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In Praise of Time: Where Landscape Meets Gastronomy

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TIckets

Golden Crane: 6/5
Members: 6/12
Public: 6/19

$295 Members / $345 Non-Members

Good whisky is made at the intersection of botanical science and art, with “time” as its magical component.

This is where the natural order of things and terroir critically shape and influence the gustatory landscape of the “water of life”.

Seiichi Koshimizu, photo courtesy of Suntory

Like gardens, there is an intricate art to whisky-making as much as there is an utter obedience of mankind to nature against the backdrop of the tapestry of seasons.

Portland Japanese Garden is proud to present the West Coast’s first-ever official lecture & tasting of prime Japanese whiskies by Japan’s most revered whisky master, Seiichi Koshimizu, Chief Blender Emeritus of Suntory, on July 16 and 17.

Naomi Pomeroy, photo by Chris Cou

This is coupled with a culinary art pairing by one of the Pacific Northwest’s most prominent chefs, Naomi Pomeroy of BEAST (James Beard Foundation’s 2014 “Best Chef Northwest”) to bring out the best and most playful facets of the featured whiskies of the evening, Hibiki and Yamazaki (12yrs).

Join Steve Bloom (CEO), Sadafumi Uchiyama (Garden Curator), Aki Nakanishi (Curator of Culture, Art & Education), and Hugo Torii (Director of Garden Maintenance) on a private bespoke tour of the garden as part of the unforgettable
gastronomic immersion.