Whisky is an integral part of Japan's drinking. Japanese whisky production began in 1923 according to Suntory Ltd., one of the largest liquor producers in Japan. Suntory's whisky operation takes over 60 percent of Japan's market share.
Torii, founder of the company established the nation's first distillery in Yamazaki valley, just outside of Kyoto.
Suntory launched its first whisky called Shirofuda )now called Suntory White) in 1929. Later in 1973, Suntory opened Hakushu Distillery, followed by the Hakushu-Higashi Distillery in 1981.
As Torii studied Scottish whisky, his goal was to produce a high quality whisky to accompany traditional Japanese meals by harmonizing balance between a steady foundation of taste which cannot be broken when diluted by water, and a subtle taste well suited to the Japanese food. As a result, Japanese drunk whisky with the meal instead of after or before the meal as in Western countries.
Mizuwari
Japanese also created its own drinking style called Mizuwari, diluting whisky. Suntory did not advertise the style on purpose, but Mizuwari became popular naturally as a suitable way to enjoy whisky with distinctive Japanese dishes.
Mizuwari is not only a way in which to drink whisky with water as it is strong, but also a way of enjoying whisky in pursuit of its established flavor. When diluted with water, whisky clarifies its taste, flavor and aroma through a prism effect.
The best way to make Mizuwari is to fill a glass using large ice cubes made with mineral water. Then pour whisky over ice and stir well.
Suntory whisky portfolio includes Hibiki (blended whisky of 36 selected mature malts with choice of grain whiskies), Pure Malt Whisky Yamazaki, Suntory Royal (12yo & 15yo), Suntory Reserve (10 yo), Old, and Kakubin (square bottle).
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