All about Japanese Whisky

Learn the Blending Secrets of Suntory and Superb Food Pairings at an Exclusive Tasting and Cooking Demo

Presented by the Gohan Society and Suntory Whisky at the French Culinary Institute (FCI), Manhattan

Lecture and tastings led by Suntory’s Seiichi Koshimizu, Japan’s most famous blender of whisky:

The History, Characteristics and Blending of Japanese Whisky; tastings of Hibiki Whisky and Yamazaki Single Malt Whisky

Lecture by Flavien Desoblin, owner of New York’s Brandy Library: the Influence and Enjoyment of Japanese Whisky in America

Cooking and food pairing demonstration by Chef Suvir Saran, owner/chef of New York’s Devi Restaurant.

The event is part of the Gohan Society Lecture Series at FCI.

WHERE:     The French Culinary Institute, 462 Broadway at Grand Street
                    New York, New York
WHEN:       Monday, July 19, 6:00 pm – 8:00 pm

Admission Fee: $30 

Limited seats are available: for the ticket please visit www.gohansociety.org

Seiichi Koshimizu, the chief blender for Suntory and Japan’s most famous blender. He is responsible for the development of Suntory’s blended whisky products and adding his own innovative methods to the traditional whisky processes. His original developments in whisky processing include the Bamboo Charcoal Filtration and Japanese Oak Cask Maturation. Koshimizu’s dedication and ingenious secured his spot as Chief Blender for Suntory Limited in 1999.

Koshimizu evaluates over 300 whisky samples everyday and to ensure that his palate remains constant, he has enjoyed a lunch of Tempura Udon everyday for the last 20 years. He has paved the way for Japanese whisky blenders and was the first Japanese judge for the prestigious International Spirits Challenge in London.

Chef Suvir Saran will showcase original dishes to pair with the high quality Japanese Single Malt Whisky, Suntory. Chef Saran, author of American Masala, and Indian Home Cooking, is the founder, owner and chef of Devi in Manhattan, and, Chairman, Asian Culinary Studies for the World Cuisines Council of the Culinary Institute of America.

For more information, please contact Taeko Takigami at 212-385-3550