- A Dialogue Series featuring Sake and Whisky Craftsmen
- Encounter Between Masters of Japanese Whisky and Sake Making
- Restaurant Series 2 Japanese Cuisine Gion Sasaki
- Dialogue between Taiwanese Whisky Critic Kingfisher and Seiichi Koshimizu in Taiwan
- Dialogue Series with Taiwanese Whisky Critics and Blenders in Taiwan
- Dialogue Series with Taiwanese Whisky Critics and Blenders in Taiwan
- How do overseas whisky enthusiasts and critics perceive Japanese whisky?
- Bar Perch is where whisky enthusiasts gather
- Moegi Village, where whisky enthusiasts gather
- Ballet and Whisky: Exlporing their Relationship in Regional Development
- Moegi Village, where whisky enthusiasts gather
- Perspectives and Approaches of Blenders
- Dialogue Between Former Suntory and Former Nikka Chief Blenders
- Dialogue Between Former Suntory and Former Nikka Chief Blenders
- A Prologue of Seiichi Koshimizu
- The Making of Whisky Blender Seiichi Koshimizu
- Concept
- [Special Event] Bizen Ware and Whisky The enchantment of Bizen Pottery's transformative aromas and flavors, combined with the delight of new Whisky.
- A Bartender and Blender Series
- A Japanese Food and Whisky Trip
- An Interview with Seiichi Koshimizu
- The Pursuit and Enjoyment of Delicious Whisky
- Main Category
- Bizen Pottery and Whisky
- （英）食とJapanese Whisky レストラン
- A Japanese Food and Whisky Trip
- A Prologue of Seiichi Koshimizu
- An Interview with Seiichi Koshimizu
- Questions of a Bartender to a Whisky Blender
- The Pursuit and Enjoyment of Delicious Whisky
- Series
- （英）ウイスキーと日本料理「ウイスキー懐石」
- （英）ジャパニーズウイスキーが世界へ広がったきっかけと日本の文化
- The Flavor Transformations Produced by Bizen Ware
- Savoring Whisky with Bizen War A New Pleasure of Whisky
- Common Traits of Bizen Pottery and Whisky
- A Meeting of a Chef and Whisky Blender
- Restaurant Series 1 Yakitori Restaurant Ayamuya Episode 1
- The Appeal of Whisky in the Mind of Seiichi Koshimizu
- What is the Deciding Factor in Making Whisky?
- Uncategorized
Dialogue Between Former Suntory and Former Nikka Chief Blenders
Perspectives and Approaches of Blenders
Overview
Suntory's Yamazaki, Hakushu, and Hibiki. Nikka's Taketsuru and Yoichi. Seiichi Koshimizu and Tadashi Sakuma, who played key roles in creating Japanese whiskies that gained worldwide acclaim during the same era. While they were rivals both in terms of their companies and positions, when viewed from the standpoint of being "craftsmen" who create Japanese whisky, they were comrades who together shaped their times.
Do these two craftsmen share the same approach to whisky making? Are there differences in their perspectives? Now that they have retired from active duty, how will the experiences and values of these two individuals, reflecting on their whisky-making journey, influence future Japanese whisky creators?
They discuss the changing Japanese whisky market, which has garnered global attention, and its future.
Location
Bar Keller (Kyoto)
Perspectives and Approaches of Blenders (Episode 1 , 2)
A dream dialogue between two of the three giants of Japanese whisky, Suntory and Nikka (Asahi), former chief blenders.
If, beyond the boundaries of their respective companies, they were to advise new distilleries and manufacturers as blenders, what key points should be emphasized? They delve into the mindset of a whisky blender.
A dream dialogue between two of the three giants of Japanese whisky, Suntory and Nikka (Asahi), former chief blenders. Based on their past experiences and achievements, they contemplate the future of the Japanese whisky industry. In the context of creating new Japanese whisky, what kind of awareness and concepts should be held for the future?