- 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）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?
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? Concept Main Category Series
How do overseas whisky enthusiasts and critics perceive Japanese whisky?
Dialogue Series with Taiwanese Whisky Critics and Blenders in Taiwan
Overview
During his active years at Suntory, Seiichi Koshimizu visited Taiwan several times to introduce Japanese whisky to the country. At that time, Steven Lin and Kingfisher, who felt a sense of powerlessness towards Japanese whisky, have now become prominent whisky enthusiasts and critics in Taiwan, exerting influence in the Taiwanese whisky industry. Both of them greatly respect Seiichi Koshimizu and were eagerly looking forward to this reunion and conversation.
In the current era where Japanese whisky receives global acclaim, what opinions and thoughts do Steven Lin and Kingfisher hold regarding Japanese whisky and the trends in the whisky industry? Seiichi Koshimizu's sentiments and their opinions on whisky have become a valuable dialogue that could provide significant insights into the future of Japanese whisky.
Location
Taipei Backyard Jr. (Xinyi Branch)
Kishu An Forest of Literature (Taipei)
Dialogue between Taiwanese Whisky Critic Steven Lin, Kingfisher and Seiichi Koshimizu
Impressions of Japanese Whisky
Steven Lin and Seiichi Koshimizu had a long-awaited reunion in Taiwan. The venue was Steven Lin's bar, where whisky and meals could be enjoyed together. The two were delighted to meet again, reflecting on past encounters and events. During the reunion, Seiichi directly asked Steven, 'What are your thoughts on Japanese whisky and industry trends?
The Future of Japanese Whisky
Steven analyzes the current Japanese whisky industry from the perspectives of Taiwan and the world. Taking into account global whisky consumption trends and the enhancement of values, he compares it with worldwide developments. With a mixture of respect and joy for Seiichi's continued consideration of the Japanese whisky industry even after retirement, the two discuss their expectations for the future of Japanese whisky.
Encounter with Japanese Whisky
Kingfisher and Seiichi Koshimizu had a long-awaited reunion in Taiwan. The venue was Kishu An Forest of Literature (Taipei), a former ryotei (traditional Japanese restaurant) from the time when Japan ruled Taiwan. The two were delighted to meet again, reflecting on past encounters and events. Kingfisher, who had continued his interest in Japanese whisky since his first meeting with Koshimizu, inquired deeply about the Japanese-specific barrels, 'Mizunara,' and the concept of 'water' from Koshimizu.
The Challenges and Significance of Characteristics Faced by Craft Distilleries
With the Japanese whisky industry becoming more vibrant and the number of distilleries increasing, Taiwanese whisky makers are also undertaking various new initiatives. While creating whisky that expresses the characteristics of the region is highly appreciated, it is equally important to think about the importance, issues, and challenges of creating whiskys that leverage the features of the distillery not only for limited-edition products but also for whiskys that will emerge 10 or 20 years down the line. The reunion of Koshimizu and Kingfisher becomes a meaningful time to contemplate the future development of the whisky industry.
The Experience of Kingfisher with the Bizen Whisky Cup 'Hihaku'
Created exclusively for members of the salon 'In,' the whisky cup 'Hihaku,' made with traditional Japanese craft 'Bizen-yaki,' is designed to bring out the unique characteristics of Bizen, where aroma and taste change. We wanted to provide a new way to enjoy whisky and invited whisky critic Kingfisher to experience this crafted whisky cup.
How did Kingfisher perceive the changes in whisky tasting with this Bizen whisky cup 'Hihaku,' and what evaluation did he give?