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Japanese Whisky

Japanese Whisky
While using fundamentally the same ingredients and methods as in the West, Japanese whisky is made to accompany Japanese-style meals. While Scotch whisky, with its smoky flavour and strong peat taste, is better savoured on its own, Japanese whisky goes well with food. Particular importance is attached to the harmonized balance of the basic flavour, which is not diminished when diluted, and a subtlety of taste suited to the Japanese palate that does not mask the delicate flavours of Japanese food.

Suntory Whisky
Suntory Holding Ltd. London Offi ce

Since its fi rst distillery, Yamazaki, was established in 1923, Suntory Whisky has been the standout pioneer of Japanese artisan whisky making. In 2010, Suntory became the first Japanese whisky maker to win ISC Distiller of the Year. Suntory Whisky is available in three types: Hakushu 12 yo: sweet, soft smoke with a fresh green aroma, fruity body, and sharp fi nish; Yamazaki 12 yo: sweet vanilla and ripe fruit aroma, multi-layered flavours, with a slight hint of sherry & mizunara casks; Hibiki 17 yo: sweet, rich fruit aroma with
a caramel-like woodiness, mellow taste, and a rich aftertaste.

Suntory Whisky