On the misty, calm shores of Chita Peninsula, Keizo built a distillery dedicated to creating the highest-quality Japanese grain whisky. In 1972, Keizo Saji-Suntory's second Master Blender-took a momentous step forward in pursuing Shinjiro Torii’s vision for diverse and truly Japanese whiskies blessed with the riches of Japanese nature and craftsmanship. The launch of Akadama Port Wine with its iconic “advertising” in 1907 marked Shinjiro Torii’s first success-and made him crave more. The result: the Akadama Port Wine*-a fortified wine made with Spanish wine. Obsessively mixing and layering tastes and aromas, he cultivated his skills as a craftsman of liquor. Instead of relying on already existent wines, he learned to blend wines in order to develop a flavor profile adapted to the subtle Japanese palate.

Shinjiro met this challenge by creating something unique.

Yet, as Shinjiro worked tirelessly to educate and develop the people’s appreciation for Western wines, he learned that this was a difficult challenge. He set out to introduce that culture to the Japanese people through the sale of Western wines. The sophistication of Western wines and spirits -their cultural depth and wealth, rituals and savoir faire-inspired Shinjiro. Against the backdrop of the Japanese Meiji Era, a period of rapid modernization during which Japan opened its eyes to the West for inspiration, young Shinjiro grew into an enterpreneur, maker and doer. Founded in 1899, Shinjiro Torii built the House of Suntory with a singular vision: to craft quintessentially Japanese spirits that would suit the delicate palate of his people.

Suntory japanese whiskey