Anjan Khadka / The Ritz-Carlton, NikkoThe natural Nikko ice is Mt. Nantai, Lake Chuzenji in winter is surrounded by snow, and the ice is garnished with flowering shiso. Komachi was inspired by the name of Ono No Komachi, a female poet in the early Heian period (794-1185) who wrote numerous love poems that celebrated the fragility of life and the four seasons, and the pathos of life. The work interprets the ephemeral beauty of Japan, even in the midst of harsh nature, from the viewpoint of Kadoka, who was born and raised in a foreign country.
Japanese Craft Gin ROKU, Elder Flower Liqueur, Yuzu Juice, WATSUNAGI YUZU, Egg White, Islay Whisky
Junpei Fujiwara / W OsakaWhat would happen if Rikyu made cocktails today? The culture of the tea ceremony, spread by Sen no Rikyu, who was born in Osaka. The Japanese flavor of ROKU, which was born in Osaka. By combining these two, the charm of Japan is highlighted. With an eye on the world, Rikyu may choose a sustainable cacao fruit pulp, which gives the ROKU flavor a refreshing acidity. As the Sencha ice melts, the flavor changes like the changing of the seasons. Please enjoy a cup that reflects the thoughts of Rikyu, a man of time.
Japanese Craft Gin ROKU, Lychee Liqueur, Brown Rice Tea, Cacao Pulpe, Green Tea Ice Cube
Yosuke Asano / The Ritz-Carlton, KyotoKyoto, a city of tradition. This cocktail is filled with the charms of Kyoto, where visitors can rediscover the beauty of Japan. The ingredients of ROKU, cherry leaves and yuzu, express the liveliness of April and November, when Kyoto is at its most crowded. The white bean paste and Nikki represent Kyoto's Wagashi culture, adding sweetness and aroma. Furthermore, orange juice, which is often left over in bars, is added for a refreshing taste, in keeping with the concept of "Shimatsu no Kokoro" which means the spirit of taking care of things from beginning to the end, and which has been handed down in the daily lives of the people of Kyoto. The absinthe conveys the depth of the traditional art, and the final touch of welcome is the acidity of the champagne.
Japanese Craft Gin ROKU, Sakura Leaves, White Bean Paste, Yuzu Jam, Orange Juice, Absinthe, Champagne
・Suntory Yamazaki Mizunara Cask Non Chillfiltered・Suntory Hakushu Sherry Cask 2013
・Suntory Hibiki Deep Harmony 2013
・Nikka Taketsuru 25 Years・Nikka Yoichi 20Years
・Nikka Miyagikyo 15Years
Caroni 22 years old – Cask #82’ (60.2% vol) is a deep, rich rum. Distilled in 1997 by Caroni in Trinidad and Tobago, the Caribbean, it spent 22 years aging in an American oak barrel (traditionally used for bourbon whiskey), before being bottled for the hotel earlier this year.Established in 1923, Caroni was celebrated for decades as a top global distillery, producing some of the world’s finest heavy rums (it famously supplied rum to the British Navy). It closed its doors in 2003 as Trinidad’s sugarcane production declined – but its legendary name was able to live on after a company bought its entire remaining stock of aging rums.