[4K60fps 日本語字幕】キリンビール、サントリー ウイスキー ドキュメンタリー（nao、岡田将生、キアヌリーブス）

[4K60fps 日本語字幕】キリンビール、サントリー ウイスキー ドキュメンタリー（nao、岡田将生、キアヌリーブス）

Huff Huff, spicy hot pot, beer to revive, spicy again. Hot, cold wind feels good. Winter is great. Beer tastes good, I’m glad Kirin Ichiban Shibori Happiness Welcome The usual and PSB Ramen and fried rice for rice, Koji-kun He’s a bad boy. (Greedy set and fried rice) with more meat

New Perfect Suntory Beer Sugar Free (It’s a good beer. At home, we have a half bottle. Highball, then on the rocks Suntory World Whisky Ao Half Bottle Made a new friend today My new friend started talking This glass was born to enjoy Ao. I see.

A form suitable for Ao, a blend of the world’s five great whiskies I mean, it’s not so hard to say that. Because Ao tastes better when it’s all about the glass. If you’re going to go that far. high ball Delicious. Yum! This is the first chapter so far Right.

I’m going to go straight to the rocks in this glass. later, on the rocks Chapter 2 has begun I’m going to say something annoying too. Welcome to the new world of premium whiskey. Suntory World Whisky Ao Blessings of the four seasons that color this country

A year’s worth of it in this one bottle Roku is a Japanese gin born from such a thought Cherry blossoms in full bloom, heralding the coming of spring Tea leaves live fresh and summer Autumn grape Sansho (Prickly Ash), large and richly aromatic And. Yuzu, whose fresh fragrance dances in the winter sky

Six seasons That beautiful moment with fine sensitivity and Blended by craftsmanship Polished for over 100 years With all of Suntory’s Western wine making The taste of the four seasons gently unraveling with each sip The fragrance of the four seasons blooming softly in each bite The delicate taste of Japanese food

It will further enhance the taste of Japanese food. And take you on a journey through the four seasons Spring Summer Autumn Winter Luxury of tasting each season at once A gift to people all over the world Six seasons bloom in one bite The Japanese craft gin Roku From Suntory You still don’t know

The real Japanese craft gin You still don’t know The blessings of Japan’s four seasons in one bottle of gin. You don’t know it yet that over a hundred years of continuous refinement of the craftsmanship that made it possible. You still don’t know The lightness and delicacy of its mouthfeel You still don’t know

The fragrance that blossoms softly in your mouth Six seasons bloom in a bite Suntory gin Roku The world already knows Resonating Japanese Aesthetic Sense Japanese nature Clear and soft Japanese water nurtured by rich nature It is the foundation for the creation of “Hibiki The water is a blessing to many places.

It supports people’s livelihoods It has been a source of colorful culture and art. Craftsmanship Prepared by the careful handiwork of masters The breath of the original sake gradually heats up. Until it reaches its beautiful color and luster Ancient Dyeing Laboratory A master’s hand has no time to rest Silk threads spun into fiber.

Dyed over and over again A time of eternity 5 years 10 years 30 years… deepening over the course of many seasons It is the tremendous time and effort It is the pillar that weaves outstanding beauty Bundling together a variety of original wines with different characteristics Drawing a delicate harmony Cultivated by nature’s bounty

Harmony to the point of elegance Echoing Japanese sense of beauty HOSOO Ancient Dyeing Laboratory Each piece of ice we stock at the store weighs about 4 kilos. And every day we call the vendor to deliver it to us. The old-fashioned way of doing things is still in place today.

It’s thought that ice starts to melt from the corners, so Round ice is made without corners A few years ago, while in Japan, I had a chance to drink a bottle of “Hibiki 21nen.” The surprise aroused my curiosity. I want to know more about the nature and origin of this whisky

Why is it so uniquely Japanese? Eventually, the site of Suntory’s whiskey making I had the opportunity to see it with my own eyes. (Shingo Torii)Suntory Holdings : Vice Chairman and Representative Director, 3rd Master Blender

At the same time, I visited the inheritors of traditional Japanese culture And it was your grandfather who established the Yamazaki distillery, wasn’t it? Yes, he did. And Hakushu distillery is the uncle. That’s what I heard. I heard that they built a distillery in Yamazaki because of the water. Yes, that’s right.

And water is the most important factor in making a good whiskey. Keiko Utaka : Noh mask maker Bamboo falls and decomposes by microorganisms in the soil. Bamboo is returned to the soil The ingredients go into the soil

And then it dissolves into the water, and then it makes up the components of the water. And all materials start out just the way they are. The water that nurtured the trees melds with the ink in the hands of the master calligrapher. (Tansetsu Ogino : Calligrapher) Paper is a constant

In the case of Japanese paper, there is a very strong bite to the paper. There is blurring It is unique to washi paper that it has a variety of expressions. Eriko Horiki Washi Designer It depends on the season, the condition of the water, the fibers, and so on.

If it’s a different time of year when you’re actually making the paper than when you’re making the prototype… so the tone changes again there. The material interacts with the finished product, leading to the finished form

Takahisa Fujii (Factory Manager, Suntory Yamazaki Distillery) To be honest, I don’t know what water does to the flavor. We haven’t figured it out yet. If you use water from Yamazaki We know that we can get the quality that we are aiming for now in Yamazaki

Tetsuyo Arita (Plant Manager, Suntory Hakushu Distillery) After almost 20 years, the water is flowing out of the distillery The granite formations are a natural filtration system. It contains a lot of water 145 00:13:01,355 –> 00:13:06,754 So the water gets polished while it’s going through the ground?

It will contain a moderate amount of minerals… Not only minerals but also the organic matter produced when plants decompose. dissolve into the groundwater? The forests where the cypress used by master craftsmen to make Noh masks grows and the forests where the cypress used by master craftsmen to make Noh masks grows.

The same water is used by the master potters. Akiyama Yo (Ceramic artist) What does a private person add to the action? So that the clay itself begins to speak And I think that’s important to say in the final stages of fermentation, there is a fruity aroma

The aroma is completely different from that before fermentation This process is what makes whiskey taste and the aroma of the whisky. I admire the role of nature, rooted in tradition. It continues to promote innovation Whiskey and traditional craftsmen while exploring harmony with nature. Listening to the voice of the material

Seize the forms that will give you clues to completion. Everything is It starts with water

キリン 一番搾り ( 満島ひかり) 00:00
PSBビール (奈緒) 00:30
サントリー Ao (岡田将生) 00:45
サントリー Roku 02:15
サントリー 響 04:50

サントリーウイスキー 100周年記念 – water (キアヌ・リーブス) 08:35
The Nature and Spirit of Japan – Episode 1 (water)

@cmg9
youtube.com/@cmg9
Emotion Factory Photography
chomin9@naver.com
Kakao talk : chomin9
Insta : chomingoo1
Cho min goo

#hibiki #サントリー #keanureeves