- 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
The Pursuit and Enjoyment of Delicious Whisky
Series 3 : Chef-crafted Whisky Hirezake
episode1
Kenichi Hashimoto’s Signature Hirezake Whisky
A drink only a chef could conceive.
Hirezake is a traditional Japanese drink made with grilled fugu fins and hot sake. However, Chef Hashimoto took a bold step by presenting a unique twist to Koshimizu: Whisky Hirezake—made with whisky and grilled fugu fins.
As someone who usually enjoys whisky with hot water, Koshimizu was surprised by the harmonious fusion of whisky and the aroma of the fugu fin.
The toasty, smoky flavor often found in whisky is enhanced by the char-grilled fins, creating a surprisingly well-matched combination.
Location
Michelin 2 Star Ryozanpaku (Kyoto: Japanese Cuisine)
