The highball — a whisky-based cocktail stirred with soda water, ice, and served in a tall glass — is sophisticated in its simplicity, and has come to define modern Japanese drinking culture. While its origins lie in the West, the highball found its soul, and widespread popularity in Japan, and through craftsmanship and innovation has become something of a cultural phenomenon. At the heart of this transformation? A legacy that dates back 125 years.
Suntory, a company synonymous with Japanese whisky, played a pivotal role in this evolution. In 1899, Shinjiro Torii opened a small shop in Osaka with an ambitious goal: to introduce Western-style drinks to Japan. But Torii’s vision wasn’t strictly about imitation — it was about adaptation. He sought to craft drinks tailored to the Japanese palate, starting with Akadama Port Wine, the success of which allowed Torii to invest in Japan’s first malt whisky distillery, Yamazaki, in 1923. The distillery would become the birthplace of Japan’s first authentic whisky, Shirofuda (launched in 1929) and, later, the flagship blended Suntory Whisky (1937), nicknamed Kakubin (translating to square bottle).
By the 1950s, Suntory’s whiskies had become a fixture in Japan’s burgeoning highball scene, thanks to Torys bars — casual venues launched by Suntory that encouraged a new way of social drinking. By this time, the highball wasn’t just a drink; it was a symbol of post-war optimism and Japan’s embrace of modernity.
Decades later, whisky fell out of public favour, but in the late 2000s, Suntory launched the Kaku Highball campaign targeting young drinking generations and positioning the drink as a contemporary staple. Highball machines were also developed, built to achieve carbonation greater than champagne, ensuring a flawless pour no matter the venue or bartender. And Suntory took their learnings from Japan to other markets, pairing soda with the light, crisp flavours of the brand’s Toki Whisky.
The highball’s revival goes beyond the drink itself, reflecting a broader focus on craft, innovation, and connection to nature. The quality of water – essential to whisky production – has long influenced the location of Japanese distilleries, highlighting the importance of natural resources in drinks culture.
Over the decades, Suntory has played a significant role in shaping this culture. From introducing whisky to Japan to creating products like Minus 196 and BOSS Coffee, the company has consistently focused on innovation and adaptation. The highball’s journey mirrors this approach – creating new demand, with an unrivalled dedication to quality, detail and creativity.
Today, the highball is as much a part of Japan’s cultural fabric as sushi or sumo. Whether enjoyed in a bustling izakaya or a quiet bar, its appeal lies in its perfect balance — a quality Suntory has spent over a century perfecting — tasted in every fizzy sip.
Toki Highball
Ingredients
45ml Toki Blended Japanese Whisky
3 parts premium soda water
Grapefruit slice or lemon peel
Method
Fill a tall glass with ice and let chill.
Pour chilled whisky and gently stir.
Add chilled soda (3- 4 parts soda to 1 part whisky).
Give a single stir from bottom to top with a bar spoon.
Add a twist of grapefruit or lemon citrus.
