Hayashi

Hayashi Whisky is a premium Ryukyu whisky produced in Okinawa, Japan, using high-quality indica rice and traditional fermentation including rare black Koji mold — aged in bourbon and white oak barrels in the island air. The lineup spans KoYo (tropical notes), 8 Year, 18 Year (black Koji fermented, bittersweet grain and fresh orange), and 24 Year (rich and sophisticated).

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Frequently Asked Questions

What is Ryukyu whisky?

A whisky produced in the Ryukyu Islands (Okinawa) from rice using traditional Ryukyuan fermentation methods, including black Koji mold fermentation — a technique used in traditional Okinawan awamori rice spirit production. The rice base and Koji fermentation produce a fundamentally different flavor character than barley or rye malt whisky, with a distinctive umami depth alongside the conventional oak and vanilla notes of barrel aging.

What makes Hayashi 18 Year distinctive?

Produced from pure indica rice fermented with rare black Koji mold and aged 18 years in white oak. The black Koji fermentation produces distinctly different aromatic compounds than standard barley fermentation — bittersweet grain character, fresh citrus, and a subtle earthy depth not found in conventional whisky. One of the most genuinely distinctive expressions in Japanese whisky.