Frequently Asked Questions

The English were instrumental in refining and popularizing gin during the 19th century, elevating its quality and sophistication. Softer flavors began to highlight the aromas of carefully selected botanicals, captivating the upper classes and transforming gin into a more refined drink. It was during this era that London Dry Gin became the benchmark of excellence. 
 

Gin made its way to Japan in the 19th century. Later, in 1936, the House of Suntory introduced Hermes Dry-Gin to the Japanese market—the first London-style gin crafted in Japan. Honoring that legacy, the House of Suntory carries the craft forward through Roku, where Japanese botanicals and timeless artistry come together in a spirit of harmony and refinement.

Although it also features many common botanicals found in most gins, Japanese gin-making is defined by the inclusion of native botanicals that impart a unique and unmistakable character to the spirit. Among the most commonly used ingredients are citrus fruits such as Yuzu; Sanshō pepper, which adds a bold and spicy note; Gyokuro and Sencha teas, offering herbal, umami, and even delicate sweet tones, and sakura flowers and sakura leaves, which contribute woody or floral sweetness depending on the selection.
 

At House of Suntory, we carefully select some of these botanicals to craft our iconic Roku Gin. Each ingredient represents one of the four seasons in their full glory: Sanshō pepper evokes the crispness of autumn; Yuzu peel brings the refreshing chill of winter; Sakura flowers and leaves symbolize the delicate beauty of spring; while Sencha and Gyokuro teas capture the vitality of summer.

Japanese gin, including Suntory's Roku Gin, is typically considered a dry gin but features a more delicate and intricate flavor profile. The inclusion of Japanese botanicals such as Sakura flowers, Sencha tea, and Yuzu peel gives Japanese gin its unique character, imparting subtle and nuanced flavors to the spirit.
 

While juniper berry remains an important element of Japanese gin, the addition of six unique Japanese botanicals creates a gentler, more balanced dryness, resulting in a refined and smooth profile. A gin that is both sophisticated and approachable.

Gin made its first documented appearance in Japan by the early 19th century. Dutch merchants, unable to import sufficient quantities from Europe, began distilling gin locally. This marked gin as the first Western-style spirit to be crafted on Japanese soil.
 

In 1936, House of Suntory introduced Hermes Dry Gin, the first London-style gin created in Japan. However, it wasn’t until the global launch of Roku Gin in 2016 that Japanese gin from Suntory gained widespread recognition throughout the modern world.
 

Today, House of Suntory proudly presents Roku Gin—a masterful expression of flavors imbued with a distinctly Japanese touch, seamlessly blending tradition and innovation. Crafted with six unique Japanese botanicals, Roku Gin reflects our commitment to excellence and the harmony between craftsmanship and nature.

Gin can be categorized by its production method into distilled, redistilled, and compound.
 

Distilled gin is made from a base spirit derived from grains, fruits, or other fermentable ingredients. During the distillation process, juniper berries are infused with other botanicals, resulting in a complex and balanced flavor—perfect for gin cocktails such as the Roku Negroni or the Roku Gin & Tonic with ginger.
Roku and other traditional gins fall into this category. We craft it in our Osaka Distillery, one of the most unique distilleries in the world.

What makes Japanese vodka unique is its bamboo charcoal filtration method. This technique, patented and developed by Suntory, draws inspiration from the ancient tradition of filtering water for tea using bamboo charcoal, which was believed to "sweeten" the water.
 

After distillation, the vodka is filtered through bamboo charcoal, which acts like a sponge: it absorbs impurities and removes anything that might affect the taste, resulting in a clean and clear profile—the same one that defines Haku Vodka. Additionally, the minerals present in bamboo charcoal provide an extra benefit: they impart a sweet and smooth character, making Japanese vodka truly distinctive.

There are four factors that define Japanese vodka, giving it a unique and smoother flavor profile:

The use of rice as a base ingredient: This contributes sweetness and a silky texture. When premium varieties of rice are used—such as the pure Japanese white rice we use at House of Suntory—the distinctive character of the vodka is further enhanced.
 

Bamboo charcoal filtration: This method ensures that impurities affecting the flavor are removed, imparting soft and sweet nuances that set Japanese vodka apart.
 

Koji fermentation: Traditionally used in sake making, this process adds additional layers of complexity to the flavor profile.
 

Exceptional water quality: The water used in Japanese vodka production is often of remarkable purity, such as the pristine water sourced for our Osumi distillery.
 

There is no set protocol for savoring Japanese vodka, as it pairs perfectly with any type of serve or mixed drink.
 

The use of top-quality rice as a base ingredient, bamboo charcoal filtration, the application of koji fermentation, and the high-quality water used in manufacturing imbue Haku vodka with a sweet flavour profile and silky texture, ideal for enjoying it neat or on the rocks.
 

This distinctive character and smooth flavour make it an excellent choice as a base for elegant and daring vodka cocktails such as the Haku Yuzu Martini or the Haku Matcha Martini.

The House of Suntory is present in every stage of Japanese whisky history, as its founder and creator of Japanese Whisky, Shinjiro Torii, was the pioneering force that helped shape the industry from its earliest days.
 

Shinjiro Torii learned about Western spirits from a young age, cultivating a refined palate as he mastered blending and mixing techniques. His passion led him to found Japan's first whisky distillery, the Yamazaki Distillery, in 1923, and release the first whisky made in Japan to the market in 1929. Although it was not a great commercial success, Suntory Shirofuda was an invaluable learning experience in understanding how to satisfy the delicate Japanese palate—a lesson that laid the foundation for his later success.
 

Shinjiro Torii's dream was to craft a whisky that would complement Japanese culture and cuisine while captivating the Japanese palate. He accomplished this in 1937 with Suntory Whisky Kakubin, a spirit so iconic that it remains Japan's top-selling whisky!*
 

Japanese whisky began to gain international recognition in the 1980s. and Suntory emerged as a leader in the sector and continues to be so today.
 

*IWSR 2022

The production of Japanese whisky is a meticulous process that merges traditional craftsmanship methods with a deep respect for nature—both cornerstone values inherent to Japanese culture. Each step plays its role in creating the distinctive flavors of Japanese whiskies, serving as a reflection of the culture in which they were born.
 

The process of crafting Suntory whisky begins with a thoughtful selection of ingredients. Malted barley is the primary grain, and pure, natural water is essential, as its mineral content influences the whisky's flavor profile.
 

Through malting, barley is soaked to convert starches into fermentable sugars. The germinated barley is dried in kilns, sometimes using peat to impart a subtle smokiness to the malt.
 

Afterward, sugars are extracted from the ground malted barley through mashing to produce the wort. The wort is transferred to fermentation vessels and mixed with yeast. During fermentation, the yeast transforms the sugars into alcohol, producing a low-alcohol liquid known as wash.
 

The wash undergoes double distillation, separating the alcohol from impurities and refining the flavors. At this stage of the process, the distiller carefully selects the "heart" cut, which contains the most desirable flavors and characteristics. This is the soul of Japanese whisky.
 

Finally, the maturation process begins. The distilled liquid is aged in wooden casks, which may include American oak, sherry casks, or Japanese Mizunara oak. This stage of the process and Japan’s unique climate influence the aging process and flavor profile, allowing the whisky to develop depth and its very particular character.
 

After maturation, the whisky is diluted with pure water to the desired alcohol content, typically around 40%. It is then filtered and bottled, ready to be shared with the world.
 

Yes, Japanese whisky can and should be enjoyed neat, because when whisky is served this way the spirit can be enjoyed in its purest form, highlighting its smoothness, balance, and subtle characteristics.
 

If you want to fully savor our single malts and our Hibiki blends, such as Hibiki 40 Years Old or Yamazaki 18 Years Old, we recommend you drink them neat, as it's the best way to appreciate their complex and refined flavors.

Although the essence of Japanese whisky and Scotch whisky is similar, as both are primarily made from malted barley, there are several factors that make them distinct spirits.
 

One key difference lies in the production methods. Scotch whisky typically employs traditional pot still distillation and sometimes incorporates smoked barley. Meanwhile, Japanese whisky utilizes a greater variety of distillation techniques and an extensive range of yeasts to create diverse flavor profiles.
 

The aging process also differentiates them. While Scotch traditionally relies on sherry and bourbon casks for aging, Japanese whisky employs other kinds of barrels, such as the iconic Mizunara oak, which imparts unique and distinctive flavors.
 

The flavor profiles further distinguish the two. While Scotch whisky offers a wider spectrum of flavors—from smoky and peaty to smooth—Japanese whisky is characterized by lighter, more delicate, and refined notes.
 

Last but not least, cultural influences play a significant role in shaping the character of each whisky. Japanese whisky reflects the deep respect for nature, harmony, and balance that are inherent to Japanese culture. Meanwhile, Scotch whisky is deeply rooted in its heritage, shaped by regional and clan distinctions, resulting in a wide variety of expressions that embody the uniqueness of each region.
 

The Japan Spirits & Liqueurs Makers Association (JSLMA) introduced new labeling standards for their members to define what is Japanese whisky in 2021. These standards, effective from April 1, 2024, specify that to be labeled as authentic 'Japanese Whisky,' the product must: 
 

Include malted grain, with other cereal grains permitted. - Use water sourced in Japan.
- Conduct saccharification, fermentation, and distillation at a Japanese distillery.
- Be distilled to less than 95% ABV.
- Mature in wooden casks within Japan for a minimum of three years.
- Be bottled in Japan at a minimum of 40% ABV.
- Allow the use of plain caramel coloring.
 

Suntory, as a founding member of the JSLMA and a pioneer in Japanese whisky, played a significant role in developing these standards. Our involvement aimed to enhance transparency and maintain the integrity of Japanese whisky for consumers worldwide.
 

The Highball is one of the most popular ways to enjoy Japanese whisky. It's a refreshing and light cocktail that combines whisky with sparkling water and ice—perfect for pairing with Japanese izakaya cuisine.
 

Other cherished preparations include the Mizuwari, where whisky is diluted with cold water and ice, and the Oyuwari, a variation that uses hot water instead. The timeless classic Japanese whisky on the rocks is another way to appreciate the spirit's balance and complexity.
 

While drinking whisky neat is less common in Japan, it is a wonderful way to fully savor the intricate nuances and depth of the spirit.
 

For those seeking more creative ways, whisky cocktails such as the Toki Julep offer a fun and smooth experience, blending tradition with modern flair.
 

Hibiki and Yamazaki are two distinct expressions of Suntory's Japanese whisky craftsmanship. The key difference between them lies in the approach and philosophy behind these two of our iconic Japanese whiskies. 
Hibiki whiskies celebrate the art of blending and embody the harmony inherent in Japanese culture, offering an experience that is both versatile and sophisticated. Meanwhile, Yamazaki whiskies focus on the rich tradition of single malt whisky-making, delivering greater depth, distinctive character, and a robust, complex profile.

Nicknamed the “Nose of Osaka,” Shinjiro Torii paved the way for Japanese whisky by establishing Japan’s first whisky distillery, Yamazaki, in 1923. Guided by his singular vision, he set out not simply to imitate Scotch, but to craft a whisky that would belong unmistakably to Japan.
 

This is how the first whisky fully produced in Japan, Suntory Shirofuda, was created. When Torii realized that this early style did not yet resonate with Japanese palates, he refined and softened his approach, pursuing a more delicate, harmonious profile. This journey culminated in the launch of Suntory Whisky Kakubin in 1937, a smoother, more approachable expression that better reflected Japanese tastes and aesthetics. Through this relentless dedication to innovation and balance, Shinjiro Torii established the foundations of Japanese whisky and secured his legacy as the creator of japanese whisky.

Yes, The Yamazaki Distillery Tour and The Hakushu Distillery Tour include a whisky tasting session at the end. These sessions are designed to enhance the understanding and appreciation of Suntory's craftsmanship while savoring extraordinary Japanese whisky.

Currently, neither the Osaka Distillery nor the Osumi Distillery offer public tours or accept reservations for visits. This is because these facilities are exclusively dedicated to the production of Roku Gin and Haku Vodka, respectively, and are not open to the public.
 

If you are interested in experiencing Suntory's craftsmanship firsthand, we invite you to enter the tour lottery at our Yamazaki or Hakushu whisky distilleries. You will have the opportunity to take an in-depth look into the whisky-making process and the rich heritage of Suntory while enjoying the stunning beauty of Minaseno and Mount Kaikomagatake. Please note, tours of the Hakushu Distillery are only offered in Japanese.

If you want to make a reservation for a tour, you must enter the tour lottery official Suntory system.
Click here to enter the tour lottery for a Yamazaki Distillery Tour.
Click here to enter the tour lottery for a Hakushu Distillery Tour. Please note, tours of the Hakushu Distillery are only offered in Japanese.
 

Once you are on the reservation platform, you should create an account, select your desired tour and date, and follow the instructions to complete the reservation.
 

Please note that some of the tours are Lottery-Based Tours. This means that you don't reserve a spot directly but need to enter the lottery for a chance to secure one. In these cases, you have to select your desired date(s) and wait for the lottery results. You will receive an email with the information if you win a spot.
 

If you need more information, you can contact us by phone:

Yamazaki Distillery
+81-75-962-14-23
Reception hours: 10:00–17:00, excluding non-business days

Hakushu Distillery
+81-551-35-2211
Reception hours: 09:30–16:30, excluding non-business days

Tours offered by our Yamazaki and Hakushu distilleries are the best way to immerse yourself in the art of Japanese whisky-making. They are designed to help visitors understand and appreciate the Japanese craftsmanship philosophy behind the creation of our Suntory spirits and how we harmonize craftsmanship and respect for nature at our distilleries.
 

Although there may be variations depending on the tour selected and its length, all of them include a guided visit during which the whisky production process is explored, as well as a tasting session with different varieties, allowing visitors to experience the nuances of each one.
 

In addition to guided tours of our Yamazaki and Hakushu facilities, we have a Whisky Museum at each distillery. Tickets to these museums do not include a visit to the production facilities but do provide access to the gift shops and a whisky tasting area, which must be paid for separately.
 

If you love whisky and nature, you’ll be pleased to know that at our Hakushu distillery, you can take a small guided tour of the forest surrounding the building, which includes a bird sanctuary. We also offer a guided tour of the world-famous Suntory Tennensui Water Mountain using projection maps. This experience allows you to discover the splendour of the Southern Alps and how the water flowing through them influences the production of our whiskies.

Currently, access to the Yamazaki Distillery's gift shop and tasting lounge, as well as Hakushu Distillery's, requires a free reservation. Even if you only wish to visit these areas, a reservation must be made ahead of time to enter the premises.

Reservations usually open on the first business day two months prior to the tour date, starting at 9:30 AM (Japan time). Reservations for free tours can be made until noon on the day before the tour date, while reservations for paid tours must be completed before noon three days prior to the tour date.
 

It's advisable to book early, as some Suntory distillery tours may fill up quickly. You may contact us if you need more information.

The length of the tastings included in the tours varies depending on the specific tour. Tours typically last 80 to 90 minutes on average, and this time includes the tasting.
You can find more information on the Suntory Distillery Tours FAQs page.