From Singapore

Getting more and more tourists from overseas at Bar Leichhardt recent days.
This time was from Singapore, reading The Japan Times article
about the bar.
Thank you for coming!


From Singapore


最近は特に外国からのお客さまが増えてきました。
ジャパンタイムズの記事を読んで、と言われる方が多く、嬉しい限りです。
誠にありがとうございます!
ぜひ楽しい福岡の夜を満喫されてください。
See you again!


スポンサーサイト

From Osaka

Mr. Matsuyama who is running a bar in Kita-shinchi, Osaka, visited here at Bar Leichhardt.
Nearly three years past since we'd met in Osaka.
It was nice meeting with him and Mr. Haruzono.

Congratulations on your 13th anniversary!
Will see you again!


松山さん


大阪北新地の名店エスカールの松山さんと従業員の春園さんに来店していただきました。
松山さんにお会いするのは3年ぶり、くらいでしょうか。
久しぶりのご来店にびっくりしましたが、楽しい会話をさせていただくことができ、とても良い時間を過ごさせていただきました。
13周年、誠におめでとうございます!
またお会いする日を楽しみにしています。
春園さん、新店舗楽しみですね、頑張られてください!


Highland Park Seminar

Joined the Highland Park seminar with Senior Brand Ambassador, Martin Markvardsen in Fukuoka.

HPセミナー
About 75 bartenders in Fukuoka gthered at the venue of Grand Hyatt, Fukuoka.


Tasted three items; Highland Park 12yr, 18yr, and will be released Valkyrie.

It was a well thought seminar and his talk and explanation with humor gave me awareness of how to speak effectively to the audience, so it was really an insightful seminar indeed.


Martin HP
HP senior brand ambassador, Mr. Martin Markvardsen visited here at Bar Leichhardt after the seminar.

Thank you for coming!
See you in Scotland next year!


ハイランドパークセミナーに参加してきました。
シニアブランドアンバサダーのマーティン・マークヴァーセン氏を福岡に迎えての初セミナーでしたが、氏のユーモア溢れる話し方と説明に、とても惹きつけられました。僕もセミナーで話をする機会がありますが、とても参考になる進め方で、非常に刺激を受けました。
今後のセミナーにも活かして行きたいと思います。
またセミナー後には、ライカードを訪れていただき、ありがとうございました!
来年、スコットランドでお会いしましょう!


Having a great time!

Philip and Nick from Dornoch Distillery were in Fukuoka!

So we had a tasting event and went out together for beer and Ramen!


Phil & Nick

Whisky, whisky, and whisky with great fellas!


皆でラーメン

Having Tonkotsu-ramen (pork stock noodle) together☆
See you next year!


ドーノッホ蒸留所のフィルが一年ぶりの来福。
ライカードで試飲会のあとは、皆でラーメンを食べに行きました☆
来年こそは、スコットランドに行きたいです!



Whisky Seminar Vol. 2

Thank you for joining Whisky Seminar Vol.2 at Hard Rock Cafe Fukuoka for Hakata Univ..
20 seats were sold quickly and we all had a great time again!

はかた大学セミナー6

Sponsored by Asahi Brewery Ltd., and Ezaki Glico Co., Ltd., Yoichi, Miyagikyo and Taketsuru, and special Pretzel covered with dark chocolate were served as well as chocolate fudge by Hard Rock Cafe.

はかた大学セミナー7

Thank you very much!
See you next seminar.

はかた大学セミナー8
Many questions were asked and everyone got involved with the world of whisky!



はかた大学ウィスキー講座、今回も満席となり、盛況のうちに終了することができました☆
今回は、アサヒビール(株)様より、余市、宮城峡、竹鶴を、江崎グリコ(株)様より、期間限定販売の「ポッキー大人の琥珀」を協賛していただきました。

またハードロックカフェ福岡様からは、チョコレートファッジとチップスをご提供していただきました。
誠にありがとうございました!

参加していただいた皆さま、ハードロックカフェ及び大学スタッフの皆さま、ありがとうございました!
次回の講座もよろしくお願い致します。


Whisky Seminar Vol. 2

Will have a whisky seminar vol. 2 at Hakata University on the 28th of August.

This time I will focus on the three particular Japanese whisky 'Yoichi, Miyagikyo, and Taketsuru.

Look forward to meeting you soon!



余市 竹鶴 宮城峡



「はかた大学」ウィスキー講座、前回が大好評だったため、第2回を8月28日に開催することになりました。
今回は「余市・宮城峡・竹鶴」に焦点を当てます。

前回と同じく、20名様限定となっています。
早期完売が予想されます。
参加のご予約はお早目に!
皆で美味しく楽しく行きましょう☆



GOLGO 13 Bottles

'GOLGO 13', a legendary and very famous cartoon character which was created by Takao Saito will celebrate the 50th anniversary in Japan, is now on the whisky bottles with cooperation with Hideo Yamaoka, a famous whisky critic!


山岡さんと

With Hideo Yamaoka



ゴルゴ13ボトル

A legendary cartoon charactor 'Golgo 13' is now on the bottle!

Glen Keith 1993, 23yrs and Speyside Region 1998 limited editions, and Hideo's two new 'Whisky Mew' bottles Tomatin 1997 and Westport 2006, will be on sale the 8th of September.

Don't miss them!



「ゴルゴ 13」連載50周年!を記念したスペシャルボトル、Glen Keith 1993 23yrs. と Speyside Region1998 が、9月8日に限定販売されることが決定しました☆
そして山岡秀雄オリジナルの猫ラベルウィスキー 'Whisky Mew', Tomatin 1997 と Westport 2006 もWEB で限定販売☆
ボトルは4本とも9月8日の午前10時より販売開始となります。
お見逃しなく!

ゴルゴ13ボトルはコチラから

Whisky Mew ボトルはコチラから


Eddie

Eddie Nara, a judge of the IWSC, 'International Wine and Spirits Competition', dropped by at Leichhardt.
I met him when I first visited Hong Kong for opening mizunara the library.
Many things happened but our friendship's going on!
Thank you for coming Eddie! See you soon in Hong Kong.



Eddie



IWSCなど国際的なスピリッツコンペティションでジャッジをしているEddieが来店してくれました☆
香港ではミズナラの立ち上げの時からお世話になり、久しぶりの会話で盛り上がりました♪
色々とありましたが、皆繋がる人とは繋がっていて、有難い限りです☆



10th Anniversary

We celebrated the 10th anniversary of Leichhardt on the 8th of August!
I still can't believe 10 years have passed!
Thank you for those who helped us for a long time!
We truly appreciate your continuous support.
Thank you very much.


10周年


ライカードは8月8日に無事に10周年を迎えることができました。
本当に多くの方々にお越しいただき、お祝いの言葉やお品を戴きまして、誠にありがとうございます。
色々なことがあった10年、支えていただいた皆さまに心からの感謝を申し上げます。
これからも皆さまに愛されるバーを目指し精進して参ります。
今後ともスタッフ共々、何卒よろしくお願い致します。


The Japan Times' Article

Here comes the article about Bar Leichhardt from The Japan Times, the oldest news paper in Japan.
Thank you very much!

日本で最も歴史のある英字新聞紙 The Japan Times の LIFE 欄に記事を掲載していただきました
ありがとうございます。

ジャパンタイムズ取材2

フェイスブックはこちらからどうぞ☆


And in case you can't open the window, here's the article below☆

Fukuoka bar is a veritable temple of whiskey with over 3,000 bottles
by Oscar Boyd
Special To The Japan Times
Aug 5, 2017
Article history

If not for a long-lost article extolling the virtues of Wild Turkey in the late 1980s, Yu Sumiyoshi might never have discovered whiskey. But a well-placed feature caught the 19-year-old Yu’s attention and, after receiving his monthly salary, he headed to the city of Fukuoka’s notorious Oyafukodori to find a bar that would serve him the mysterious liquor.

“That first experience was terrible,” Yu recalls as he carefully attaches a pair of lapel pins to his white bar jacket. “Wild Turkey was described as this ‘man’s whiskey’ to be drunk neat. That’s what I ordered and when I had it in my hand I realized I didn’t know how to drink it. So I drank it in one.”

A slight grimace flashes across his face before he continues. “It was a pretty high-end bar and it had this respectful, quiet atmosphere. I was completely taken aback by the strength of the drink and ended up spraying it out of my mouth across the bar. When I saw everyone looking at me, I grabbed the check and ran.”

Fast-forward 30 years and, perhaps unexpectedly given that first encounter, Yu is now the owner of Fukuoka’s Bar Leichhardt. The bar will celebrate its 10th anniversary on Aug. 8, but the interior has a certain timelessness to it. Its long camphor wood counter is spotless and appears a deep, iridescent brown under the soft lighting. The atmosphere is infectiously cozy and somehow seems immediately familiar. At Bar Leichhardt, whiskey is king.

Yu has a collection of over 3,000 bottles of whiskey, 1,500 of which stand behind the bar, while the rest remain in storage, each one tested and catalogued. Yu’s fascination stems from the huge differences across brands and ages, and while 3,000 bottles may like seem a lot, there is currently almost no limit to his pursuit. Could he do a blind tasting test and distinguish each bottle? Perhaps not, but it’s the range that enthralls him.

I ask Yu about the first whiskey he remembers enjoying. With deft precision he produces a bottle of Glenmorangie scotch from the wall of bottles behind him. “It’s a mild whiskey,” he says, “very easy to drink with a floral aroma. Compared to bourbon it’s a much softer taste and mixes beautifully with a few drops of water.” The bottle disappears back into the collection and is replaced with something slightly darker. “This is a bottle of Bushmills. It’s got similar characteristics to the Glenmorangie, but it’s from Ireland’s oldest whiskey distillery. It was another early favorite.”

His knowledge is comprehensive and, for customers, this translates to a revolutionary drinking experience. Fluent in English from six years living in Sydney (the bar is named after Leichhardt, the suburb of Sydney in which he lived), Yu can recall the particulars of every bottle behind the bar and offer recommendations as to how each can be best enjoyed.

If you know your fix, you can order a whiskey to your specification, but the more enjoyable option is to discuss with Yu, who can suggest a whiskey based on your tastes and budget (the top whiskeys sell for upwards of ¥50,000 a glass, but most come in at around the ¥1,000 mark).

The drink is served in elegant nosing glasses designed by the late Italian whiskey bottler Silvano Samaroli to bring out the spirit’s aromatic subtleties. The glass is accompanied by two smaller vessels of water, one used for cleaning the pallet and the other for diluting the whiskey. The minutiae with which Yu concerns himself extends to the quality of the water, which is imported from the World Heritage-recognized Kumano region of Mie Prefecture and selected especially for its softness.

For the uninitiated, he guides the drinking process: “First, swill the glass and bring it to your nose to take in the aroma. Take a sip neat, and then see how the taste changes with the addition of just a little water.” He observes from across the bar and wears an easy smile when he sees a customer enjoying their drink.

Yu’s mastery resulted in him being awarded the Taketsuru Top Whiskey Ambassador of the Year for 2013-4 and then, in 2015, to be named a Taketsuru Senior Ambassador. The award is presented by Nikka Whisky and named after its founder, Masataka Taketsuru, the chemist who opened Japan’s first whiskey distillery in 1923.

Beside the prestige of being named an ambassador, Yu was invited to fill his own whiskey cask at Nikka’s Yoichi and Miyagikyo distilleries and will be presented with his own bottle once the whiskey has matured.

For all his expertise, Yu has yet to visit Scotland, whiskey’s homeland. A future trip is on the cards, but only when he can find the time to step away from the world of Japanese whiskey.

Until that day comes, however, he can be found serving his beloved drink at Bar Leichhardt.

For more information about Bar Leichhardt, visit https://www.facebook.com/leichardt/



Interview by The Japan Times

Got an interview by The Japan Times, the oldest English newspaper in Japan.
The article is coming on the 6th of August.
Can't wait to read!
Thank you very much for your time, Oscar! Look foward to reading your article.


ジャパンタイムズ取材


ジャパンタイムズ取材2


日本で最も歴史がある英字新聞紙 The Japan Times に取材していただきました。
ありがとうございます!
The Daily Yomiuri に続いて2回目になりますが、今から記事が楽しみです。
8月6日発売のジャパンタイムズをお楽しみに☆


Closing Days in August

Dear our guests,
The closing days in August are as below.
7, 14, 20, 21, and 28.
The 20th (Sun) is Bar Kitajima's 15th anniversary, so come join us the party at the Harbor Village!
Look forward to seeing you!
Thank you.


店内画像


お客様各位
ライカード8月の店休日は、
7、14、20、21、28
となります。
20日(日)は、Bar Kitajima 15周年パーティーのため、お休みとさせていただきますので、よろしくお願いいたします。
当日は、Harbor Village でお会いしましょう。



New Book Available

Belated to report to you! But a new book 'The Second Genesis of Japanese Whisky', all written in Japanese, sorry for non-Japanese speakers!, is out now at the book stores near you or available on the internet.
I wrote an article about new Mars Tsunuki Distillery in Kagoshima Pref., opened in Nov. 2016, in this book. If you are interested, check this out!


津貫記事

A brand new book about Japanese whisky!



津貫記事2

Yes! This is the article I wrote about newly opened Mars Tsunuki Distillery.



「ジャパニーズウィスキー 第二創世記」が発売されました☆
国内の13ウィスキー蒸溜所を網羅しています。
僕は「本坊酒造マルス津貫蒸留所」の記事を書かせていただきました。
同じ竹鶴シニアアンバサダーの堀上さんへのインタビューや「ゾートロープ」さんの紹介も載っています♪
全国の書店、またはインターネットから購入することができます。
ご興味のある方は、ぜひご一読ください。




Miyagikyo Summit 2017

Joined the Miyagikyo Summit for Taketsuru Senior Ambassadors this year.
Glad to see 27 ambassadors from all over Japan, and thank all the staff of both Nikka and Asahi Brewery preparing for this event.
Look forward to seeing you again next year.


宮城峡サミット2017


宮城峡蒸留所内

Nature and the environment surrounded by the distillery is just faulous! It's always nice to be back!


宮城峡ポットスチル

The potsills which has been producing wonderful whisky for nearly half a century.


新川

The 'Nikkawa' River where Masataka Taketsuru, the founding father of Nikka Co., had decided to build the distillery here due to its crystal clear water for whisky.


My blended whisky

Tried to create my own blended whisky...but it was much harder than I thought. You can never imagine how hard it is unless you try to do it.


樽サイン入れ

Stuffed the new spirit into the new barrel. After ten years you'll have your own whisky bottled. And of course, you can taste it here Bar Leichhardt!


樽転がし

After filling the new spirit into the barrel, roled it by hands to the warehouse.


樽倉庫

Many barrels are lined up at the warehouse where whisky are asleep for maturing.


d宮城峡1969樽

To my surprise, the oldest and the last barrel left at the distillery, the 1969 Miyagikyo sherry cask, was shown! The whisky inside was used to form 'The Nikka 40 yr.', one of the most prestigious pure malt whisky Nikka has ever produced. We also had the chance to uncork the barrel and smell the whisky inside! It was an incredible experience!



仙台の宮城峡蒸留所で開催された「竹鶴シニアアンバサダーサミット2017」に参加してきました。
今年は全国から28名のシニアアンバサダーが会し、将来のニッカウィスキーの販売戦略や、ブレンドウィスキー作り、蒸留所見学、ウィスキー仕込み、懇親会を通して 親交を深めました。
中でも、宮城峡蒸留所最古で最後となる1969年蒸留のウィスキーが入った樽を見せてもらい、栓を抜いて中の薫りを嗅がせていただけたのは、忘れられない貴重な経験となりました。

アンバサダーの皆さま、お疲れさまでした。今年も親交を深めることができてよかったです。
そして毎年すばらしいイベントを企画していただいているニッカとアサヒビールのスタッフの皆さま、ありがとうございます。
来年も皆さまにお会いできることを楽しみにしています。



日々の生活にhappyをプラスする|ハピタス



Eric Campbell

Hanshin Tigers' professional baseball player Eric Campbell visited here at Bar Leichhardt. I'm surprised to find he knows much about whisky! Thank you for coming! Hope to see you again somewhere in the near future.

Eric Campbell


プロ野球阪神タイガースのエリック・キャンベル選手に来店していただきました。
こんなにもウィスキー好きだとは知らなかったです・・・(^^;驚かされました。
明日は神戸に戻られるそうです。
試合、期待しています!



日々の生活にhappyをプラスする|ハピタス



From HK & Kagoshima

Aaron and Kennis from Hong Kong visited Bar Leichhardt with Mr. Hamada from Kagoshima.
It was a nice surprise for me.
Aaron and Kennis run Club Qing, one of the top whisky bars in HK.
We all talked about whisky and the philosophy of managing a bar.
Had a very interesting night!
Thank you for coming.
It's always good to see you guys!
Will probably see you at The Whisky Live in HK!


Aaron Kennis 濱ちゃん
From left to right, Mr. Hamada from Kagoshima, Aaron, Kennis and me☆


香港からアーロンとケニスが来店してくれました。
現地で有名なウィスキーバー Club Qing を経営している二人に加え、鹿児島キンコーの濱田さんも合流☆
楽しい時間はあっと言う間に過ぎていきます。
今回も色々な話ができ、とても有意義な時間となりました。
やはり、何をするにも人間性が大切ですね☆

Thank you for coming! See you soon!



Closing days in July

Dear our guests,

The closing days in July are as below.

3, 10, 17, 24, and 31.

Thank you.


宮城峡 樽焼

Charring the barrel at Nikka Miyagikyo Distillery in Sendai.



お客様各位

ライカード7月の店休日は、

3、10、17、24、31

となりますので、よろしくお願いいたします。



Whisky Rising

Stefan Van Eycken, auther, editor, writer, and whisky taster who is famous for 'Nonjatta' web site writing about whisky, has released his first book about Japanese whisky.

With its nearly 400 pages, he writes not only Japanese distilleries and whisky but also history of Japanese whisky with which even the Japanese are not familiar. He visited every single whisky distilleries in Japan as well as the bars all over Japan.



Whisky Rising

It's a big book indeed, but many insights and great facts about Japanese whisky inside.
You can even visit good bars around Japan.



WR article

Leichhardt was introduced in this book.



ウィスキーに関する情報をいち早く届けるウェブサイト、 Nonjatta で有名な、ステファンの力作 Whisky Rising が発売されました。
400ページにも及ぶ大作です。
日本の蒸留所だけでなく、酒にまつわる歴史や、日本全国のバーなど、これまでになかった日本のウィスキー史を紐解く読み応えのある一冊となっています。
巻末のバーの紹介の欄には、ライカードと僕の創作したオリジナルカクテルの紹介も☆
ご興味のある方はぜひ読まれて見てください(英語ですが・・・)。



Whisky & Chocolat Seminar

Held whisky & chocolat seminar at Leichhardt.
It was a collaboration event with Mr. Tanaka, the author who advocates how to spend your healthy life, and Ms Yamazaki, the chocolatier who makes amazing chocolates.

Of course, whisky itself has enough charm to attract us, but having with some chocolates, it shows us the other side of its face.
So why don't you have them together and enjoy finding a new world? You'll never dislike it!


ウィスキーショコラセミナー2

All the seats are sold out quickly!



ウィスキーショコラスタッフ

With the staff of the event. From left to right, me, Ms, Kohno, Mr. Tanaka, and Ms. Yamazaki.



ウィスキーショコラセミナー抹茶

The specialty chocola made by Ms. Yamazaki, using three different green tea flavors.



ウィスキーショコラセミナーショコラ

All the chocolates are made only for this seminar by Ms. Yamazaki, and the taste was superb!



ウィスキー&ショコラセミナーを開催しました。
今回は単なるウィスキーの枠を超え、ショコラとのマリアージュ☆
アトリエ「キュイエール」を主催されているショコラティエ山崎さんオリジナルのショコラにウィスキーを合わせ楽しむ2時間。
席はあっと言う間に完売でした。
更に今回はサラリーマン向けに健康をテーマに本を出されている田中さんにも加わっていただき、お酒と健康の関係についても話していただきました。

サロンドショコラなど、福岡でもチョコレートを扱ったイベントは大盛況ですが、ウィスキーとチョコレートの相性も実は抜群なのです。
ぜひお気に入りのウィスキーにショコラを合わせてみてください。
きっと新しい世界が広がるはず☆



After Whisky Talk

Whisky Talk has been successfully finished!

1550 people joined us this year and had a great fun!

Wt2017
The floor was packed with people who were enjoying whisky.
Thank you for coming all!


WT2017司会
I had two talk sessions called 'to the Bar' for the bar biginners to tell how to enjoy whisky and cocktails at the bars near you.


Wt2017 with good fella
With nice fellows! From left to right, Ian, Kirin's chief blender Jyota Tanaka, me, and Kevin.


Wt2017 with Robin
With Robin Tucek of Blackadder Intl.


ウィスキートーク2017、無事に終了しました!
今年は来場者数が1500名を超え、熱気が漂う会場となりました!
担当させていただきました通訳とトークショー to the Bar の司会も滞りなく進行することができ、たくさんの方に楽しんでいただけたのではないかと思います。
人数が集まれば良いというわけではありませんが、これだけ多くの方に来場していただきまして、誠にありがとうございます。

このイベントのために時間を割いて手伝っていただいたバーテンダー及びスタッフの皆さま、本当にお疲れさまでした。
皆さんと関わることができて幸せです☆
来年も何卒よろしくお願いいたします。

My special thanks go to all the bartenders and staff who helped to make this event successful!
Was happy to work with you.
See you next year!



プロフィール

 Yu Sumiyoshi

Author: Yu Sumiyoshi
福岡市中央区渡辺通2-2-1 西村ビル5F

(西鉄薬院駅から徒歩3分、城南線沿い、清沢眼科と十八銀行の間にある、西村ビル5階です) 

ウィスキーの品揃えは1000本以上、カクテルも愉しめる落ち着いた雰囲気のバーです。
あなた好みの一杯を見つけてみませんか?

◆営業時間
 午後7時30分~午前2時30分(ラストオーダー 午前 2時)

◆定休日: 月曜日(火曜日が祝日の場合は月曜営業、火曜日を代休)及びイベントなどによる不定休あり。ご来店の際はお電話でご確認ください。

◆Phone: (092)-215-1414 

◆Address
 5F, 2-2-1 Watanabe-dori, Chuo-Ku, Fukuoka-city, Fukuoka, Japan

◆Opening Hours
7:30PM~2:30AM(Last Order 2AM)

◆Closed:Mondays (Open Monday when Tuesday's a public holiday and closed on that Tuesday) , and irregular day off for whisky & coctail events. Please call us.

◆English speaking bartender's available.

Offering a wide range of whiskies and cocktails in Fukuoka City, Japan.
About a 3-minute-walk from Nishitetsu Yakuin Station.
Unable to find us? Call on (092)-215-1414
We look forward to hearing from you soon!

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