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Suntory

Inside Suntory whisky distilleries in Japan

Suntory's Hakushu distillery is in the foothills of Mount Kaikomagatake. The distillery uses water from a river in the Japanese Alps to distill its whisky.
Suntory's Hakushu distillery is in the foothills of Mount Kaikomagatake. The distillery uses water from a river in the Japanese Alps to distill its whisky.
Jonah Flicker
The lobby of the Hakushu distillery features beautiful displays of the whisky in a museum-like setting.
The lobby of the Hakushu distillery features beautiful displays of the whisky in a museum-like setting.
Jonah Flicker
A painting in the lobby of the Hakushu distillery reveals a bottle of whisky amidst patterns.
A painting in the lobby of the Hakushu distillery reveals a bottle of whisky amidst patterns.
Jonah Flicker
The old pot stills at Hakushu are now on display to visitors just past the lobby, on the way to the working distillery. This room is like a whisky cathedral.
The old pot stills at Hakushu are now on display to visitors just past the lobby, on the way to the working distillery. This room is like a whisky cathedral.
Naoki Minegishi, Courtesy Of Suntory Whisky
The view inside an empty mash tun at Hakushu reveals the leftover malted barley after the container has been drained.
The view inside an empty mash tun at Hakushu reveals the leftover malted barley after the container has been drained.
Naoki Minegishi, Courtesy Of Suntory Whisky
The wort ferments within this large wooden vessel, before heading to the stills. A window in the fermentation room at Hakushu permits natural light and shows the forest outside.
The wort ferments within this large wooden vessel, before heading to the stills. A window in the fermentation room at Hakushu permits natural light and shows the forest outside.
Naoki Minegishi, Courtesy Of Suntory Whisky
Like its sister distillery, Yamazaki, Hakushu utilizes an array of pot stills to produce its whisky, resulting in a wide range of flavors that are blended and married together.
Like its sister distillery, Yamazaki, Hakushu utilizes an array of pot stills to produce its whisky, resulting in a wide range of flavors that are blended and married together.
Jonah Flicker
The distiller and technicians work on a variety of experimental distillates in a column still deep within the Hakushu distillery.
The distiller and technicians work on a variety of experimental distillates in a column still deep within the Hakushu distillery.
Naoki Minegishi, Courtesy Of Suntory Whisky
Thousands of barrels sit patiently aging and accumulating color and flavor in the Hakushu warehouse, a modern, earthquake-proof building.
Thousands of barrels sit patiently aging and accumulating color and flavor in the Hakushu warehouse, a modern, earthquake-proof building.
Naoki Minegishi, Courtesy Of Suntory Whisky
The barrels at Hakushu sit in a vertical structure, from which workers can easily access them. The air in this warehouse is quite literally intoxicating, as the angel’s share permeates the atmosphere.
The barrels at Hakushu sit in a vertical structure, from which workers can easily access them. The air in this warehouse is quite literally intoxicating, as the angel’s share permeates the atmosphere.
Jonah Flicker
Mike Miyamoto leads a tour of the warehouse, discussing the aging process among the endless rows of barrels.
Mike Miyamoto leads a tour of the warehouse, discussing the aging process among the endless rows of barrels.
Jonah Flicker
Learn about the history of Japanese whisky at the Suntory Whisky Museum at Hakushu, where you can climb up to the observation platform for a remarkable view. On a clear day you can even see Mt. Fuji.
Learn about the history of Japanese whisky at the Suntory Whisky Museum at Hakushu, where you can climb up to the observation platform for a remarkable view. On a clear day you can even see Mt. Fuji.
Jonah Flicker
In The Barrel shop at Hakushu, visitors can purchase rare bottles of whisky and visit the tasting bar to sample a dram from the Beam Suntory portfolio.
In The Barrel shop at Hakushu, visitors can purchase rare bottles of whisky and visit the tasting bar to sample a dram from the Beam Suntory portfolio.
Jonah Flicker
The Hakushu Single Malt, 12 and 18 each have their own unique flavor from the mashbill and aging.
The Hakushu Single Malt, 12 and 18 each have their own unique flavor from the mashbill and aging.
Naoki Minegishi, Courtesy Of Suntory Whisky
The classic Yamazaki 12 Year Old, a standard of the Suntory range, is enjoyed around the world.
The classic Yamazaki 12 Year Old, a standard of the Suntory range, is enjoyed around the world.
Courtesy Of Suntory Whisky
Hakushu 18 is a light, fruity and excellent single malt that is one of the core range of expressions from the mountain distillery.
Hakushu 18 is a light, fruity and excellent single malt that is one of the core range of expressions from the mountain distillery.
Christopher Jeney, Courtesy Of Suntory Whisky
The Yamazaki whisky library has thousands of sample bottles (dating back 30 years or more) on display for visitors to peruse.
The Yamazaki whisky library has thousands of sample bottles (dating back 30 years or more) on display for visitors to peruse.
Jonah Flicker
Suntory global brand ambassador Mike Miyamoto leads a seminar on the history of Suntory whisky before a guided tasting of the single malts and blends.
Suntory global brand ambassador Mike Miyamoto leads a seminar on the history of Suntory whisky before a guided tasting of the single malts and blends.
Jonah Flicker
In the Yamazaki mash tuns, malted barley is combined with water and heated, turning starch into sugar and resulting in wort.
In the Yamazaki mash tuns, malted barley is combined with water and heated, turning starch into sugar and resulting in wort.
Naoki Minegishi
In the wooden fermentation tanks, yeast is added to the wort to create alcohol before distilling.
In the wooden fermentation tanks, yeast is added to the wort to create alcohol before distilling.
Naoki Minegishi, Courtesy Of Suntory Whisky
Bubbles cover the surface of the liquid as yeast converts the sugar into alcohol, creating carbon dioxide in the process.
Bubbles cover the surface of the liquid as yeast converts the sugar into alcohol, creating carbon dioxide in the process.
Naoki Minegishi, Courtesy Of Suntory Whisky
Yamazaki uses 12 stills – six pairs of two – each essentially creating a slightly different type of whisky with its own unique flavor. This provides many options for blending.
Yamazaki uses 12 stills – six pairs of two – each essentially creating a slightly different type of whisky with its own unique flavor. This provides many options for blending.
Naoki Minegishi, Courtesy Of Suntory Whisky
A sample of the high-proof spirit is taken straight from the still. The liquid is clear before aging in barrels in the warehouse.
A sample of the high-proof spirit is taken straight from the still. The liquid is clear before aging in barrels in the warehouse.
Naoki Minegishi, Courtesy Of Suntory Whisky
Most of the whisky is aged off-site, but visitors can get a feel for what it's like in a warehouse at the Yamazaki distillery. Five types of casks are used, including ex-bourbon barrels, Japanese oak and sherry-seasoned Spanish oak.
Most of the whisky is aged off-site, but visitors can get a feel for what it's like in a warehouse at the Yamazaki distillery. Five types of casks are used, including ex-bourbon barrels, Japanese oak and sherry-seasoned Spanish oak.
Naoki Minegishi, Courtesy Of Suntory Whisky
Be sure to check out the oldest cask at Yamazaki from 1924. No whisky is left in the barrel, but it’s an interesting piece of Japanese whisky history.
Be sure to check out the oldest cask at Yamazaki from 1924. No whisky is left in the barrel, but it’s an interesting piece of Japanese whisky history.
Naoki Minegishi, Courtesy Of Suntory Whisky
In the dark, whisky-scented warehouse, the barreling process is explained with examples of each barrel on display.
In the dark, whisky-scented warehouse, the barreling process is explained with examples of each barrel on display.
Jonah Flicker
A beautiful Shinto shrine sits behind the Yamazaki distillery, open to the public for prayer and quiet reflection.
A beautiful Shinto shrine sits behind the Yamazaki distillery, open to the public for prayer and quiet reflection.
Jonah Flicker
Visitors can sample some of the whisky produced at Yamazaki, such as various whiskies aged in different casks that comprise the Hibiki blend.
Visitors can sample some of the whisky produced at Yamazaki, such as various whiskies aged in different casks that comprise the Hibiki blend.
Naoki Minegishi, Courtesy Of Suntory Whisky
The new spirit flows off the Yamazaki stills into the spirit safe.
The new spirit flows off the Yamazaki stills into the spirit safe.
Jonah Flicker
Visitors will find a peaceful pond and bamboo forest behind the Yamazaki distillery.
Visitors will find a peaceful pond and bamboo forest behind the Yamazaki distillery.
Jonah Flicker
The Yamazaki 2013 Sherry Cask was named the best whisky in the world by Jim Murray in his 2015 'Whisky Bible'. It’s truly excellent, but quite rare nowadays and very expensive. You can find it at the distillery.
The Yamazaki 2013 Sherry Cask was named the best whisky in the world by Jim Murray in his 2015 'Whisky Bible'. It’s truly excellent, but quite rare nowadays and very expensive. You can find it at the distillery.
Courtesy Of Suntory Whisky
Whisky Toki, exclusive to the United States, is a blend of Hakushu and Yamazaki single malt and Chita grain whisky, making it perfectly suited for a highball.
Whisky Toki, exclusive to the United States, is a blend of Hakushu and Yamazaki single malt and Chita grain whisky, making it perfectly suited for a highball.
Jonah Flicker
A classic highball is served on draft at Tachinomi Marugin in Tokyo. This drink was very popular in Japan in the 1950s and has experienced a resurgence in popularity recently.
A classic highball is served on draft at Tachinomi Marugin in Tokyo. This drink was very popular in Japan in the 1950s and has experienced a resurgence in popularity recently.
Jonah Flicker
Suntory chief blender Shinji Fukuyo noses various distillations before blending.
Suntory chief blender Shinji Fukuyo noses various distillations before blending.
Christopher Jeney, Courtesy Of Suntory Whisky
Hibiki Harmony is a no-age-statement blend that combines Chita, Hakushu and Yamazaki whiskies from a variety of casks.
Hibiki Harmony is a no-age-statement blend that combines Chita, Hakushu and Yamazaki whiskies from a variety of casks.
Christopher Jeney, Courtesy Of Suntory Whisky
The Chita distillery’s columns overlook the sea. Here, Suntory’s grain whisky is distilled for use in its blends, as well as The Chita whisky, which is available in Japan.
The Chita distillery’s columns overlook the sea. Here, Suntory’s grain whisky is distilled for use in its blends, as well as The Chita whisky, which is available in Japan.
Christopher Jeney, Courtesy Of Suntory Whisky
The massive column stills of the Chita distillery produce Suntory’s grain whisky.
The massive column stills of the Chita distillery produce Suntory’s grain whisky.
Christopher Jeney, Courtesy Of Suntory Whisky
New make spirit comes off the Chita distillery’s giant column stills. This spirit will be aged in casks for years before it's used in Suntory’s blended whiskies.
New make spirit comes off the Chita distillery’s giant column stills. This spirit will be aged in casks for years before it's used in Suntory’s blended whiskies.
Christopher Jeney, Courtesy Of Suntory Whisky
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