In the quest to create a malt whisky completely different from Yamazaki Distillery, our whisky makers kept searching for the best water for mashing. After looking all over the country, they came across "Hakushu," one of the most famous water areas in Japan. In 1973, exactly half a century after the birth of the first Japanese malt whisky distillery, Suntory established its second malt whisky distillery "Hakushu." Making a long journey through the mountains in the Southern Alps, the clear underground water in Hakushu is soft, sharp in taste and contains the right amount of minerals. Whisky mashed using this water has a pleasant and gentle flavor, quite different from the deep, florid taste of Yamazaki. With the setting up of Hakushu Distillery, Suntory was now able to create even more wide-variety of whiskies.