Japanese whisky, deeply rooted in Japan's food culture.

Compared to other spirits, whisky offers a wide range of aromas and can be enjoyed in various ways—straight, with water, on the rocks, or as a highball. Seiichi Koshimizu believes that whisky can pair well with a variety of dishes. Japanese whisky, in particular, has evolved alongside Japan’s unique food culture, tailored to the Japanese palate, which may be a defining charm of Japanese whisky.