The Rise of Japanese Whisky and the Kakubin Highball

In recent years, Japanese whiskies have been winning ‘best whisky’ awards at international competitions, evidence of the quality and progress the country’s malts and blended whiskies have made.

From humble beginnings in the early 20th century, Japan’s whisky industry began an aggressive expansion in the 1970s. By the mid-1980s, Japan was selling 35 million cases, with almost all of it in Japan. Then, Japan’s economic bubble began to deflate. Whisky production entered the doldrums along with the Japanese economy.

The recovery was slowly building pace until the recent highball craze, which has ignited sales of Japanese whisky among a new and younger generation of drinkers.

The emergence of the highball came about after the War, when a Golden Era evolved for Japanese whisky, lasting right through to the 80s. This is mainly attributed to the ‘Torys Bars’, which sprung up during the 50s. In Torys Bars, Kakubin Highballs – a delightful mix of Kakubin Whisky and soda, served over ice with a slice of lemon, became the new and innovative way of drinking whisky in Japan. The drink is also hugely popular in bars across Australia today, providing consumers with a refreshing alternative to beer and wine, with a Japanese twist.

Kakubin is made at the famous Yamazaki distillery, which also produces Yamazaki, Hakushu and Hibiki whiskies, and sits at the heart of Suntory’s portfolio as the whisky that paved the way for future expressions made by the House.

Shinjiro Torri, Suntory’s founder, had always envisioned creating a whisky that encompassed the Japanese nature – subtle, refined and yet complex – a whisky that would suit the delicate palate of the Japanese and enhance their dining experience. And so, Kakubin was born.

The Japanese have tended to be sparing with flavour as whisky is often drunk with meals, replacing sake at the table, much like wine in the Western dining tradition. Therefore, the whisky needs to be subtler - lightness over bold flavours - to complement the more delicate seafood, vegetable and rice dishes. It is also served as an ideal aperitif. Japanese are even known to drink their whisky warmed, like sake.

Kakubin derives its delicate and dry flavour from using only specially selected Yamazaki and Hakushu key malts, as well as medium grain whisky produced at The Sungrain Chita Distillery. Its numerous fans are extremely fond of Kakubin’s gentle flavour – perfectly suited to the Japanese way of life and cuisine. Combined with the bright yellow label and tortoise shell-esque bottle, Kakubin continues to be an iconic and timeless, long selling favourite, widely recognised as Japan’s first whisky brand.