Whether you like it shaken or stirred, neat or fizzy, let a Tenjaku cocktail be the star of your occasion.
Pronounced ‘Oi-ooo-wah-wee’, it translates as ‘cut with hot water’. This simple serve style is a common way of drinking shochu in Japan, however it also works well with whisky enabling it to show case its distinctive flavours.
Pronounced ‘Miz-ooo-wah-wee’, it translates as ‘cut with cold water’. It is a long refreshing highball mixing whisky and soda on ice, it is often served at mealtimes in Japan as a low alcohol alternative to beer or wine.
A twist on a traditional whisky sour, this cocktail combines both clementine zest and lemon juice which really complements the spiciness of Tenjaku blended whisky. For additional spice, dust with cinnamon to serve.
A quirky alternative to a traditional G&T, Tenjaku Blended Whisky brings a warmth to this zesty, sparkling highball
The Yamanshi prefecture, home of Tenjaku whisky is also the largest peach growing region in Japan – most notably for the white peaches called ‘Hakuto’.
Maple trees are native to Japan and the turning colours of the leaves is a highly anticipated time. This simple cocktail combines maple syrup with Tenjaku blended whisky which makes for a delicious after dinner cocktail.
This cocktail pays homage to the Aomori prefecture. Located in the northern part of Japan’s main island of Honshu it is renowned for its abundance of nature and apple production.
A quirky twist to a traditional gimlet, this cocktail replaces gin with Tenjaku blended whisky and lime juice with mandarin juice.
Shoga – translates as ginger. A widely loved and used spice in Japanese cuisines, ginger marries perfectly with the delicate smoky and oaky notes of Tenjaku blended whisky.
Ao is a Japanese colour word that refers to both blue and green. In this cocktail matcha powder is the earthy tasting ingredient that gives it a distinctive green colour with a blue hue.
This cocktail celebrates the complimentary flavours of peach and apple with the smoothness of Tenjaku blended whisky, producing a light and fruity drink. Perfect for summer evenings.
Plum wine, otherwise know as “Umeshu”, is a popular drink in Japan. It is sweet with a little acidity from the fruit. Combined with the rice wine vinegar it replaces citrus juice to create the sour element in this cocktail.
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