Having felled the tree and absorbed everything we'd learned, we made our way to our next destination — and there, remarkably, stood a mizunara tree of extraordinary size, its diameter exceeding 80cm. According to Mr. Kentaro Kojima, it was likely over 200 years old, with some in the group suggesting that a tree of this size would be more like 300 years old, had it been growing in Hokkaidō.

What's more, it wasn't standing alone — all around it were other mizunara trees of similar scale and stature. Standing before that scene, we were simply overwhelmed by the presence of these trees: mysterious, powerful, and seeming to carry a message from nature itself.

"Could this tree become a whisky cask one day?"

"Mizunara trees over 150, even 200 years old, with diameters exceeding 60cm, aren't something that exist in endless supply — they truly are precious, especially now."

Standing there with that realization, you come to genuinely appreciate just how valuable whisky really is. And once you sense the depth of this background, you begin to understand that drinking Japanese whisky is, in itself, a genuine privilege — a moment of real happiness.

It is in moments like these that you truly understand why whisky has long been called the "water of life."

At present, oak wilt disease is occurring in regions across the country, meaning that even mizunara trees that have grown to such impressive size could be lost at any time, with no way of knowing when. Rather than simply waiting for these trees to die, we came to understand just how vital it is to work alongside forestry professionals — carefully selecting which trees to fell, putting their timber to meaningful use, and thoughtfully managing the cycle of planting and felling.

Having completed the planting, felled a tree, gained new knowledge, and witnessed firsthand the remarkable potential held within a single large mizunara tree, the group came together to discuss what lies ahead.

Centered on the idea of protecting the forest and water cycle, and of giving back — through mizunara — to both the Japanese whisky industry and its fans, the discussion turned to how cask-making might be realized in Kōfu, and how this activity could continue to grow as a unified, community-wide effort.

Through planting, we aim to preserve mizunara for generations to come — for the future of Japanese whisky.

What kind of "visible form" should be created to help more people come to appreciate mizunara as the precious resource it truly is? And what will it take to ensure this activity continues into the future?

Only by bringing the private and public sectors together as one can we build something truly sustainable — a form that will carry on for many years to come. Regular discussions and concrete steps toward realizing this vision with Kōfu City will now begin.

Following on from last time, we once again held our networking reception at "Dining Amusement Bar EBL," the establishment run by Mr. Yohei Saito, Chapter Head of the Yamanashi Branch of the Nippon Bartenders Association.

After opening remarks from Mr. Koshimizu, Mr. Sakuma led the toast, and the reception got underway with a lively discussion: under the theme of creating a "Kōfu Highball" to better convey the appeal of Kōfu, what exactly would it take for a highball to earn that name?

This year marked the third mizunara tree planting we have held.

Casks made from mizunara — often referred to as "wa-daru," or Japanese casks — have drawn attention from the global drinks industry and beyond. The potential held within mizunara is such that it can come to symbolize Japan's broader culture of sake and spirits as a whole.

With each gathering, we can genuinely feel how much everyone's knowledge and passion continue to grow.

Going forward, our focus will extend beyond simply carrying out activities — we will work toward "making it real": creating something tangible that everyone can recognize and understand.

Making a cask is no small undertaking. The wood must first be felled and left to dry as whole logs for a full year, then milled and dried again for another two to three years, before the cask can finally be assembled. In total, a finished cask doesn't come into being until three to four years after the tree is first cut — meaning we still have a long road ahead of us.

So what should we do in the meantime? What should we communicate? What form should our efforts take?

What can we bring into tangible reality — both for the members of "In," and for the people of Kōfu City?

I believe we are getting closer to finding that answer.

And to all our members who have supported us along the way, we would like to once again express our deepest gratitude.

The names of all members as of 20th May 2026 have been recorded on the roster presented to the Mayor of Kōfu, forever marking their place as contributors to this third mizunara tree planting and to the future of the Japanese whisky industry.

The video below documents the activities described above, with member names included in the credits at the end.

Our heartfelt thanks go out to everyone in Kōfu City, and to all our members.

ー Agreement ー
Purpose
This initiative seeks to promote the development of sustainable forests for future generations through a collaborative partnership between Kofu City, Seiichi Kosumi, and the Japanese whisky community “In,” led by My Concierge Japan, Inc.
By harnessing the unique resources, strengths, and expertise of each party, the project aims to contribute to the continued advancement of the Japanese whisky industry, while also supporting the broader objectives of the Sustainable Development Goals (SDGs).

Objective of Tree Planting
To protect the watershed forests vital to the daily lives of Kofu residents and to support the cultivation of mizunara oak—an essential component in the production of Japanese whisky—this initiative will involve the planting of mizunara trees within municipally owned forests in Kofu City.