{"product_id":"suntory-kakubin-blended-whisky","title":"Suntory Kakubin Blended Whisky","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eDistillery Background and History\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eSuntory Kakubin was first launched in 1937 by Shinjiro Torii as part of his ambition to create a signature Japanese whisky. It is considered one of the foundational blends of Suntory, and over time Kakubin has become a household name in Japan. Kakubin draws from three of Suntory’s distilleries—Yamazaki, Hakushu, and Chita—to achieve its signature balance and accessibility. The name “Kakubin” roughly translates to “square bottle,” referencing its distinctive shape. Kakubin remains one of Japan’s best-selling whiskies.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eMaster Distiller and Production Philosophy\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eWhile Suntory does not publicly name a single “master distiller” for Kakubin, its blending team and legacy practices follow the philosophy of Shinjiro Torii: craft whiskies that balance subtlety, drinkability, and nuance. Kakubin is intentionally blended to be versatile: it works both neat and as a base for cocktails (especially highball). Its blending philosophy focuses on combining whiskies from Yamazaki, Hakushu and Chita to create a layered but harmonious profile.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eSource of Ingredients (Grain, Water, Yeast)\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eThe blend consists of malt whiskies (from Yamazaki and Hakushu) and grain whisky (primarily Chita). The water sources for Suntory’s distilleries are local streams and springs in Japanese terrain, chosen for purity and character. Yeast strains are proprietary to Suntory, used in each distillery to develop their house styles. Kakubin’s flavor is influenced by the terroir of its multiple distilleries, integrating the climate and environment of each location.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eDistillation Process\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eThe malt whiskies are distilled in copper pot stills (as is typical for Yamazaki and Hakushu), while the grain whisky from Chita is distilled via continuous grain stills. The multiple washes, cuts, and distillation styles are blended afterward. Suntory maintains strict temperature control and cut points to preserve the delicate aromatics characteristic of Japanese whisky.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eMaturation \u0026amp; Cask Information\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eKakubin is a no-age statement (NAS) blended whisky, so individual components are aged in various casks (ex-bourbon, ex-sherry, or neutral Japanese oak) before blending. The final blend is matured in oak casks (often used barrels) for some time before release. Suntory keeps archive stocks of matured whiskies to supplement the blend and maintain consistency.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eTasting Notes\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eNose: Lemon, green apple, butter cookie, hazelnut\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003ePalate: Popcorn, apple, dried coconut, baked almond\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eFinish: Hay-like, dry, gently warm and fleeting\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eFood Pairing Suggestions\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003ePairs well with yakitori (chicken skewers), grilled fish, light tempura, sashimi, and mild cheeses. Its relative lightness and elegance make it suitable with subtly flavored dishes rather than bold, heavily spiced fare.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eServing Suggestions and Ideal Glassware\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eBest enjoyed neat or with a few drops of water to open aromatics, and especially popular as a \u003cspan class=\"s2\"\u003e\u003cb\u003eKaku Highball\u003c\/b\u003e\u003c\/span\u003e (whisky + soda). Use a \u003cspan class=\"s2\"\u003e\u003cb\u003eGlencairn\u003c\/b\u003e\u003c\/span\u003e or tulip glass to capture aromatics. Serving temperature: 16-18 °C for neat; 8-10 °C when used for highball.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eStorage and Aging Potential\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eOnce bottled, Kakubin is stable like most whiskies. Store upright in a cool, dark environment (≈ 15-20 °C). It is not intended for further aging in bottle — its profile is best enjoyed in the first decade or so after bottling.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eGrain Type \u0026amp; Mash Bill\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eThis is a \u003cspan class=\"s2\"\u003e\u003cb\u003eblended whisky\u003c\/b\u003e\u003c\/span\u003e, combining malt (from Yamazaki \u0026amp; Hakushu) and grain (from Chita). Exact mash bill percentages are proprietary and not publicly disclosed.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eABV (Alcohol by Volume)\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e40 %\u003c\/p\u003e","brand":"Jebsen","offers":[{"title":"Default Title","offer_id":47922276106454,"sku":null,"price":268.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0809\/5465\/4934\/files\/SuntoryKakubinBlendedWhisky.png?v=1773668116","url":"https:\/\/www.pinotera.com\/products\/suntory-kakubin-blended-whisky","provider":"Pinotera Wines \u0026 Spirits","version":"1.0","type":"link"}