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.

House of Suntory
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.

House of Suntory
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.
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With interest booming, wellness experts and pool builders have seen more homeowners hoping to take cold therapy immersion into their own backyards.
Cold plunges have gone from fringe curiosity to full-blown cultural phenomenon, the wellness world’s equivalent of a headline-grabbing breakout star.
Adherents slip into icy water on a daily basis, chasing an electric jolt of clarity that feels like a flip has been switched inside your brain.
Dedicated cold plunge practices are everywhere from upscale fitness studios and pro sports locker rooms to renowned wellness destinations such as Mountain Trek Health Reset Retreat in British Columbia.
Considering the ever-expanding assortment of companies flooding the market with cold plunge tubs and other custom devices dedicated to achieving icy bliss—with costs potentially reaching into the tens of thousands—some homeowners are tempted to use their swimming pools as an alternative.
“We’re absolutely seeing more homeowners use their pools as year-round cold plunges, especially in colder climates,” said Nick McNaught, CEO and co-founder of Toronto-based Stay Unbounded, which offers cold exposure workshops, retreats and certifications.
“The motivation is often simplicity and cost. If the water is already cold, people see value in keeping the pool open longer or winterizing it differently to support cold exposure.”
Suzanne Vaughan, president of Massachusetts-based pool builder SwimEx, points out the inherent convenience that comes with taking a frosty dip out back.
“From what homeowners tell us, the appeal of a cold plunge at home is less about chasing extremes and more about having a simple ritual that’s always available,” she said.
“It’s quick, accessible and easy to build into a daily routine.”
Among new clients Vaughan works with, year-round cold plunge use is usually planned from the start rather than as an afterthought.
“More are choosing indoor pools or small attached structures because that makes temperature control, equipment protection and day-to-day use much easier in colder climates,” she said.

If someone is thinking about using an existing home pool as a cold plunge, the main questions are likely to involve practicality and protection.
“Larger volumes of water take more energy and time to keep at colder temperatures, and you need a plan to protect plumbing, finishes and equipment from freeze–thaw cycles,” she added.
“Whatever the design, you want a system that’s built for the temperature range you have in mind, and a pool professional who can help you winterize safely.”
One such professional is Hunter Gary, a certified master pool builder and owner of H2 Outdoor Living in Tennessee.
“Most everyone has a ‘number’ in degrees when it comes to cold plunging. When a client asks our company to design a cold plunge for them, I ask ‘what’s your number?’” Gary said.
“A smaller body of water or cold plunge vessel may be much easier for maintaining a balanced temperature…but if using a pool gets you excited about a more serious approach to inviting this wellness experience in your life, then go for it.”
Amy McDonald, owner and CEO of Under a Tree, a wellness consultancy, said transforming a pool into a plunge might not be worth time and investment
“It is almost impossible to retrofit a standard swimming pool into a cold plunge,” she said.
“The energy and money to do it properly is greater compared to just creating a complimentary contrast circuit.”
A proper setup needs to be exceptionally cold, she noted, so depending on where the pool is located it might not get chilly enough to provide optimal health benefits.
“That could work in northern areas of the U.S., but it takes a lot for a pool to generate and keep that kind of cold, not even considering if the pool ices over,” she said.
McNaught echoed those concerns, citing how home pools aren’t designed specifically for cold plunging, so temperature consistency, cleanliness, ease of access and safety become important factors.
“Dedicated cold plunge setups offer more control, smaller volumes and lower ongoing maintenance,” he said.
“For many people, a pool works as an entry point. Over time, those who commit to the practice transition to a dedicated setup because it better supports frequency, comfort and long-term use.”
Beyond geography and climate, industry experts pointed out other challenges homeowners are likely to face.
“Pools are saturated with chlorine and other chemicals that directly absorb into the bloodstream. The advantage of many cold plunges is that no chemicals are required for residential use,” said David Haddad, as the co-founder of Oregon-based BlueCube Wellness.
“Constant ozonation and filtration is enough to kill organic compounds without exposure to sanitizing chemicals.”
Most cold-plunge systems are monitored to stay between 50-60 degrees Fahrenheit—with experienced plungers often preferring lower temperatures.
While “the ultimate experience might be a glacial lake in Finland, unfortunately that’s a bit out of reach for most of us,” said Andreas Stelluti, co-founder at Texas-based Colderatti, whose vessels feature the world’s first chemical-free cold plunge technology, powered by a triple filtration system that removes 99% of impurities to provide a system with drinking-quality water.
“Having a cold plunge at home brings that experience to your backyard, making it very easy and accessible, so you have the ability to make it part of your lifestyle,” he added.
Stelluti noted that as spring arrives and clients’ home pools start to warm up again, they begin to miss the cool water.
“Many say ‘I really need this to be part of my lifestyle year-round’ and that desire for consistent, accessible cold immersion is what motivates them to invest in a dedicated cold plunge setup,” he explained.
“Unfortunately, you can’t use your pool as a year-round cold plunge during the summer. Especially not here in Texas.”
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