- 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
A Japanese Food and Whisky Trip
Restaurant Series 1 Yakitori Restaurant Ayamuya Episode 1
Overview
Both Suntory's hall-of-fame Chief Blender Seiichi Koshimizu and famous food producer and columist Takeshi Kadokami believes that the combination of food and Japanese Whisky hold exciting undiscovered potential.
Why does Japanese Whisky go so well with food? In this series they set foot to different Michelin-starred and notable restaurants to discuss the secret behind Japanese Whisky and cuisine with chefs of many different cuisine genres.
Location
Michelin 1 StarAyamuya (Osaka: Yakitori)
Restaurant Series 1 Yakitori Restaurant Ayamuya
What whisky would go perfectly with the characteristics of the Yakitori "Seseri"?
Why this particular whisky?
What whisky would go perfectly with the characteristics of Yakitori "Kawa"?
Why this particular whisky?
What whisky would go perfectly with the characteristics of Yakitori "Tsukune"?
Why this whisky?
The chef also reveals his special original sauce.
Chef Naganuma, a former salary man who quit his job to follow his passion of Yakitori, loves to drink. Needless to say, he is unwavering in his commitment to pair the perfect drink with his cuisine and food.
Together with Koshimizu and Kadokami, we rediscover the fun compatibility of Yakitori and Whisky.