Despite a relatively short history in whisky production dating back less than a century, Japan is today considered one of the five major whisky producing regions in the world. Borrowing traditional whisky production techniques from Scotland, Japanese whisky has created and developed a style of its own.

American Whisky
Suntory Whisky Kakubin

Palate: Light, creamy, mildly fruity with gentle spice mid palate

Kakubin Highball
  1. Pour 30ml of Suntory Whisky Kakubin into a highball glass
  2. Fill with ice, top with soda water & a squeeze of lemon

'Kakubin' is the nickname given to this whisky by Japanese whisky drinkers, meaning 'square' (kaku) 'bottle' (bin).

Created by Suntory in 1937, Kakubin is a blend of single malt and grain whiskies, notably from the prestigious Yamazaki, Hakushu and Chita distilleries.

Kakubin’s light, sweet aroma and crisp finish differs from every other whisky in the world.

The Kakubin Highball (Kakubin mixed with soda) is what many Japanese order when they raise their glasses for the first drink of the night. This overarching enjoyment of the Kakubin experience is the result of true Japanese craftsmanship and a unique climate that gives it a finely blended flavour.

For more information visit: www.suntory.com/brands/kakubinwhisky

American Whisky
Hakushu Distiller's Reserve

Palate: Fresh with citric notes including yuzu and grapefruit, finishing with refreshing, subtle smoke

  1. Add 30ml Hakushu Distiller's Reserve into a rocks glass
  2. Sip it neat or open it up with a drop of water or filtered ice cubes

Straight from the untouched forests, mountains and pure waters of the southern Japanese alps, it is no wonder that Hakushu is a "green and fresh" whisky, praised by the most curious whisky connoisseurs and lovers of gastronomy.

For more information visit: www.suntory.com/brands/hakushusinglemaltwhisky