être for the oyuwari-style and keeping it constant is crucial to the success of the whole experience. With his solution – simple as it is elegant: a small teapot, a small glass and a small candle – the initial sensation of sipping something oyuwari is sustained for as long as you want to. Purists may frown on this way of drinking whisky but it really does give you the chance to experience different facets of a malt (with the Hanyu, for example, the grappa-influence became much more pronounced when drinking it oyuwari). It’s an absolute must if you visit Bar Keller in the winter. Trust us. Oh, and while you’re there, try some of their smoked (quail’s egg, salmon, cheese) and pickled nibbles. They marvelously complement the whiskies.
Address: 1F Val’s Bldg, 481 Higashi-iru, Kiyamachi, Nijo, Nakagyo-ku, Kyoto 604-0961