Jokichi Takamine's application of Japanese techniques to American distilling nearly changed the industry forever. More than a century later, he's finally getting his due.
A few idiosyncratic methods offer a window into why Japanese bartending has become an object of fascination—and fetishization.
- story: Chloe Frechette
- photos: Eric Medsker
In Japan, a small smattering of honky-tonks serve as the antithesis of traditionally quiet Japanese culture. This is what a night at Tokyo's beloved Little Texas looks like.
At Tokyo's Ben Fiddich, Hiroyasu Kayama uses homegrown plants and a mortar and pestle to reconstruct classic liqueurs and spirits—including “Campari,” absinthe and amaro—often to order. Here, a look inside…