Kaku Highball

Kaku highball is a version of a Japanese highball made with Kakubin whisky and soda water. Although Japanese highball can be made with any Japanese whisky, Kakubin is the most common option, and if it is not otherwise stated, most establishments will use this whisky in a standard highball.

Kaku is usually prepared and served in a large glass mug. It is made by squeezing a lemon wedge and pouring whisky in the ice-filled mug, and then topping the drink with soda water. This is a light and refreshing cocktail intended for easy drinking and pairing with food.

Kakubin is a blended, golden-colored whisky (40% ABV) with a sweet, grain-like aroma. On the palate, it is creamy and displays subtle fruity and spicy notes while the finish is dry. It is a versatile whisky with a light character, making it a perfect option for cocktails.

Kakubin was a creation of Shinjiro Torii, the founder of Suntory. The whisky was first released in 1937 under the name Suntory Whisky, but the name was later changed to Kakubin—meaning square bottle—as a reference to its distinctive bottle design. Kaku highball is also available in a canned version.