Mizuwari
A Mizuwari is 45ml Japanese whisky and 90ml cold still water in a glass packed with ice: whisky first, stirred to chill it, then the water, stirred again. The name means cut with water, and at one part whisky to two of water it holds about 1.8 UK units, long and cool. It is the still partner of the Japanese highball, and in Japan it is drunk at the table, alongside food. Suntory’s published method stirs the whisky thirteen and a half times before the water goes in, then a few turns more. The ice and the water do different jobs. A full glass of ice chills the whisky; the measured water dilutes it, to a strength you choose rather than one the melting ice decides.
Glassware: Highball Glass
Garnish: None
Ingredients
45ml
A Japanese blended whisky, bottled at 40% ABV or stronger. Any good, gentle malt or blend works; heavy peat takes over once the water opens it up.
90ml
Cold, still and soft, ideally filtered or a soft bottled water. At 90ml it makes up two parts in three of the drink, so chlorinated tap water shows.
Instructions
Fill a highball glass to the brim with clear cubed ice.
Pour in the whisky and stir slowly, about 13 turns, until the glass is cold.
Top up the ice if it has sunk.
Add the cold still water and stir a few turns more.
Serve at once, with food if there is any.
Expert Tip
Pack the glass to the brim with ice before anything else. A packed glass chills fast and melts slowly; three cubes melt into the drink and leave it warm and thin. Stir the whisky on its own first, slowly, until the glass frosts. Suntory’s method counts thirteen and a half turns. The count matters less than the order: chill first, then dilute. Use cold water you would happily drink on its own, soft and still. At two parts in three, the water is most of the glass.
Behind the Mizuwari
Flavour Profile
The Origin
Mizuwari means cut with water, and the serve is as plain as the name: whisky, ice and still water. In Japan it grew up beside the highball as a way to drink whisky long and cold, with food.
That is a different habit from the small, strong measure sipped after dinner. A long glass holding about 1.8 UK units suits a meal, and Suntory still publishes a method for it.
The Dilution Argument
A drop of water opens a whisky in a tasting glass. The mizuwari takes that idea much further, to two parts water for every part of whisky.
At that strength the cereal, fruit and floral notes come forward and the heat of the alcohol drops away. Gentle Japanese blends suit it for that reason.
Mizuwari and highball compared
Mizuwari
- Build
- 45ml whisky, 90ml cold still water, a full glass of ice
- Strength
- About 1.8 UK units
Whiskey Highball
- Build
- 50ml whisky, 100 to 125ml soda water, a full glass of ice
- Strength
- About 2.0 UK units
| Serve | Build | Strength |
|---|---|---|
| Mizuwari | 45ml whisky, 90ml cold still water, a full glass of ice | About 1.8 UK units |
| Whiskey Highball | 50ml whisky, 100 to 125ml soda water, a full glass of ice | About 2.0 UK units |
Ice and Water Do Different Jobs
The usual mistake is to treat the ice and the water as one thing. A packed glass of ice chills the whisky quickly and then melts slowly; the water dilutes it, to a measure you choose.
Rely on ice alone and you wait for the drink to cool while its strength keeps changing. Chill first, dilute second, and the drink holds steady.
Against the Highball
Soda lifts the aroma towards the nose and adds a prickle, which makes the highball brisk. Still water takes that away and leaves the whisky softer and closer.
For the sparkling version, the Whiskey Highball tops the whisky with soda over the same packed ice.
How to Serve It
With food, in a tall glass packed with ice. It suits a long meal and refills well.
Choose the water as carefully as the whisky. With two ingredients, and one of them water, there is nowhere else for the flavour to come from.
Make it at home
The Spirit
Whisky (Japanese)Japanese whisky is whisky made in Japan, usually from malted barley and other grains, and bottled at a 40% ABV minimum, the strength our recipe assumes. Since April 2024 members of the Japanese spirits makers’ association give the name only to whisky distilled, aged three years and bottled in Japan, under a voluntary trade standard rather than a law. Our recipe for it is the Mizuwari, whisky lengthened with still water.
More to explore
Frequently Asked Questions
What does mizuwari mean?
Why are the stirs counted?
Does the water matter?
How is it different from a highball?
How strong is a Mizuwari?
What whisky should I use?
Can I change the ratio?
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Where this one sits
Recipe by Jerry Can Spirits · Updated 12 October 2026