MAIZURU, Kyoto -- To commemorate the 120th anniversary of the Maizuru Naval District, the local tourism association has worked with Suntory Liquors Ltd. to recreate the former Imperial Japanese Navy's "Hot Whiskey" drink using a century-old recipe.

       The Maizuru Tourism Association also announced that it has created two whiskey drink recipes that go well with modern food culture, and 15 eateries in the city began serving them as "navy hot whiskey cocktails" on Nov. 23. Prices vary by establishment.

       According to Suntory's corporate history, the company was the "navy's purveyor" of whiskey. The "Hot Whiskey" drink was recreated from a recipe in an original copy of the navy's 1918 cookbook held by the Japan Maritime Self-Defense Force's 4th Service School in Maizuru.

       Suntory says that the key to the drink is to warm the glass first in near-boiling water. A sugar cube is then added, and the spiced liquor is characterized by a fragrant scent and sweet flavor that fills the mouth. Its catch-phrase is, "Whether at home or a bar on a cold night, it's time to have the navy's spicy Hot Whiskey."

       The company and the tourism association also teamed up to create "Hot Cardamom Beam," which uses Jim Beam and has a taste that changes over time, and "Sui Hot," accented with the slowly expanding scents of yuzu citrus, ginger and green tea.

       Motoyuki Furuta, general manager of Suntory Liquors' Kyoto branch, commented, "Suntory and the navy have deep historical links. By recreating the navy's recipes and proposing whiskey cocktails that suit the modern age, we'd like to play even a small part in helping to promote the area."

       (Japanese original by Toshio Shioda, Maizuru Local Bureau)

       Font Size S M L Print Timeline 0