Recipes
Very Green: The "Hecho en Tokyo" - tequila on matcha with vanilla
The "Hecho en Tokyo" is a beautiful, green and extremely delicious drink that combines tequila with matcha liqueur and our new Vanilla Umeshu. The deep green color of the matcha liqueur is wonderfully reflected in the drink, while the agave note is gently embraced by the vanilla.
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Kankitsurui - more citrus is (almost) impossible...
There are countless citrus fruits in Japan, such as amanatsu, hassaku, mikan mandarin, Buddha's hand and the very well-known yuzu. The "Kankitsurui" is a gin-based cocktail that is based on Sakurao Gin Original alongside yuzu and kumquat liqueur. This contains various types of citrus and oranges as botanicals. More citrus in a glass is hardly possible.
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It's tea time: "Yam Yam" - Umeshu cocktail with Tsukushi Green Tea
Tsukushi Umeshu is the perfect combination of umeshu and the finest yamecha tea, a local specialty from Fukuoka. The liqueur has a balance of beautiful sweetness and pleasant acidity with an intense aroma of green tea and is great in cocktails. As in this case, together with sweet potato shochu (imo) and red vermouth.
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The new dream aperitivo: Daiyame Wild Berry
If you like Lillet Wild Berry, you'll love Daiyame Wild Berry! With its lychee and elderflower notes, our Daiyame Shochu goes perfectly with Wild Berry. A deliciously fresh and fruity combination that is very easy to prepare. With an alcohol content of just 25% by volume, Daiyame is right on trend for LOW-ABV drinks.
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You don't need much more to be happy: The Kokuto Gimlet
The Gimlet is a very rewarding cocktail because it is easy to make and simply delicious. With Lemon Rocks instead of Lime Cordial as an ingredient, it is particularly refreshing. Only green lemons are used for the liqueur, which are harvested early and are particularly aromatic.
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Quick to mix and simply delicious: the shochutini
The shochutini is simply mixed; instead of vermouth in the classic martini recipe, shochu is used here. Our creation is almost a satsutini, as the Daiyame Shochu used here comes from the famous Satsuma region.
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The Sobahattan - classic cocktail with a Japanese twist
Sobahattan is quick to prepare and simply delicious. In principle, it is made in exactly the same way as a Manhattan - but with soba shochu instead of whisky.
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Cocktail beard - Kitto Katsu cocktail with matcha and chocolate
The creator of this cocktail recipe, Cocktailbart, was inspired by the Matcha KitKats and used chocolate liqueur and high-quality matcha powder alongside our iichiko Person Shochu.
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Green Planet - Whisky cocktail with matcha liqueur
The Suntory Matcha liqueur works extremely well in cocktails, not least because of its great green color. Combined with Japanese whisky and white vermouth, it makes a delicious and easy-to-prepare cocktail.
Cheers, Kanpai and cheers!
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"Iki Beach" - coffee and roasted flavors at their best
Iki Island is the birthplace of mugi shochu, or barley shochu. In combination with our sugar-free Awamori Coffee Liqueur, red vermouth and rum, the fine roasted aromas of Kakuzou Shochu from Iki Island come together to create a delicious overall picture.
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"Ao Udisan" - an Awamori-Shochu alliance
Awamori, Okinawa's traditional spirit, is great for cocktails. In combination with rice shochu, chestnut liqueur and a few dashes of the brand new craft cola shochu from our producer Oyama Shoten in Ibusuki, the result is a great explosion of flavor in the mouth.
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Cocktail beard - Bob Harris recipe with sparkling sake
Cocktailbart is all about the best spirits, techniques and recipes for cocktails. Currently, the duo has developed a drink with our Jozen Mizuno Sparkling Sake, the "Bob Harris".
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