For the House of Suntory, the pioneer of Japanese whisky, this year marks a century since founder Shinjiro Torii established Yamazaki Distillery, and fifty years since the Hakushu Distillery was founded.

In Singapore, where whisky connoisseurs indulge in the region’s best, a double bill of celebrations have been planned for enthusiasts to immerse themselves in the House of Suntory’s rich heritage and exquisite selection of rare, top-tier spirits through a series of eight experiential dinners and the new centenary limited releases of Yamazaki and Hakushu.  

Suntory Releases Limited Edition Yamazaki and Hakushu Whiskies to Mark the Big 100

The House of Suntory celebrates a century of pioneering Japanese whisky with the launch of two limited-edition expressions, the  new, limited Yamazaki 18 Year Old Mizunara, a single malt Japanese whisky aged exclusively in rare  Mizunara oak casks, and the classic Yamazaki 12 Year Old clad in limited-edition celebratory packaging for the 100th anniversary.
 
These two Yamazaki releases are unveiled alongside two limited-edition Hakushu bottlings: a new, limited release Hakushu 18 Year Old Peated Malt, along with the flagship Hakushu 12 Year Old clad in limited-edition celebratory packaging for the 100^th anniversary.

House of Suntory Masters: A Taste of Legacy and Celebration of Greatness

Set in August and September, the House of Suntory Masters is an exceptional series of dinners with celebrated chefs centered around Suntory’s finest whiskies and spirits, including the limited centennial editions of Yamazaki 18 Year Old Mizunara and Hakushu 18 Year Old Peated Malt.  
 
The House of Suntory has sought out eight esteemed chefs who embody the similar visions of quality, ingenuity, and expressiveness as the company’s brands. Through these exclusive dinners, guests will have the unique opportunity to delve deeper into Suntory’s range of rare and limited spirits, accompanied by the finest, inspired cuisine specially created for this occasion only.

The chefs comprise accomplished captains of MICHELIN-starred outlets Cheung Siu Kong of Summer Pavilion, Kenji Yamanaka of Béni and Takuya Yamashita of Whitegrass; chef-owners Yohhei Sasaki of La D’Oro, Yuji Sato of Sushi Sato, and Daniel Chavez of Canchita; and the boldly unconventional Yusuke Takada of Hanazen and Taro Takayama of Takayama.

Each renowned restaurant offers a distinctive cuisine, showcasing their culinary expertise with carefully crafted menus that are perfectly paired with the exquisite range of Suntory’s finest spirits. To book tickets or learn more about House of Suntory’s centennial celebrations, visit the website: https://houseofsuntory100.com.sg/house-of-suntory-masters/ 

The details of the eight participating restaurants are as follows:

La D'Oro Presents <Spirited Symphony: An Orchestration of Flavors, Textures, and Aromas>

23 Aug | 5-course dinner omakase at $380++ (Inclusive of pairing with Suntory World Whisky Ao, Hibiki Japanese Harmony, and Roku Gin)

A master of Italian and Japanese ingredients and techniques, chef Yohhei Sasaki of the MICHELIN Selected restaurant has creatively infused the House of Suntory’s range of premium spirits into the dishes for this exclusive pairing dinner, creating a symphony of taste sensations. At the heart of this gastronomic experience is the seductive, blossoming and enigmatic art of Hibiki’s blending, a showcase of the fine craftsmanship and sense of luxury from the House of Suntory. Meticulously blended using innumerous malt and grain whiskies, Hibiki Japanese Harmony embodies the essence of a full orchestra of flavors and aromas, setting the stage for a taste of why Hibiki has been embraced as the paragon of The Art of Japanese Whisky. 

Menu highlights include capellini delicately paired with Suntory AO jelly and Japanese swimming crab bisque, Japanese sword fish served with Sicilian sarde sauce and Suntory AO marinated bread crumb; and charcoal grilled Iwate Short Horn Wagyu striploin elevated with Hibiki and beef juice sauce, accompanied by smoked daikon and beef tartar salad.

Takayama Presents <The Japanese Art of Omotenashi in Whisky Gastronomy>

25 Aug | 6-course dinner omakase at $400++ (Inclusive of pairing with Yamazaki 18 Year Old Mizunara, Yamazaki 18 Year Old, Yamazaki 12 Year Old, Yamazaki Distiller’s Reserve, and Roku Gin) 

Chef Taro Takayama first enjoyed Irish whiskey before discovering the smooth, silky notes of Yamazaki, which is now his favourite single malt. He has envisioned a dinner based on Omotenashi, the experience of wholehearted Japanese hospitality, that beautifully reflects the essence of Yamazaki and the restaurant. This exquisite journey intertwines the elegance of Japanese hospitality and the artistry of fine whisky gastronomy, where guests may indulge in drams of the Yamazaki Distiller’s Reserve,  12 Year Old, 18 Year Old, and the rare limited edition 18 Year Old Mizunara.

Immerse yourself in the menu highlights, starting with the monaka of foie gras, plum, and narazuke, a delightful combination of rich and delicate flavors. Experience the freshness of seasonal Ayu fish paired with manganji bell pepper and eggplant, creating a symphony of colors and tastes. And savor the decadence of Miyazaki Wagyu, served with luscious egg yolk and Japanese mushroom, offering a delightful interplay of textures and umami richness. The rich fruity notes of  malt and sandalwood-like Mizunara oak notes of the 18 Year Old Mizunara whisky gently complement the subtle beefiness and marbled fattiness of the Wagyu.

Sushi Sato Presents <The Verdant Trail: Discover Lush Terroir of Mountain Distillery in an Exquisite Whisky Affair>

27 Aug | 11-course dinner omakase at $430++ (Inclusive of pairing with Hakushu 18 Year Old Peated Malt, Hakushu 12 Year Old, Hakushu Distiller’s Reserve, and Roku Gin)

In this extraordinary collaboration, chef Yuji Sato takes inspiration from Hakushu's mountainous home in Mt. Kaikomagatake, where the crisp, fresh climate of the Japanese Southern Alps contributes to the unique forest character of Hakushu single malt. Just like how Hakushu whiskies draw from its natural surroundings, Chef Sato draws from the freshest and primest of Japanese ingredients such as Ayu sweetfish and yasai from the same Yamanashi prefecture for the dinner. Each dish will pay homage to the unique terroir, capturing the essence of Japanese nature and elevating the pairing experience to new heights. At Sushi Sato, the water used to cook the sushi rice is also sourced from the same pristine water source as Hakushu distillery from the Ojiragawa River, ensuring an unparalleled dining experience. The menu highlights monozukuri, the art of Japanese craftsmanship which he shares with Hakushu peated whisky.

Canchita Presents <Spirited Voyages: A Global Journey of Flavour and Pairings>

31 Aug | 6-course dinner at $238++ (pairing included) 

Don’t miss a culinary exploration curated by Peruvian-Mexican husband-wife chef couple, Daniel and Tamara Chavez, featuring Nikkei cuisine—a captivating synthesis of Peruvian and Japanese culinary traditions. A true celebration of the spirit of Wa (or oneness), the dining experience is complemented by specially concocted cocktails featuring Suntory’s esteemed blended spirits. The pairing cocktails are carefully thought out to play up Hibiki Japanese Harmony’s aromas of rose, lychee, hint of rosemary, mature woodiness, and sandalwood with a honey-like sweetness on the palate. Also lending flavours is the Suntory World Whisky Ao, which fruity notes and smooth, sweet mouthfeel make it perfect with the food, whether it is enjoyed neat, on the rocks, or mixed into a cocktail.

From the tangy tiradito marinated in the flavorful Nikkei Tiger's Milk to the succulent Alaskan Crab that tantalizes the senses, every bite is a symphony of flavors that will leave you captivated and craving for more. Don't miss the crunchy tostada, filled with the umami goodness of Japanese oyster tempura and the delicate Peruvian sea urchin—an explosion of taste that is both indulgent and unforgettable.

Pairing details:

1. Ume Gin: Roku / Plum wine / Fresh Citrus Juice

2. Mizuwari Shiso: Hibiki Japanese Harmony  / Shochu  /  Shiso leaves 

3. Sour Hibiki Yuzu: Hibiki Japanese Harmony / yuzu  / simple syrup

4. Tsurai Margarita: Suntory World Whisky Ao / agave / blood orange juice / Aji  Amarillo

5. Artichoku: Suntory World Whisky Ao / Cynar  /  plantation blanco  rum infused pineapples

6. Roku espresso Martini: Roku / espresso /  cream

Summer Pavilion Presents <Elevating the Senses: An Epicurean Evening of the Finest Whisky and Cantonese Cuisine>

1 Sep | 7-course dinner at $600 nett (Inclusive of pairing with Yamazaki 18 Year Old Mizunara, Yamazaki 18 Year Old, Yamazaki 12 Year Old, and Yamazaki Distiller’s Reserve)

Chef Cheung Siu Kong of One MICHELIN-Star Summer Pavilion will be employing his meticulous Cantonese techniques to bring out the best of premium ingredients in a pairing with the pioneer of Japanese whisky, Yamazaki. The Yamazaki 18 Year Old and the centennial Yamazaki 18 Year Old Mizunara stand as true masterpieces, boasting a deep, multi-layered and complex profile that perfectly complements the intricate flavors of Chef Cheung’s dishes, where notes of condensed sweetness, silky texture, dry fruits, coconut and orange marmalade finish off with a distinctive spiciness that lingers with Japanese incense, sandalwood, cinnamon and tartness. 

Indulge in the epitome of luxury as Chef Cheung prepares scallops two ways, featuring the decadence of black truffle and the opulence of caviar. Delight in the exquisite Sauteed Geoduck Clam with Asparagus and XO Sauce and the rich flavors of Double-boiled Abalone Soup with Fish Maw, served in a whole coconut. Chef Cheung's first encounter with Yamazaki was 11 years ago in Japan, based on a friend's recommendation, and he has been captivated by its excellence ever since.

Béni Presents <Peat and Palates: A Harmonious Fusion of Verdant Nuances and Whisky’s Elegance>

6 Sep | 8-course dinner at $598++ (Inclusive of pairing with Hakushu 18 Year Old Peated Malt, Hakushu 18 Year Old, Hakushu 12 Year Old, Hakushu Distiller’s Reserve, and Roku Gin)

Chef Kenji Yamanaka of One MICHELIN-Star Béni is a fan of the verdant nature of Hakushu distillery. Situated 700 metres above the sea level, within the majestic forest of Mt. Kaikomagatake, it is recognised as one of the highest distilleries in the world. This has inspired chef Kenji to explore Japan’s abundant produce for this special menu. Each dish serves as a homage to the unique peat profile and flavours of Hakushu, especially the Hakushu 18 Year Old Peated Malt Limited Edition. Refined and elegant, this centennial release brings smoke that is less strong, never dominant and in typical Japanese style, more complex and gentle. Its spicy, peppery welcome and slow wave of smoke that deepens as it reveals its herbaceous notes and green fruity undertones lend a complexity to Chef Kenji’s dishes.

Indulge in the Signature Mushroom Quartet with earthy aromas, taste the freshness of green asparagus with the succulent sweetness of scallops, while discover the clean smoke with undernotes of fresh green citrus of Hakushu whisky woven into the velvety venison sauce, adding a layer of complexity and depth to the dish. With meticulous attention to detail, he utilises Japanese craftsmanship in elevating classic French dishes, resulting in a symphony of East meets West on your palate.

Whitegrass Presents <Timeless Elegance: A Whisky Soirée with Classic and Modern Inspirations>

7 Sep | 5-course dinner at $500++ (Inclusive of pairing with Hakushu 18 Year Old Peated Malt, Hakushu 12 Year Old, Hakushu Distiller’s Reserve, and Roku Gin)

Immerse yourself in an evening of sophistication and indulge in the harmonious pairing of classic and modern inspirations. With his masterful touch, Chef Takuya Yamashita of One MICHELIN-Star Whitegrass breathes new life into traditionally heavy French cuisine, imbuing it with a lighter, modern twist in both presentation and taste.

At the heart of this soirée is the exquisite peatiness of Hakushu whisky. Refined and elegant, the centennial Hakushu 18 Year Old Peated Malt brings a new angle to peated whisky. Softened by the exceptionally pure mountain water and filtered through old granite rocks in the Japanese Southern Alps, the smokiness of Hakushu whiskies is less strong and never dominant. The elegance and complexity of Hakushu whiskies elevate the dining experience, particularly when paired with the succulent Wagyu tenderloin A4 and seasonal fish dishes. The whisky’s soft peat is well balanced by notes of sweet pear, mint, kiwi, take on both bold meat and sweet fish with equal fervour before finishing with tails of green tea and subtle smoke for extended indulgence. 

Hanazen Presents <A Sensory Journey of Japanese Mastery and Timeless Craftsmanship>

10 Sep | 6-course dinner at $400++ (Inclusive of pairing with Yamazaki 18 Year Old Mizunara, Yamazaki 18 Year Old, Yamazaki 12 Year Old, and Yamazaki Distiller’s Reserve)

Experience an extraordinary whisky dinner that combines the unparalleled craftsmanship of Yamazaki with the culinary mastery of Hanazen, helmed by visionary chef Yusuke Takada. With a legacy spanning five generations, Suntory's craftsmen have mastered the intricacies of Mizunara Oak, resulting in the limited Yamazaki 18 Year Old Mizunara that boast a unique character and unparalleled elegance. Drawing inspiration from this legacy, Hanazen curates an exquisite charcoal-grilled omakase menu, skillfully blending Japanese and French techniques and flavors to create an explosion of tastes. Each dish is thoughtfully crafted using seasonal ingredients sourced from around the world, perfectly paired with sauces that enhance the flavors and elevate the dining experience.

Kanpai!

88 Bamboo Editorial Team