Daniel Rose is an expert in creating culinary harmonies with surprising taste revelations that enhance the flavours of Japanese whisky. He believes that whisky has no patrimony. It is simply a taste. In this realm, quality alone is the judge.
Suntory Whisky is not just a liquor, it's the perfect complement to culinary creations. Elegance in savoir-faire is an essential characteristic of Japanese gastronomy. Contrary to Europe where kitchens can be fiery and aggressive, Japanese cuisine emanates a gentle attention to the most minute of details. In Japan, irregularity is expected and links to natural elements are sought. La Maison Suntory has an elegant and sincere way of producing whiskies by the purest of traditions. The attempt to introduce whisky to French tables, particularly in a country focused on wine and "arts de la table", is a challenge that Daniel Rose recognises with spirited innovation and authenticity. An alliance between Japanese whisky and gastronomy is a new horizon that this man is ready to challenge.

Nature shows us the way: exceptional products result from a fundamental unity between the natural environment where we produce, and the artisan's savoir-faire.