Founded a century ago, the iconic House of Suntory, renowned for its Japanese whisky craftsmanship, is marking its 100th year with grandeur. Through the years, it has gained global recognition for its commitment to quality, innovation, and the art of whisky-making. To honor this milestone, they are launching two limited edition releases: the Yamazaki 18 Year Old Mizunara and the Hakushu 18 Year Old Peated Malt. These whiskies epitomise the essence of Suntory's dedication to artistry and innovation.
Yamazaki 18 Year Old Mizunara and the Hakushu 18 Year Old Peated Malt
Yamazaki 18 Year Old Mizunara
This limited edition release exudes a symphony of flavours, with notes of delicate fruitiness, spices, and the signature touch of Mizunara oak. Mizunara oak, native to Japan, its porous nature accelerates the maturation process, allowing the spirit to absorb unique flavours from the wood, bringing a distinct aromatic profile to whisky. The flavour imparted is described by Suntory Singapore's Brand Ambassador Andrew Pang as "sandalwood and coconut", contributing to the whisky's complexity and depth.
Hakushu 18 Year Old Peated Malt
The Hakushu 18 Year Old Peated Malt embodies a harmonious blend of peat smoke and the verdant freshness of the Japanese forest. It's a testament to Suntory's innovative approach, combining tradition with contemporary elements
As part of the celebrations, the House of Suntory is collaborating with distinguished chefs in Singapore to present exquisite experiential dinners. These chefs, renowned for their culinary mastery, will craft extraordinary dining experiences that pair with the Yamazaki and Hakushu.
House of Suntory Masters: A Taste of Legacy and Celebration of Greatness
Esteemed chefs from prominent restaurants in Singapore are collaborating to create unforgettable dining experiences. Eight participating chefs showcase their Suntory stories thtough culinary finesse by harmonizing their dishes with either the Yamazaki 18 Year Old Mizunara or the Hakushu 18 Year Old Peated Malt.
(Left) Chef Yohhei Sasaki and (right) Chef Taro Takayama
Chef Yohhei Sasaki of the MICHELIN Selected La D'Oro
Spirited Symphony: An Orchestration of Flavors, Textures, and Aromas | 23 Aug | 5-course dinner omakase at $380++
Pairing highlight: Hibiki and charcoal grilled Iwate Short Horn Wagyu striploin
Chef Taro Takayama of Takayama
The Japanese Art of Omotenashi in Whisky Gastronomy | 25 Aug | 6-course dinner omakase at $400++
Pairing highlight: the 18 Year Old Mizunara and Wagyu
(Left) Chef Saito and (right) Chef Tamara Chavez
Chef Yuji Sato, Sushi Sato
The Verdant Trail: Discover Lush Terroir of Mountain Distillery in an Exquisite Whisky Affair | 27 Aug | 11-course dinner omakase at $430++
Pairing highlight: "Monozukuri" (literally means "making things"), referring to Chef Yiju's mottos in the art of Japanese craftsmanship which he shares with Hakushu peated whisky.
Chef Daniel and Tamara Chavez, Canchita
Spirited Voyages: A Global Journey of Flavour and Pairings | 31 Aug | 6-course dinner at $238++
Pairing highlight: Peruvian-Nikkei cuisine showcasing the spirit of Wa, and Suntory World Whisky Ao
(Left) Chef Cheung Siu Kong and (right) Kenji Yamanaka
Chef Cheung Siu Kong of One MICHELIN-Star Summer Pavilion
Elevating the Senses: An Epicurean Evening of the Finest Whisky and Cantonese Cuisine | 1 Sep | 7-course dinner at $600 nett
Pairing highlight: Yamazaki 18 Year Old and Sauteed Geoduck Clam with Asparagus and XO Sauce
Chef Kenji Yamanaka of One MICHELIN-Star Béni
Peat and Palates: A Harmonious Fusion of Verdant Nuances and Whisky’s Elegance | 6 Sep | 8-course dinner at $598++
Pairing highlight: Hakushu 18 Year Old Peated Malt Limited Edition and Signature Mushroom Quartet
(Left) Chef Takuya Yamashita and (right) Chef Yusuke Takasa
Chef Takuya Yamashita of One MICHELIN-Star Whitegrass
Timeless Elegance: A Whisky Soirée with Classic and Modern Inspirations | 7 Sep | 5-course dinner at $500++
Pairing highlight: Hakushu 18 Year Old Peated Malt and Wagyu tenderloin A4
Chef Yusuke Takada, Hanazen
A Sensory Journey of Japanese Mastery and Timeless Craftsmanship | 10 Sep | 6-course dinner at $400++
Pairing highlight: Yamazaki 18 Year Old Mizunara and charcoal-grilled omakase menu
The House of Suntory's centennial celebration showcases their commitment to crafting exceptional whiskies and providing memorable culinary experiences, inviting enthusiasts to join in honouring a century of mastery and innovation. Whisky aficionados can acquire these limited edition releases in Singapore through Crystal Wines.
- T -