I'd like to hear more about your experience. I've lived in Japan for 6 years. I really like this video. You really understand Japanese style bartending. I am opening a Japanese style bar soon in Kyoto. You gotta pour straight from the bottle, cut the shaking ice beforehand, and use a ginza hardshake if you want to be super authentic! Btw when you hand a cocktail you say the name of the cocktail and desu! Daiquiri desu! The cocktail that tests the bartender in Japan is the Gin Rickey. (Kayama-san is a weirdo 😊)
Great video! Youre tempting me to go spend way too much to get the ingredients for the egg drop lol I also love that Japanese bartenders wipe the bottle after pours. My bottles would be a lot less crusty if i did that...
It’s such a weird cocktail but I won’t lie, a VERY acquired taste… And I know lol, I really should start bc I’d save so much time cleaning bottles that look gross before filming
Recently took a trip to Japan and I noticed that bars tend to have an sense of professionalism to them but also the existence of izakyas where drinks are presented in a much more western way but the way they pair the drinks to the food is more reminiscent of a vineyard
Thanks for sharing. Haven't made a matcha cocktail yet, so I'll have to find some white bean paste to give this a shot (and plan to be awake for a while). Have to say, thought it was pretty funny when discussing it being an exercise in precision - and then we see footage of the dude just freepouring right out of the bottle into the tin. Haha
Hi Joe, a very interesting show. You didn’t make any noticeable mention of the powder that went on top of the white bean paste. What was it and did it make any impact? Nick from York
That was matcha powder - adds a lot of texture for sure but also contributes a great grassy, almost mossy element that’s very pleasant; I had to heavily edit down the tasting notes section for run time so that bit may have gone on the cutting room floor!
I agree in general about the East / West bar comparision. Though I'd say that the different impressions are in part because many people's drinking interactions here are accessory to something else. You're out to dinner and also get a drink. A group goes to see a game and grabs beers while there or pregaming. In those cases it's more about efficiency. And going out specifically to drink may still place you at something like a brewery where again it's not a presentation-forward kind of establishment even when they also serve cocktails. Still I was in a nice bar recently (before dinner so still sort of pregaming, I suppose). And a Tiki bar opened in the general area recently. Which has a completely different sort of drink presentation. You might have some fun with talking about that.
I love Hakushu 12 and I love Benromach 10, but I wouldn't call them similar to one another except on paper. Can't see how you can go wrong with either one, neat or in a cocktail, but you will have a different experience for sure! (Benromach is dirty in the best possible way, Hakushu is clean in the ... also best possible way.) Enjoyed this episode, even if I am the kind of Western curmudgeon who wants a $25 cocktail for his $25, not a $10 cocktail and a $15 show.
Ooh thanks for the input - glad there’s someone here who has had both and can attest to perceived similarities between the two whiskies! And I definitely agree with you on the price/showiness front
I've not seen the video in question but my guess is he serves them in cups for serving matcha as they are usually clay and sorta look like clay sake cups or unglazed tea cups but larger.
I'd like to hear more about your experience.
I've lived in Japan for 6 years. I really like this video. You really understand Japanese style bartending. I am opening a Japanese style bar soon in Kyoto.
You gotta pour straight from the bottle, cut the shaking ice beforehand, and use a ginza hardshake if you want to be super authentic!
Btw when you hand a cocktail you say the name of the cocktail and desu! Daiquiri desu!
The cocktail that tests the bartender in Japan is the Gin Rickey.
(Kayama-san is a weirdo 😊)
Thank you so much for weighing in with your experience! Definitely got some dubious vibes from Kayama 😂
Have you ever considered doing a video about your local spirits? I’ve always been curious how tastes vary from country to country
Great video! Youre tempting me to go spend way too much to get the ingredients for the egg drop lol
I also love that Japanese bartenders wipe the bottle after pours. My bottles would be a lot less crusty if i did that...
It’s such a weird cocktail but I won’t lie, a VERY acquired taste…
And I know lol, I really should start bc I’d save so much time cleaning bottles that look gross before filming
Recently took a trip to Japan and I noticed that bars tend to have an sense of professionalism to them but also the existence of izakyas where drinks are presented in a much more western way but the way they pair the drinks to the food is more reminiscent of a vineyard
Thanks for sharing.
Haven't made a matcha cocktail yet, so I'll have to find some white bean paste to give this a shot (and plan to be awake for a while).
Have to say, thought it was pretty funny when discussing it being an exercise in precision - and then we see footage of the dude just freepouring right out of the bottle into the tin. Haha
I know! I can guarantee he is as accurate as a human can possibly be, but the roboticism of his movements just worked so well
Hi Joe, a very interesting show. You didn’t make any noticeable mention of the powder that went on top of the white bean paste. What was it and did it make any impact?
Nick from York
That was matcha powder - adds a lot of texture for sure but also contributes a great grassy, almost mossy element that’s very pleasant; I had to heavily edit down the tasting notes section for run time so that bit may have gone on the cutting room floor!
I agree in general about the East / West bar comparision. Though I'd say that the different impressions are in part because many people's drinking interactions here are accessory to something else. You're out to dinner and also get a drink. A group goes to see a game and grabs beers while there or pregaming. In those cases it's more about efficiency. And going out specifically to drink may still place you at something like a brewery where again it's not a presentation-forward kind of establishment even when they also serve cocktails.
Still I was in a nice bar recently (before dinner so still sort of pregaming, I suppose). And a Tiki bar opened in the general area recently. Which has a completely different sort of drink presentation. You might have some fun with talking about that.
I love Hakushu 12 and I love Benromach 10, but I wouldn't call them similar to one another except on paper. Can't see how you can go wrong with either one, neat or in a cocktail, but you will have a different experience for sure! (Benromach is dirty in the best possible way, Hakushu is clean in the ... also best possible way.)
Enjoyed this episode, even if I am the kind of Western curmudgeon who wants a $25 cocktail for his $25, not a $10 cocktail and a $15 show.
Ooh thanks for the input - glad there’s someone here who has had both and can attest to perceived similarities between the two whiskies! And I definitely agree with you on the price/showiness front
I've not seen the video in question but my guess is he serves them in cups for serving matcha as they are usually clay and sorta look like clay sake cups or unglazed tea cups but larger.
That seems eminently more plausible - dang wish I’d caught that! Good eye
That Egg Drop looks so weird lol
Tasted even weirder! But in the best kind of way