Why is Japanese whisky often used in cocktails (e.g., Highball)?

Hey, that's a great question! There are reasons behind this, stemming from both the characteristics of whisky itself and certain cultural and historical factors. I'll try to explain it to you in simple terms.

You can think of it this way: a Highball (whisky + soda water) is like giving whisky the simplest stage. There are no flashy lights or backup dancers, so you can clearly see whether the main performer is good or not right from the start. And Japanese whisky happens to be that "elegant protagonist" particularly suited for performing on such a simple stage.

There are a few main reasons:

1. Extremely high "compatibility" of taste and flavor

• Clean, balanced, and smooth: Compared to some heavily peated (that smoky, antiseptic-like flavor) Scotch whiskies, or American bourbons with their strong sweetness, most Japanese whiskies strive for harmony and balance. They are typically very smooth, without a harsh alcoholic bite, offering more delicate floral, fruity (like apple, citrus), and subtle woody notes.
• Won't "clash" with soda water: Precisely because of this clean and delicate character, when mixed with equally pure soda water, their flavors don't conflict. On the contrary, the soda water's bubbles can "awaken" those hidden, refined aromas in the whisky, making the whole drink both refreshing and allowing you to appreciate the whisky's inherent flavors. Imagine making a Highball with a very heavily peated whisky – the flavor might be too overpowering, and not everyone would enjoy it.

2. Japan's food culture is a "match made in heaven"

• Perfect choice for pairing with meals: In Japan, Highballs are especially popular in izakayas. Japanese cuisine, such as sushi, sashimi, and yakitori, generally features delicate flavors and emphasizes the original taste of ingredients. If paired with a strong-flavored drink, it can easily overpower the food. A refreshing Highball, however, can cut through richness and offer just the right amount of malty aroma, making it a perfect match for these dishes. It plays the role of a "best supporting actor," enhancing the entire dining experience.
• A "drink-without-getting-drunk" social beverage: A Highball has a relatively low alcohol content, making it easy to drink one after another without feeling burdened. This perfectly suits the Japanese custom of relaxing and socializing in izakayas after work. People can chat easily without getting drunk too quickly.

3. Historical and market promotion

Behind this is also a "pusher," the Japanese whisky giant Suntory. Decades ago, to popularize whisky in Japan, especially among young people and women, they put a lot of effort into promoting the Highball style of drinking. They told people that whisky doesn't always have to be drunk neat; mixing it with soda water to make a Highball is refreshing and stylish. This marketing was very successful, directly shaping the Highball into a national drink.

In summary:

Japanese whisky's inherent clean, balanced, and delicate "character" makes it perfectly suited for the Highball, a drink that highlights its strengths without masking them. Coupled with its perfect fit for Japanese food and social culture, and long-term promotion by businesses, "Japanese whisky + Highball" has become a deeply ingrained classic combination.

Next time you go to a Japanese restaurant or bar, why not order a Highball made with Kakubin or Suntory Chita? You'll immediately understand the refreshing, balanced feeling I'm talking about!