Japanese Culture in Regards to Cocktails
Japanese societies are immensely considerate about form, structure, and nature. This ideology stems from their culture and resides in their tea ceremonies, ancient art, or contemporary works. This smoke and mirrors effect can also be captured as part of the cocktail experience this is especially true for – the preparation of a cocktail, the amalgamation of its sole components and the beautification of it being served. What makes this dream even enhance is that in Japan, a cocktail is not a drink, it’s an experience – one that is designed to appeal all sensory receptors including nostrils.Ingredient wise, that nonchalant approach to preparing cocktails isn’t endorsed and almost the opposite is mainstream.
Japanese cocktails instead focus on the minimalism of not wanting to mix spirits, syrups or juices together, instead many of the ingredients are locally sourced. So for various Japanese cocktails, such as highballs, the focus revolves around making natural flavors of all the ingredients stand out instead of overpowering them or focusing only on quality whisky and carbonation mix. This calm and collective approach is visible within their culture and their drinks as well because they aim to make puristic cocktails showcasing clarity.
Japanese Whisky: One of the Building Blocks of Numerous Cocktails
Speaking of Japanese cocktails, it would be quite unfair to not mention the inclusion of Japanese whisky. Although it is apparent that whisky is not a native product of Japan, they have a set high standards of markets to expand them into, considering how their distilleries are rapidly growing. With Japanese whisky, it often gets compared to scotch due to obvious similarities found within the distillation processes, but the differences are prominent with how it tastes upon consumption.Japanese whisky has became so popular for its unique ways to balance out different flavors while relying on the subtleness and the complexity. And the brand Nikka, Hakushu and Suntory have been worlds best for their craftsmanship standards.
These whiskies are used in the preparation of various cocktails including the popular cocktail hich is made using whisky, soda water and ice. This cocktail can be considered as a manifestation of the Japanese bartending style; so simple yet so delicately made. Unlike the rasin whisky, if you would like, all it takes is whip and wop.
The difference in the Japanese highball lies in the detail that goes into making it. Such fibers are likely to be prevalent in bartenders who use specific types of whiskies and whittled ice cubes, so that when they pour their alcohol rated drinks in with the soda and garnish, there is no excess dilution. The mix of soda most times has to be tempered acid twice in some quartz that demands high carbon dioxide. It’s a drink that says to the world that Japan is stylish while considering every single minute detail.
The Art of Presentation
One other aspect that is worth acknowledging about Japanese bartenders is their ability to present the drink. Customers at high-end Japanese bars do not just place orders for drinks, but are partaking in some ritual. The display of the cocktail is just as valued as its taste. The type of cocktail glassware to use is always determined as a primary concern down to the garnish and the glass’ temperature.Such principles are based on Japanese aesthetics which are characterized by the appreciation of minimalism and beauty that is natural. Ordinarily, Japanese bartenders go about making cocktails in the same exact manner as one does during tea ceremonies or the way flowers are arranged in Ikebana. Balance, proportion, and harmony are not neglected.
In addition, the garnish is selected not only for its taste, but also its appearance. This includes a thin slice of fruit, a piece of mint, or a small edible flower that is all used to ensure that the drink goes beyond being just a drink and turns into art. Commonly referred to as garnishes, the additional features
are more than decoratives, they enhance the experience by pleasing the sight as it would taste.
The Importance of Ice in Japanese Cocktails
Ice is one of the elements that differentiates Japanese cocktails from their competitors. There are cases where in several bars, their bartenders make large and round ice cubes or spheres by hand instead of using machines. It is not for show- it is about how the drink is consumed. A larger ice cube is more effective for chilling the drink’s temperature as it does not melt as quickly as smaller ones.Such attention to detail in ice preparation goes to underscore a Japanese dimension of artistry. The skill of ice carving is never taken for granted and this informs most bartenders who spend several years sharpening such a skill. Such nights are as much about the amusement of the onlookers as it is the taste of cocktail itself. The gradual melting of the ice means the drinker can enjoy their beverage without having too much of it dissolve quickly.
Aside from large ice cubes, Japanese bars also use “clear ice” in the preparation of their drinks. Clear ice can be defined as freezing water in particular manner which eliminates air bubbles and results in a clear piece of ice. It improves the look of the cocktail without compromising its quality.
Because the drink is clear in nature, clear ice is common in highball cocktails or more complex drinks based on whiskey as the clear ice adds to the aesthetic appeal of the drink.
