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.