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.