Suntory Toki

Shinjirō Torii was a man of ambition. When he broke ground on Yamazaki distillery in 1923, he imagined a Japanese whisky culture to rival the best in the world. He had been inspired by the imported whiskies he sold at his shop in Osaka, complex blends comprising malt and grain from across Scotland. Though Torii laid the foundations for the Japanese whisky industry, it was his son Keizo who would realise his vision. Under Keizo’s leadership, Suntory opened two more distilleries – Chita near the city of Nagoya and Hakushu in the Japanese Alps. With three sites producing various styles of spirit, Suntory had everything it needed to make the blends that would bring Japanese whisky to the world stage.

Japan’s love for the whisky highball knows no bounds. The simple serve of whisky and soda water is served in high-end restaurants and sold in cans from vending machines. It’s refreshing, excellent with food and easy to make at home.

Pour 50ml of Suntory Toki into a tall glass with lots of ice, stir lightly to chill and top with cold soda water – 150ml is ideal. Garnish with a twist of citrus peel and serve immediately.