Suntory Whisky’s Chief Blender Shinji Fukuyo on Preserving a Legacy

When Shinjiro Torii founded the Yamazaki Distillery in 1923, few would have been able to forecast the enormous force his company, Suntory Whisky, would go on to become a century later.

Over the past decade in particular, Japanese whisky has evolved from a curiosity known only to connoisseurs into a powerhouse beloved in every corner of the whisky world. As chief blender for Suntory Whisky, Shinji Fukuyo has spearheaded this modern surge, and enjoys a unique position as the House of Suntory celebrates its 100-year anniversary.

“Witnessing the global impact of Suntory whiskies brings me great personal fulfilment and fuels my passion for creating beloved whiskies for everyone to enjoy,” Fukuyo says. Over the 100 years the company has been producing whisky, he is only the fifth person to hold the title of chief blender. He was named to the position in 2009 after an extensive history working for the company at the Yamazaki Distillery, Japan’s first whisky distillery.

Suntory has been hosting a year of celebrations in honour of its centennial, the highlight of which has been the release of a suite of Centennial Limited Edition whiskies. The lineup includes Yamazaki 18-year-old Mizunara (US$1,500), Hakushu 18-year-old Peated Malt (US$1,200), and a centennial bottling of Hibiki 21-year-old (US$5,000). Each of the three was blended by Fukuyo to showcase a unique flavour profile and characteristic that stands apart from its typical bottlings. The Yamazaki and Hakushu whiskies were released this May, while the Hibiki debuted in a separate release last month.

Another component of this year’s ongoing Suntory centennial fete was the Sofia Coppola directed Suntory Time tribute film, as well as the Roman Coppola directed docuseries, The Nature and Spirit of Japan, both of which starred Keanu Reeves. Elsewhere around Japan, other prominent businesses have been getting in on the fun as well. For instance, a 30-minute drive from the Yamazaki Distillery, Hotel the Mitsui Kyoto’s signature restaurant Toki—which happens to share the name of a Suntory Whisky product—has unveiled an elaborate Hibiki whisky pairing dinner, while its Garden Bar has offered an exclusive menu of Hibiki cocktails.

Fukuyo spoke with Penta about the century-long legacy of the House of Suntory, as well as the creation of this year’s honorary Centennial Limited Edition whisky releases.

Penta: What does this special occasion signify for you?

Shinji Fukuyo: Shinjiro Torii’s legacy began with a dream to create an original whisky that would suit the delicate palate of the Japanese consumers that is blessed with the riches of Japanese nature and craftsmanship. As chief blender, I am dedicated to upholding Suntory’s rich legacy and traditions, while expressing our craftsmanship through the whiskies that my team and I create.

As Japanese whisky has soared in popularity over the past decade, what are the qualities that define Suntory’s whiskies and have helped make them so special for drinkers around the world?

We use high-quality natural water, which has been nurtured over many years, to produce a delicate spirit. The natural environment and climate of where our distilleries sit in Japan also influences our whiskies. Our climate highlights the dynamic changes of the four seasons, including humid, hot summers and dry, cold winters to give our whisky a deep sense of maturity.

The quality of whisky is showcased in the flavour and aroma that is developed over time by producing a rich distillate from good raw materials and placing it in high-quality casks. Also, to bring out the harmony of flavour and aroma, we carefully proceed and blend various types of whiskies in a skilful balance, which I believe embodies the delicate Japanese craftsmanship.

What was your approach with this year’s limited-edition whiskies?

The existing Yamazaki 18-year is a product that combines American oak, Spanish oak, Mizunara oak, and smoky Yamazaki malt to express complexity while highlighting the character of Spanish oak. On the other hand, the limited-edition Yamazaki 18-year-old Mizunara uses only malt whiskies aged in Mizunara barrels for a minimum of 18 years and features cinnamon and nutmeg aromas, with undertones of Japanese incense, sandalwood, and dry coconut emphasised in the finish, with subtle spices.

For Hakushu, both our existing Hakushu 18-year-old and the limited Hakushu 18-year-old Peated Malt are blended with various whiskies aged in Hakushu, including American and Spanish oak, heavy peated and non-peated, for a smoky yet fruity and sweet finish. The limited edition is balanced with several peated Hakushu malt whiskies aged in American oak for over 18 years to produce a fresh and crisp smoky taste.

Looking ahead to the next few decades, how do you envision Suntory continuing to evolve? How about Japanese whisky as a category on the whole?

For these 100 years, we have been striving to create a culture where Japanese consumers can enjoy whisky. These are values we still prioritise today, as our team is constantly in the pursuit of enhancing our quality and craftsmanship. As we look to the future, we have seen a growing global interest in Japanese products and believe that there are further opportunities to spread the excellence of Suntory Whisky throughout the world.

This interview has been edited for length and clarity.