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SB meets… Shinji Fukuyo, House of Suntory
October is a very exciting month for the House of Suntory. For more than four decades, the world’s most renowned Japanese whisky producer has been patiently maturing liquid, which has culminated in an extraordinary new product – Hibiki 40 Years Old. Blending whisky from the prestigious Yamazaki, Hakushu and Chita distilleries, notes of Japanese loquat, lemon peel, acacia honey and dry fig shine in this harmonious blend. Chief blender Shinji Fukuyo shares the journey that went into creating his latest launch.
What was it like working with liquid that has been aged for more than four decades?
While it was a great challenge, working with unique and special whiskies aged over 40 years was an invaluable experience. It brings a sense of reverence for the legacy left by previous generations of master blenders and distillers who produced these whiskies. The complexity and depth of the unblended whiskies reflect the passage of time, and it was my responsibility to honour and amplify these qualities.
How did you begin the blending process?
It began with selecting the refined whiskies from each distillery – Yamazaki, Hakushu, Chita – each aged for over four decades. On top of devoting myself to bring fruition to the elegance and bloom that is typical of Hibiki with these unblended whiskies, I also thought of how to express a sense of subduedness, like that of an old temple or library, and a sense of smoked silver due to the long ageing process.
How do the flavours of each of these distilleries complement the others?
Our goal was to create a harmonious balance. While Yamazaki American oak is the main element for the overall aroma, bringing flavour concentration and purity, mizunara and Spanish oak also gives a bit of an accent. Hakushu’s unique smokiness and aged complexity gave depth to the blending, and Chita brings sweetness and smoothness to the liquid. Together, they form a layered and complex profile, where no single note dominates but rather enhances the overall balance.
What do you hope whisky lovers will take away from Hibiki 40 Years Old?
Along with the harmonious and blooming expression that Hibiki has, I would like people to enjoy the pure aroma that has been sharpened over the years; the tranquility of old temples and storehouses, and the nostalgic warm feeling that accompanies them.
What makes Japanese whisky unique?
As for Suntory whisky, the key is high-quality water, a natural environment, and our delicate craftsmanship. We use pure, high-quality natural water in Japan, which has been nurtured over many years, to produce a delicate spirit. The natural environment and climate, in which the dynamic changes with the four seasons, including humid, hot summers and dry, cold winters, gives the whisky a deep sense of maturity. The quality of whisky is the flavour and aroma that is developed over time by producing a rich distillate from good raw materials and placing it in high-quality casks.
How did it feel to be part of the Suntory Whisky centenary in 2023?
It was a profound honour to be part of Suntory’s centenary celebration. As the chief blender, I have been dedicated to upholding Suntory’s rich legacy and traditions, while expressing our craftsmanship through the whiskies that my team and I create.
What are your thoughts on single malts versus blends?
Both have their own merits, and I cannot put one over the other. Single malts showcase the distinct character of a specific distillery, while blended whiskies, like Hibiki, offer a nuanced and harmonious experience. Blending is at the heart of everything we do, like assembling the pieces of a puzzle for each unique final product.
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