- 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 Japanese Food and Whisky Trip
Restaurant Series 2 Japanese Cuisine Gion Sasaki
Overview
Both Suntory's hall-of-fame Chief Blender Seiichi Koshimizu and famous food producer and columist Takeshi Kadokami believes that the combination of food and Japanese Whisky hold exciting undiscovered potential.
Why does Japanese Whisky go so well with food? In this series they set foot to different Michelin-starred and notable restaurants to discuss the secret behind Japanese Whisky and cuisine with chefs of many different cuisine genres.
Location
Michelin 3 Star Japanese Cuisine Gion Sasaki
Restaurant Series 2 Japanese Cuisine Gion Sasaki
Gion Sasaki's owner, Mr. Sasaki, suggested Japanese whisky to Mr. Koshimizu, and the first thing he chose for the à la carte dish was "eel." On this episode, find out what kind of cooking would he make with the eel, and what kind of whisky would he suggest to pair with it.
The second cuisine that Mr. Sasaki, the owner of Gion Sasaki, suggests to Mr. Koshimizu, themed around Japanese whisky and a single dish, is "lotus root." On this episode, keep an eye on Mr. Sasaki's finished creation as he ingeniously incorporates hidden ingredients into the lotus root, perfectly complementing the whisky.
The last cuisine that Mr. Sasaki, the owner of Gion Sasaki, suggested to Mr. Koshimizu for the Japanese whisky and single dish pairing is the incredibly large "abalone," also a specialty of Gion Sasaki. On this epsiode, find out what whisky can balance the aroma and richness of the abalone.
Mr. Koshimizu and Mr. Sasaki, who have reached the pinnacle of their industry.
However, behind that lies numerous failures that led them to where they are now. As they drink their favorite 'Kaku' whisky, they recount their tales of failure and reflect on themselves and what is important to them.