Hosted at Kwan Bros. in QLD, Mr Miyagi in VIC and Goro’s in NSW, each launch brought the famous Tokyo lights & Izakaya experience to the capital cities along the east coast. Over 500 members of the trade and media experienced Kakubin the way it was intended to: as a highball (with soda & a squeeze of lemon) consumed with food including Yakitori and Tempura.
In Japan the combination of Kakubin consumed with food is famous for cultivating a new generation of whisky drinkers, where The Kakubin highball craze has taken the country by storm resulting in making this the highest consumed whisky.
It’s delicate and refreshing & a perfect alternative to beer and wine.
Kakubin, was initially released in 1937, meaning “square bottle” when translated and is easily recognisable in its enduring tortoise shell bottle.
HOW TO MAKE: Kakubin Highball
1. Squeeze a fresh lemon wedge into a glass filled with ice. (Kakubin highball glassware preferred).
2. Add 30 ml of Suntory Kakubin whisky.
3. Top with soda water.
4. Stir with a long spoon.