A few weeks ago, KOVAL was able to participate in The Tokyo Bar Show for the first time. One of the first to bring bars, mixologists, and spirit makers together, the Tokyo Bar Show is truly in a category of its own. This year, we teamed up with award-winning bartender Hirohito Arai of Nekomataya in Ashikaga, Japan, who introduced KOVAL Dry Gin in a unique cocktail to the Tokyo Bar Show. Before the show floor opened, we were able to talk to Hirohito and learn a bit about his experience as a bartender, as well as his take on the craft spirits scene in Japan.
KOVAL: When did you first discover mixology? How did your passion for the industry begin?
HA: My father is a bartender, and my uncle is a French chef. When I was a child, it always seemed like the food and drinks they prepared were made with magic. I was so impressed by their work that it made me want to run my own bar or restaurant.
Nekomataya in Ashikaga, Japan
You won a silver medal at the BOLS Around The World cocktail competition in 2011. What did that experience tell you about the differences between Japanese cocktail culture compared to other countries?
That’s an interesting question. From the three cocktail competitions I’ve participated in, I discovered that cocktails from Japanese bartenders are usually rated strong, sweet, and sour in taste. In my opinion, there are differences in taste preferences depending on the region as well. For example, it seems that people in Asia, compared to say, Europe, prefer sweeter tasting drinks.
Additionally, I think the process of making original cocktails changes depending on the country. In Japan, we tend to start with the desired taste in mind, rather than starting with a base spirit (what some might consider the more traditional method).
2015 Tokyo Bar Show
What do you think about the craft spirits industry in Japan? How is it changing? Do you have any predictions for where it will go in the future?
As a bartender, I’m so excited to try a lot of different kinds of whiskies. However, since the craft industry is growing in Japan, I know that it is going to be very competitive for distilleries. Since this is the case, I think more unique whiskies will become more popular.
Hirohito Arai at the 2015 Tokyo Bar Show
Photo credits: c/o Hirohito Arai (2), KOVAL Distillery (3)
