Location
ANA Crowne Plaza Hotel Kyoto
Castle Gate (Kyoto)
The Making of Whisky Blender Seiichi Koshimizu
First Years of Working at Suntory
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's View on Casks and Aging
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?
Moving to Yamazaki and Unexpectedly Becoming a Blender Part 1
"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.
Moving to Yamazaki and Unexpectedly Becoming a Blender Part 2
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.
Two Significant Events as the new Chief Blender
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.
The Beginning of Japanese Whisky
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.
The Whisky Terroir, Whisky Made in a Japanese Environment
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.
A Great Commitment to the Production of Alcohol Barrels
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.