Kotobukiya and Akadama fortified wine

Kotobukiya, the predecessor of Suntory founded by Shinjiro Torii, launched Akadama fortified wine in 1907, and the product became a big hit. Based on the money earned by the success, Shinjiro was determined to create a whisky which suits the delicate Japanese palate. Although such a challenge was believed to be impossible to achieve he was propelled to create an authentic Japanese whisky.

The dawn of Japanese whisky

Obtaining the engineering and techniques of whisky making at the time was an extremely difficult task, but Shinjiro’s single-minded dedication convinced Dr. Moore, an authority on zymurgy in Scotland, to lend a hand.
Shinjiro travelled Japan searching for a site that was suited to the production of whisky. He eventually discovered Yamazaki-kyo, which offered a high-quality water source that was also praised by Dr. Moore, and then set out to produce a true whisky.

The debut of Japanese whisky

Unfortunately, the first whisky produced in Japan failed to live up to Shinjiro’s high expectations. After implementing a series of creative improvements in blending and distilling methods. In 1929, he launched Suntory Whisky Shirofuda, the first authentic whisky ever made in Japan.
He had succeeded in crafting a domestically produced whisky on a par with true Scotch whisky, an accomplishment showcased in newspaper advertisements declaring that there would be ‘no more imports needed’.

The flowering of Japanese whisky culture

In 1937, Shinjiro, who had a natural talent for the art of blending whiskies, launched Suntory Whisky Kakubin, a new brand in which he had supreme confidence. The new product’s Kakubin was praised for being perfectly suited to Japanese tastes and its sales were brisk.
Shinjiro went on to create Suntory Old in 1940, but its launch was delayed for 10 years due to wartime controls on Western-style liquors.

Debut of Suntory’s second-generation master blender and subsequent boom in Western liquors

The popularity of Western liquors exploded during Japan’s post-war recovery. Establishments known as ‘Torys bars’ became a popular destination for the Japanese masses during the 1950s, and whisky quickly came to occupy an important place in social life.
Suntory Whisky Royal, launched in 1960, was the last whisky for which Shinjiro would act as master blender. The following year, he passed the role of president and master blender on to Keizo Saji.

Creating harmony from a variety of whiskies.

By incorporating a variety of whiskies, Japanese whisky achieves its uniquely mellow, full flavour, which exhibits a harmony developed through its maturity. Each Suntory master blender has a history of creating the tastes desired by the consumers of his era by utilising whiskies that have been crafted to measure up to the highest ideals of flavour and character.

The heyday and future of Japanese whisky

Suntory launched Yamazaki single malt whisky in 1984, followed by Hakushu in 1994. With the creation of Hibiki, the Japanese premier blended whisky whose quality has been recognised worldwide, one of the great aspirations inherited by Suntory’s second master blender was brought to fruition. In 2002, Shingo Torii became Suntory’s third master blender, in which capacity he continues to rise to new challenges.