Today I was at the industry invite only Japanese bitters cocktail competition in celebration of the founder and owner of The Japanese Bitters Company, Yuki Yamazaki’s first visit to Vancouver, Canada.
During his week long stay he hosted 3 pop ups where guests were able to try his Japanese inspired and flavoured bitters in bespoke cocktails, created for the occasion.
Sadly, my schedule did not align and I was unable to take in any. I did however get a chance to watch this exclusive cocktail competition, with local celebrities in the drink scene as judges.
Held at the newer bar voted as number one in Canada’s 100 Best Bar for 2024, Bagheera; before they opened for the evening and Yuki’s final Popup.
This is the “Tokyo Cocktail” Throw Down competition. Eight finalist bartenders competed to see who could make the best Japanese-inspired interpretation of a Manhattan cocktail, aka a ‘Tokyo’. With each having to feature The Japanese Bitters & Kujira Japanese Rice Whisky.
Each contestant got 7 minutes to walk the judges and the audience through their concept where everything is being judged. How the name fits into the country theme, the appearance including the garnish, aroma, taste/mouthfeel & finish, creativity & originality, balance of ingredients and flavour profile, the intelligent use of the featured ingredients, technique, and presentation.
Being able to get a peak of the judge’s score sheets I got to see just how intense competing is. For the latter most point it included whether each competitor addressed both questions: “What unique flavours do The Japanese Bitters and Kujira whisky bring to this cocktail?” and “What inspired you to create this cocktail?” And to earn these points they must guide the audience through the cocktail-making process, while showcasing their storytelling skills. Judges were looking for candidates who are not only skilled, but also genuinely likeable. Which I guess part of the bartending trade.
The winner earned a cash prize of $500, second place got $300, and third $200. It isn’t much considering the time it takes to create and come in to compete on your own time, but they certainly do build a name for themselves on this platform.
As everyone settled the audience were welcomed with a cocktail finished off with Japanese bitters, pipet dropped and passed out by Yuki himself. This was a full bodied and delicious cocktail with a honey viscous start and a sharp finish. The bitters tempers both in each direction.
Then we were off, the competition aptly started with Joel Hughes, the head bartender for Bagheera. This is actually the bar’s first hosted competition and was followed by their first ever Popup in the evening to come.
His creation incorporated hojicha tea to bridge his personal connection of being from Wales and their love of tea with Japan’s equal enthusiasm to it as well. What had this cocktail standing out were the clarified pearls at the end. Having a taste, it had a nice cinnamony lush flavour to it. It does not hide the bitterness, but enhances it
I was appreciative that all guests got to taste with the straw method, whereas other competitions leave it only to the judges. Although that being said, I did go back and take a full sip of each at the competition’s end, and the full experience was nothing like the droplet these notes were based on; so take them with a grain of salt.
Next, we had Nathan Moran from their sister hidden bar Lao Wai. His cocktail named Kanazawa with Kujira Inari, Blue Sakura Liqueur, Yuzukosho Japanese Liqeuer, and The Japanese Bitters Shiso Bitters. Garnished with a sakura candied maraschino cherry & blue and sakura tuile.
He prepared a great speech that included his inspiration from an urban legend of a blue Sakura tree, and spoke to it like a college professor.
He choose to use the shiso Japanese bitter, as he found its subtle vegetal nature the cornerstone of any good Manhattan. He followed this with a spray bottle spritz of yuzu to enhance its flavour. He then concluded by recognizing his total use of the Japanese flavours: rice, tea, Sakura, shisho, and yuzu.
This one was very strong and bold despite its gentle presentation. It had a consuming bitterness that had the cheeks of my mouth puckering.
Next we had Liam Nguyen from Parker Rooftop Bar with his cocktail, Inari Blossom. Kujira Inari, Umeboshi infused Nakano Rose Umeshu, Shiso-infused SKAHA Vineyard, 2016 Rogue Madeira, The Japanese Bitters Shiso, and The Japanese Bitters Sakura. Finished with Hinoki Wood Smoke. Garnished with Umeboshi & Shiso.
He wanted to make a very Japanese cocktail to highlight the unique palate of Kujira whisky. And them added floral and vegetal flavours through the Sakura and shisho Japanese bitters.
I noted he was the only one so far not shaking during his measured pours. The jitters did get the best of him during the smoking process, as he spilled the contents of a cocktail and ran out of time to be able to smoke all of them. Thankfully the judges insisted of equal tastings so allowed him to go over and smoke them all.
It was sweet Sherry and sour plum forward, the smoke didn’t add much by the time I got to my taste.
Our fourth competitor was Dustin Bohonis from The Bar Keeper Popup with his cocktail the “Meshiagare”. This translates to “bon appetit”, which speaks to his Tokyo ramen style cocktail with the flavours of soy, chicken, and dashi broth. Made using
Kujira Inari Schmaltz (kosher chicken fat wash), Mizunara/sake blend, Umami bitters, Whisky bitters, and Citric acid. Then garnished with a ramen and mushroom bite that he cooked then re-dried.
Kosher chicken fat wash whisky was a new one to me. It is further infused with bonito, mushroom, and kombu kelp for more umami flavour. This one made me hungry from scent alone. It smelled like ramen and had a great umami flavour given the use of the umami Japanese bitters.
Lacey Roberts from Published on Main had the second place cocktail. Kujira Inari, Yuzu Kosho, Rose Umeshu, Yuzu Bitters, and Sakura Bitters.
She started by saying that she was making a liquid bouquet for the judges, and to that she delivered. Served with a garden display it was very floral forward.
Joshua Lovemore from the new Prophecy bar, that opened this year was the grand winner. He prepared his cocktail, the Centenarian in dedication to his grandmother who lived out her over 100 later years drinking whisky, and said she would have liked Kujira.
Kujira Inari, Mizunara liqueur, Px Sherry, Amaro Abano, Sweet Potato & Kokotu syrup, The Japanese Bitters Sakura bitters, and Leaf of Life Ardbeg 10 Tincture (As a spray on top). Served alongside a cup of Sweet Potato Chips he made himself.
I could see why this one was the judge’s favourite. It was rich and syrupy, it gave me sweet potato that matched its side. I also snagged a chip, but found it was more like dried fruit with its hard to chew through texture. It also could have used more salt and some seasoning.
From Pidgin we had Jessica Toews with her hot spring inspired Onset Onsen. She wanted to showcase that in a drink, meant to relax you with brown butter washed Kujira Inari, Mizunara liqueur, Cocchi Rosa, and The Japanese Bitters Hinoki bitters.
The brown butter wash helped to exemplify the natural brown butter of the featured whisky. And she used the hinoki bitters, as cypress is a common wood used in an onsen. She finished this off with the classic Manhattan garnish, an Okanagan cherry canned in Japanese whiskey, that she picked from her nana’s back yard.
And last, but not least we had our third place winner Tabytha Towe from Brix and Mortar. This was named “Sinseina Enkai”, which translates to “Divine Banquet”. Mixed with Kujira Inari, Mizunara Liqueur, Sesame & Tamari infused sweet Vermouth, Sake (Junmai), The Japanese Bitters Hinoki bitters, and Angostura bitters. Garnish with a homemade furikake rim and Lemon Zest.
She was inspired by food and the act of eating and drinking together. She focused on more savoury notes with the Sesame & Tamari and balanced it with the woodsy cypress bitters and the subtle floral from the sake. Served over a king cube to best capture the hue.
Having been able to lick the rim, I can confirm that it tasted amazing and did well to highlight savoury umami flavours in the glass.
In short, this was a great competition and a great way to get the brand out to the industry. I was happy to be able to catch the whole thing as a fly on the wall.
Bagheera
518 Main St, Vancouver, BC V6A 2T9
