Suntory Whisky and Kakubin Highball, the beginning of Japanese whisky

japan Whiskey There is a name that comes to mind first. It is Suntory. Japan's first malt in 1923 Whiskey Since establishing its distillery, Suntory has become the very history of Japanese whisky for over 100 years. Reinterpreting techniques learned in Scotland to suit the refined palates of the Japanese, today the world Whiskey It has grown into a brand loved by enthusiasts.

In this article, from the background of Suntory whisky's birth to the Kakubin Highball, which has become Japan's national drink, and Yamazaki, Hakushu, Chita Distillery and various Blended Let's take a detailed look at the lineup.

The Birth of Suntory Whisky: Shinjiro Torii and the Yamazaki Distillery

The history of Suntory began in Osaka in 1899. The founder, Shinjiro Torii (鳥井信治郎He opened a small liquor store called Torii Shoten and sold imported wine. Although Western alcoholic beverages were unfamiliar in Japan at the time, Torii was convinced that Western culture would gradually permeate Japan. In 1907, he launched Akadama Port wine, achieving great success, and based on this success, he began to dream bigger dreams.

Torii's dream was to make authentic whisky in Japan. Rather than simply imitating Scottish whisky, he sought to create a unique whisky suited to Japan's nature and the Japanese palate. Despite the dissuasion of those around him, he invested his entire fortune to establish Japan's first malt whisky in Yamazaki, on the outskirts of Kyoto, in 1923. Whiskey A distillery was built. This location is where three rivers meet, and because the humidity is high and good water is abundant, Whiskey It was an ideal environment for aging.

To run the distillery, Torii recruits an important figure. That is Masataka Taketsuru (竹鶴政孝Taketsuru was a figure who had studied chemistry at the University of Glasgow in Scotland in 1918 and completed his practical training at places such as the Hazelburn Distillery, and had returned home with his Scottish wife, Rita.

The company that originally sent him to Scotland Whiskey When he gave up his business, Torii hired him. The two joined forces in 1924 Yamazaki The distillery was completed, and the history of Japanese whisky began.

The 1929 Torii was Japan's first Whiskey He launched Shirofuda (White Label). However, at the time, Japanese people did not like the strong smoky flavor of the Scottish style, and the product failed. Torii learned an important lesson from this experience.

He realized that satisfying the delicate palates of the Japanese was the key to success. After countless blendings and tastings, he developed a new blend that preserved the flavor while reducing the smokiness. That was Kakubin, released in 1937.

Kakubin and Highball: Symbols of Japanese Whisky Culture

Gakubin角瓶) is the heart of Suntory whisky and Japan Whiskey It is no exaggeration to say that it is the very essence of it. The name means "square bottle." Although it was originally released under the name Suntory Whisky, people began calling it by the nickname Kakubin due to its unique square bottle shape, and this eventually became the official name. Blended personally by Shinjiro Torii in 1937, this whisky was designed to suit the Japanese palate, learning from the failure of Shirofuda.

The design of the Kakubin bottle holds deep meaning. Its easy-to-store square shape is engraved with a tortoise shell pattern, which symbolizes good fortune, longevity, and strength in Japan. Furthermore, the bottle bears the handwritten signature of Shinjiro Torii, revealing the immense pride the founder took in this product. Kakubin is Yamazaki, It is made by blending whiskies from three distilleries: Hakushu and Chita, and is characterized by a subtle fruity aroma, a rich flavor, and a clean finish.

When discussing Kakubin, the Highball is an indispensable topic. Although the Highball is a simple cocktail made by mixing whiskey with sparkling water, it holds special significance in Japan. Drinking whiskey straight is not easy during Japan's humid summers. Therefore, the Japanese developed a culture of enjoying whiskey chilled by diluting it with ice, water, or sparkling water. In the 1950s, Suntory opened Tory's Bars nationwide, actively spreading the Highball culture.

In addition to highballs, there are various in Japan Whiskey There is a drinking culture. Highballs were drunk in the summer and Oyuwari (diluted with hot water) in the winter, and since around 1965, Mizuwari (water effect, Whiskey (diluted with ice and water) established itself as a beverage enjoyed with Japanese food. Around the same time, bottle-keeping systems also gained popularity. Under this system, when a customer purchases a bottle, the bar stores it for them, allowing them to pour whiskey from their own bottle on their next visit. Japan's drinking culture of pouring drinks for one another Whiskey It was also applied to the bar.

The Highball campaign, which began in 2008, was for Japan, which was in a slump Whiskey It breathed vitality into the market. The younger generation is the father's generation's drink Whiskey In an era when people drank shochu instead, the highball lowered the barrier to entry for whiskey. The Kaku Highball, made with Kakubin, became the most beloved cocktail in Japan and became easily available in cans at convenience stores. Today, Kakubin is the best-selling whiskey in Japan and has maintained its position as a long-seller for over 80 years.

Suntory's three distilleries: Yamazaki, Hakushu, and Chita

To understand the quality of Suntory whisky, you must know the three distilleries. Each distillery possesses its own unique environment and manufacturing method, and the diverse spirits they produce are blended to complete Suntory whisky. Japan Whiskey One of the characteristics of the industry is that a single distillery produces multiple styles of spirit, which is because, unlike Scotland, spirits are not exchanged between distilleries in Japan.

Yamazaki Distillery (established in 1923)

Yamazaki is Japan's first and oldest malt Whiskey It is a distillery. Located on the outskirts of Kyoto, it enjoys a climate warmer year-round than Scotland, allowing for rapid maturation. Here, various styles of spirits are produced using pot stills of different shapes and sizes. Some stills utilize a direct-fire method, and the angles of the line arms are adjusted in various ways.

American for aging Orcs, Spanish Orcs, and Japan's unique Mizunara (water) Orcs A cask is used.

Yamazaki The characteristics of this whisky are its multi-layered fruit flavors and depth. The richness derived from sherry casks blends with unique aromas, such as those from mizunara casks.

Whiskey Critics describe Yamazaki as having a moment where fruit flavors burst forth after lingering on the center of the tongue. Although Yamazaki is also released as a single malt, Suntory Blended It is also used as the core liquid of whiskey.

Hakushu Distillery (established in 1973)

japan Whiskey Established to commemorate its 50th anniversary, the Hakushu Distillery is nestled deep in the forests of the Southern Japanese Alps. Situated at an altitude of 700 meters, it utilizes soft spring water from Mt. Kaikomagatake.

This water is of such high quality that Suntory even sells it as bottled water. It is aged in a cooler climate (4–22°C) than Yamazaki, which gives the whisky fresh and refreshing characteristics.

Hakushu uses four types of barley, ranging from unpeated to heavily peated. Long fermentation is carried out in wooden fermenters using both brewing yeast and distilling yeast, which promotes the activity of lactic acid bacteria to produce esters and creamy characteristics.

Hakushu whisky is characterized by aromas of green plants such as bamboo, moss, and green apple, with a subtle smokiness layered in the background. It has a clear and straightforward character that contrasts with the depth of Yamazaki.

Chita Distillery (established in 1972)

Cheetah is Suntory's grain Whiskey It is a distillery located on the Chita Peninsula near Nagoya. The grain whisky is Blended As the base spirit for whisky, it possesses lighter and smoother characteristics than malt whisky. Chita uses corn as the primary ingredient and adds six-row malt, which has strong enzymatic activity, for saccharification.

A defining feature of Chita is that it produces various styles of grain whisky by combining four continuous stills (column stills). By combining two, three, or four columns, it creates spirits ranging from light to heavy types. In 2015, Chita was also released as a single grain whisky and has been well-received. It is characterized by a buttery and sweet flavor with aromas of orange peel, crème brûlée, and green banana.

distillery	Year of establishment	location	Key Features	Representative flavor
Yamazaki	1923	Kyoto outskirts	Japan's first malt distillery, warm climate	Multilayered fruit, Sherry, Mizunara
Hakushu	1973	Southern Alps mountain range	Cool high-altitude climate, forest environment	Green apple, herbs, subtle smoke
cheetah	1972	Chita Peninsula	grain Whiskey Full text, column still	Buttery, sweetness, vanilla

Suntory's Main Blended Lineup

Suntory offers a diverse range of products by blending spirits from three distilleries. While each single malt is excellent, Suntory's true strength lies in its blending technology. Head blenders select spirits from tens of thousands of casks and harmoniously blend them to create whiskies of consistent quality and unique character. Here, we introduce major products other than the distilleries' single malts. Blended Introducing the lineup.

Hibiki

Hibiki is a premium brand launched in 1989 to commemorate Suntory's 90th anniversary. Blended It is a whisky. Its name means resonance or harmony in Japanese, and it is made by blending more than 30 types of malt and grain whisky. It is said that Keizo Saji (son of founder Torii), the chief blender at the time, and Koichi Inatomi, the chief blender, completed it after tasting and selecting from 1 million casks.

The Hibiki bottle is the epitome of Japanese aesthetics. The bottle, carved into 24 facets, symbolizes the 24 solar terms of the traditional Japanese lunar calendar, and the label features washi paper from the Echizen region (Japanese paper) is used. The deep purple band wrapped around the neck represents the most noble color in Japan. Hibiki has various lineups including Harmony, 21 Year, and 30 Year, and with its smooth yet complex flavors, it is loved worldwide Whiskey He/She is winning awards repeatedly at competitions.

Suntory Old

Suntory Old is Japan Whiskey It is no exaggeration to say that it is the most successful product in history. Production was announced in 1940 but was postponed due to the war and released in 1950. It is characterized by its unique bottle shape, nicknamed "Dharma" or "Raccoon." In the 1970s, Suntory distributed Old to izakayas and restaurants that traditionally served only sake through a marketing campaign called Operation Nihonbashi, which was a huge success.

In Japanese society at that time Whiskey There was a hierarchy. New recruits drank Kakubin, managers specializing in Reserve, and executives royal. Old established itself as an accessible premium whisky in between. Today, Old is one of the few authentic Japanese whiskies available for under 2,000 yen. Whiskey As one of them, it is characterized by sweet flavors such as honey vanilla, candied orange, and cherry and apple candy.

Suntory Royal

Suntory Royal is a luxury brand launched in 1960 to commemorate the 60th anniversary of Suntory's founding. Blended It is a whisky. It was created with the goal of a quality one step above the Old Series, using aged spirits from Yamazaki and Hakushu. Until the introduction of Hibiki, it was Suntory's top-tier whisky. Blended It was whiskey.

Royal is characterized by floral aromas, smooth fruit flavors, and complex tastes such as butterscotch and plum. The 15-year-old version features creamy aromas of apple custard, stewed pear, canned peaches, banana, and sawdust, with a hint of the sweetness of Demerara sugar. High quality available at a reasonable price in Japan. Blended It is considered a whiskey.

Special Reserve

Special Reserve was launched in 1969 to commemorate Suntory's 70th anniversary. Blended by the second-generation president, Keizo Saji, it was positioned as a whisky for middle management. In the current version, it is White Orcs Hakushu aged in casks is used as the core liquid, and Yamazaki is also blended in.

Special Reserve features sherry influences of fudge, berries, and chocolate, along with aromas of dried fruits such as raisins, dates, and apricots. It also contains nuances of coffee and leather, blending notes of oak, green tea, and orange. The design was changed from the dumpy-style bottle to its current form, and there was previously a 10-year-old version.

Toki

Toki is a relatively new product launched in 2016 targeting the U.S. and Canadian markets. Blended It is a whisky. Its name means "time" in Japanese and embodies Suntory's spirit where tradition and innovation meet. It is a product created by the 4th Chief Blender, Shinji Fukuyo, who broke with conventional blending practices and attempted a new approach.

Generally, in Suntory Blend Yamazaki Malt plays a key role, but at Toque, American white Orcs Cask-aged Hakushu malt and Chita grain whisky meet on equal footing. Here Yamazaki Two types of malt add depth and complexity. The result features aromas of basil, green apple, and honey, with flavors of grapefruit, green grape, peppermint, and thyme, along with vanilla. Orcs, A subtle finish of white pepper and ginger follows. It is a whiskey optimized for enjoying as a highball.

Product Name	Release year	characteristic	Main flavors	Recommended way to drink
Hibiki	1989	Blending over 30 types, premium	Harmonious fruits, flowers, and spices	Knits, On the Rocks
Suntory Old	1950	Dharma bottle shape, popular	Honey, vanilla, orange	Mizuwari, Highball
Suntory Royal	1960	60th Anniversary Premium Blend	Floral, Butterscotch, Plum	Knits, On the Rocks
Special Reserve	1969	70th Anniversary Commemoration, Hakushu Centered	Dried fruit, chocolate, Orcs	On the rocks, water waft
Toki	2016	Modern Blend, Export Focus	Green apple, grapefruit, ginger	Highball, cocktail

What Shinjiro Torii, the father of Japanese whisky, dreamed of was a whisky born from Japan's nature that suited the Japanese palate. One hundred years later, Suntory whisky has surpassed that dream and is loved by people all over the world. From a glass of Kakubin Highball to the deep harmony of Hibiki, the world of Suntory is boundless. Tonight, Suntory Whiskey How about a drink?.