In 1947, Suntory introduced Japan’s first Western-style liqueur. Three decades later, in 1978, they launched MIDORI globally, a bright green melon liqueur that would become iconic in cocktail culture. Now, more than 75 years into their journey, Suntory is reimagining what Japanese liqueurs can be through Kanade, a collection designed specifically for international bartenders who want to work with authentic Japanese ingredients.
To meet surging global demand for liqueurs and spirits like Roku Gin, Suntory recently committed 6.5 billion yen to a complete overhaul. The renovated Osaka Plant now houses the new Suntory Osaka Spirits & Liqueurs Craft Distillery, which began operations this year. Fitted with state-of-the-art infusion tanks and pot stills, the facility has more than doubled production capacity whilst allowing for far more precise extraction of flavour and aroma from Japanese botanicals.
Japan’s culinary culture is built on reverence for ingredients, and Kanade channels that philosophy into liquid form. The range includes four expressions, each one a study in extraction: Matcha balances the tea’s bitterness, umami and aroma through Suntory’s traditional process. Sakura requires two approaches, distilling the leaves whilst macerating the delicate flowers. Yuzu is the most complex, blending multiple component liquids from whole fruit and peel alone. White Peach comes from whole fruit maceration, yielding a clean, precise distillate.
What sets Kanade apart isn’t just technical prowess. Suntory’s producers travel the globe, working directly with leading bartenders to understand what they actually need behind the bar. The result is a collection that honours Japanese terroir whilst meeting the exacting standards of professionals worldwide. The IWSC agreed: Gold medals for each expression, and an Outstanding medal for both Cherry Blossom and Matcha.
