O-toso is steeped in Japanese tradition, symbolizing the passing of vitality among generations, typically enjoyed in red lacquer cups to ward off evil for the New Year.
Head bartender Kentaro Wada creatively transformed o-toso into a signature Tokyo Martini by mixing it with gin and vermouth, honoring the drink's historical roots while modernizing it.
Wada's search for authentic mirin led him to a 19th-century brewery that maintains traditional production methods, highlighting the importance of heritage in liquor making.
In Miyazaki, mixologist Yui Ogata prepared a cocktail for the Diageo World Class contest, showcasing the blend of modern flair and traditional Japanese ingredients.
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