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Suntory

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15/06/2026

Great flavor begins long before distillation. It begins with nature itself.

In creating Roku Gin, Suntory works with six Japanese botanicals chosen to express the beauty of Japan’s four seasons. But capturing nature at its peak requires more than simply selecting great ingredients.

Sakura flowers, for example, are steeped within just 26 hours of harvest to preserve their delicate aroma at its freshest. Rather than distilling all botanicals together, Roku Gin uses multiple distillation methods and separate distillations for different ingredients, allowing each botanical’s unique character to be expressed with precision before being brought together in harmony.

It is a meticulous process shaped by countless decisions, experiments, and refinements—all in pursuit of expressing the best of each ingredient nature provides.

At Suntory, the pursuit of better flavor never stops. Season after season, we continue to refine, explore, and challenge ourselves in search of new possibilities.

Because every flavor becomes more meaningful when each ingredient is treated with care.

08/06/2026

Visiting the source of our ingredients reveals the full story behind each ingredient—including the challenges facing the communities who grow them. Aging farmers, labor shortages, and climate change all threaten the future of a type of Japanese botanical traditionally used in Japanese cuisine. It’s also valued in craft gin for its rich, distinctive aroma.

To preserve its rich aroma for the future, we’re taking action. At Suntory, we don’t just support local producers—we work as equal partners, enhancing the value of ingredients and co-creating with communities.

It’s not just about keeping flavor alive—it’s about passing on the land, its people, and their stories to the next generation.

And when care stands behind an ingredient, its future becomes richer.

05/06/2026

Water is a fundamental ingredient in almost every drink.
That’s why, at Suntory, water is treated not simply as an ingredient—but as part of the craft itself.

The locations of distilleries are chosen for the exceptional quality of their natural water sources. But the commitment goes far beyond whisky production.

Since 2003, Suntory has developed 27 “Natural Water Sanctuaries” across 16 prefectures in Japan, covering more than 12,000 hectares of forest dedicated to protecting and recharging groundwater. Today, these forests replenish more than twice the amount of groundwater used in Suntory’s production sites in Japan.

To deepen this work even further, Suntory even established its own Institute for Water Science, conducting long-term research into groundwater flow, forest hydrology, and sustainable water use.

At Suntory, craftsmanship begins with gratitude—for nature, water, and the communities that make every product possible. That’s why we strive to give back through efforts that protect water, support culture, and create harmony for future generations.

Because great drinks begin with caring for what makes them possible.

25/05/2026

The first job of Suntory BOSS Coffee developers? Befriend taxi drivers.
Because at Suntory, we don’t just make beverages—we create culture. That belief goes back to founder Shinjiro Torii, who built new flavors by listening to real people and shaping products around their daily lives.

Suntory BOSS Coffee is built the same way. Suntory BOSS Coffee was born in 1992 with a simple idea: "The Worker's Buddy." In Japanese, we call it Aibou - a trustworthy partner who stays by your side and supports you through the day. That idea came straight from the field. Our developers spent hours talking with our first core customers—taxi drivers, truckers, and workers on site—learning what they needed in a coffee they could count on. We still work that way today. At fishing ports, truck stations, and local shops—helmets on when needed—we learn from the people who actually live the lifestyle behind the data.

And as working styles evolve, Suntory BOSS Coffee evolves with them. Because when workers change, their buddy should change too. This is the spirit we carry forward: fearlessly embracing change, creating from real lives, and building culture from the ground up.

Everything tastes better when it’s made for real people and real lives.

18/05/2026

Great whisky evolves when unique sensibilities inspire each other.

In many countries, whisky brands rely on a single master blender for each label, Suntory takes a different approach. We believe that diverse opinions are the source of true innovation.

That’s why every brand is crafted by a whole team. Even the Chief Blender doesn’t decide alone. Every cask is tasted together, and ideas are shared openly. Different perspectives spark new discoveries, which lead to innovation.

As Shinji Fukuyo, our Chief Blender, says: “The growth of each individual inspires the team, strengthening our blending craft and ultimately driving the innovation of Suntory whisky’s quality.”

Our innovation comes from challenging conventions and creating new value together.
Everything tastes better with meaning behind it.

11/05/2026

More than a competition, the Suntory Cup by celebrates the craft, creativity, and hospitality behind bartending.

Following last year’s “Reinvigorate the Retro” challenge with , winners Tom Smith and Reuben Beasley-Palmer travelled to Japan to explore distilleries, mentorship, and the culture behind the craft.

Here’s what they brought back from the journey.

07/05/2026

For decades, these casks patiently nurtured our whiskies—oak from nature turning clear spirit into amber, shaping aroma, color, and character.

When their work is done, we don’t simply retire them. At Suntory, we honor the gifts of nature and society that make our craft possible. Since our founding, giving back to what sustains us has been part of who are.

Some casks are given a second life: curved staves are straightened, grain revealed, and the wood reborn as furniture and interiors. These pieces carry the warmth of the cask—and the quiet years it spent nurturing whisky—into everyday spaces.

It’s not just whisky we share—it’s the story, the craft, and a lifestyle where the spirit of the cask lives on.

Everything tastes better when a story lives behind it.

27/04/2026

At Suntory, crafting whisky is just the beginning. Every detail—from bottle to glass—is designed to make each sip and each kanpai (the Japanese “Cheers!”) unforgettable.

Take the Kaku Highball Mug: a glass made for Kakubin, with every curve, handle, and line perfected for the ideal toast.

The handle is shaped to fit your thumb perfectly, making it easy to raise a toast. The yellow label isn't just for show - it marks the ideal pour, ensuring the golden ratio of one Kakubin to four parts soda for the most balanced, flavorful Highball.

We didn’t stop there. We pioneered the Highball RTD, opened bars, and refined every aspect of the experience—so the perfect KANPAI is always within reach.

Highball is now a cultural staple in Japan—and we continue to share that spirit worldwide.

When experience is crafted with intention, it turns into tradition.

20/04/2026

Our Chief Blender Shinji Fukuyo and his team don’t create whisky as a “product”— they create it as an experience, shaped by how people truly live, taste, and enjoy whisky in their everyday lives.

Since its founding, Suntory has crafted whisky to fit the lives of the people who drink it—and that spirit continues today. Suntory in its early days began not simply by introducing Western spirits to Japan, but by pursuing flavors that genuinely fit Japanese tastes and lifestyle. That commitment to understanding local sensibilities—and shaping whisky to take root in daily life—continues today.
Shinji Fukuyo and his team carry on this philosophy by going beyond what data and surveys alone can reveal, visiting selected markets and real drinking environments to understand how whisky is actually enjoyed on the ground.

He believes that “the data average does not represent anyone,” and that real insight comes from sensing the many different ways individuals experience flavor. Especially for daily whiskies, these “Gemba” (on-site) experiences help the team understand not only taste preferences, but also drinking occasions—what people eat with their drink, when they drink, and how whisky fits into a moment.

This way of thinking—rooted in respect for local taste and lived experience, first established by Shinjiro Torii, Suntory’s first master blender—continues to shape how Suntory approaches whisky-making today.

Because whisky shaped by real lives and real moments always tastes better.

13/04/2026

Who says you can’t break into Japan’s beer market?

In 1963, Keizo Saji, Suntory’s second president, dared to do what many thought impossible: enter a market dominated by a handful of giants. Guided by the founder’s spirit, Yatte Minahare—refuse to fear failure, refuse to give up, and stay relentless —Suntory stepped forward anyway.

The road was far from easy. New brands were launched, only to fade. The business stayed in the red for 45 years. Yet the brewers never stopped, driven by one unwavering dream: to create a beer that could move people, a beer worthy of being called world-class.

That dream found its breakthrough in 2003 with The Premium Malt’s. Every detail—every ingredient, every brew—reflected decades of dedication, skill, and the relentless pursuit of quality. Its success sparked the premium beer category in Japan, and in 2008, 45 years after entering the market, Suntory’s beer business finally turned profitable.

And the story didn’t stop there. Every challenge, every setback, every breakthrough reflects the same courage to think beyond what seems possible. Today, Suntory continues to innovate, crafting beers that honor that heritage while inspiring new experiences.

Because when you dream big—and stay with it—history and heart shape the brew into something more.

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