Author’s note:
“My apologies for the late newsletter to you guys, I was busy running around with the physical delivery of some bulk orders of Yamazaki 25 years old, crossing the country (Singapore) to Malaysia to deliver a Hibiki 40. Getting marketing team (Liya) and talented photographer (Kai) to do a nice photoshoot of our luxury japanese whiskies.”

Suntory hosted a Hibiki 40 Event for all the owners of Hibiki 40, invited Singapore celebrities to promote the launch of Hibiki 40.

Personally attended the event, got to see the legendary Shinji Fukuyo for the first time, I was delighted to take a photo with him and getting to sign our signature Hibiki 17 Phoenix, which is our inspiration for JapanWhisky’s brand logo.

Suntory reached out to me asking to display some of our bottles at the Hibiki 40 event, I was honoured and loan them our Hibiki 17 Phoenix and some of the celebrities were checking it out.

Let’s cut to the chase, the event begins with Japanese Koto playing in the background, it sets a unique traditional vibe as if I was in the Shōwa era, (正和) that is the best I can describe it. The guest were seated and Shinji Fukuyo showed up and introduced to us the philosophy of the Japanese when it comes to whisky making.

(The Japanese koto is a zither that is descended from the Chinese ‘guzheng)

Vision of Hibiki 40

Shinji Fukuyo said and I quote,

“Hibiki 40 is a celebration of 101 years and a commitment to the future.”

“It demonstrates careful maturation, capturing Japan’s appreciation of ancient beauty.”

“Hibiki 40 reflects faded beauty, finding elegance and refinement in the old & imperfect.”

Hibiki 40 Blending (What is inside Hibiki 40?)

Components which makes up the Hibiki 40 blend,

- Yamazaki Distillery American White Oak

- Hakushu Distillery Lightly Peated Malt Whisky

- Chita Distillery Grain Whisky

- Hibiki Sherry

- Hibiki Mizunara

Let’s start off with
Yamazaki Distillery American White Oak
(51% ABV)

-> Puncheon Casks from 1983 & 1978
-> Antique, Old warehouse aroma, Creamy, Mild with delicate fruity note.
-> The largest amount of ratio and served as the foundation for the blend.
-> It created an antique-like flavor of Hibiki 40 years.

Next we have,
Hakushu Lightly Peated
(51% ABV)

-> Puncheon Cask from 1981
-> Fruity and herbal aromas, with a soft peat that has rounded over 42 years
-> It has a rich intensity derived from the direct firing of stills, which supports the flavor during maturation. Much higher proportion than usual for Hibiki.

Chita Grain Whisky

Chita Grain Whisky
-> Casks from 1981 & 1979
-> Jasmine-like white flowers, lychee.
Smooth sweetness from long maturation.
-> It supports the unique component whiskies by providing and extremely long, lingering finish whilst softening the Mizunara.
Adding lightness and elegance.

The Suntory of Art Blending,

It is about softening what is excessive and emphasizing what is essential.

The solid base of Hibiki 40: Yamazaki American White Oak malt whiskies, Hakushu Lightly Peated malt whiskies.

Hidden: Spanish Oak

Dressing: Mizunara Cask (Japanese Oak)

Grain Whisky: Chita Grain whisky completes the absolute harmony of flvaours, aromas and finish.

Food Pairing with Hibiki

We started off the night with Hibiki Japanese Harmony, known for its smooth, easy to drink, honey like sweetness, candied orange peel and white chocolate, with a tender finish touched by a hint of Mizunara Oak.

Personally, Hibiki Harmony is a good drink, but to be honest I much prefer
Hibiki Blossom Harmony 2022, which some of you have feedback to me as well, we all came to the mutual agreement that Hibiki Blossom Harmony 2022 is one of the best value for money, daily drinking of Suntory’s products.

For Hibiki Japanese Harmony we paired with ‘Flan’, which is a Savoury Egg Custard with Grilled White Corn.

Followed that up was ‘Yuba’, Fresh Bean Curd Skin from Kyoto with Hokkaido Sea Urchin and Mountain Caviar.

Canadian Lobster followed, it was marinated with citrus and vinegar with sea asparagus, shellfish vinaigrette.

A Hibiki Old Fashioned was served, paired with Sashimi Platter and Sushi.
(Old fashioned is a cocktail made by muddling sugar with bitters and water, adding whisky, and garnishing with an orange slice or zest and a cocktail cherry.)

The legendary Hibiki 30 is served..

Hibiki 30: notes of raisin, dried fig, festive spices, and a cinnamon-infused Mizunara oak finish.

Hibiki 30 was paired with ‘Saikyo Yaki’, Grilled Patagonian Toothfish, Marinated in Original Saikyo Miso from Kyoto. (‘白味噌’)’

The Patagonian Toothfish, known for its buttery, rich texture and subtle sweetness, his fish has a melt-in-your-mouth quality due to its high fat content. When grilled, its surface caramelizes beautifully, adding a smoky and slightly charred flavor.

Saikyo miso is a delicate, slightly sweet miso paste originating from Kyoto. It imparts gentle umami, a creamy nuttiness, and subtle caramelized sweetness that complements the toothfish's natural richness without overpowering it.

The grilling process also enhances the savory umami of the fish, while the miso glaze adds depth with hints of toasty, fermented complexity.

• The toothfish's buttery richness is elevated by the silky texture of the whisky.

• The sweetness of Saikyo miso pairs seamlessly with the fruity and honeyed notes of Hibiki 30, creating a delicate interplay of flavors.

• The smoky char from the grill echoes the subtle smokiness of the whisky, while the umami of the fish and miso complements the whisky's savory depth.

This pairing is a celebration of Japanese craftsmanship, combining centuries-old culinary and whisky traditions into a perfectly balanced experience.

Hibiki 21 was served after the grilled toothfish, Hibiki 21 was a graceful harmony of rich flavours, with notes of cooked fruit, honeycomb, and Mizunara oak, culminating in a long, incense-like finish.

Paired with Hibiki 21 was Charcoaled Grilled A5 Wagyu,
A5 Wagyu: The highest grade of Wagyu beef is renowned for its intense marbling, silky texture, and rich, buttery flavor. It melts in the mouth, delivering a luxurious combination of savory umami and subtle sweetness.

Charcoal Grilling: Cooking over charcoal imparts a distinct smokiness and slight earthy bitterness to the Wagyu. The high heat sears the exterior, creating a beautifully caramelized crust that contrasts with the juicy, tender interior.

There was layers of smokiness, charred complexity balanced by the beef’s natural richness and creamy sweetness. The umami profile becomes more robust with the influence of the charcoal, adding depth and balance.

What do I REALLY think about the Hibiki 40 (after trying it…)

Having tried many whiskies for my young age of 29.. (working behind bars, networks, began whisky business early, etc..)
I think that Hibiki 40 was not what I expected it to be, it is surprisingly palatable, carried more floral notes vs the other younger age statements.
Because of its grandiose stature, I anticipated an experience of epic proportions, I enjoyed it on the nose, I really enjoyed drinking it.

Aroma (Nose)

• Orchard Fruits: Ripe apricot, pear, and plum intertwine with dried fruits like figs and dates.

• Floral Notes: A delicate bouquet of sakura (cherry blossoms), jasmine, and lilies.

• Sweetness: Honeyed layers with subtle caramel and vanilla.

• Wood and Spice: A refined presence of sandalwood, cedar, and aged oak, with hints of nutmeg and clove.

• Subtle Smokiness: Whisper-soft hints of peated malt, adding depth without overpowering.

  
  

Hibiki 40 Year Old is one of the most exclusive and sought-after Japanese whiskies, representing the pinnacle of craftsmanship and blending artistry. Aged for decades, it offers a deep, intricate flavor profile that combines elegance, complexity, and harmony. Here's a breakdown of its flavor characteristics:

Aroma (Nose)

• Orchard Fruits: Ripe apricot, pear, and plum intertwine with dried fruits like figs and dates.

• Floral Notes: A delicate bouquet of sakura (cherry blossoms), jasmine, and lilies.

• Sweetness: Honeyed layers with subtle caramel and vanilla.

• Wood and Spice: A refined presence of sandalwood, cedar, and aged oak, with hints of nutmeg and clove.

• Subtle Smokiness: Whisper-soft hints of peated malt, adding depth without overpowering.

Palate

• Fruit Complexity: Lush flavors of peach, dried apricot, candied orange peel, and a touch of blackcurrant.

• Sweet and Nutty: Creamy honey, milk chocolate, almond, and hazelnut emerge.

• Deep Umami: Notes of soy, miso caramel, and toasted sesame, bringing a savory depth.

• Spice and Oak: Layers of cinnamon, star anise, and rich, mature oak provide structure and warmth.

• Velvety Texture: Incredibly smooth and rich, with a coating, almost creamy mouthfeel.

Is it worth the money?

From a drinking perspective, I honestly think no.
From an investment perspective I will give it a 7/10.

I’m pretty certain it will appreciate in price in the next couple of years given its limited quantity. There is supposed to be only 400 bottles in the world. However on May 2025, 100 bottles will be released in Japan via lottery with the names of the lottery winner inscribed. I have mixed feelings about this hence I dropped the rating to 7/10.

These are my honest thoughts, and that didn’t stop the bottles from being snatched off the shelves.

I hope you enjoyed reading my cover/journalism on my experience of Hibiki 40 event,

If you need that last piece of Hibiki 40, you can reach out to me via email: [email protected]

Visit our website: https://www.www.japanwhiskysg.com for all the latest products, updates about Japanese Whisky.

I enjoyed writing this newsletter,

Peace out,

Sin Hai
(Owner of JapanWhisky)