The oldest malt whisky distillery in Japan is located at the foot of Mt. Tennozan, southwest of Kyoto. Based on very popular tour, the tour was arranged exclusively for Diamond Members. Participants took numerous photos of the copper distilling apparatus and the impressive storehouse. As all the wooden barrels lined up in the storehouse are marked with their years of production, some participants searched for barrels marked with their birth year or another commemorative year. In the Japanese garden on the grounds, participants were able to see the autumn foliage at its very best.

Before the tour, there was a workshop on the whisky production process, and after the tour, there was a tasting of rare unblended whiskies and instructions on how to achieve a delicious mizuwari (water mix). At the gift store inside the whisky pavilion, participants enjoyed shopping for original items only available at the distillery such as objects crafted from aged whiskey barrels, mixed nuts smoked with barrel wood chips, and other things.

Seibu Prince Hotels & Resorts Corporate Executive Chef Kazuhiko Shimoi prepared a special Christmas-themed menu. Beverages included wine from Katashimo Winery, the site of the following day’s tour. Guests enjoyed dinner and conversation accompanied by the sounds of a piano.

After dinner, guests enjoyed a relaxing time in the club lounge, sipping a special limited edition whiskey and taking in night views of the Osaka Bay Area.

The oldest existing winery in western Japan. The winery cultivates several varieties grapes, and the tour participants enjoyed a grape tasting with commentary by Mr. Toshihiro Takai, President of Katashimo Winery. After visiting the vineyard, participants walked around town to the winery under clear winter skies. On the way, they stopped by Anmyo-ji Temple of the Hongan-ji School of Shinshu Jodo Buddhism, which features a ceiling painting of grapes, and listened to a talk. by the boumori(the wife of the head priest and an important figure in temple life).

In the cellar, designated as a registered Tangible Cultural Property, guests were shown precious documents and tools of the winery. After the tour, lunch and tastings were held in the tatami room. Seibu Prince Hotels & Resorts Executive Chef Sommelier Yoshiaki Ichimura, who accompanied the tour, answered a series of wine-related quizzes posed by President Takai. The participants were impressed by the fast-paced exchange of questions—all the more impressive as there had been no prior discussion.

At the departure from Katashimo Winery, rakugo storyteller Somehachi Hayashiya joined the bus. To ensure passenger safety, he spoke from the rear seat, explaining the unique charms of Osaka until the bus arrived at Shin-Osaka Station, the final stop of the event.