Tokyo’s vibrant streets are a heady mix of ancient and cutting-edge culture. In its bars, experienced bartenders are constantly experimenting with internationally renowned spirits like Scotch whisky. It’s fascinating to compare the renowned Japanese whiskies to the country’s cocktail scene. We consulted one of Tokyo’s most renowned bartenders, Takayuki Suzuki, for help unraveling this intricate tale.

Distinctions between Japanese Whisky and Scotch

“Scotch brings with it a dense history and a unique profile,” explains Suzuki. It’s quite reminiscent of working with an antique textile. One can taste the land and history in every drop of Scotch. On the other hand, Scotch is a major influence on Japanese whiskies, but over time, they have developed in a form that is uniquely Japanese.

Scotch: A New Taste for the Japanese

Suzuki laughs when asked how he plans to introduce the bold flavors of Scotch to Japanese customers who are used to the softer tones of their whiskies. The Japanese aesthetic for food and flavor seeks balance. So, when I mix a drink with Scotch, I try to find the sweet spot between the flavors. Scotch, with its smokey undertones, pairs wonderfully with yuzu or umeshu. Suzuki responds enthusiastically, “Oh, there are many!” when asked to name some of his favorite works. If I had to pick one, though, it would be the Kyoto Forest, which combines Scotch, matcha syrup, and lemon. It’s like the East and the West are dancing inside your glass.

Japanese Customers Love Their Whisky Cocktails

• An invigorating blast of flavor, “Smoky Scotch and Yuzu” combines the smokiness of Scotch with the tangy citrus notes of yuzu.
• The Highland Sour is a popular cocktail made with Scotch from the Highlands, fresh lemon juice, and a touch of cherry blossom syrup.
• Fans of traditional Japanese green tea cocktails will like the unusual pairing of Scotch and green tea, in which the latter’s earthy overtones mellow the former’s bold personality.
• For those who like lighter drinks, adding a dash of umeshu (Japanese plum wine) to mellow Scotch versions is a great way to bring out fruity overtones and lighten the drink.
• Infusing mild Scotch with wakame brings out the spirit’s maritime undertones and chimes with the Japanese penchant for seaweed. This cocktail takes inspiration from coastal Scotch variants.
• The subtle flavors of the rice wine complement the richness of the Scotch, making the fusion a hit with those with daring palates.
• These cocktails, as Suzuki describes them, are representative of the balanced combination he seeks, fusing the powerful character of Scotch with components recognizable and adored in Japanese drinking culture.

Scotch Cocktails: Some Difficulties

“The intensity of Scotch can be a double-edged sword,” Suzuki says. Ignorance is not an option. When I’m making a cocktail, I usually water it down a bit so that it blends in and doesn’t overpower the others. Adding fruit or a gentler mixer can assist.

I first became interested in Scotch because of the fascinating array of flavors it offered. While in Scotland, I immersed myself in the fascinating world of whisky. The distillery tours, the exquisite craftsmanship, and the insightful chats with the expert blenders all opened my eyes to the complexities of Scotch. As my interest grew, I wanted to find a way to introduce these wonderful spirits to my fellow Japanese in a way that would appeal to their refined palate.

As a barman at a top establishment in Tokyo, I now derive great satisfaction from mixing Scotch-based cocktails. Each recipe tells a story, a tale of Scotland’s rolling hills meeting Japan’s tranquil landscapes. When I make a cocktail, I’m not simply combining two distinct nations’ tastes, but also their centuries-old customs.

The goal isn’t limited to making a commercially successful beverage for me. It’s about starting a trend of Scotch aficionados in Japan. In my opinion, learning about the history of Scotland is essential to fully grasping and appreciating Scotch, or any other type of distilled liquor. To those who may find Scotch to be too powerful or foreign, I create a bridge by incorporating familiar Japanese elements into Scotch cocktails.

I think there is an increasing interest in trying and learning about liquors from all around the world now that we live in such an interconnected environment. This further strengthens my conviction in the importance of international experience in appreciating the spirit world. Learning the language of a drink’s origin enhances one’s appreciation for it, just like learning the language of a literary work does for the reader. Understanding the cultural nuances of the spirits you work with is extremely important in my line of work. Doing so will increase your knowledge and help you feel more connected to every pour and mix.

Scotch-based Cocktail Development in Japan

Suzuki recalls his earlier days in the industry when people typically drank Scotch neat or with water. Scotch was initially seen with skepticism in Japan, but this changed as the country became more familiar with the worldwide cocktail culture. Popular drinks these days include the “Tokyo Highball,” in which the fizz of soda complements the Scotch.

Being Educated and Adapting

The rules are not set in stone, as Suzuki puts it. I’ve picked up the ropes the hard way. At other times, I go to cutting-edge cuisine or classic Japanese cocktails for ideas. The trick is to honor the spirit without succumbing to fear.

Scotch’s wide range of flavors, from smoky to sweet to strong to mellow, gives bartenders a lot of room to experiment. Scotch finds a particularly interesting expression in Japan, a country whose bartending culture is steeped in history, precision, and creativity.

Takayuki Suzuki’s method of blending Scotch drinks is a celebration of this chemistry. Both the precise skill of Japanese mixology and the profound depths of Scotch come together beautifully in his concoctions. It’s not meant to supplant Japanese whisky, but rather to complement it by adding new depths of flavor and history.

If you’re looking for a venue to get a taste of this mingling of cultures, look no further than Suzuki’s pub in Tokyo.