- 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 Prologue of Seiichi Koshimizu
The Making of Whisky Blender Seiichi Koshimizu
Overview
Suntory's hall-of-fame Chief Blender Seiichi Koshimizu is considered a living legend in the world of Japanese Whisky and a prominent figure credited to bringing Japanese Whisky to the heights it is at today.
Together with Takeshi Kadokami, famed producer/columnist and an authority on all things Japanese cuisine, learn about who Seiichi Koshimizu really is, how Japanese Whisky came to be and what Japanese Whisky really is.
Location
ANA Crowne Plaza Hotel Kyoto Castle Gate (Kyoto)
The Making of Whisky Blender Seiichi Koshimizu
Who is the Former Chief Blender of Suntory Seiichi Koshimizu and how was he influential in showing the value of Japanese whisky to the world?
We look at his first years of working at Suntory.
A blender is not just someone who blends whisky.
The true nature of a blender can only be learned through experiencing the entire process of whisky-making.
What did Seiichi Koshimizu learn and experience in the research rooms before becoming a blender?
"Even when i was relocated to the Yamazaki distillery, I never once thought of becoming a blender".
The tasting of of quality management and the tasting of a blender were two very different things.
The sudden move to the Blender's Room.
Seiichi Koshimizu learns that the job of a blender is not merely tasting whiskies or blending products, but also overseeing the aging being done in the casks and planning for the future ahead.
Promoted to the honored position of Chief Blender and now in charge of all final decisions in terms of the flavor of whisky.
Seiichi Koshimizu looks back on key experiences which changed the course of Japanese whisky forever.
Aqua Vitae' (water of life), arrived in Japan as a luxury item from overseas when Japan transitioned from a closed country to an open one. Subsequently, with the founders of Suntory, Shinjiro Torii and Masataka Taketsuru, whisky production began, giving birth to the Yamazaki Distillery, the first in Japan, which continues to thrive to this day.
Learning from Scotland, whisky production began in Japan as well. However, the aroma and taste of Scotch whisky and Japanese whisky are entirely different. The secret, according to Koshimizu, lies in the location of Japan, its four seasons, and the sensibilities and culture of the Japanese people. This leads to a deeper understanding of whisky as a 'terroir' as well.
The Japanese craftsmanship of whisky production is marked by an unwavering commitment to cask selection and meticulous aging. To create whisky that embodies the essence of Japan, the importance of maturing it in Japanese oak casks became evident. And that Japanese wood is none other than 'Mizunara' oak.