SUNTORY is renowned for crafting award-winning whiskies. Its accolades include winning the World’s Best Blended Whisky at the 2019 World Whiskies Awards, marking its sixth win in this category. While the spotlight often shines on their whiskies, the company also produces lesser-known spirits, such as the premium craft gin Roku.
Recently, Suntory introduced Sui to the Philippines. Sui is the less intricate yet equally delightful companion to Roku. Andrew Pang, Beam Suntory Regional Ambassador, explained to BusinessWorld via email the distinctions between the two gins. “While both share the same traditional English dry gin base, Sui incorporates three Japanese botanicals: Yuzu citron, green tea, and ginger. This imparts a uniquely clear and refreshing taste, complementing everyday meals. In contrast, Roku boasts six Japanese botanicals, resulting in a more floral, well-balanced, and decadent flavor profile,” he said. “You’ll likely find Sui Gin in a casual izakaya restaurant and Roku Gin in a premium cocktail bar.”
Sampling the gin reveals that this statement is indeed an understatement. It exudes a potent citrus aroma, reminiscent of freshly-squeezed juice, and concludes with a well-rounded and smooth finish—qualities shared with Roku and not commonly found in lesser-quality gins. The hint of ginger lingers in the aftertaste. Launched in 2017, Roku is the more serious older sibling, whereas Sui embodies simplicity, ease, and refreshment. These characteristics shine when paired with a splash of soda water and a dash of lemon. In this combination, the citrus notes and their lightness surface, transporting you to a carefree poolside soiree from a bygone summer. This is not a libation for contemplation; it’s simply too cheerful.
While Suntory is predominantly known for its whiskies, Mr. Pang delineates the distinctions in the craftsmanship of distilling whisky and other spirits. “The significant difference between clear and brown spirits lies in the aging process. In whisky, 80% of the flavor emanates from the oak, while in gin, the flavor is derived from the maceration of botanicals, the distillation method (single pots vs. continuous column stills), and aging, if at all.”
The Japanese are recognized for assimilating elements from diverse cultures and infusing them with their unique touch. According to Mr. Pang, “Suntory has always aimed to create distinctly Japanese spirits. Shinjiro Torii, the founder of Suntory, traveled to Scotland in the early 1900s to master the art of whisky-making. Upon returning to Japan, he established Yamazaki in higher altitude plains, setting it apart from Scottish distilleries in glens or coastal regions. The resulting whisky is more floral, refined, yet still complex—distinct from Scotch.”
The same philosophy applies to gin, where Suntory comprehends these liquors in their entirety, crafting something authentically Japanese.
