HOUSEHOUSE OF 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 from Spain and blending these with Japanese herbs and spices to create his first great success: Akadama Port . HOUSE OF SUNTORY Distilleries and Warehouses

Ohmi Warehouse

Yamazaki & Distillery & Warehouse Warehouse

Osumi Sungrain & 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 .

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 • 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 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

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 – 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

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