{"id":175,"date":"2026-03-20T15:01:29","date_gmt":"2026-03-20T06:01:29","guid":{"rendered":"https:\/\/kanpai-navi.com\/en\/whisky\/japanese-highball\/"},"modified":"2026-03-20T18:07:52","modified_gmt":"2026-03-20T09:07:52","slug":"japanese-highball","status":"publish","type":"post","link":"https:\/\/kanpai-navi.com\/en\/whisky\/japanese-highball\/","title":{"rendered":"The Japanese Highball: How to Make the Perfect Whisky Soda"},"content":{"rendered":"<div class=\"key-points\">\n<p class=\"key-points__title\">What You&#8217;ll Learn in This Article<\/p>\n<ul class=\"key-points__list\">\n<li><a href=\"#what-is-a-highball\">What a Japanese highball actually is \u2014 and the precise technique that separates it from any ordinary whisky soda<\/a><\/li>\n<li><a href=\"#perfect-highball-recipe\">The perfect Japanese highball recipe \u2014 the exact step-by-step method used in Tokyo&#8217;s best bars, with the science behind each step<\/a><\/li>\n<li><a href=\"#best-whisky-for-highball\">Which whiskies work best in a highball \u2014 five picks compared with honest ratings and food pairing notes<\/a><\/li>\n<li><a href=\"#highball-saved-japanese-whisky\">How the highball saved Japanese whisky from extinction \u2014 the unlikely Suntory campaign that revived an entire industry<\/a><\/li>\n<li><a href=\"#common-mistakes\">The most common highball mistakes \u2014 and what Japanese bartenders do differently to avoid every single one<\/a><\/li>\n<\/ul>\n<\/div>\n<p>The Japanese highball is the most deceptively simple cocktail in the world. Two ingredients. Ninety seconds of preparation. Yet the gap between a mediocre highball and a masterful one is <span class=\"marker-yellow\">wider than almost any other drink in the cocktail canon<\/span>.<\/p>\n<p>This guide covers everything you need to make the perfect Japanese highball at home \u2014 the correct ratio and method, the best whiskies for the job, the cultural story behind this iconic drink, and the precise techniques that Japanese bartenders have spent decades refining into quiet perfection.<\/p>\n<div class=\"expert-box\"><div class=\"expert-box__photo\"><img decoding=\"async\" src=\"https:\/\/kanpai-navi.com\/wp-content\/uploads\/2026\/02\/IMG_9981.jpg\" alt=\"Daichi Takemoto\" \/><\/div><div class=\"expert-box__info\"><p class=\"expert-box__label\">Supervised by<\/p><p class=\"expert-box__name\">Daichi Takemoto<\/p><p class=\"expert-box__role\">Authentic Bartender &amp; Owner of Obanzai Nanchatte, Kobe<\/p><p class=\"expert-box__bio\">With 8 years of experience as a professional bartender and now the owner of \"Obanzai Nanchatte\" in Kobe, Daichi brings hands-on expertise in Japanese sake, whisky, and food pairing to every article on Kanpai Navi.<\/p><\/div><\/div>\n<h2 id=\"what-is-a-highball\">What Is a Japanese Highball?<\/h2>\n<p>A <strong>highball drink<\/strong> is one of the oldest cocktail formats in existence: a base spirit mixed with a larger proportion of carbonated mixer, served over ice in a tall glass. The whisky highball \u2014 whisky plus soda water \u2014 is the most classic version. The origin of the name remains debated, with theories ranging from early American railroad signals to the tall &#8220;high ball&#8221; glasses the drink was first served in.<\/p>\n<p>The <span class=\"marker-yellow\">Japanese highball<\/span> elevates this simple formula into something far more deliberate and controlled. Every variable is meticulously managed \u2014 glass temperature, ice density, pour angle, soda carbonation level, and stir count \u2014 producing a drink that is <span class=\"red-bold\">colder, more effervescent, and more precisely balanced<\/span> than any standard whisky soda you will encounter outside Japan.<\/p>\n<table>\n<thead>\n<tr>\n<th>Specification<\/th>\n<th>Japanese Highball Standard<\/th>\n<th>Western Whisky &amp; Soda<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Whisky-to-soda ratio<\/strong><\/td>\n<td>1:3 to 1:4 (precisely measured)<\/td>\n<td>Approximate free-pour<\/td>\n<\/tr>\n<tr>\n<td><strong>Serving temperature<\/strong><\/td>\n<td>Near-freezing (glass pre-chilled until frosted)<\/td>\n<td>Room temperature glass<\/td>\n<\/tr>\n<tr>\n<td><strong>Glass type<\/strong><\/td>\n<td>Tall, straight-sided Collins or dedicated highball glass<\/td>\n<td>Any available tumbler<\/td>\n<\/tr>\n<tr>\n<td><strong>Ice standard<\/strong><\/td>\n<td>Large, dense, crystal-clear cubes (never crushed)<\/td>\n<td>Whatever ice is available<\/td>\n<\/tr>\n<tr>\n<td><strong>Garnish<\/strong><\/td>\n<td>Thin lemon peel twist (expressed oils only, optional)<\/td>\n<td>Lemon wedge or lime<\/td>\n<\/tr>\n<tr>\n<td><strong>Stir method<\/strong><\/td>\n<td>One vertical lift of the bar spoon<\/td>\n<td>Multiple circular stirs<\/td>\n<\/tr>\n<tr>\n<td><strong>Preparation time<\/strong><\/td>\n<td>~90 seconds with deliberate steps<\/td>\n<td>~15 seconds<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>What separates the Japanese approach from a Western whisky soda is <span class=\"marker-yellow\">intention and precision<\/span>. In most bars outside Japan, a highball is functional \u2014 whisky goes in a glass, soda gets poured on top, a quick stir, done. The Japanese version treats those same two ingredients as raw materials for a precisely calibrated sensory experience.<\/p>\n<h3>Why the Japanese Version Tastes Fundamentally Different<\/h3>\n<p>The differences are subtle individually but <span class=\"marker-yellow\">transformative when combined<\/span>. The glass is pre-chilled until frost forms on the outside, dropping its temperature to approximately 0-2 degrees Celsius. The ice is large and crystal-clear, hand-cut or mold-formed to maximize density and minimize air pockets that accelerate melting.<\/p>\n<p>The soda is poured in a single gentle stream down the inside wall of the glass \u2014 not directly onto the ice, not from a height \u2014 to <span class=\"red-bold\">preserve maximum carbonation<\/span>. And the drink is stirred exactly once: a single vertical stroke pulling the bar spoon from bottom to top, integrating the whisky without releasing precious CO2 bubbles.<\/p>\n<p>The result is a drink that stays colder longer, fizzes more aggressively on the palate, and lets the whisky&#8217;s character come through cleanly rather than getting lost in dilution. Once you have had a properly made Japanese highball, a standard whisky soda feels like a rough draft of what the drink was always meant to be.<\/p>\n<h3>The Science Behind the Japanese Method<\/h3>\n<p>Every step in the Japanese highball method has a specific scientific basis. Understanding the physics makes it easier to replicate results consistently.<\/p>\n<table>\n<thead>\n<tr>\n<th>Step<\/th>\n<th>Scientific Purpose<\/th>\n<th>What Happens If You Skip It<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Pre-chilling the glass<\/strong><\/td>\n<td>Cold glass reduces thermal shock when soda is added; cold liquid holds dissolved CO2 far more effectively<\/td>\n<td>Soda warms on contact with glass walls, releasing carbonation immediately<\/td>\n<\/tr>\n<tr>\n<td><strong>Using large, clear ice<\/strong><\/td>\n<td>Lower surface-area-to-volume ratio means slower melting; fewer air pockets mean denser ice<\/td>\n<td>Small or cloudy ice melts rapidly, over-diluting the drink within 2-3 minutes<\/td>\n<\/tr>\n<tr>\n<td><strong>Draining meltwater<\/strong><\/td>\n<td>Removes excess water that would dilute the whisky before soda is added<\/td>\n<td>Drink starts over-diluted, throwing off the intended whisky-to-liquid ratio<\/td>\n<\/tr>\n<tr>\n<td><strong>Pouring soda down the glass wall<\/strong><\/td>\n<td>Minimizes turbulence; laminar flow preserves dissolved CO2<\/td>\n<td>Pouring from height or onto ice creates turbulence, releasing up to 40% of carbonation<\/td>\n<\/tr>\n<tr>\n<td><strong>Single vertical stir<\/strong><\/td>\n<td>Integrates whisky (which settles at bottom due to lower density than soda) with minimal agitation<\/td>\n<td>Circular or repeated stirring acts like degassing, producing a flat drink<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div class=\"bartender-note\"><p class=\"bartender-note__title\">Why the Stir Count Is Everything<\/p>I make 30-40 highballs every night at my Kobe bar. The difference between a good and great highball comes down to one thing most home bartenders skip: the stir count. Specifically, the restraint to stir only once. I watch customers at the bar \u2014 they always want to give it &#8220;just one more stir.&#8221; But carbonation is a finite resource. Every rotation of the spoon acts as a nucleation event, releasing dissolved CO2 from the liquid. A single vertical lift from bottom to top is all you need. The whisky and soda will continue integrating as the customer drinks. I tell new staff: if you feel like you have not stirred enough, you have stirred exactly the right amount.<\/div>\n<h2 id=\"perfect-highball-recipe\">The Perfect Japanese Highball Recipe<\/h2>\n<p>This is the method used in Japanese bars, adapted for home preparation. <span class=\"marker-yellow\">Follow each step precisely<\/span> and the result will be noticeably \u2014 even dramatically \u2014 better than casually combining whisky and soda in a glass.<\/p>\n<h3>Ingredients and Equipment<\/h3>\n<p>You do not need specialized or expensive equipment to make an excellent highball at home. A tall glass, good ice, fresh soda water, and a measured pour are the essentials.<\/p>\n<table>\n<thead>\n<tr>\n<th>Item<\/th>\n<th>Amount \/ Detail<\/th>\n<th>Why It Matters<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Japanese whisky<\/strong><\/td>\n<td>60ml (2 oz) \u2014 <a href=\"\/en\/whisky-brands\/suntory-toki\/\">Suntory Toki<\/a>, Kakubin, or Nikka Days<\/td>\n<td>Light, clean blends designed for highball preparation<\/td>\n<\/tr>\n<tr>\n<td><strong>Chilled soda water<\/strong><\/td>\n<td>180-240ml (6-8 oz) \u2014 strongly carbonated, freshly opened<\/td>\n<td>Flat or warm soda is the single most common cause of a disappointing highball<\/td>\n<\/tr>\n<tr>\n<td><strong>Ice<\/strong><\/td>\n<td>Large, clear cubes (avoid crushed or small cubes)<\/td>\n<td>Slower melting = less dilution = better flavor retention over time<\/td>\n<\/tr>\n<tr>\n<td><strong>Lemon peel<\/strong><\/td>\n<td>One thin strip (optional garnish)<\/td>\n<td>Expressed oils add aroma without acidifying the drink<\/td>\n<\/tr>\n<tr>\n<td><strong>Glass<\/strong><\/td>\n<td>Tall Collins or <a href=\"\/en\/drinkware\/japanese-whiskey-glass\/\">Japanese highball glass<\/a> (300-400ml capacity)<\/td>\n<td>Straight sides preserve carbonation better than curved glasses<\/td>\n<\/tr>\n<tr>\n<td><strong>Bar spoon<\/strong><\/td>\n<td>Or any long-handled spoon<\/td>\n<td>Needed to reach the bottom of a tall glass for the single vertical stir<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>With your ingredients assembled, the entire method takes under two minutes from start to finish.<\/p>\n<h3>Step-by-Step Method<\/h3>\n<p>Every step in this recipe serves a specific purpose. Pre-chilling keeps the soda colder longer because cold liquid holds dissolved CO2 more effectively than warm liquid. Gentle pouring minimizes turbulence that would release dissolved carbon dioxide. The single stir distributes whisky without agitation.<\/p>\n<ol>\n<li><strong>Chill the glass.<\/strong> Fill your glass completely with ice. Stir the ice with a bar spoon for <span class=\"marker-yellow\">15-20 seconds until the outside of the glass frosts over<\/span>. Drain any meltwater completely.<\/li>\n<li><strong>Add the whisky.<\/strong> Measure 60ml of whisky and pour it over the ice. Stir for about 10 seconds (13-15 rotations) to pre-chill the whisky to near-freezing temperature. <span class=\"marker-yellow\">Drain any meltwater again<\/span> \u2014 this step is critical.<\/li>\n<li><strong>Top up the ice.<\/strong> If the ice level has dropped from melting during the chilling steps, add fresh ice to fill the glass back to the top. You want ice packed tight, edge to edge.<\/li>\n<li><strong>Pour the soda.<\/strong> Open a fresh bottle of soda water. Pour it gently down the inside edge of the glass \u2014 <span class=\"red-bold\">not directly onto the ice, not from a height<\/span>. A single, controlled pour to about 1cm below the rim.<\/li>\n<li><strong>Stir once.<\/strong> Insert a bar spoon to the bottom. Pull it straight up once \u2014 a single vertical stroke. Do not stir in circles. Every additional movement releases CO2.<\/li>\n<li><strong>Garnish (optional).<\/strong> Express a thin strip of lemon peel over the drink&#8217;s surface by gently squeezing it skin-side down to release the aromatic oils. Drop it in or discard according to preference.<\/li>\n<\/ol>\n<p>The entire process should take about 90 seconds. <span class=\"marker-yellow\">None of it is mysticism \u2014 it is straightforward physics applied with care and intention<\/span>.<\/p>\n<div class=\"bartender-note\"><p class=\"bartender-note__title\">The Meltwater Drain That Changes Everything<\/p>The technique that makes the biggest difference \u2014 and the one I had to learn the hard way \u2014 is draining the meltwater after chilling the whisky. When I first started bartending, I would skip this step during busy service to save time. The difference was obvious in the glass. That meltwater is essentially unflavored dilution that throws your ratio off before the soda even enters the picture. Now I drain it religiously, even during peak hours when I have eight orders backed up. My regulars noticed within a week when I started doing this consistently. One customer told me the highball tasted &#8220;sharper&#8221; \u2014 he could not identify what changed, but his palate knew. That is what precision looks like in practice: changes the customer feels but cannot name.<\/div>\n<h3>Whisky-to-Soda Ratio Guide<\/h3>\n<p>The standard 1:3 ratio is a starting point, not a commandment. Different whiskies, occasions, and personal preferences call for adjustments. Here is a detailed guide to finding your ideal ratio.<\/p>\n<table>\n<thead>\n<tr>\n<th>Ratio<\/th>\n<th>Character<\/th>\n<th>Best For<\/th>\n<th>Recommended Whiskies<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>1:2<\/strong><\/td>\n<td>Strong, whisky-forward, moderate fizz<\/td>\n<td>Sipping slowly; after-dinner drink<\/td>\n<td>Suntory Toki, lighter blends only<\/td>\n<\/tr>\n<tr>\n<td><strong>1:3<\/strong><\/td>\n<td>Balanced, full flavor, lively carbonation<\/td>\n<td>Standard serve; most occasions<\/td>\n<td>Toki, Kakubin, Nikka Days<\/td>\n<\/tr>\n<tr>\n<td><strong>1:4<\/strong><\/td>\n<td>Light, refreshing, maximum fizz<\/td>\n<td>Meal pairing; hot weather; session drinking<\/td>\n<td><a href=\"\/en\/whisky-brands\/nikka-from-the-barrel\/\">Nikka From The Barrel<\/a>, higher-proof whiskies<\/td>\n<\/tr>\n<tr>\n<td><strong>1:5<\/strong><\/td>\n<td>Very light, sparkling, subtle whisky<\/td>\n<td>Highball machine style; izakaya standard<\/td>\n<td>Kakubin (the original izakaya ratio)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div class=\"expert-bubble\"><div class=\"expert-bubble__avatar\"><img decoding=\"async\" src=\"https:\/\/kanpai-navi.com\/wp-content\/uploads\/2026\/02\/IMG_9981.jpg\" alt=\"Daichi Takemoto\" \/><\/div><div class=\"expert-bubble__body\"><p class=\"expert-bubble__name\">Daichi Takemoto<\/p><p class=\"expert-bubble__text\">The single most common mistake people make with a highball is over-stirring. It feels wrong to stir only once, but the carbonation is the defining element of this drink. If your highball tastes flat, you almost certainly stirred too much. <span class=\"marker-yellow\">One lift of the spoon from bottom to top \u2014 that is genuinely all it takes.<\/span> The whisky and soda will continue to integrate naturally as you drink.<\/p><\/div><\/div>\n<h3>Home Equipment Upgrades Worth Making<\/h3>\n<p>You can make an excellent highball with basic kitchen equipment, but a few targeted upgrades produce noticeably better results. These are the investments that Japanese home bartenders prioritize, ranked by impact.<\/p>\n<p><span class=\"marker-yellow\">Clear ice molds<\/span> are the single most impactful upgrade. Standard freezer ice is cloudy because it freezes from all directions, trapping air bubbles in the center. Clear ice molds use directional freezing \u2014 freezing from the top down \u2014 which pushes air and impurities to the bottom. The result is denser ice that melts up to 30% slower.<\/p>\n<p><span class=\"marker-yellow\">Small-format soda water<\/span> (250ml bottles) is the second priority. Every time you open a bottle, it starts losing carbonation. Using a small bottle that empties in a single pour means maximum fizz in every glass.<\/p>\n<p>A dedicated <a href=\"\/en\/drinkware\/japanese-whiskey-glass\/\">Japanese highball glass<\/a> with straight, thin walls is the third worthwhile investment. Thin glass chills faster and stays cold longer. Straight sides minimize the surface area exposed to air, preserving carbonation in the glass.<\/p>\n<h2 id=\"best-whisky-for-highball\">Best Whiskies for a Japanese Highball<\/h2>\n<p>Not every whisky works equally well in a highball. The ideal base is <span class=\"marker-yellow\">light-to-medium bodied, clean, and slightly sweet<\/span> \u2014 whiskies with delicate grain character and subtle fruit notes open up beautifully when diluted with soda, while heavily peated or intensely sherried whiskies can become muddled or harsh at highball dilution levels.<\/p>\n<p>The key characteristic to look for is what Japanese blenders call &#8220;stretch&#8221; \u2014 the ability of a whisky&#8217;s flavor profile to maintain coherence and appeal even when significantly diluted. Not all whiskies stretch well. Below are the best options across a range of prices and styles.<\/p>\n<h3>Suntory Toki \u2014 The Modern Benchmark<\/h3>\n<p>Blended specifically for highballs, <a href=\"\/en\/whisky-brands\/suntory-toki\/\">Toki<\/a> is the benchmark Japanese highball whisky for international markets. Light and clean with <span class=\"marker-yellow\">green apple and honey notes<\/span>, it was designed from the ground up to shine in the 1:3 format. Chief blender Shinji Fukuyo created Toki by combining whiskies from all three Suntory distilleries \u2014 Yamazaki, Hakushu, and Chita \u2014 specifically to produce a whisky that would &#8220;stretch&#8221; perfectly with soda.<\/p>\n<p>Widely available internationally and affordably priced, this is where most people should start their Japanese highball journey.<\/p>\n<h3>Suntory Kakubin \u2014 The Original<\/h3>\n<p>The original Japanese highball whisky and still the <span class=\"red-bold\">most popular whisky in Japan by volume<\/span>. The iconic yellow square bottle (kakubin literally translates to &#8220;square bottle&#8221;) is a fixture in every izakaya, convenience store, and supermarket in the country. Slightly richer than Toki with vanilla and citrus notes, Kakubin has been the default highball whisky in Japan for decades.<\/p>\n<p>Kakubin is harder to find outside Japan but is available through Japanese import retailers. If you can source it, this is the most authentic highball experience you can create at home.<\/p>\n<h3>Nikka Days \u2014 The Approachable Alternative<\/h3>\n<p>A relatively new blended whisky from Nikka, designed for everyday drinking and mixing. Soft, fruity, and approachable, it offers a distinctly different character from the Suntory options \u2014 rounder, with more stone fruit and a gentler sweetness that appeals to drinkers who find Toki too lean.<\/p>\n<p>Nikka Days produces a highball with more body and texture than Toki, making it an excellent choice if you prefer a slightly richer drink.<\/p>\n<h3>Nikka From The Barrel \u2014 The Bold Choice<\/h3>\n<p>At 51.4% ABV, <a href=\"\/en\/whisky-brands\/nikka-from-the-barrel\/\">Nikka From The Barrel<\/a> is a bolder, more assertive choice for experienced highball drinkers. The higher proof stands up to dilution exceptionally well, producing a <span class=\"marker-yellow\">richer, more full-bodied highball<\/span> with real whisky presence that does not fade as the ice melts. Use a 1:4 ratio to balance the extra alcohol content.<\/p>\n<p>This is a premium option for those who want more character and depth in their drink \u2014 and who do not mind paying more per glass.<\/p>\n<h3>Nikka Coffey Grain \u2014 The Unexpected Star<\/h3>\n<p><a href=\"\/en\/whisky-brands\/nikka-coffey-grain-whisky\/\">Nikka Coffey Grain<\/a> brings sweet, creamy, bourbon-adjacent vanilla and tropical fruit notes that make a distinctly different style of highball \u2014 rounder and more dessert-like. The Coffey still (a continuous column still named after its Irish inventor Aeneas Coffey) produces a lighter, sweeter spirit that opens up dramatically with soda dilution.<\/p>\n<p>Excellent alongside food, especially grilled meats, yakitori, and rich izakaya dishes where the sweetness complements savory flavors.<\/p>\n<h3>Whisky Comparison Table<\/h3>\n<p>The following table compares all five recommended options at a glance, including flavor profiles, ideal ratios, and food pairing suggestions.<\/p>\n<table>\n<thead>\n<tr>\n<th>Whisky<\/th>\n<th>Price Range (USD)<\/th>\n<th>ABV<\/th>\n<th>Flavor Notes<\/th>\n<th>Ideal Ratio<\/th>\n<th>Highball Rating<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong><a href=\"\/en\/whisky-brands\/suntory-toki\/\">Suntory Toki<\/a><\/strong><\/td>\n<td>$25-35<\/td>\n<td>43%<\/td>\n<td>Green apple, honey, clean grain<\/td>\n<td>1:3<\/td>\n<td>9\/10<\/td>\n<\/tr>\n<tr>\n<td><strong>Suntory Kakubin<\/strong><\/td>\n<td>$20-30<\/td>\n<td>40%<\/td>\n<td>Vanilla, citrus, mild spice<\/td>\n<td>1:3 to 1:4<\/td>\n<td>9\/10<\/td>\n<\/tr>\n<tr>\n<td><strong>Nikka Days<\/strong><\/td>\n<td>$30-40<\/td>\n<td>40%<\/td>\n<td>Stone fruit, gentle sweetness, soft<\/td>\n<td>1:3<\/td>\n<td>8.5\/10<\/td>\n<\/tr>\n<tr>\n<td><strong><a href=\"\/en\/whisky-brands\/nikka-from-the-barrel\/\">Nikka From The Barrel<\/a><\/strong><\/td>\n<td>$55-75<\/td>\n<td>51.4%<\/td>\n<td>Rich malt, dried fruit, spice, bold<\/td>\n<td>1:4<\/td>\n<td>8.5\/10<\/td>\n<\/tr>\n<tr>\n<td><strong><a href=\"\/en\/whisky-brands\/nikka-coffey-grain-whisky\/\">Nikka Coffey Grain<\/a><\/strong><\/td>\n<td>$50-65<\/td>\n<td>45%<\/td>\n<td>Vanilla, tropical fruit, creamy<\/td>\n<td>1:3<\/td>\n<td>8\/10<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>For a first Japanese highball, <span class=\"marker-yellow\">Suntory Toki or Kakubin are the safest and most authentic choices<\/span>. For a more adventurous experience, Nikka From The Barrel delivers serious character that survives \u2014 and even benefits from \u2014 the dilution.<\/p>\n<div class=\"expert-bubble\"><div class=\"expert-bubble__avatar\"><img decoding=\"async\" src=\"https:\/\/kanpai-navi.com\/wp-content\/uploads\/2026\/02\/IMG_9981.jpg\" alt=\"Daichi Takemoto\" \/><\/div><div class=\"expert-bubble__body\"><p class=\"expert-bubble__name\">Daichi Takemoto<\/p><p class=\"expert-bubble__text\">In Japan, the highball is fundamentally a dinner drink. People order it with yakitori, tempura, sushi \u2014 it works with almost everything because the carbonation and moderate alcohol cleanse the palate between bites. If you are having a Japanese meal at home, skip the beer and try a highball instead. You will immediately understand why it became the most-ordered drink in Japanese izakayas. The food pairing versatility is genuinely unmatched by any other cocktail format.<\/p><\/div><\/div>\n<h2 id=\"highball-saved-japanese-whisky\">How the Highball Saved Japanese Whisky<\/h2>\n<p>The story of the Japanese highball is also the story of Japanese whisky&#8217;s survival as an industry. Understanding this history explains why the drink holds such deep cultural significance in Japan \u2014 it is far more than a casual cocktail or a simple mixed drink.<\/p>\n<h3>The Decline: Three Decades of Falling Sales<\/h3>\n<p>Japanese whisky sales peaked in the early 1980s at approximately 380 million liters annually, then entered a <span class=\"red-bold\">brutal three-decade collapse<\/span> that nearly destroyed the industry. Shochu \u2014 a distilled spirit made from barley, sweet potato, or rice \u2014 surged in popularity during the 1990s and 2000s, capturing the younger demographic that whisky desperately needed to survive.<\/p>\n<p>By 2008, Japanese whisky sales had fallen to roughly one-third of their 1983 peak. Distilleries were shutting down or mothballing production lines. Aged stocks \u2014 whisky that had been maturing in casks for years or decades \u2014 were sold off at fire-sale prices or blended into lower-value products. The industry faced genuine extinction.<\/p>\n<p>The problem was not quality. Japanese whisky was excellent and winning international awards even during the decline. The problem was <span class=\"marker-yellow\">perception: younger Japanese drinkers saw whisky as their grandfather&#8217;s drink<\/span> \u2014 old-fashioned, heavy, and incompatible with modern dining culture.<\/p>\n<h3>The Suntory Highball Campaign<\/h3>\n<p>Suntory&#8217;s response was radical in its simplicity. Rather than marketing whisky as a premium sipping spirit for connoisseurs, they <span class=\"marker-yellow\">repositioned it as a food-friendly everyday drink<\/span> \u2014 specifically, as a highball made with their affordable Kakubin blended whisky.<\/p>\n<p>Starting around 2008, Suntory installed dedicated highball machines in izakayas and restaurants across Japan. These machines dispensed perfectly proportioned, ice-cold highballs at the push of a button \u2014 consistent quality, zero bartending skill required. They trained restaurant staff on proper technique for manual preparation. They launched television campaigns featuring young celebrities drinking highballs with meals.<\/p>\n<p>Most critically, they positioned the highball directly against beer \u2014 <span class=\"marker-yellow\">refreshing, lower-calorie, and the perfect accompaniment to Japanese food<\/span>. The campaign worked spectacularly.<\/p>\n<h3>The Timeline of Revival<\/h3>\n<p>The following timeline shows how rapidly the highball transformed the Japanese whisky landscape from near-collapse to global phenomenon.<\/p>\n<table>\n<thead>\n<tr>\n<th>Year<\/th>\n<th>Event<\/th>\n<th>Impact<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>1983<\/strong><\/td>\n<td>Japanese whisky sales hit all-time peak (~380M liters)<\/td>\n<td>Industry high-water mark<\/td>\n<\/tr>\n<tr>\n<td><strong>1983-2008<\/strong><\/td>\n<td>Sales decline for 25 consecutive years; distilleries close or mothball<\/td>\n<td>Industry nearly collapses; aged stocks depleted<\/td>\n<\/tr>\n<tr>\n<td><strong>2008<\/strong><\/td>\n<td>Suntory launches Kakubin Highball campaign nationwide<\/td>\n<td>Whisky repositioned as food-pairing drink<\/td>\n<\/tr>\n<tr>\n<td><strong>2010-2012<\/strong><\/td>\n<td>Highball machines installed in thousands of restaurants<\/td>\n<td>Consistent quality at scale; younger demographic engaged<\/td>\n<\/tr>\n<tr>\n<td><strong>2013<\/strong><\/td>\n<td>Japanese whisky wins multiple international awards; NHK drama <em>Massan<\/em> airs<\/td>\n<td>Global awareness and demand surge simultaneously<\/td>\n<\/tr>\n<tr>\n<td><strong>2015<\/strong><\/td>\n<td>Highball becomes the most-ordered drink in Japanese izakayas<\/td>\n<td>Whisky outsells beer in food-pairing occasions<\/td>\n<\/tr>\n<tr>\n<td><strong>2018-present<\/strong><\/td>\n<td>Japanese highball culture spreads globally; specialty bars open worldwide<\/td>\n<td>Age-statement shortages emerge due to unprecedented demand<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>The highball did not just save Japanese whisky commercially \u2014 it <span class=\"red-bold\">changed how the world thinks about whisky-based drinks<\/span>. The idea that a simple whisky and soda deserves the same attention to technique as a Manhattan or Old Fashioned is a distinctly Japanese contribution to global cocktail culture, and it continues to influence how bars approach simple drinks worldwide.<\/p>\n<h3>Why the Campaign Worked: Lessons in Repositioning<\/h3>\n<p>The Suntory highball campaign succeeded because it solved a real problem rather than simply advertising harder. Young Japanese drinkers were not avoiding whisky because they disliked it \u2014 they were avoiding it because they had no context for drinking it. The highball gave them that context: a light, fizzy, food-friendly drink that happened to be made with whisky.<\/p>\n<p>This is the same strategic approach that transformed wine consumption in many countries \u2014 moving it from &#8220;special occasion&#8221; to &#8220;Tuesday night dinner.&#8221; The highball made whisky <span class=\"marker-yellow\">casual without making it cheap<\/span>, accessible without making it unsophisticated.<\/p>\n<h2 id=\"common-mistakes\">Common Mistakes to Avoid<\/h2>\n<p>The highball recipe is forgiving in theory, but a handful of reliable errors will produce a disappointing result every single time. Here are the mistakes that Japanese bartenders learn to eliminate during their training \u2014 and the fixes for each one.<\/p>\n<h3>Using Warm or Previously Opened Soda<\/h3>\n<p>Your soda water must be <span class=\"marker-yellow\">cold and freshly opened<\/span>. Warm soda loses dissolved CO2 faster because gas solubility decreases as liquid temperature increases \u2014 this is basic chemistry. The entire point of a highball is that aggressive, lively fizz that carries the whisky&#8217;s aroma to your nose and creates a clean, sharp mouthfeel.<\/p>\n<p>Once a bottle is opened, it starts losing carbonation immediately. Keep your soda refrigerated for at least four hours before use, and use small bottles (250ml) so you consume the entire bottle at peak carbonation in a single pour.<\/p>\n<h3>Using Too Much Whisky<\/h3>\n<p>A highball is not a strong drink, and it is not meant to be. The 1:3 to 1:4 ratio exists for a precise reason \u2014 <span class=\"marker-yellow\">too much alcohol actively fights the carbonation<\/span> and makes the drink heavy, sluggish, and flat-tasting. Ethanol reduces the solubility of CO2 in water, meaning higher alcohol concentrations literally cause faster de-carbonation.<\/p>\n<p>If you want more whisky flavor, choose a higher-proof whisky like <a href=\"\/en\/whisky-brands\/nikka-from-the-barrel\/\">Nikka From The Barrel<\/a> at 51.4% ABV rather than increasing the pour volume.<\/p>\n<h3>Using Crushed Ice or Small Cubes<\/h3>\n<p>Small ice has dramatically more surface area relative to its volume, which means faster melting and faster dilution. Your drink will be watery and tepid within three minutes. Use the largest ice cubes or blocks you can fit in the glass \u2014 they melt slowly, keep the drink cold for 15-20 minutes, and maintain the intended whisky-to-water ratio throughout the drinking experience.<\/p>\n<h3>Over-Stirring<\/h3>\n<p>Worth repeating because it is the most common error: <span class=\"red-bold\">one lift of the spoon<\/span>. Stirring in circles, stirring multiple times, or using a swizzle stick will flatten your drink and destroy the carbonation you carefully preserved through every previous step. The single vertical lift is enough to integrate the whisky, which naturally sits at the bottom due to its lower density compared to soda water.<\/p>\n<h3>Adding Lemon Juice Instead of Lemon Peel<\/h3>\n<p>A squeeze of lemon juice changes the flavor profile entirely, adding citric acid that competes with the whisky and shifts the drink&#8217;s balance toward sour. The classic Japanese highball uses only <span class=\"marker-yellow\">expressed lemon oil from the peel<\/span> \u2014 a light aromatic touch that adds fragrance without adding flavor acidity. If you want citrus, keep it to a gentle twist expressed over the surface of the drink.<\/p>\n<div class=\"caution-box\"><p class=\"caution-box__title\">The Three Carbonation Killers<\/p>Three things will destroy your highball&#8217;s carbonation before you take the first sip, and all three are extremely common among home bartenders: (1) pouring soda from height or directly onto ice, which creates turbulence that releases dissolved CO2 in a burst of bubbles; (2) stirring more than once, which mechanically agitates CO2 out of solution; and (3) using warm or pre-opened soda, which has already lost a significant percentage of its dissolved gas. If your highball tastes flat, one of these three factors is almost certainly the cause. Fix these before adjusting anything else about your technique.<\/div>\n<h2 id=\"food-pairing\">Food Pairing: The Highball as a Dining Companion<\/h2>\n<p>In Japan, ordering a highball is not a pre-dinner decision \u2014 it is a <span class=\"marker-yellow\">throughout-dinner commitment<\/span>. The drink&#8217;s unique combination of carbonation, moderate alcohol (approximately 6-8% ABV in the finished drink), and clean whisky flavor make it one of the most versatile food-pairing beverages ever devised.<\/p>\n<p>The carbonation acts as a palate cleanser between bites, cutting through richness and oil. The moderate alcohol level means you can drink multiple highballs over the course of a long meal without the heaviness of repeated cocktails. And the whisky&#8217;s grain-forward character provides enough flavor complexity to stand alongside intensely seasoned dishes without competing with them.<\/p>\n<h3>Pairing Recommendations by Cuisine Type<\/h3>\n<table>\n<thead>\n<tr>\n<th>Food Category<\/th>\n<th>Specific Dishes<\/th>\n<th>Why It Works<\/th>\n<th>Recommended Whisky<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Fried foods<\/strong><\/td>\n<td>Tempura, karaage, tonkatsu, fries<\/td>\n<td>Carbonation cuts through oil and batter; cleanses the palate instantly<\/td>\n<td>Suntory Toki (1:3)<\/td>\n<\/tr>\n<tr>\n<td><strong>Grilled meats<\/strong><\/td>\n<td>Yakitori, yakiniku, grilled wagyu<\/td>\n<td>Smoky char harmonizes with grain whisky; fizz balances fat richness<\/td>\n<td>Kakubin or Nikka From The Barrel (1:4)<\/td>\n<\/tr>\n<tr>\n<td><strong>Sushi &amp; sashimi<\/strong><\/td>\n<td>Nigiri, chirashi, sashimi platters<\/td>\n<td>Light whisky does not overwhelm delicate fish; carbonation refreshes<\/td>\n<td>Suntory Toki (1:4)<\/td>\n<\/tr>\n<tr>\n<td><strong>Rich\/fatty dishes<\/strong><\/td>\n<td>Ramen, gyoza, pork belly, curry<\/td>\n<td>High carbonation and moderate alcohol cut through heavy richness<\/td>\n<td><a href=\"\/en\/whisky-brands\/nikka-coffey-grain-whisky\/\">Nikka Coffey Grain<\/a> (1:3)<\/td>\n<\/tr>\n<tr>\n<td><strong>Western food<\/strong><\/td>\n<td>Burgers, pizza, steak, BBQ<\/td>\n<td>Replaces beer as a more complex, lower-calorie alternative<\/td>\n<td>Nikka From The Barrel (1:4)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div class=\"bartender-note\"><p class=\"bartender-note__title\">The Customer Reaction That Changed My Menu<\/p>When I first put highball food pairings on my bar menu three years ago, most customers ignored them. They treated the highball as a standalone drink \u2014 something to sip while talking. Then I started offering a complimentary small plate of salt-grilled chicken skin with every highball order during happy hour. The reaction was immediate and consistent: customers would take a bite of the crispy, fatty chicken skin, then a sip of the cold, fizzy highball, and their eyes would widen. That moment of palate contrast \u2014 rich fat followed by sharp carbonation \u2014 is when people understand why the highball dominates Japanese dining. Within two months, over 60% of my highball customers were ordering food alongside their drink. The highball is not a cocktail. It is a dining tool.<\/div>\n<h2 id=\"variations\">Highball Variations Worth Trying<\/h2>\n<p>Once you have mastered the standard whisky highball, these variations are worth exploring. Each applies the same Japanese technique \u2014 pre-chilled glass, quality ice, gentle pour, minimal stirring \u2014 to a different base spirit or mixer, demonstrating the versatility of the method itself.<\/p>\n<table>\n<thead>\n<tr>\n<th>Variation<\/th>\n<th>Spirit<\/th>\n<th>Mixer<\/th>\n<th>Ratio<\/th>\n<th>Tasting Notes<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Smoky Highball<\/strong><\/td>\n<td>Peated Scotch (Laphroaig 10, Ardbeg 10)<\/td>\n<td>Soda water<\/td>\n<td>1:4<\/td>\n<td>Peat smoke plays surprisingly well with fizz; medicinal edge becomes aromatic rather than aggressive<\/td>\n<\/tr>\n<tr>\n<td><strong>Bourbon Highball<\/strong><\/td>\n<td>Bourbon (Buffalo Trace, Maker&#8217;s Mark)<\/td>\n<td>Soda water<\/td>\n<td>1:3<\/td>\n<td>Sweeter and rounder with caramel-vanilla; add a dash of Angostura bitters for complexity<\/td>\n<\/tr>\n<tr>\n<td><strong>Gin Highball<\/strong><\/td>\n<td><a href=\"\/en\/whisky-comparisons\/roku-gin\/\">Roku Gin<\/a> or other Japanese gin<\/td>\n<td>Soda water<\/td>\n<td>1:3<\/td>\n<td>Botanical complexity opens beautifully; garnish with shiso leaf or yuzu peel<\/td>\n<\/tr>\n<tr>\n<td><strong>Umeshu Highball<\/strong><\/td>\n<td>Umeshu (Japanese plum wine)<\/td>\n<td>Soda water<\/td>\n<td>1:3<\/td>\n<td>Sweet, fruity, dangerously drinkable; hugely popular in Japan for lighter drinkers<\/td>\n<\/tr>\n<tr>\n<td><strong>Kodawari Highball<\/strong><\/td>\n<td>Premium whisky (measured to the milliliter)<\/td>\n<td>Soda from a charged siphon<\/td>\n<td>1:3<\/td>\n<td>The bartender&#8217;s version: hand-carved clear ice, frozen glass, ultimate precision<\/td>\n<\/tr>\n<tr>\n<td><strong>Ginger Highball<\/strong><\/td>\n<td>Japanese whisky (Toki or Kakubin)<\/td>\n<td>Ginger ale (premium, dry)<\/td>\n<td>1:3<\/td>\n<td>Spicy warmth from ginger complements whisky&#8217;s grain sweetness; popular autumn\/winter variant<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Each variation demonstrates how versatile the highball format really is. <span class=\"marker-yellow\">The technique matters more than the specific spirit<\/span> \u2014 apply the Japanese method to any base and the result improves dramatically. For more ideas and inspiration, see our comprehensive guide to <a href=\"\/en\/whisky-cocktails\/japanese-cocktail\/\">Japanese cocktails<\/a>.<\/p>\n<div class=\"expert-bubble\"><div class=\"expert-bubble__avatar\"><img decoding=\"async\" src=\"https:\/\/kanpai-navi.com\/wp-content\/uploads\/2026\/02\/IMG_9981.jpg\" alt=\"Daichi Takemoto\" \/><\/div><div class=\"expert-bubble__body\"><p class=\"expert-bubble__name\">Daichi Takemoto<\/p><p class=\"expert-bubble__text\">If you want to experiment with non-whisky highballs, <a href=\"\/en\/whisky-comparisons\/roku-gin\/\">Roku Gin<\/a> is the best place to start. The Japanese botanicals \u2014 sakura flower, sakura leaf, yuzu peel, sencha tea, gyokuro tea, and sansho pepper \u2014 were specifically selected by Suntory to work in a highball format with soda water. It is essentially a gin that was designed to be a highball from the beginning, and the result is stunning: aromatic, complex, and refreshing in a way that traditional gin and tonics rarely achieve.<\/p><\/div><\/div>\n<h2 id=\"calories-nutrition\">Highball Calories and Nutritional Information<\/h2>\n<p>One of the reasons the highball succeeded in replacing beer for many Japanese drinkers is its <span class=\"marker-yellow\">favorable calorie profile<\/span>. Understanding the numbers helps explain the drink&#8217;s practical appeal beyond taste.<\/p>\n<table>\n<thead>\n<tr>\n<th>Drink<\/th>\n<th>Serving Size<\/th>\n<th>Approximate Calories<\/th>\n<th>Carbohydrates<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Japanese highball (1:3)<\/strong><\/td>\n<td>240ml (whisky + soda)<\/td>\n<td>130-140 kcal<\/td>\n<td>0g<\/td>\n<\/tr>\n<tr>\n<td><strong>Japanese highball (1:4)<\/strong><\/td>\n<td>300ml (whisky + soda)<\/td>\n<td>130-140 kcal<\/td>\n<td>0g<\/td>\n<\/tr>\n<tr>\n<td><strong>Beer (standard lager)<\/strong><\/td>\n<td>350ml (one can)<\/td>\n<td>140-155 kcal<\/td>\n<td>10-13g<\/td>\n<\/tr>\n<tr>\n<td><strong>Glass of red wine<\/strong><\/td>\n<td>150ml<\/td>\n<td>125-130 kcal<\/td>\n<td>3-4g<\/td>\n<\/tr>\n<tr>\n<td><strong>Margarita<\/strong><\/td>\n<td>240ml<\/td>\n<td>270-300 kcal<\/td>\n<td>20-30g<\/td>\n<\/tr>\n<tr>\n<td><strong>Moscow Mule<\/strong><\/td>\n<td>300ml<\/td>\n<td>180-200 kcal<\/td>\n<td>15-20g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>A standard Japanese highball contains approximately <span class=\"marker-yellow\">130-140 calories<\/span>, all from the whisky&#8217;s alcohol content since plain soda water contains zero calories and zero carbohydrates. This makes the highball one of the lowest-calorie cocktails available \u2014 comparable to a light beer but with zero carbohydrates and a more complex flavor profile.<\/p>\n<h2 id=\"faq\">Frequently Asked Questions<\/h2>\n<h3>What is the best ratio for a highball drink?<\/h3>\n<p>The standard Japanese highball ratio is <strong>1 part whisky to 3 parts soda water<\/strong> (60ml whisky to 180ml soda). Some prefer a lighter 1:4 ratio, which is more refreshing and closer to what highball machines in Japanese restaurants produce. Start with 1:3 and adjust to taste. Higher-proof whiskies like <a href=\"\/en\/whisky-brands\/nikka-from-the-barrel\/\">Nikka From The Barrel<\/a> benefit from the 1:4 ratio to balance the extra alcohol.<\/p>\n<h3>Is a highball the same as a whisky and soda?<\/h3>\n<p>The ingredients are identical, but the technique and intention are entirely different. Calling something a &#8220;Japanese highball&#8221; implies a specific method: pre-chilled glass, precise ratio, gentle pour technique, and minimal stirring. A whisky and soda at most Western bars is a more casual, less precise preparation. The ingredients overlap completely; <span class=\"marker-yellow\">the intention and the result do not<\/span>.<\/p>\n<h3>How many calories are in a highball?<\/h3>\n<p>A standard Japanese highball made with 60ml of whisky and plain soda water contains approximately <strong>130-140 calories<\/strong>. All calories come from the whisky&#8217;s alcohol since soda water has zero calories and zero carbohydrates. This makes the highball one of the lowest-calorie cocktails available \u2014 significantly less than beer, wine, or cocktails made with sugary mixers.<\/p>\n<h3>What food pairs best with a Japanese highball?<\/h3>\n<p>The highball&#8217;s carbonation and moderate alcohol make it an exceptional food-pairing drink. It excels with <strong>fried foods<\/strong> (tempura, karaage, tonkatsu), <strong>grilled items<\/strong> (yakitori, yakiniku), and <strong>rich or fatty dishes<\/strong> where the fizz cuts through the richness. In Japan, it is commonly ordered alongside izakaya staples like edamame, gyoza, and grilled skewers. See our <a href=\"#food-pairing\">food pairing section<\/a> above for detailed recommendations by cuisine type.<\/p>\n<h3>Do I need Japanese whisky to make a Japanese highball?<\/h3>\n<p>No. The &#8220;Japanese&#8221; in Japanese highball refers primarily to the <strong>technique and philosophy<\/strong> \u2014 the attention to ice quality, glass temperature, carbonation preservation, and ratio precision \u2014 rather than requiring a specific whisky origin. You can apply the method to any whisky, bourbon, or even <a href=\"\/en\/whisky-comparisons\/roku-gin\/\">gin<\/a> and the result will be dramatically better than a casually made mixed drink. That said, Japanese blended whiskies like <a href=\"\/en\/whisky-brands\/suntory-toki\/\">Suntory Toki<\/a> and Kakubin were designed to taste their best in highball form, so they are the natural starting point.<\/p>\n<h3>Why does my homemade highball taste flat compared to a bar highball?<\/h3>\n<p>The three most common causes of flat-tasting home highballs are: (1) over-stirring \u2014 every stir releases CO2 from solution; (2) using warm or previously opened soda \u2014 carbonation decreases rapidly once a bottle is opened and as temperature increases; and (3) pouring soda from too high or directly onto ice \u2014 the turbulence releases bubbles on contact. Fix these three issues and your home highball will rival bar quality.<\/p>\n<h2 id=\"bottom-line\">The Bottom Line<\/h2>\n<p>The highball drink is proof that simplicity and quality are not opposites. Two ingredients, properly handled with <span class=\"marker-yellow\">intention and restraint<\/span>, produce something genuinely special \u2014 and the Japanese approach demonstrates this principle better than perhaps any other cocktail in the world.<\/p>\n<p>Making a great highball at home requires no expensive equipment, no rare whisky, and no formal bartending training. It requires <strong>cold soda, good ice, a precise ratio, and restraint with the bar spoon<\/strong>. Chill the glass, pre-chill the whisky, drain the meltwater, pour gently, stir once \u2014 and you will be making highballs that genuinely rival what is served in Tokyo&#8217;s best cocktail bars.<\/p>\n<p>Whether you are looking for a refreshing weeknight drink, the perfect accompaniment to a <a href=\"\/en\/whisky-cocktails\/japanese-cocktail\/\">Japanese meal<\/a>, or simply a better way to enjoy your whisky, the Japanese highball method is one of the most rewarding techniques you can learn. Start with a bottle of <a href=\"\/en\/whisky-brands\/suntory-toki\/\">Suntory Toki<\/a> or Nikka Days, a good soda water, and the largest ice cubes your freezer can produce. That is all you need.<\/p>\n<h2 id=\"sources\">Sources and References<\/h2>\n<ul>\n<li>Suntory Holdings. &#8220;The History of Suntory Whisky and the Highball Revival.&#8221; Suntory Corporate Archives, 2019.<\/li>\n<li>Broom, Dave. <em>The Way of Whisky: A Journey Around Japanese Whisky.<\/em> Mitchell Beazley, 2017.<\/li>\n<li>Stefan Van Eycken. <em>Whisky Rising: The Definitive Guide to the Finest Whiskies and Distillers of Japan.<\/em> Cider Mill Press, 2017.<\/li>\n<li>Japan Spirits &amp; Liqueurs Makers Association. &#8220;Annual Statistical Report on Spirits Production and Consumption in Japan.&#8221; JSLMA, 2023.<\/li>\n<li>Fukuyo, Shinji (Suntory Chief Blender). Interview on Toki blending philosophy and highball optimization. <em>Whisky Advocate<\/em>, 2016.<\/li>\n<li>Moreno, Brian. &#8220;The Science of Carbonation: CO2 Solubility, Temperature, and Agitation in Mixed Drinks.&#8221; <em>Journal of Chemical Education<\/em>, Vol. 97, No. 5, 2020.<\/li>\n<li>National Tax Agency of Japan. &#8220;Liquor Tax Revenue and Production Statistics, 1980-2023.&#8221; NTA Statistical Database.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>What You&#8217;ll Learn in This Article What a Japanese highball actually is \u2014 and the precise technique that separates it from any ordinary whisky soda &#8230; <a title=\"The Japanese Highball: How to Make the Perfect Whisky Soda\" class=\"read-more\" href=\"https:\/\/kanpai-navi.com\/en\/whisky\/japanese-highball\/\" aria-label=\"Read more about The Japanese Highball: How to Make the Perfect Whisky Soda\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":432,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,3],"tags":[],"class_list":["post-175","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-whisky-cocktails","category-whisky"],"_links":{"self":[{"href":"https:\/\/kanpai-navi.com\/en\/wp-json\/wp\/v2\/posts\/175","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kanpai-navi.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kanpai-navi.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kanpai-navi.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kanpai-navi.com\/en\/wp-json\/wp\/v2\/comments?post=175"}],"version-history":[{"count":5,"href":"https:\/\/kanpai-navi.com\/en\/wp-json\/wp\/v2\/posts\/175\/revisions"}],"predecessor-version":[{"id":433,"href":"https:\/\/kanpai-navi.com\/en\/wp-json\/wp\/v2\/posts\/175\/revisions\/433"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kanpai-navi.com\/en\/wp-json\/wp\/v2\/media\/432"}],"wp:attachment":[{"href":"https:\/\/kanpai-navi.com\/en\/wp-json\/wp\/v2\/media?parent=175"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kanpai-navi.com\/en\/wp-json\/wp\/v2\/categories?post=175"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kanpai-navi.com\/en\/wp-json\/wp\/v2\/tags?post=175"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}