Suntory Whisky Toki is a blended Japanese whisky designed for accessibility and cocktail versatility built on two primary pillars, Hakushu American white oak malt whisky and Chita heavy-type grain whisky, with supporting components from Yamazaki and the lighter Chita grain, producing a light, slightly sweet and subtly spicy whisky that works as well in a Highball as it does neat.

Toki () means “time” in Japanese a reference to both the patience of Japanese whisky production and Suntory’s heritage stretching back to 1923. Developed by fourth Chief Blender Shinji Fukuyo, Toki rethinks the conventional relationship between malt and grain whisky: instead of treating grain as background support for the malt, Toki elevates Chita heavy-type grain whisky and Hakushu’s fresh, herbal malt as co-equal pillars, with Yamazaki providing additional fruit and depth as a secondary component. The result is a softer, more grain-forward blended whisky than the multi-distillery Hibiki expressions lighter in body, more approachable in price, and designed specifically for the Highball format that is Japan’s dominant whisky serving style.

Tasting Notes

• Nose: Honeydew melon, green apple, and basil with the fresh herbal character of Hakushu malt
• Palate: Smooth and light the Chita grain and Hakushu malt in balance, with mild honey sweetness and subtle herbal notes
• Finish: Slightly spicy and short a clean ginger note from the Hakushu component closing cleanly

Specs

• Producer: Suntory, Japan
• Chief Blender: Shinji Fukuyo (fourth Chief Blender)
• Style: Blended Japanese Whisky
• Sources: Hakushu, Chita, and Yamazaki distilleries
• Pillars: Hakushu American white oak malt + Chita heavy-type grain
• ABV: 43% (86 Proof)
• Size: 750ml

Browse all Japanese whisky at Wooden Cork.

Frequently Asked Questions

What is Toki best used for?

The Japanese Highball Toki over ice with chilled soda water, served in a tall glass. The light, herbal, and slightly sweet character makes it one of the best-suited Japanese whiskies for the Highball format, which is the dominant way whisky is consumed in Japan. It also works neat for those who prefer lighter, more delicate blended whisky.

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