The Origin of Yamazaki®
YAMAZAKI. WHERE IT ALL BEGAN IN 1923.
Born in 1984, Suntory Single Malt Whisky Yamazaki was the next step for Japanese whisky.
Inspired by traditional Scottish whisky, Torii envisioned a Japanese approach by choosing a terrain and climate completely different to those of Scotland to create a unique kind of whisky. The Yamazaki Distillery is thus the birthplace of Japanese whisky. Nestled proudly on the periphery of Kyoto, this region was formerly referred to as "Minaseno", where one of the purest waters of Japan originates.
Yamazaki is also home to Sen no Rikyu, Master of "The Way of Tea." Yamazaki Distillery is where the Katsura, Uji and Kizu rivers converge, providing a unique misty climate and one of Japan’s softest waters. The diversity of this region’s temperature and humidity creates ideal conditions for cask aging, known as the signature "Suntory Maturation".
YAMAZAKI: THE ORIGINS OF THE NAME
“Yamazaki” originates from the suburb of Yamazaki in Osaka, the hometown of Japanese whisky, and the first whisky distillery in Japan. Producing only pure Japanese single malt whisky, the Yamazaki Distillery carries the pride, confidence and respect of the land in its name.
Keizo Saiji, the second Master Blender and the father of the “Yamazaki” brand, created the calligraphic lettering. The bold brushwork represents Suntory’s passion for Japanese whisky, and joy at launching the first single malt whisky from Japan’s oldest malt whisky distillery.
In 1984, Japan was at the height of its economic growth period, and the criteria for abundance was moving from a national to an individual level. It was this time of great diversifying values that a single malt whisky with a strong character was preferred, and so “Yamazaki” was born. It was a whole new step forward for Japanese whisky and for Keizo Saji, who sensed the mood of the era.
“Yamazaki” originates from the suburb of Yamazaki in Osaka, the hometown of Japanese whisky, and the first whisky distillery in Japan. Producing only pure Japanese single malt whisky, the Yamazaki Distillery carries the pride, confidence and respect of the land in its name
YAMAZAKI: THE ORIGINS OF THE NAME
“Yamazaki” originates from the suburb of Yamazaki in Osaka, the hometown of Japanese whisky, and the first whisky distillery in Japan. Producing only pure Japanese single malt whisky, the Yamazaki Distillery carries the pride, confidence and respect of the land in its name.
Keizo Saiji, the second Master Blender and the father of the “Yamazaki” brand, created the calligraphic lettering. The bold brushwork represents Suntory’s passion for Japanese whisky, and joy at launching the first single malt whisky from Japan’s oldest malt whisky distillery.
In 1984, Japan was at the height of its economic growth period, and the criteria for abundance was moving from a national to an individual level. It was this time of great diversifying values that a single malt whisky with a strong character was preferred, and so “Yamazaki” was born. It was a whole new step forward for Japanese whisky and for Keizo Saji, who sensed the mood of the era.
Volume 2
THE STORY OF USUKE THE MONSTER
Shinjiro Torii, Suntory’s Founder, founded the Yamazaki Distillery back in 1923. When he began, he had only one wash still and spirit still each.
When the Yamazaki Distillery started its operations, a rumour started spreading that: “There was a monster in the building called Usuke that eats barley.” This was due to the fact that large quantities of barley were brought in every day, yet nothing but smoke from the kilns seemed to emerge from the building.
Not knowing that whisky takes years of ageing in casks before it’s ready, it was no wonder that the people of the village suspected something strange was happening inside the distillery. After all, whisky had never been made in Japan before.
Shinjiro Torii faced many trial and errors in his time, even once the distillation process had begun. The heat would be too high, burning the peat black, and they ran out of raw barley forcing him to suspend the distillation process. It was in these periods that the already prepared casks started to mature, eventually producing remarkably rich flavours and characteristics in the malts.
Shinjiro Torii, Suntory’s Founder, founded the Yamazaki Distillery back in 1923. When he began, he had only one wash still and spirit still each.
Volume 2
THE STORY OF USUKE THE MONSTER
Shinjiro Torii, Suntory’s Founder, founded the Yamazaki Distillery back in 1923. When he began, he had only one wash still and spirit still each.
When the Yamazaki Distillery started its operations, a rumour started spreading that: “There was a monster in the building called Usuke that eats barley.” This was due to the fact that large quantities of barley were brought in every day, yet nothing but smoke from the kilns seemed to emerge from the building.
Not knowing that whisky takes years of ageing in casks before it’s ready, it was no wonder that the people of the village suspected something strange was happening inside the distillery. After all, whisky had never been made in Japan before.
Shinjiro Torii faced many trial and errors in his time, even once the distillation process had begun. The heat would be too high, burning the peat black, and they ran out of raw barley forcing him to suspend the distillation process. It was in these periods that the already prepared casks started to mature, eventually producing remarkably rich flavours and characteristics in the malts.
Volume 3
A PRIME WHISKY BORN OF JAPANESE CRAFTSMANSHIP
“Liquor’s a livin’ thing. Just let it rest a bit.” - Shinjiro Torii, Founder of Suntory.
Shinjiro had been fascinated by the mysteries of maturation from the moment he discovered an aged cask. When he opened it, he was surprised by the rich, and flavourful aroma coming from within. Excited about the how years of ageing affects the maturation process, his dream to create a premium Japanese whisky was strengthened.
During this time, Japan was moving slowly towards a modern society. Whisky was still an imported luxury that only the upper-class of Japan could afford to enjoy. Shinjiro dreamt that more Japanese people would eventually know about whisky - and savor it.
With this dream, he created many different blends, in search of a flavour and aroma that would resonate with the soul of the Japanese people. He had set forth on a path to craft a truly premium Japanese whisky.
“Liquor’s a livin’ thing. Just let it rest a bit.” - Shinjiro Torii, Founder of Suntory.
Volume 3
A PRIME WHISKY BORN OF JAPANESE CRAFTSMANSHIP
“Liquor’s a livin’ thing. Just let it rest a bit.” - Shinjiro Torii, Founder of Suntory.
Shinjiro had been fascinated by the mysteries of maturation from the moment he discovered an aged cask. When he opened it, he was surprised by the rich, and flavourful aroma coming from within. Excited about the how years of ageing affects the maturation process, his dream to create a premium Japanese whisky was strengthened.
During this time, Japan was moving slowly towards a modern society. Whisky was still an imported luxury that only the upper-class of Japan could afford to enjoy. Shinjiro dreamt that more Japanese people would eventually know about whisky - and savor it.
With this dream, he created many different blends, in search of a flavour and aroma that would resonate with the soul of the Japanese people. He had set forth on a path to craft a truly premium Japanese whisky.
Volume 4
WHY THE YAMAZAKI SUBURB OF KYOTO WAS SELECTED
Culturally, Yamazaki had long thrived as a transportation hub that linked Kyoto to Osaka. It was also the location of the “Battle of Yamazaki”, in which Hideyoshi Hashiba, one of Japan’s most famous fuedal lords, fought with General Mitsuhide Akechi for supremacy.
But what really drew Shinjiro Torii to Yamazaki was its climate. While imitating the manufacturing process of Scotch whisky, he was determined to build his distillery in the midst of Japan’s natural landscape, so that the whisky would pull from the chracteristics of Japan and truly embody the heart and soul of the Japanese people. With that goal in mind, Yamazaki was the perfect choice as both a culturally and environmentally Japanese location.
Located at the foot of Mount Tennozan on the outskirts of Kyoto, Yamazaki is nestled in a rich natural environment with four distinct seasons. Here, the Katsura, Uji, and Kizu Rivers meet, creating a perpetual thick mist. This naturally moist environment results in a warm and humid climate that is perfect for whisky making and the gradual maturing that the whisky requires.
Shinjiro traveled all across Japan to search of such a location that’s ideal for whisky making, until finally settling on Yamazaki to be the birthplace of a truly Japanese whisky. And it was this resolute belief that led Shinjiro to produce Yamazaki.
Culturally, Yamazaki had long thrived as a transportation hub that linked Kyoto to Osaka. It was also the location of the “Battle of Yamazaki”, in which Hideyoshi Hashiba, one of Japan’s most famous fuedal lords, fought with General Mitsuhide Akechi for supremacy.
Volume 4
WHY THE YAMAZAKI SUBURB OF KYOTO WAS SELECTED
Culturally, Yamazaki had long thrived as a transportation hub that linked Kyoto to Osaka. It was also the location of the “Battle of Yamazaki”, in which Hideyoshi Hashiba, one of Japan’s most famous fuedal lords, fought with General Mitsuhide Akechi for supremacy.
But what really drew Shinjiro Torii to Yamazaki was its climate. While imitating the manufacturing process of Scotch whisky, he was determined to build his distillery in the midst of Japan’s natural landscape, so that the whisky would pull from the chracteristics of Japan and truly embody the heart and soul of the Japanese people. With that goal in mind, Yamazaki was the perfect choice as both a culturally and environmentally Japanese location.
Located at the foot of Mount Tennozan on the outskirts of Kyoto, Yamazaki is nestled in a rich natural environment with four distinct seasons. Here, the Katsura, Uji, and Kizu Rivers meet, creating a perpetual thick mist. This naturally moist environment results in a warm and humid climate that is perfect for whisky making and the gradual maturing that the whisky requires.
Shinjiro traveled all across Japan to search of such a location that’s ideal for whisky making, until finally settling on Yamazaki to be the birthplace of a truly Japanese whisky. And it was this resolute belief that led Shinjiro to produce Yamazaki.
Volume 5
WATER THAT ENCHANTED SEN NO RIKYU
It is said that the water holds the key to the whisky’s quality, and the water used in brewing the barley sprouts is the most essential ingredient of all. What was most important to Shinjiro Torii was the water, and Yamazaki has long been known to have the best pure mineral waters in Japan.
Yamazaki’s astounding natural beauty and environment has been referred to by many poets, even since the ancient times. In fact, one of the Hundred Famous Springs, “Rikyu no mizu” (the waters of the Minase Palace), still flows till this day.
Even the famous tea master and inventor of the “wabi-cha” tea ceremony, Sen no Rikyu, was enchanted by Yamazaki’s pristine waters. So much so that he even built a tea ceremony room - the “Tai-an” - for Hideyoshi Toyotomi and used the waters of Yamazaki to prepare the tea.
In 1943, Shinjiro, too, was enthralled by Yamazaki’s waters and founded the Yamazaki Distillery there. The relatively high hardness of the water made it perfect for holding complex flavours and producing a full-bodied malt whisky. The Yamazaki brewers gather data on the water every day to ensure that it has remained unchanged since its founding. Even now, the Yamazaki Distillery still uses the subsoil water of Yamazaki’s bamboo forests as the mother water for brewing.
It is said that the water holds the key to the whisky’s quality, and the water used in brewing the barley sprouts is the most essential ingredient of all. What was most important to Shinjiro Torii was the water, and Yamazaki has long been known to have the best pure mineral waters in Japan.
Volume 5
WATER THAT ENCHANTED SEN NO RIKYU
It is said that the water holds the key to the whisky’s quality, and the water used in brewing the barley sprouts is the most essential ingredient of all. What was most important to Shinjiro Torii was the water, and Yamazaki has long been known to have the best pure mineral waters in Japan.
Yamazaki’s astounding natural beauty and environment has been referred to by many poets, even since the ancient times. In fact, one of the Hundred Famous Springs, “Rikyu no mizu” (the waters of the Minase Palace), still flows till this day.
Even the famous tea master and inventor of the “wabi-cha” tea ceremony, Sen no Rikyu, was enchanted by Yamazaki’s pristine waters. So much so that he even built a tea ceremony room - the “Tai-an” - for Hideyoshi Toyotomi and used the waters of Yamazaki to prepare the tea.
In 1943, Shinjiro, too, was enthralled by Yamazaki’s waters and founded the Yamazaki Distillery there. The relatively high hardness of the water made it perfect for holding complex flavours and producing a full-bodied malt whisky. The Yamazaki brewers gather data on the water every day to ensure that it has remained unchanged since its founding. Even now, the Yamazaki Distillery still uses the subsoil water of Yamazaki’s bamboo forests as the mother water for brewing.
Volume 6
PRODUCING DIVERSE MALTS UNIQUE TO YAMAZAKI
The wort produced with Yamazaki water is fermented in tanks to become mash.
In the Yamazaki Distillery, the wort produced with Yamazaki water is fermented into mash in two kinds of fermentation tanks - wooden and stainless steel. The wooden tanks, in particular, are used to encourage fermentation through the wood’s heat-retaining effects. Furthermore, it also causes microflora, like the Lactobacilli present in the distillery to become active, producing a rich flavorful mash.
The mash is then distilled into colorless, transparent malts called new pot. The stills used for distillation are wash stills and spirit stills, each with eight variations in their shapes.
At this point, heat is also added directly or indirectly, depending on which kinds of malts are to be made. This allows the consistency of the malts to vary greatly from strong and full-bodied to light and thin.
The new pot will then be left to mature in wooden casks for years before it’s ready. Depending on the size and shape of the casks, a very diverse range of flavors can be developed over the years. And even when placed in the same types of casks, subtle differences in the whisky’s flavor and body can emerge depending on where the casks are stored, be it in the upper, middle, or lower shelf, or whether they are at the front or back.
Entirely unique to the world, this meticulously controlled method of brewing whisky is what forms the rich and perfectly balanced flavors of Yamazaki whisky.
The wort produced with Yamazaki water is fermented in tanks to become mash. In the Yamazaki Distillery, two kinds of fermentation tanks
Volume 6
PRODUCING DIVERSE MALTS UNIQUE TO YAMAZAKI
The wort produced with Yamazaki water is fermented in tanks to become mash.
In the Yamazaki Distillery, the wort produced with Yamazaki water is fermented into mash in two kinds of fermentation tanks - wooden and stainless steel. The wooden tanks, in particular, are used to encourage fermentation through the wood’s heat-retaining effects. Furthermore, it also causes microflora, like the Lactobacilli present in the distillery to become active, producing a rich flavorful mash.
The mash is then distilled into colorless, transparent malts called new pot. The stills used for distillation are wash stills and spirit stills, each with eight variations in their shapes.
At this point, heat is also added directly or indirectly, depending on which kinds of malts are to be made. This allows the consistency of the malts to vary greatly from strong and full-bodied to light and thin.
The new pot will then be left to mature in wooden casks for years before it’s ready. Depending on the size and shape of the casks, a very diverse range of flavors can be developed over the years. And even when placed in the same types of casks, subtle differences in the whisky’s flavor and body can emerge depending on where the casks are stored, be it in the upper, middle, or lower shelf, or whether they are at the front or back.
Entirely unique to the world, this meticulously controlled method of brewing whisky is what forms the rich and perfectly balanced flavors of Yamazaki whisky.
Volume 7
THE CASKS OF THE YAMAZAKI DISTILLERY
The Yamazaki Distillery uses a wide variety of casks to store and mature its malt whisky.
The smallest of the casks are the “barrels”, which can hold a total capacity of 180ℓ. These casks are strongly roasted on the inside and were used just once to store bourbon. This allows for a quicker maturation process and is used to produce a vanilla-like flavor. The “Hogsheads” casks are the same barrels that have been remodelled to hold a larger capacity of 230ℓ.
The “Puncheons” are a set of casks made entirely new out of North American white oak. These large wooden casks can hold an even larger capacity of 480ℓ, which allows for a much more gradual maturation process.
Previously used to store sherry, The “Sherry Casks” are made from Spanish oak and produces notes of fruit and chocolate. Then there are the “Mizunara casks” which are made from Japanese oak, these casks produce a unique, oriental aroma that is akin to sandalwood and Japanese incense.
Every one of our casks are different, not just in the origins of the wood, but also in its capacity and its story before finding its place in our distillery. The diverse flavors of the malts maturing and developing in their casks are what makes Yamazaki whisky unique. We have always believed that our casks are just as crucial as the malts itself when producing Yamazaki whisky.
The Yamazaki Distillery uses a wide variety of casks to store and mature its malt whisky.
Volume 7
THE CASKS OF THE YAMAZAKI DISTILLERY
The Yamazaki Distillery uses a wide variety of casks to store and mature its malt whisky.
The smallest of the casks are the “barrels”, which can hold a total capacity of 180ℓ. These casks are strongly roasted on the inside and were used just once to store bourbon. This allows for a quicker maturation process and is used to produce a vanilla-like flavor. The “Hogsheads” casks are the same barrels that have been remodelled to hold a larger capacity of 230ℓ.
The “Puncheons” are a set of casks made entirely new out of North American white oak. These large wooden casks can hold an even larger capacity of 480ℓ, which allows for a much more gradual maturation process.
Previously used to store sherry, The “Sherry Casks” are made from Spanish oak and produces notes of fruit and chocolate. Then there are the “Mizunara casks” which are made from Japanese oak, these casks produce a unique, oriental aroma that is akin to sandalwood and Japanese incense.
Every one of our casks are different, not just in the origins of the wood, but also in its capacity and its story before finding its place in our distillery. The diverse flavors of the malts maturing and developing in their casks are what makes Yamazaki whisky unique. We have always believed that our casks are just as crucial as the malts itself when producing Yamazaki whisky.
Volume 8
THE COUNTRY FALLS, YET MIZUNARA CASKS STILL STAND
The Mizunara Casks are essential as one of Yamazaki’s key malts, yet they are very rare, making up only a small percentage of the casks in Yamazaki. The story of these rare casks is as unique as the flavors they produce.
When the Pacific War began and it became increasingly difficult to import casks, our craftsmen turned their attention to the Mizunara oak, which was then used as a material for making furniture. The casks made with the Mizunara oak, however, was prone to leaking and the wood’s hardness led to countless struggles in cask production.
When they were first released, the strong flavors and aromas produced by these new casks were not well-received by the blenders. Today, their distinct flavors are highly regarded by blenders and whisky lovers outside of Japan, and their existence is indispensable. The Mizunara Casks were created by chance and convenience, yet today, malts born from the Mizunara Casks are now essential for Yamazaki.
The Mizunara Casks are essential as one of Yamazaki’s key malts, yet they are very rare, making up only a small percentage of the casks in Yamazaki. The story of these rare casks is as unique as the flavors they produce.
Volume 8
THE COUNTRY FALLS, YET MIZUNARA CASKS STILL STAND
The Mizunara Casks are essential as one of Yamazaki’s key malts, yet they are very rare, making up only a small percentage of the casks in Yamazaki. The story of these rare casks is as unique as the flavors they produce.
When the Pacific War began and it became increasingly difficult to import casks, our craftsmen turned their attention to the Mizunara oak, which was then used as a material for making furniture. The casks made with the Mizunara oak, however, was prone to leaking and the wood’s hardness led to countless struggles in cask production.
When they were first released, the strong flavors and aromas produced by these new casks were not well-received by the blenders. Today, their distinct flavors are highly regarded by blenders and whisky lovers outside of Japan, and their existence is indispensable. The Mizunara Casks were created by chance and convenience, yet today, malts born from the Mizunara Casks are now essential for Yamazaki.
Volume 9
THREE GENERATIONS OF CASKS MAKING
“We want to make our own storage casks someday, not just depend on imports from overseas.”
As if to fulfil Shinjiro Torii’s wish, a man named Gennojo Tateyama came to help to lay the foundation for Western-style cask making in Japan. Trained as a tub maker in his youth, Gennojo was hired by Shinjiro in 1934 to be Suntory’s dedicated Western-style cask maker.
However, there was no tradition of cask making in the Japan of the time. So, Gennojo looked to the imported casks they had and taught himself to make casks by studying them. It was a challenging feat for Gennojo and Shinjiro as they even had to make the very tools needed to make casks of their own.
This very spirit of exploration and craftsmanship that Gennojo had, along with his learnt knowledge of cask-making was then passed on to his son, Noboru, who then taught them to the son, Ryuichi. With this, the Yamazaki style and skill in cask-making has been refined over the generations in the same manner that the flavors of the malts are cultivated in the casks, differentiating them from other cask-makers around the world.
Today, there are very few distilleries who have their own cooperages to make casks. This shows Yamazaki’s profound dedication in producing quality whisky.
"We want to make our own storage casks someday, not just depend on imports from overseas."
Volume 9
THREE GENERATIONS OF CASKS MAKING
“We want to make our own storage casks someday, not just depend on imports from overseas.”
As if to fulfil Shinjiro Torii’s wish, a man named Gennojo Tateyama came to help to lay the foundation for Western-style cask making in Japan. Trained as a tub maker in his youth, Gennojo was hired by Shinjiro in 1934 to be Suntory’s dedicated Western-style cask maker.
However, there was no tradition of cask making in the Japan of the time. So, Gennojo looked to the imported casks they had and taught himself to make casks by studying them. It was a challenging feat for Gennojo and Shinjiro as they even had to make the very tools needed to make casks of their own.
This very spirit of exploration and craftsmanship that Gennojo had, along with his learnt knowledge of cask-making was then passed on to his son, Noboru, who then taught them to the son, Ryuichi. With this, the Yamazaki style and skill in cask-making has been refined over the generations in the same manner that the flavors of the malts are cultivated in the casks, differentiating them from other cask-makers around the world.
Today, there are very few distilleries who have their own cooperages to make casks. This shows Yamazaki’s profound dedication in producing quality whisky.
Volume 10
THE MAGIC OF THE BLEND
Yamazaki whisky is made solely from the Yamazaki Distillery malt whiskies. However, it is also a blend in which malt whiskies of various of the same malt are combined from various casks in a perfect balance. The various casks, in which each produces a distinctive taste, are what gives Yamazaki whisky it’s deep complex flavors.
In the Yamazaki Distillery’s blending room, the blenders engage in quality control and taste development of the whiskies. Every day, they taste as many as 100 to 300 types of malt whiskies to check their maturation progress and to decide which whiskies will be used for which Suntory whisky brand.
In order to understand the flavors within Suntory’s thousands of casks of malt whisky, teamwork between the blenders is crucial. As whisky takes years to mature, what is prepared now will not be ready for many years to come. We call this a “collaboration between the blenders of the past and of the future.” The unique flavor of Yamazaki is only made possible when all of these elements are gathered.
Yamazaki whisky is made solely from the Yamazaki Distillery malt whiskies. However, it is also a blend in which malt whiskies of various of the same malt are combined from various casks in a perfect balance. The various casks, in which each produces a distinctive taste, are what gives Yamazaki whisky it’s deep complex flavors.
Volume 10
THE MAGIC OF THE BLEND
Yamazaki whisky is made solely from the Yamazaki Distillery malt whiskies. However, it is also a blend in which malt whiskies of various of the same malt are combined from various casks in a perfect balance. The various casks, in which each produces a distinctive taste, are what gives Yamazaki whisky it’s deep complex flavors.
In the Yamazaki Distillery’s blending room, the blenders engage in quality control and taste development of the whiskies. Every day, they taste as many as 100 to 300 types of malt whiskies to check their maturation progress and to decide which whiskies will be used for which Suntory whisky brand.
In order to understand the flavors within Suntory’s thousands of casks of malt whisky, teamwork between the blenders is crucial. As whisky takes years to mature, what is prepared now will not be ready for many years to come. We call this a “collaboration between the blenders of the past and of the future.” The unique flavor of Yamazaki is only made possible when all of these elements are gathered.
Volume 11
NOBLE AND DIFFERENT
The Yamazaki Single Malt Whisky has fascinated whisky connoisseurs the world over. In 2003, the Yamazaki 12 Years received a gold medal at the International Spirits Challenge - the most respected spirits competition in the world. It was the first time that a Japanese whisky has achieved such an award with a praise such as “noble!”
Subsequently, Yamazaki Single Malt Whisky has received many prestigious awards over the years, including a trophy at the ISC for the Yamazaki 18 Years.
Whisky lovers and connoisseurs around the globe have been charmed by Yamazaki’s fascinating flavors and have described it as nothing less than “different!” The unique taste of Yamazaki whisky and Shinjiro’s passion for creating a flavor that resonates with the Japanese soul while lending from Scotch whisky techniques are now blossoming on the world stage.
The Yamazaki Single Malt Whisky has fascinated whisky connoisseurs the world over. In 2003, the Yamazaki 12 Years received a gold medal at the International Spirits Challenge - the most respected spirits competition in the world. It was the first time that a Japanese whisky has achieved such an award with a praise such as "noble!"
Volume 11
NOBLE AND DIFFERENT
The Yamazaki Single Malt Whisky has fascinated whisky connoisseurs the world over. In 2003, the Yamazaki 12 Years received a gold medal at the International Spirits Challenge - the most respected spirits competition in the world. It was the first time that a Japanese whisky has achieved such an award with a praise such as “noble!”
Subsequently, Yamazaki Single Malt Whisky has received many prestigious awards over the years, including a trophy at the ISC for the Yamazaki 18 Years.
Whisky lovers and connoisseurs around the globe have been charmed by Yamazaki’s fascinating flavors and have described it as nothing less than “different!” The unique taste of Yamazaki whisky and Shinjiro’s passion for creating a flavor that resonates with the Japanese soul while lending from Scotch whisky techniques are now blossoming on the world stage.
Volume 12
TOWARDS THE PINNACLE OF WHISKY MAKING
The heart and passion poured in by Suntory to produce the first ever Japanese whisky. The dedication that Suntory has made to popularize whisky across the generations with “Highball”. And the Global launch and recognition of “Yamazaki”. these are but a few reasons as to why Suntory has earned its place as one of the world’s best whisky brands. At “Icons of Whisky 2010”, Suntory was also the first Japanese whisky to win the “Whisky Distiller of the Year” award.
With the major refurbishment in 2006, Yamazaki has become the only distillery in the world to have six wash stills that all differ in shape. This only makes us wonder and dream of the different kinds of Yamazaki whiskies that will be born from these new and varied wash stills.
Traditional craftsmanship faithfully passed through the generations since 1923, and the constant innovation for the future are what will give birth to new Yamazaki whiskies. Whiskies that are still undiscovered by us all.
The heart and passion poured in by Suntory to produce the first ever Japanese whisky. The dedication that Suntory has made to popularize whisky across the generations with "Highball". And the Global launch and recognition of "Yamazaki". these are but a few reasons as to why Suntory has earned its place as one of the world’s best whisky brands. At "Icons of Whisky 2010", Suntory was also the first Japanese whisky to win the "Whisky Distiller of the Year" award.
Volume 12
TOWARDS THE PINNACLE OF WHISKY MAKING
The heart and passion poured in by Suntory to produce the first ever Japanese whisky. The dedication that Suntory has made to popularize whisky across the generations with “Highball”. And the Global launch and recognition of “Yamazaki”. these are but a few reasons as to why Suntory has earned its place as one of the world’s best whisky brands. At “Icons of Whisky 2010”, Suntory was also the first Japanese whisky to win the “Whisky Distiller of the Year” award.
With the major refurbishment in 2006, Yamazaki has become the only distillery in the world to have six wash stills that all differ in shape. This only makes us wonder and dream of the different kinds of Yamazaki whiskies that will be born from these new and varied wash stills.
Traditional craftsmanship faithfully passed through the generations since 1923, and the constant innovation for the future are what will give birth to new Yamazaki whiskies. Whiskies that are still undiscovered by us all.