The whisky used in the hirezake is Hakushu. Just as water plays a crucial role in preparing fish for a dish, it is equally essential in whisky-making. When combined with wood—through the aging process in barrels—polyphenols from the wood infuse the spirit, revealing why whisky is often referred to as “the water of life.”
With its origins as a medicinal spirit, whisky seems to be more than just an alcoholic beverage; its method of creation and very existence suggest something deeper and more meaningful.