Suntory Whisky Kakubin Blended Whisky – The Icon of Japanese Whisky
Suntory Kakubin (角瓶), meaning “square bottle”, is the cornerstone of Japanese whisky culture. First introduced in 1937, this signature Japanese blended whisky was crafted to achieve the perfect balance of refinement and complexity. Today, it remains Japan’s best-selling whisky, beloved for its smooth character and versatility.
Expertly blended from the finest malt and grain whiskies of Yamazaki Distillery, Hakushu Distillery, and Chita Distillery, Kakubin embodies the spirit of Japanese craftsmanship. Each sip offers a harmonious expression of delicate flavors and aromas unique to Suntory’s house style.
Story of Suntory Whisky Kakubin
Shinjiro Torii, Suntory’s founder and first Master Blender, invented Kakubin in 1937. It was affectionately known as Kakubin, or “square bottle,” even though it was originally labelled “Suntory Whisky.”
Suntory’s devotion to unchanging quality has been symbolised by its name and square-cut tortoise-shell style for more than 80 years.
Kakubin is a very adaptable whiskey with a sweet scent, rich flavour, and dry finish, and the Kakubin highball is the drink of choice for many Japanese when they go out for a night of food and drink.
FAQ:
How is Suntory Whiskey made?
Suntory makes malt and grain whiskies in a variety of styles. The fresh liquids used for mashing are a key component. Malted barley is used in malt whiskies, while maize is used in grain whiskies.
How to make the best Suntory Whisky Kakubin?
In Japan, the most common way to consume whiskey is in a “highball,” which entails mixing the liquor with soda water, ice, and maybe a slice of lemon.
The highball lends itself to the same “lighter,” more informal drinking approach that makes Japanese whiskey so food-friendly.
Here’s how you can make a great glass of Suntory Whisky Kakubin highball:
- Squeeze a lemon slice into an ice-filled glass.
- Pour in 30 ml Kakubin
- Pour 120 ml of cold soda water on top.
- Serve with a large spoon for stirring.
How to drink Suntory Whisky Kakubin?
Suntory Whiskies can be enjoyed in a variety of ways, including straight, on the rocks, mizuwari (with water), oyuwari (with warm water), Highball, and more.
What sets Suntory apart from other brands?
Suntory Whisky is distinguished from other whiskies by the cleanliness of the water used in production, the four separate seasons in which the whiskies mature, and the Art of Blending, which results in the distinctive delicate, refined, and nuanced flavour.
Moreover, Japanese whiskies may strike a vast and evocative spectrum of taste characteristics, ranging from rich, sweet, and fruity to bitter, spicy, and nutty, thanks to a long history of exploration and creativity among distillers.
Salinity is also a typical aspect of the Japanese spirit, which is ideal for pairing with Asian cuisine’s pronounced umami flavour. Because of this spectrum, as well as the popularity of blended whiskey kinds in Japan, balance and delicacy are critical in the distillation process, making food matching an art form.
Individual Japanese distilleries, unlike Western distilleries, often create a large range of whiskey varietals, allowing consumers to sample a wide range of flavour profiles from a single source.
What goes well with Suntory Whisky Kakubin?
The saline found in many whiskies pairs well with shellfish and seaweed, while any savoury maltiness pairs well with miso or soy sauce.
If you’re serving Japanese whiskey with food, keep it neat or slightly cold. Take a sip of whiskey before or soon after a mouthful of food, and don’t wash your palate between sips.
To perfect the combination, a little residual taste from the whiskey or meal is desired. If neat isn’t quite to a guest’s liking, propose a mizuwari, a refreshing Japanese whiskey-based drink.
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