2.15 oz Daiyame Shochu

0.25 oz Pisco

0.75 oz Lemon Cordial

3.75 oz Lychee Black Tea

1 oz Water
Force Carbonated

1.75 oz Iichiko Saiten Shochu

0.25 oz Pear Brandy

0.25 oz Lemon Cordial

0.5 oz Pear Oleo Sacchrum Syrup

0.5 oz Manzanilla Sherry

3.75 oz Buckwheat Tea

3 drop Saline Solution

2 dashes All Spice Dram

2 oz Aka Kirishima Shochu

4 oz Carbonated ShoMei White Tea

Lemon peel

(8g White tea, 300g water, 200g ice, 5 mins ~ carbonate)

2 oz Oolong-infused Aged Barley Shochu "Kurouma"

0.75 oz Oat-geat

0.5 oz Lemon

Oolong Air + Viola

(Homemade Oat-geat: oatmilk, sugar, rose water, vanilla extract)

2 oz Mizunomai "Green Tea" Shochu

1 oz Lavender Roasted Farro Syrup

Soda Water

Lemon Peel

1.25 oz Nankai Gold Shochu

0.25 oz Sesame Oil Washed Nankai Gold

1 oz Pineapple Juice

0.75 oz Kin A-Peel Banana Liqueur

0.5 oz Red Miso Cinnamon Syrup

0.5 oz Lemon Juice

1 oz Iichiko Saiten Shochu

0.5 oz Fino Sherry

0.5 oz Orange Liqueur

Green Tea

Clarified Orange Juice

Build in an isi canister

Charge with 2 nitrogen cartridges

Gently pour into a collins glass

1.5 oz Aokage Shochu

0.5 oz Sesame liqueur

0.5 oz banana liqueur

0.5 oz Lemon

Shake, strain, and dry shake again. Gently pour into an ice-filled Old fashioned glass. Garnish with a dash of Angostura bitters

2 oz Ginrei Shiro Shochu

4 oz Soda Water (highly carbonated is preferred)

0.5 oz Grapefruit

2 oz Mizunomai 'Green Tea' Shochu

1 oz Matchbook Peach Daytrip

2 dash of Chartreuse Vegetal

1.75 oz Nikaido Shochu

0.5 oz Corn Liqueur

Bar Spoon Cherry Herring

1 oz Cascara Tea

1 oz Simple Syrup

0.75 oz Acid Solution

1 oz Water

3 drops Saline

Force carbonated

0.75 oz Nankai Shochu

0.75 kaffir leaf gin

0.75 oz calamansi juice

0.75 oz kumquat oleo

3 drops orange flower water

2 oz Natsu-No-Mannen Shochu

6 oz Sparkling Water

1 tsp Giffard Mango Liqueur

0.5 oz Vanilla Syrup

0.5 tsp Acid Phosphate

0.25 tsp Improved Citric Acid Solution

0.5 dash Scrappy's Cardamom Bitters

0.75 oz Aokage Shochu

0.75 oz Appleton Selection Jamaican Rum

0.5 oz Ramazzotti Amaro

1 oz Banana puree

0.5 oz Pineapple juice

0.5 oz Lime juice

0.5 oz Sugar Cane syrup

1.5 oz Nankai Gold

0.5 oz calvados

0.5 oz fino sherry

2 oz clarified apple

2.5 oz chrysanthemum oolong tea carbonated

2 dash pecan bitters & shiso leaf

1.25 oz Mizunomai 'Saga Barley' Shochu

0.75 oz curry vodka

0.75 oz raspberry cordial

0.375 oz lime leaf suze

0.375 oz curried papaya

2 drops 20% saline

3 oz DAIYAME

1 oz 48 Plata Tequila

0.5 oz Maraschino liqueur

citric acid solution

acid phosphate

2.25 oz simple syrup

0.75 ml white grapefruit essence

5 oz sparkling water per 2.5 oz of the Highball batch

1.5 oz ASAHI-MANNENBOSHI

0.5 oz Mal Bien Zacate Limón Mezcal

1 tsp Kalani Coconut

0.5 tsp Green Chartreuse

1 tsp cane syrup

Orange Bitters

1 orange twist

1.5 oz Zenryo Imo Shochu Ikkomon

0.5 Darjeeling tea elderflower liqueur

4 oz soda water

1.25 oz Nankai Shochu

1 oz gin

0.75 oz olive brine

0.25 oz onion brine

2 oz Kuro Kirishima

4 oz soda water

lemon peel

1.5 oz iichiko Saiten

0.5 oz Jalapeno infused gin

0.75 oz yuzu syrup

0.75 oz lemon juice

0.25 oz fresh ginger juice

1.5 oz DAIYAME 40

0.5 oz grapefruit cordial

3 oz bitter lemon soda

3 oz soda water

2 oz Satsuma Shiranami Genshu

0.5 oz Cocchi Extra Dry Vermouth

0.5 oz Cap Course Blanc Kina

0.25 oz Umeshu liqueur

1 lemon twist

1 oz DAIYAME 40

4 oz carbonated oolong tea

1.75 oz Mizunomai 'Green Tea' Shochu

0.75 oz Sauternes wine

0.25 oz ginger liqueur

1 dash shiso bitters

1.5 oz AOKAGE

0.25 oz housemade honeycrisp apple liqueur

5 oz chilled lime soda water

2 oz Nankai Gold

1 oz fresh lemon

1 oz egg white

0.75 oz housemade passionfruit falernum

5 drops saline, topped with freshly grated nutmeg

3 oz Komoriuta

2 oz of soda water

0.5 oz Buddha Hand Citrus Simple Syrup

4.5 oz cold brewed coconut oolong tea

3 oz KOMA on side

1 deseeded Thai chili

4 slices ginger

2 lemon peels muddled

1 spoon toasted koji rice

0.75 oz turmeric honey simple steeped hot

1.5 oz Iichiko Saiten

0.5 oz lemon acid

0.25 oz pandan syrup

0.25 oz melon liqueur

5.5 oz wintermelon tea force carbonated

2.25 oz Mizunomai 'Saga Barley' Shochu

0.25 oz honey syrup

0.25 oz Amontillado Sherry

0.75 oz hojicha tea Stir with ice

Add a spritz of Tangerine Oil

2 oz Kuro-Koji Asahi Mannen, frozen

5 oz Chilled soda water

1 large wedge of Cantaloupe

2-3 fresh curry leaves

large block of ice

2 oz Kuro-Koji Asahi Mannen, frozen

1.5 oz iichiko SAITEN

0.5 oz Singani 63

0.25 oz Lichi Liqueur

0.75 oz Lime juice

0.5 oz Grapefruit juice

0.5 oz Honey syrup

1.5 oz iichiko SAITEN

0.75 oz Lemon cordial

3 oz Buckwheat Tea

2.75 oz Water

10 drops saline

Force carbonated

2 oz Nankai

1 Tsp Black Sugar Red Date Logan Syrup

1 Tsp Maraschino

2 dash Peychauds

1 dash Chocolate bitters

Rinse of Absinthe

Spritz of cacao rum

2 oz Aka Kirishima

1 oz prickly pear puree

1 oz fresh sweet & sour

3 oz Lime-flavored soda.

2 oz Kinjo Shiro

1 oz Velvet Falernum liqueur

0.5 oz Yuzu juice

0.5 oz fresh lime juice

0.5 oz simple syrup

5 fresh Shiso leaves

1.5 oz Aokage Forty-One

0.25 oz Dark Rum

0.75 oz Lemon

0.75 oz Passionfruit

Top with Soda Water

Garnish with Mint

1 oz Kuro-Koji Asahi Mannen

1 oz Cacao Infused Campari

1 oz Sweet Vermouth

Orange Oil

Served Up with a Cherry

1.5 oz Kagura Kurouma Shochu Gold

0.75 oz Dolin Dry Vermouth infused with Grannysmith Apple

0.25 oz granny smith Apple Sherbet

2 oz Kuro Kirishima

0.5 oz Gancia Extra Dry Vermouth

0.5 oz shy of mustard tarragon syrup

stir into DOF glass w/ big rock

G: lotus chip + tarragon sprig

1.5 oz IKKOMON

0.5 oz Pandan Syrup

0.25 oz Lime

Top with Soda Water

1 oz Aokage Forty-One

0.5 oz Green Tea

0.5 oz Yuzu Liqueur

0.5 oz Tensaito

0.5 oz Lemon

2 oz Kinjo Shiro

1 oz lemon

1 oz plum honey

1/4 oz dry curacao

soda

1/2 oz Aokage Forty-One

2 dashes orange bitters

1 oz chai sweet vermouth

1 oz cognac

1/4 oz benedictine

1/4 oz demerara

Orange and Lemon twist garnish

2 oz Kinjo Shiro

4 oz Soda Water Highly carbonated is preferred.

Lime Slice・Tajin on the rim

2oz Barley tea infused Kagura Kurouma Shochu Gold

0.25 oz El Silencio Mezcal

1 oz Pink Grapefruit juice

0.25 oz Lemon juice

0.25 oz Agave syrup

Hard shake, on the rocks

1 oz IKKOMON

5 oz Japanese Rum

0.25 oz Allspice

0.25 oz Cinnamon Liqueur

1 oz Coconut Water

0.75 oz Coconut Milk Orgeat

0.5 oz Lemon

1 oz IKKOMON

5 oz Japanese Rum

0.25 oz Allspice

0.25 oz Cinnamon Liqueur

1 oz Coconut Water

0.75 oz Coconut Milk Orgeat

0.5 oz Lemon

2 oz Kagura Kurouma Shochu Gold

3/4 oz lemon

3/4 jasmine green tea syrup

1 drop rosewater

Topped with soda water

Garnished with mint and lemon twist

2 oz Aka Kirishima

3/4 oz Pineapple

3/4 Lime

1/4 Apricot liquer

1/4 Honey syrup

Anagostura bitters

Garnished with dried apricot