- 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
An Interview with Seiichi Koshimizu
The Appeal of Whisky in the Mind of Seiichi Koshimizu
Overview
In this interview, we ask Seiichi Koshimizu questions on the past and future of Japanese whisky, based on the books he has penned;
"Whisky is Japan's Liquor"
"A Beginner's Guide to Enjoying Whisky"
"Japanese Whisky: The Road to the Top of the World"
Where does the true value of Japanese whisky lie? How do we protect it and spread it to the world even further?
Seiichi Koshimizu shares his thoughts on these important questions.
Cast
Location
Minase Shrine (Osaka: Located nearby Yamazaki Distillery)
The Appeal of Whisky in the Mind of Seiichi Koshimizu
Seiichi Koshimizu is a blender who represents Japanese Whisky to the world and has been involved in its manufacturing for many years.
What is the appeal of whisky in his mind? How does the maker see his product? Is the blend everything when it comes to whisky?
There is no doubt that whisky is delicious. But it also contains strong levels of alcohol. What other benefits and effects do whisky have on our bodies?
Additionally, Koshimizu explains how to enjoy both single malt and blended whisky in each their own way.
The definition of "Single Malt" is a whisky that has been produced in and by a single distillery.
What is the most important factor when it comes to creating single malt whisky?
Koshimizu drinks Yamazaki 12 Years Old at a traditional Japanese temple and explains the secrets of single malt whisky.
Blended whisky is produced by the blending of malt whisky from different distilleries together with grain whisky.
In this day and age, there are countless blended whiskies available due to the amazing variety of ingredients available to blenders.
What did Koshimizu himself personally value as the basics and essential factors when making blended whisky?
There are long-sellers and brand new products. There are vintage and No-Age-Statement whiskies. There are single malts and blended whiskies.
Whisky is fun because of the uniqueness, character and individuality of each one.
What does Koshimizu look for in a whisky he encounters for the first time? He explains that he does not look at it as simply good or bad, but from the many different viewpoints as a blender, maker as well as a fan and enthusiast.