and sweet flavor, reminiscent of being in a forest or field. Aroma characteristics: Fresh and invigorating, with a pervasive floral fragrance reminiscent of tender green leaves, grass, and jasmine.
