- 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
Moegi Village, where whisky enthusiasts gather
Ballet and Whisky: Exlporing their Relationship in Regional Development
Overview
One of the whiskies created by Seiichi Koshimizu is "Field Ballet 25th," a private whisky which is regarded as legendary among whisky enthusiasts.
There is a place called "Moeginomura" (Village of Sprouting Trees) is Kiyosato, Yamanashi Prefecture. It began with the opening of the ROCK café in 1971 and has evolved over half a century into a complex tourist area comprising restaurants, hotels, a brewery, cafes, merry-go-rounds, music box museums, various craft shops, and studios. The man behind the creation of this village is Joji Funaki. With the theme of creating a "high-quality rustic style countryside," he met Hiroaki Imamura, a top star in the Japanese ballet world with numerous achievements, in 1989. In 1990, they created the outdoor ballet performance "Kiyosato Field Ballet," which has been performed continuously for a long time in Japan. Then, Joji Funaki and Seiichi Koshimizu met. Seiichi Koshimizu was deeply moved by the natural environment of Moeginomura and the Kiyosato Field Ballet, experiencing them with all five senses.
"Whisky is terroir." What would happen if that sensation were expressed in whisky? Against the backdrop of the origin of Moeginomura and the Kiyosato Field Ballet, Joji Funaki and Seiichi Koshimizu delve into the untold story of the birth of the whisky "Field Ballet 25th."
Location
Bar Perch (Moegi no Mura)
Ballet and Whisky: Exlporing their Relationship in Regional Development
Three different philosophies converge upon the creation of just one whisky. What kind of flavor does the whisky "Field Ballet 25th" possess? Understanding the profound intentions and meanings behind this whisky will undoubtedly transform its taste and aroma when enjoyed. Whisky is a reflection of its terroir, a spirit imbued with human emotions. The words of these three individuals reaffirm the importance of recognizing this fact, evoking a sense of something truly valuable.
Three different philosophies converge upon the creation of just one whisky. What kind of flavor does the whisky "Field Ballet 25th" possess? Understanding the profound intentions and meanings behind this whisky will undoubtedly transform its taste and aroma when enjoyed. Whisky is a reflection of its terroir, a spirit imbued with human emotions. The words of these three individuals reaffirm the importance of recognizing this fact, evoking a sense of something truly valuable.
For Seiichi Koshimizu, "Bar Perch" holds deep memories and offers a soothing haven. Together with bartender Isamu Kubota, who co-founded Bar Perch with Joji Funaki, let's delve into the charm of this bar and Seiichi Koshimizu's cherished memories associated with it.
What kind of bar is "Bar Perch" located within the classic hotel "Hat Walden" in the village of Moegi? What does a bar and bartender mean to blender Seiichi Koshimizu? What does Japanese whisky mean to Isamu Kubota, the bartender at Moegi Village's Bar Perch, which continues to release the Field Ballet Whisky Series?