May 15, 2025
We recently conducted the second Mizunara oak tree planting in Kofu City, Yamanashi Prefecture—the hometown of Mr. Seiichi Koshimizu, former Chief Blender and now Honorary Chief Blender of Suntory.

This initiative, launched in 2024 through a formal partnership with Kofu City, has been made possible through the generous support of our members, with a portion of their annual membership fees directly contributing to its realization.

Mizunara oak barrels play an indispensable role in the production of Japanese whisky. Through this ongoing project, the significance of Mizunara trees is gaining greater recognition among the residents of Kofu. Compared to the previous year, this year’s activities demonstrated notable growth, fostering deeper trust and engagement within the local community.

Furthermore, this initiative represents a meaningful contribution from the members of our community, In, to the long-term development of Kofu City. In doing so, our members are recognized as contributors to the future of the Japanese whisky industry—an identity rooted in purpose and pride.

We extend our sincere appreciation to all of our members for their continued support and commitment.

The 2025 Mizunara oak tree planting was held under clear skies and favorable weather conditions.
The saplings planted during last year’s event have been growing steadily, and for this second planting, additional saplings were carefully planted in the same area to further enrich the forest.

Following the completion of the tree planting, we were graciously hosted by the local community of Kofu City at Mountpia Kurobera, where we had the opportunity to enjoy the traditional Yamanashi dish, “Hōtō.”
Experiencing this regional specialty in such pleasant weather further strengthened our appreciation and connection to Kofu and its natural environment.

Following lunch, a collaborative meeting titled the "Blend Session," inspired by the whisky production process, was held at Kofu City’s Historical and Cultural Exchange Facility, Kofu Kameyaza. The session brought together Kofu City Hall staff and managers from multiple departments, alongside local residents and business leaders, fostering a broad community dialogue.

Representing the community "In," Mr. Seiichi Koshimizu, board member of the Japanese Whisky International Council and former Chief Blender at Suntory, delivered an insightful presentation on whisky production and its unique appeal. Joining him on stage were Mr. Tadashi Sakuma, former Chief Blender at Nikka; Mr. Hiroyoshi Miyamoto, former Factory Manager of the Hakushu and Yamazaki Distilleries; Mr. Minoru Nishida, Owner and Bartender of Kyoto K6; Mr. Kenichi Hashimoto, Owner Chef of Kyoto Ryozanpaku and PhD from Kyoto University; and Mr. Yusuke Fujiwara, Representative Director of My Concierge Co., Ltd. and Secretary General of the Council. Each speaker introduced themselves and shared valuable perspectives on the future of the Japanese whisky industry, drawing from their extensive professional experience.

We were also honored to welcome Mr. Joji Funaki, President of Moegi no Mura in Kiyosato, as a special guest. He passionately discussed the initiatives undertaken in his village and shared his vision regarding the significance of whisky.

Based on that, participants—including representatives from Kofu City, local residents, and business owners—were divided into three categories: "Whisky Production," "Whisky Barrel Making," and "Food and Whisky." In each group, members exchanged opinions and shared knowledge on their respective themes, engaging in thorough discussions on concrete actions that can be taken.

On the final activity, we presented the conclusions drawn from each theme.
Through this process, it became evident that this initiative is not merely a mizunara oak tree-planting event, but a significant step toward exploring how Kofu City can contribute to the future of the Japanese whisky industry and its community of enthusiasts.
We believe this has provided meaningful insights into how the city can position this initiative as a forward-thinking and impactful undertaking.

Finally, Mayor Higuchi, Deputy Mayor Okuhara, and Director Yamamoto of the Industry Department graciously joined us for the mizunara oak tree planting in the morning, followed by a networking reception with all participants.

The event was held at "Dining Amusement Bar EBL,"
an establishment owned by Mr. Yohei Saito, Branch Manager of the Yamanashi Prefecture chapter of the Japan Bartenders Association.

Opening remarks were delivered by Mayor Higuchi and Mr. Koshimizu, followed by a celebratory toast proposed by Mr. Hashimoto.
We were delighted to host double the number of participants compared to the inaugural networking event.

We had the honor of welcoming special guests including Professor Toru Okuda, Executive Director and Vice President of Yamanashi University, who leads research on wine and grape components and serves as Director of the Wine Science Research Center.
Additionally, Mr. Shirou Nakano, designer of Nissin Foods’ Chicken Ramen mascot "Hiyoko-chan" and Kofu City’s Promotion Design Director, graciously joined the event.

The vibrant networking reception was imbued with enthusiastic energy, reflecting a shared commitment to further invigorate Kofu City and to preserve and elevate the legacy of the Japanese whisky industry for future generations.