Hatozaki Whisky Introduces ‘Surprising’ and ‘Rewarding’ Rye Aged Inspired by a Japanese Dining Tradition

Hatozaki Whisky unveiled a rye expression. (Photo: Hatozaki Whisky)

On Friday, the Japanese brand Hatozaki Whisky unveiled the third release within its “Omakase” Series, inspired by the popular Japanese dining tradition in which the chef makes all the decisions. The rye whisky is aged in new charred oak and finished in Japanese Mizunara oak casks.

“I am honored to introduce Hatozaki Rye Mizunara Cask Finish as the third edition of our Omakase Collection in the US market,” Hatozaki Master Distiller Kimio Yonezawa said in a statement. “I was excited to experiment with the flavors of rye, a popular category with American whisky drinkers, and see how they would respond to native Japanese oak influence. We are thrilled with the final blend and confident it will be a surprising and rewarding choice for the seeker of exciting new whiskies to try.”

Hatozaki Omakase Rye Third Edition Mizunara Cask Finish hosts a suggested retail price of $95 and clocks in at 42% ABV.

The rye whisky was made at the Kaikyō Distillery and was made in a small batch of under 10 casks. Though the brand doesn’t disclose the full percentages of the mashbill, it claims “at least 51%” is composed of rye grain. The whisky was aged in new charred oak and finished in Mizunara oak sourced from forests in Hokkaido and Tohoku.

Fewer than 3,000 bottles have been made of the whisky.

In early April, the Japan Spirits & Liqueurs Makers Association passed new guidelines offering transparency in the category of Japanese whisky. Some of the rules stated that a whisky must be distilled at a Japanese distillery, and they must possess a minimum 40% ABV.

The House of Suntory endorsed and vowed to spearhead these guidelines and shared that its whiskies meet all the requirements on April 4.

Hatozaki Omakase Rye Third Edition Mizunara Cask Finish Tasting Notes, Via the Brand

Nose: Honeycomb, rye cereal notes, oak spice and a touch of menthol.

Taste: Soft, with a prickle of heat, wisps of black pepper. Oak, spice and freshly baked yeasty bread.

Finish: Nuanced and layered.

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