Being in a bar or a restaurant is transformative. Venues like that are an intersection of new cultures, communication, excitement and storytelling. Drinks play a vital role in creating these experiences, with Japanese drinks like sake and shochu elevating nights out, intimate lunches and conversations with friends.
Sake is one of my favourite drinks. But it’s not the only thing that floats my boat. I’m pleased to announce the launch of Drink To That, a newsletter for imbibing knowledge, celebrating the hospitality industry and providing content marketing tips for drink brands.
When it comes to cocktails, Japan is an authority in pushing the boundaries of mixed drinks and coming up with new creations. It’s a drinks culture build on innovation, high-quality craftsmanship and storytelling.
The kind of flavours that can be achieved with Japanese ingredients is truly awe-inspiring and it’s fun to experiment with different combinations to see what happens. That’s why I wanted to create a Japanese cocktail that plays with different tastes, so here is a recipe for Okinawa Sunshine.
Japan produces some of the most unique spirits in the world, namely shochu and awamori. The production of western spirits such as gin has increased rapidly and it’s also worth keeping an eye out for Japanese rum.