- 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 Catalyst for the Global Expansion of Japanese Whisky and Its Cultural Significance
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 Catalyst for the Global Expansion of Japanese Whisky and Its Cultural Significance
Since 2004, Mr. Koshimizu has been a judge at the International Spirits Challenge (ISC). Recognizing the pinnacle accolade within the competition as the "Distiller of the Year" award, he dedicated himself to the craft of blending with this objective in mind. Finally, in 2010, he attained this prestigious honor. This accomplishment exemplifies the Japanese artisanal ethos of unwavering dedication to excellence, with no compromises in effort or time spared.
Winning an award once could be attributed to chance. It is through a consistent string of accolades that one's true capabilities are showcased. Furthermore, the pursuit of awards should not be the ultimate objective. Koshimizu believes that it is imperative for Japanese whisky to gain global recognition, earning its place on the back shelves of bars worldwide. It is essential for individuals to understand the essence of Japanese whisky and acknowledge its significance.
In the annals of global whisky history, Japan remains a relative newcomer. Nevertheless, Japanese whisky is recognized within the category known as the 'five major whiskies.' Notably, Japan exhibits robust whisky consumption rates, with Suntory Old attaining the distinction of recording the highest production volume as a single brand globally.
Shinjiro Torii and Masataka Taketsuru, these two figures pioneered the creation of Japanese whisky. Behind their efforts lay a tapestry of events, where serendipity and inevitability converged, signifying the profound significance of Japanese individuals crafting whisky on native soil.
The consumption culture of Japanese whisky is intertwined with Japan's culinary traditions. Due to a relatively low tolerance for alcohol among the Japanese populace, whisky is often enjoyed alongside meals, leading to the widespread adoption of watered-down (mizuwari) and highball variations. As such, Japanese whisky has become a staple accompaniment to dining experiences. Guided by this cultural context, blenders have adeptly interpreted and refined whisky production techniques. Thus, Japanese whisky has evolved alongside Japan's unique cultural heritage.