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/



スポンサーサイト

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☆


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。




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・・・)。



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3時(ラストオーダー 午前 2:30)

◆定休日: 月曜日(火曜日が祝日の場合は月曜営業、火曜日を代休とさせていただきます)

◆Phone: (092)-215-1414 

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

◆Opening Hours
7:30PM~3:00AM(Last Order 02:30)

◆Closed:Mondays (Open Monday when Tuesday's a public holiday and closed on that Tuesday)

◆English speaking bartender's available.

We have a wide range of world's whiskies and cocktails. Select your favorite one from the stock of 1000 bottles.
About a 3-minute-walk from Nishitetsu Yakuin Station.
Unable to find us? Call on (092)-215-1414
We look forward to meeting you soon!

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