Hakata 10 Year Old Sherry Cask Japanese Whisky
Hakata 10 Year Old Sherry Cask Japanese Whisky is the entry to one of Japan's most distinctive new whisky lines: a 42% ABV (84 proof), 700mL single malt aged a minimum of 10 years in sherry casks, distilled and matured in Fukuoka by the Hikari Distillery (founded 1912). The mash is 100% barley with a fraction fermented using koji — the traditional Japanese culture that lends the whisky's signature savory umami depth. 93 points, Whisky Advocate. Available to order online at Del Mesa Liquor, San Diego, CA.
- Proof / ABV: 42% ABV / 84 proof
- Size: 700mL
- Age: minimum 10 years in sherry casks (traditional + open-air warehouses, Fukuoka)
- Distillery: Hikari Distillery, Fukuoka, Japan (est. 1912); 100% barley, partial koji fermentation
- Importer: JVS Imports
- Ratings: 93 pts Whisky Advocate
Koji: Whisky with Umami
What sets Hakata apart is koji — the same culture behind miso, sake, and soy sauce — used to ferment a fraction of the barley mash, giving the spirit a savory umami depth no Scottish malt can touch. The sherry casks do the rest: kept in traditional warehouses and a few open-air ones swinging between 95°F summers and 38°F winters, the whisky turns bold and almost classical, retaining a freshness reviewers call truly unique. The 10 Year is the full-flavored introduction to the distillery's tone. Explore more Hakata whisky and our Japanese whisky collection.
Tasting Notes
Nose (brand): lemon meringue and strawberry preserves, old oak, earthy. Palate: rich sherry, walnuts, sweet raspberries. Finish: vanilla oak, more sherry, raisin, orange peel — incredibly long. Whisky Advocate found dark sherry notes of plum, black cherry, and soy sauce evolving into caramelized roasted garlic, lemongrass, ginger, and balsamic, with browned butter and melted chocolate on the palate.
How to Enjoy
Neat in a Glencairn to meet the koji umami head-on; the sherry weight also stands up to a single large cube. Try it alongside aged cheese or dark chocolate.
Frequently Asked Questions
What is koji fermentation in whisky?
Koji is the traditional Japanese mold culture (Aspergillus oryzae) used in sake, miso, and soy sauce; Hakata ferments part of its barley mash with it, adding healthy enzymes and a savory umami character.
Who makes Hakata whisky?
The Hikari Distillery in Fukuoka, Japan — a facility with roots back to 1912 — imported to the U.S. by JVS Imports.
Is it very sherried?
Yes — one reviewer noted he'd "had Spanish sherries that had less of a sherry character": austere, leathery, nutty, heavy with oxidized-wine depth.
For a Japanese single malt unlike any other, order Hakata 10 Year Sherry Cask online from Del Mesa Liquor in San Diego, CA.