HOUSEHOUSE OF SUNTORY OF SUNTORY
Founder Shinjiro Torii 1879–1962
1899: Opens Torii Shoten store at the age of 20
“I want to create original Japanese Spirits the whole world can enjoy, uniquely made from Japan’s nature and her people.” HOUSE OF SUNTORY
Shinjiro Torii set about importing Western- style wines from Spain and blending these with Japanese herbs and spices to create his first great success: Akadama Port Wine. HOUSE OF SUNTORY Distilleries and Warehouses
Ohmi Warehouse
Yamazaki Hakushu Distillery & Distillery & Warehouse Warehouse
Osumi Sungrain Chita Distillery & Grain Distillery Warehouse KYUSHUKYUSHU AND WHITE SPIRITS PRODUCTION
Hokkaido
Honshu
Kyushu
Kyushu is the most southern of the Kyushu has long been famed Kagoshima was a center of trade four main Japanese islands. Its for the distilling knowledge of during the isolation years. proximity to China, across the Sea its residents, as well as the Colonies of traders from Europe had of Japan, has led to a long history quality of its rice-based spirits established routes to the lucrative and of rice spirit production. such as Sake and Shochu. exotic markets of Japan. JAPAN AND THE WEST
Portuguese traders first encountered the people of Japan In 1852, Commodore Matthew Perry led a in 1543. Regulated trade continued between Japan and diplomatic mission to Japan. Europe for the next 100 years. In 1854, the Japanese and Americans signed the treaty of peace and amity.
8 9 10 BORN OF RICE
Rice paddy Rice before polishing Rice after polishing
Rice plantlets are submerged The brown appearance is due to the The husk and bran have been under water and allowed to grow. presence of the rice husk and bran. removed, leaving pearl white rice or Hakumai. FERMENTED DIFFERENTLY Cooking/Mashing
Rice Beer Cereal Beer
What: Convert rice starch to simple glucose. What: Convert grain starch to sugar.
Why: Rice starches are needed for fermentation. Why: Grain starches are needed for fermentation: starch will not ferment on its own. How: Koji-mold, Koji-kome, steamed rice, water, and yeast are added to the fermenter. Unlike How: Enzymes, present in barley or added in liquid cereals, where conversion and fermentation form, break down insoluble starch to soluble are separate processes, with rice, both starch in cereals such as corn, rye, and wheat. happen simultaneously. BAMBOO CHARCOAL FILTRATION A Proprietary Process
Bamboo is a perennial grass that reaches Bamboo retains the impurities in Bamboo charcoal spears are maturity in just three years. Bamboo is water and imparts valued minerals commonly added to drinking water sustainable and in some cases can grow that enhance the flavor of water. in Japan. in excess of three feet per day. THREE SEPARATE DISTILLATIONS A Unique Process
Osaka: A smaller portion of the continuous Kagoshima distillation occurs in Osaka.
Bamboo charcoal filtration The distillates from Chita and Osaka are skillfully blended by Torii-San and Chita: The Kagoshima his team in Osaka to create the desired The Koji mash is first distilled in distillate is pot-distilled at flavor profile. pot stills in Osumi Distillery, Sungrain for a lighter Kagoshima. character. THE HEART OF HAKU An authentic Japanese experience born from the Nature & Spirit of Japan
• 100% Japanese craft vodka • Made from 100% Japanese white rice • Bamboo charcoal filtration • Unparalleled soft, round and subtly sweet taste • Gluten free, non G.M.O THE PHILOSOPHY BEHIND ROKU
Japanese artisanship Spirit of Japan
A New Japanese Gin DISTILLED WITH 6 JAPANESE BOTANICALS
YUZU PEEL SAKURA FLOWER
SANSHO PEPPER SAKURA LEAF
GYOKURO TEA SENCHA TEA 3 IMPORTANT ELEMENTS OF ROKU
1. ROKU Botanicals
2. Unique Distillation Methods
3. Suntory’s Blending Technique THE 3 ELEMENTS OF ROKU I ROKU Botanicals BOTANICALS ROKU uses 6 Japanese botanicals harvested in its SHUN and 8 traditional gin botanicals
6 UNIQUE JAPANESE BOTANICALS
SPRING SUMMER AUTUMN WINTER
Sakura Flower Sakura Leaf Sencha Tea Gyokuro Tea Sansho Pepper Yuzu
8 GIN BOTANICALS FOR AUTHENTIC GIN TASTE
Juniper Berry Coriander Seed Angelica Root Angelica Seed Cardamom Seed Cinnamon Toto Bitter Orange Peel Lemon Peel 6 UNIQUE JAPANESE BOTANICALS USED IN ROKU
Spring Summer Autumn Winter
Sakura Sencha Flower Sansho Tea Yuzu Pepper
Sakura Gyokuro Leaf Tea SHUN All Japanese botanicals are harvested in its “shun”
Sakura Flower
Sakura can only be harvested during its blossom season, which occurs 1-2 weeks a year.
It is hand-picked and freshly macerated in spirits. 23 24 25 HARMONIOUS FLAVOR OF ROKU Perfectly blending 14 botanicals to create a complex, yet harmonious flavor 桜葉 Sakura SWEET leaf FLORAL
桜花 [Floral] ⽟露 Coriander Seed Sakura Gyokuro tea flower
Typical Gin [Herbal Green] [Juniper] Angelica Root SOFT Juniper berry Angelica Seed BITTERNESS Cinnamon Toto Cardamom Seed
柚⼦ [Citrus] 煎茶 Bitter Orange Peel Yuzu Lemon Peel Sencha tea
TASTY CITRUS ⼭椒 Sansho pepper THE 3 ELEMENTS OF ROKU II Unique Distillation Methods SUNTORY LIQUEUR ATELIER
ROKU is handcrafted at “Suntory Liqueur Atelier”, where four different pot stills are used to distill a Gin that is subtle, yet sophisticated.
3 2 1
4 DISTILLING TRADITIONAL GIN BOTANICALS
Extracting refreshing, sharp taste of the botanicals but leaving harshness of juniper berry to match delicate Japanese botanicals.
Lemon Peel Juniper Berry Angelica Root Angelica Seed Cinnamon Toto Coriander Seed Cardamom Seed Bitter Orange Peel
1st Other 2nd distillation botanicals distillation Spirits
1st distillate Juniper berry
Copper pot still DISTILLING SAKURA (CHERRY BLOSSOMS)
Extracting delicate aromas of Sakura
• Sweet & Elegant • Floral
Stainless pot still, vacuum distillation THE 3 ELEMENTS OF ROKU III Suntory’s Blending Technique TASTING NOTES
TASTE Yuzu top note PROFILE
NOSE Cherry blossom and green tea provide a sweet, floral aroma
TASTE Complex, multi-layered yet harmonious flavor of various botanicals
Traditional gin taste at its base, plus characteristic Japanese botanical notes with Yuzu (Japanese citrus fruit) as the top note
Smooth and silky texture
FINISH The crisp Japanese Sansho pepper brings a little spiciness to the finish 33 The Three Distilleries of Suntory Whisky
Hakushu Distillery Southern Japanese Alps Since 1973 Chita Grain Distillery Aitchi Prefecture Since 1972
Yamazaki Distillery Kyoto Since 1923
34 THE MAIN COMPONENTS OF SUNTORY WHISKY TOKI: TODAY’S TASTING
Hakushu Lightly Chita Heavy Type Peated Whisky Grain Whisky
Fresh, Mellow, Clean, Vanilla, Green Apple Sweet The Main Components of Toki
CHITA GRAIN HAKUSHU MALT YAMAZAKI MALT
HAKUSHU LIGHTLY YAMAZAKI WHITE YAMAZAKI SPANISH CHITA HEAVY TYPE PEATED MALT OAK MALT WHISKY OAK MALT WHISKY GRAIN WHISKY WHISKY Fresh, Mellow, Peach, Custard Maple syrup,Woody, Clean, Vanilla, Sweet Green apple. cream, bold Bittersweet
36 Yamazaki Distillery – Spanish Oak
37 The Art of Blending - Toki
Chita Heavy Hakushu Yamazaki Grain Whisky Lightly Peated Spanish Oak
Clean, Vanilla, Fresh, Mellow, Maple syrup, Sweet Green apple. Woody, Bittersweet
T H E 3 M A I N C O M P O N E N T WH I S K I E S O F TOKI BLENDED JAPANESE WHISKY
38 Hakushu Distillery – Lightly Peated
Hakushu West Hakushu East
39 Chita Grain Distillery
Heavy Type Process : 2 column distillation Tasting : Rich aroma of grains
Medium Type Process : 3 column distillation Tasting : Mild aroma of grains, well-balanced
Clean Type Process : 4 column distillation Tasting : Clean and Clear
40 THE BLEND OF SUNTORY WHISKY TOKI
SUNTORY WHISKY TOKI ORDINARY BLENDED WHISKY THE HARMONY OF MALT WHISKY AND GRAIN WHISKY
KEY MALT / DRESSER MALT Character of the whisky
BASE MALT The base aroma and taste of the whisky MALT WHISKY GRAIN WHISKY
HAKUSHU CHITA GRAIN WHISKY YAMAZAKI The base of the whisky Extracts the character of the malt whisky SUNTORY WHISKY TOKI
A WELL-BALANCED SILKY BLEND WITH A SUBTLY SWEET AND SPICY FINISH.
COLOUR: Clear Gold
NOSE: Basil, Green Apple, Honey
PALATE: Grapefruit, Green Grapes, Peppermint, Thyme
FINISH: Subtly Sweet and Spicy Finish with a Hint of Vanilla Oak, White Pepper, and Ginger