Highball (Suntory Method)

The Suntory Highball method was codified by Suntory's bar training division in Japan in the post-war period as a standard of quality for spirit service. The company's investment in the Highball as a format (including producing Toki specifically for Highball service) represents the Japanese approach to craft — taking a simple preparation and perfecting every element of its execution.

The Suntory Highball method is Japan's refinement of the standard whisky and soda into a precision preparation with specific technical requirements — Suntory Toki whisky, ultra-cold high-carbonation soda water, crystal-clear hand-carved ice, a frozen glass, a specific stirring count, and a single post-soda rotation that preserves the carbonation's integrity. This is the drink described in Entry 47 (Japanese Highball), with specific focus on the Suntory corporate method that has been codified, taught in Japan's bar training programmes, and is the standard against which all Japanese Highballs are measured. The Suntory Method distinguishes itself from casual whisky-and-soda through the precision of its execution: each step has a reason, and the result is a drink that is colder, more carbonated, and more aromatic than any casual preparation can achieve.

FOOD PAIRING: As Entry 47 — yakitori, karaage, tonkatsu, sushi, edamame. The Suntory Toki's Hakushu component adds a herbal, minty note that specifically harmonises with grilled chicken and fresh mountain spring water in the spirit's own origin story.