- 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
Encounter Between Masters of Japanese Whisky and Sake Making
A Dialogue Series featuring Sake and Whisky Craftsmen
Overview
The encounter between Naohiko Noguchi, renowned as the master of sake brewing, and Seiichi Yomizu, celebrated as the master of whisky distillation, marks a significant intersection in Japan's alcohol industry. Their meeting, catalyzed by their joint recognition with the 5th Reiwa Culture Agency Award, provided an opportunity for both to reflect on the historical contexts of Japanese sake and whisky production. Through this encounter, they uncovered commonalities in craftsmanship and aging techniques, driven by a shared commitment to crafting exceptional spirits that resonate deeply with consumers. However, their plans were interrupted by the Noto Peninsula earthquake on January 1, 2024, which profoundly affected Noguchi's ancestral home in the region. Despite these challenges, their dedication to supporting the recovery efforts of the Noto Peninsula and their shared aspiration to evoke the simple pleasure of 'delicious' through their creations remains steadfast. As a result, the two masters envisaged a collaborative sake blending project.
Location
Noguchi Naohiko Sake Institute (located in Ishikawa Prefecture)
The Encounter Between the Master of Sake Brewing and the Master of Whisky Crafting
In the year 2023, Naohiko Noguchi, honored with the Cultural Agency Director's Award, and Seiichi Koshimizu, renowned figures in sake and whisky craftsmanship, began their acquaintance upon receiving simultaneous accolades. Coinciding with this, on January 1, 2024, the Noto Peninsula Earthquake struck Ishikawa Prefecture, where Noguchi's family resides. Is there any way we can contribute? Reflecting on the historical contexts of sake and whisky in Japan, their aspirations converged.
Koshimizu Seiichi samples the sake crafted by Naohiko Noguchi. Known for his expertise in Yamahai brewing, Noguchi subtly incorporates the key concept of 'maturation.' Unlike whisky, this 'maturation' involves transformations in yeast and enzymes, alongside the influence of wood barrels. This experience underscores the pivotal role of 'maturation' in sake production.
Koshimizu Seiichi experiences the intricacies of Yamahai brewing, variations in rice polishing, and yeast strains through Noguchi's sake. Noguchi also aimed to introduce sake to international patrons as a complement to meals. He appreciated sake's intriguing flavor evolution influenced by both its production processes and post-production storage.
"The perception of Japanese sake seems to be evolving," observes Seiichi Koshimizu. What are your thoughts on the concept of sake blending? A drink designed to complement food. Naohiko Noguchi simply seeks to hear the phrase "delicious" from its drinkers. As the visions of Naohiko Noguchi and Seiichi Koshimizu converge, they are poised to launch the Naohiko Noguchi Sake Blending Project, aiming to find hope for the recovery of the Noto Peninsula in the aftermath of the earthquake.