by top bartenders from Japan and the U.S. Experience Miyazaki's Authentic Shochu Cocktails at the Limited Time Only Bar MIYAZAKI SHOCHU POP-UP Open at Kakuuchi Base in Shibuya from Monday, March 4 to Sunday, March 10

Miyazaki Prefecture is launching the "MIYAZAKI SHOCHU EXPERIENCE" project to expand the appeal of authentic Miyazaki shochu. Five top bartenders from Japan and the U.S. will visit Miyazaki to create original cocktails based on the charm of the region and their shochu-making experience. The pop-up store will be open for one week only, from March 4 (Mon.) to 10 (Sun.), 2024.

MIYAZAKI SHOCHU EXPERIENCE

Miyazaki's numerous sake breweries produce a wide variety of authentic shochu, taking advantage of the region's long geographical length from north to south, as well as the abundance of high-quality natural underground water in the Kyushu Mountains and other lush forests. In recent years, the production of new types of shochu, such as those with a higher number of ingredients and those with more distinctive aromas, has been attracting more attention as they are increasingly used in bar establishments and overseas.

For this project, we have partnered with the partner owner and F & B director of Death & Co (New York, Washington, Los Angeles, Denver), which is one of the top bars in America and is known for publishing the best-selling cocktail book in the history of the bar industry, and the restaurant and bar in the US and Europe. In addition, two bartenders from Japan, the owner-bartender of "Bar LIBRE" and the bar director of "GOLD BAR," were invited to visit Miyazaki. On January 15, a cocktail presentation inspired by Miyazaki's visit was held for the media and bartenders at Tokyo Edition Toranomon, where they had the opportunity to interact with the invited bartenders.

The pop-up bar will serve special shochu cocktails created from what they have felt and experienced through Miyazaki's climate, and will feature authentic shochu from 10 Miyazaki breweries, with 9 breweries in attendance. Visitors can enjoy cutting-edge shochu trends, including the opportunity to compare authentic shochu drinks.

Miyazaki Shochu

Outline of the "MIYAZAKI SHOCHU POP UP" limited-time bar

Date: Monday, March 4, 2024 - Sunday, March 10, 2024

　　　Weekdays 15:00-23:00 / Saturdays 14:00-23:00 / Sundays 14:00-22:00

Place: Kakuuchi Base POPUP

　　　3-21-3 Shibuya, Shibuya-ku, Tokyo

Details: <Weekday> Monday, March 4 - Friday, March 8

　　　Comparison of authentic Miyazaki shochu straight, watered-down, etc.

　　　<Weekend> Saturday, March 9 Sunday, March 10

　　　In addition to all 10 Miyazaki shochu breweries, special shochu cocktails will be served by guest bartenders.

　　　Special shochu cocktails by guest bartenders

　　　Saturday, March 9, 17:00-18:00 Yujiro Kiyosaki (Bar LIBRE)

　　　Sunday, 10th 17:00-18:00 Hideyuki Saito (GOLD BAR)

<Exhibiting breweries

Yanagida Sake Brewing Company, Watanabe Sake Brewery, Kirishima Sake Brewery, Inoue Sake Brewery, Sakura-no-Sato Sake Brewery, Unkai Sake Brewery, Shuzo Ohtemon, Suki Sake Brewery, Ochiai Sake Brewery (kurajin will be there), Takara Shuzo (only shochu will be provided).

The schedule will be announced on the store's Instagram (@kakuuchibase.shibuya) at a later date.

<Cocktails to be served

(1)Tyson Buhler (Death & Co F & B Director)

Cocktail name: Ajax Oldfashioned

(2)Vlad Novikov(General Manager of Silver Lyan)

Cocktail name：Peach Boy(Momotaro)

(3)Yujiro Kiyosaki(Owner and bartender of Bar LIBRE)

Cocktail name: "Egg of Columbus

(4)Hideyuki Saito(Bar director of GOLD BAR)

Cocktail name: Imo kind of Daiquiri

＜Bartender Profile

Alex Day Alex Day Partner Owner of Death & Co

An early bartender at Death & Co, Alex Day has been the owner since 2010.

He partnered with David Kaplan to co-found the consulting company and bar. Today, in addition to Death & Co, he owns top-rated bars including Nitecap, Honeycut, The Normandie Club, and The Walker Inn.

He also contributes as a writer and critic to various publications. He is the author of numerous books, including the James Beard & Spirited Award-winning "Cocktail Codex: Origins, Fundamentals, Formulas" and the national bestseller "Death & Co: Modern Classic Cocktails.

■Tyson Buhler Director, Death & Co F & B

After graduating from Le Cordon Bleu Culinary Academy, Tyson worked at many top bars in Arizona.

In 2012, he moved to New York City to begin his bartending career at Death & Co. He was awarded the prestigious U.S. Bartender of the Year by Diageo World Class in 2015. He is currently the National Food & Beverage Director for Gin & Luck, focusing on development and training, as well as consulting and projects for Death & Co locations in New York, Denver, Los Angeles, and Washington, D.C.

About Death & Co

Death & Co. is a premier craft cocktail bar with four locations in the United States (New York, Denver, Los Angeles, and Washington, DC). Death & Co: Modern Classic Cocktails," a 400-page cocktail book, has sold more than 70,000 copies in the U.S. and is considered one of the most famous cocktail bars in the U.S. The book includes the secrets of their success and how they operate.

Vlad Novikov, General Manager, Silver Lyan Profile

Vlad Novikov is the head of the bar at the Riggs Hotel in Washington, D.C., and general manager of Silver Lyan.

About Silver Lyan

Silver Lyan is the first bar to be opened outside of Europe by Lyan, a bar group with operations in Europe and the United States.

It is located in the former vault of a bank building in Washington, DC.

The group's bar Lyaness (London) won the Best International Hotel Bar and World's Best Bar in the 2022 Tales of the Cocktail.

Yujiro Kiyosaki, owner-bartender of Bar LIBRE

Born in Kumamoto Prefecture. Representative of Vino Japan Co. While working as a consultant and hotel school instructor, he energetically opened Bar LIBRE (Ikebukuro) in 2011, Bar LIBRE DaNang (DaNang, Vietnam) in 2018, membership bar NoLIMIT (Ikebukuro), and Bar LIBRE GINZA (Ginza) in 2022.

Winner of the 2008 Bacardi Martini Grand Prix in Japan, representing Japan in the World Competition in Torino, Italy, winner of the 2015 Diageo World Class Japan Finalist in the Signature category, winner of the 2015 Hennessy Mixology Competition representing Japan in the World Competition, etc. He has won numerous awards at cocktail competitions.

Hideyuki Saito Bar Director, GOLD BAR

He has worked as a bartender in London, New York, Southeast Asia, and the Middle East, and has supervised the Beverage program at Soho House, W Hotel, and other cocktail bars and hotels around the world. He is the winner of the Bacardi Legacy Cocktail Competition 2017 World Championship, where he was ranked in the top 8 in the world.

He is currently the Bar Director at The Tokyo EDITION, Toranomon, where he oversees the entire bar.