We learn in depth what is the most important in whisky-making from the viewpoints of both a blender, some who makes the whisky, and a bartender, someone who pours the whisky.

Bartender Nishida has a wealth of knowledge and experience from his years of drinking and serving whisky.
But he has a question he has always wondered about; why has the same brand of whisky changed in flavor over the years?
He looks to Koshimizu for the answer to this question.

Scotland’s Tradition of Trading and Exchanging Spirit vs. Japan’s In-House Production Approach

In Scotland, there is a long history of buying, selling, and exchanging new-make spirit between distilleries, which has been essential in crafting blended whiskies. Japan, however, follows a different path. Companies like Suntory and Nikka have traditionally produced a wide range of spirits entirely within their own operations, completing the entire production process in-house.

Looking ahead, one may wonder whether a new category—a world of Japanese malt blended whiskies—will emerge. While there are certainly business challenges to this, considering the diversity and future possibilities of Japanese whisky could open exciting new horizons.

A Cask is Not Just Inventory — It Holds a Dream

A whisky cask is more than just stock; it is filled with dreams. When whisky is first laid down, it isn’t predetermined whether it will become part of a single malt or a blended whisky. Instead, each individual cask is carefully monitored and evaluated over time.

This is the role—and the responsibility—of the blender: to preserve the quality and consistency of each product while continuously assessing the character of every cask. Some spirits may reveal new potential and become the foundation of a completely new expression. Others may be deemed ideal for existing flagship blends.

Whisky is a constant process of discovery—always evolving, always envisioned with the future in mind.

A Whisky from the Past, and an Unexpected Encounter

Nishida brought out a vintage whisky—one that had been made during the time when Koshimizu was still working at the bottling plant. Three years after Koshimizu became a blender, Nishida opened his bar, hoping that Koshimizu would one day visit. Overjoyed to finally meet him, Nishida could hardly contain his excitement. However, it turns out that Koshimizu had already visited the bar before—without ever revealing his name. For Koshimizu, it is important that the creators of whisky, like blenders, visit the places where their whisky is ultimately enjoyed.

Nishida reflects, “If it weren’t for Mr. Koshimizu, the value that Japanese whisky holds today might never have been realized.”

Mr. Koshimizu established the role of the blender as one of great importance—earning the respect of countless whisky makers and blenders across the industry. The very fact that one can taste a whisky and immediately picture “Koshimizu” as the hand behind it speaks to the unique value he brings.

Though Koshimizu humbly says it was simply a matter of timing that he served as a blender during that pivotal era, he also believes that recognizing the needs of the time and personally seeking feedback cultivates the desire to create something even better.

What Sparked Nishida’s Love for Whisky?
For Nishida, whisky was more than just a drink—it represented a sophisticated pastime for adults. He was inspired by the idea of becoming the kind of stylish, mature person who truly fits that world, and that aspiration was what first drew him to whisky.

Yet, at the time, whisky felt out of reach—something aspirational and rare. He began by learning to appreciate lower-grade (second-class) sake, developing his palate through both its good and bad qualities.

Japanese whisky, he notes, offers incredible diversity, with a wide range of ways to enjoy it. While many today might not even know what second-class sake is and are fortunate enough to begin their journey with single malts, reflecting on those earlier days deepens his appreciation for what whisky truly is.

What Makes Japanese Whisky So Captivating—and Where Is It Headed?

Japanese whisky is a product born from the blessings of the country's pure water and unique climate—elements that only Japan can offer. Over the years, it has grown alongside Japanese history, embraced for its versatility in how it can be enjoyed. Its craftsmanship, shaped by the sensibilities of Japanese artisans, has earned admiration from whisky lovers around the world.

Precisely because Japanese whisky is gaining global popularity, this is the moment to remain humble and reflect on how we can further elevate its quality. Koshimizu believes that this spirit of constant improvement is deeply rooted in the Japanese character.