Whisky is, I believe, a drink that allows one to savour time. Each drop, born after years of maturation, is untouched by the pace of the world, slowly refined alongside the land, climate, and human endeavour. It is precisely this that imbues it with the breath of the soil, lending it a refined and dignified presence. Once a drink from distant lands, whisky has now taken root worldwide, with numerous distilleries emerging in Japan too. How might we weave moments of happiness with this spirit, now an indispensable presence at everyday tables and in pubs? In the winter of 2025, I wish to ponder this anew.