Fueled by international acclaim and the appreciation of connoisseurs worldwide, Japanese Whisky continues to experience phenomenal sales growth outside Japan. Though domestic production remains dominated by a few large companies, the category offers plenty of opportunities in the United States for smaller producers like the family behind Kaikyо̄ Distillery and Hatozaki Whisky.
The founding Yonezawa family has a long tradition of brewing and distilling, starting in 1856 with its Akashi Sake Brewery. In 1917, they branched out into distilled spirits, and in 2017, Master Distiller Kimio Yonezawa honored this long legacy by creating the Kaikyо̄ Distillery and the Hatozaki line of whiskies.
Our Drink of the Week, the Matcha Tea Highball, features Hatozaki Finest Whisky, honey syrup, lemon juice and Matcha tea powder.
Matcha Tea Highball
Photo credits: @garnish_girl / Recipe credits: @hatozakiwhisky
- 1 1/2 oz. Hatozaki Finest Whisky
- 1/2 oz. honey syrup (1:1 honey & water)
- 1/2 oz. lemon juice
- 1/4 tsp. matcha tea powder
- Club soda, to top
Preparation: Combine whisky, honey syrup, lemon juice, and matcha powder in a shaker. Fill with ice and shake until chilled. Strain into a highball glass filled with ice. Top with club soda. Stir gently and garnish with a lemon twist.