In the wake of the devastating Fukushima earthquake and tsunami in 2011, the Japanese Embassy in Toronto held a charity event designed to raise international awareness and funds for those affected by the natural disaster. A Japanese bartender named Yuki Yamazaki designed cocktails for the event and was celebrated by the Canadian media.
Inspired, Yuki decided to plan production of The Japanese Bitters, drops of which could add the flavours of Japan to cocktails and more.
After travelling to Schiedam in the Netherlands in 2015, Yuki learned more about alcohol production at the Herman Jansen Distillery, a longstanding distillery with a history spanning more than 250 years. Yuki moved back to Japan and produced his own bitters within 2 years.
With five uniquely crafted bitters in the range, The Japanese Bitters add a special element to cocktails (and food) and are a staple for bar or pantry.
Hinoki (Japanese Cypress) bitters are the Japanese forest in liquid form.
The delicate flavour of sakura (cherry blossom) encompasses spring and imparts a delicate, unique floral flavour to cocktails.
Perilla frutescans is an Asian culinary herb in the mint family.
Umami bitters enhance delicate flavours and provide an unique savoury dimension to food and beverages.
A tart Japanese fruit reminiscent of a heady citrus tinged with bergamot.