/ck/ - Food & Cooking

>>18195541
That’s a big part of why Suntory doesn’t do the rebrand thing, nor export any of their cheap whiskey to the US.
Since they own Jim Beam, they’re good on the cheap whiskey market share in the US. If they also exported cheap stuff, they’d only be competing with themselves.
So they only send the expensive stuff.

And heck, even Suntory’s cheap stuff isn’t at all bad. It’s just meant for mixing.
Pic related; the Suntory “Kaku highball”. Pretty much anywhere in Japan that serves alcohol has it on the menu.
I don’t think anyone drinks Kakubin straight.

>>17519209
How so?
It’s the North American export equivalent of Suntory “Kakubin”.
It isn’t meant to be a “fine” whiskey of any sort. It’s meant to be consumed in the form of the Suntory Highball or “Kaku Highball”. Pic related, had it at a kushikatsu shop in Namba, Osaka.
Nobody in Japan drinks Kakubin as a stand-alone whiskey, except for maybe alcoholics.
But at the same time, other Japanese whiskeys don’t work for a “Kaku Highball”. It has a distinct flavor.
Kakubin isn’t available in NA. We get Toki instead.
But its place is still in a Suntory Highball. Not neat, or on the rocks.

>>17212152
Who the actual fuck criticizes what people do with their whiskey when they don’t seem to know about the whiskey in question?

Suntory Toki is meant to be used like Suntory Kakubkin is in Japan.
It’s a mixing whiskey. Period. Specifically, it is best used for the traditional Suntory Highball. Pic related.
Why the actual fuck *wouldn't* you store whiskey used for an iced highball in the freezer? It’s literally being stored correctly for its intended purpose.

>>15741892
>Toki is really more of a whiskey for Highballs
Yup, it’s definitely more of a mixing whiskey than a sipping whiskey.
I’d also say that about their “regular” stuff too. I never see anyone anyone in Japan drinking ‘Kakubin’ in any form that isn’t the classic “Suntory Highball”. Which is fucking delicious with kushikatsu.