The Bar Journal

Let`s support Japan.

In the last few days we have been facing in Japan what is probably one of the worst nature catastrophes in last century.

Without be rhetoric I would love to raise a questions to all of us : what we can realistic do to support Japanese?

Speaking with my some friends, they mentions  that already few guests  avoid to drink Japanese products scared of the radiating contamination !!

But please let`s be serious: how a whiskey or sake` bottled months ago can be contaminated?

And even although, this is very cynic and selfish attitude.

I`d like to remember to consumers and professional that Japanese products have been always synonymous of quality and meticulous craftsmanship and here below it`s a list of what these wonderful products have achieved recently.

Major awards are boosting the credibility of Japanese whiskey with international connoisseurs.

At the International Spirits Challenge in November 2010, Japan’s Suntory Holdings was awarded the top product prize of “Supreme Champion Spirit” for its Suntory Single Malt Whiskey Yamazaki 1984. Suntory was also awarded the “Distiller of the Year” prize, the first time that a Japanese company has been awarded either prize. This followed the award of Gold medals for Yamazaki Yamazaki 18 Years and Yamazaki 1984 at the March 2010 World Spirits Competition. Yamazaki 18 Years has been distinguished with this award three years in a row.

Asahi Breweries’ three Nikka whiskies: Taketsuru 21 Year Old, Yoichi 15 Year

Old, and Miyagikyo 12 Year Old Pure Single Malts also won three Gold medals at the last International Spirits Challenge.

All of us we have been amazed by Japanese technique, bar tools and ice carving and now is the time to thanking back Japan & Japanese for such a school, intelligence and charisma.

Please raise the glass and don`t stop to support Japanese products.

Japanese Cocktails

 1 Lemon peel

50 ml of Santory  Hibiky 17y

10ml of Orgeat syrup

1 dash of orange bitter   

Stir all ingredients with ice and strain over chunk of ice in old fashioned glass.

Garnish with lemon peel zest

KAMPAI