The Japan Sake and Shochu Makers Association is excited to present Japanese shochu cocktails handcrafted by renowned mixologists, from World's Best Bartenders to rising stars.

In 2013, Haru Zenda started his career in Kyoto, where he studied to be a Sake Sommelier after completing a degree in and Chemistry and Japanese History. From there Zenda continued to forge his career in mixology. After competing in his first Shochu Competition, “Spirited Away,” Zenda had the honor of meeting many of the shochu producers in Kyushu, Japan—experiences that culminated into Zenda’s success today: Zenda has been a Sommelier and the Head Bartender at Masa (New York) since 2017.

Watch him create his ""Ryukyu"" cocktail, made with rice shochu.

RYUKYU
🔺1.5oz Awamori Koshu (Thai Indica Rice), Kumejima’s Kumesen
🔺0.5oz Nisshin-Shurui Sudachi Chu
🔺0.25oz Wenneker Dutch Triple Sec
🔺0.25oz Goya (Bitter Melon) Syrup
🔺0.5oz Lime Juice
🔺Bitter Melon Chip
🔺Matcha Green Tea Powder

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