This is a great article about Japanese cocktails.
Since 1966, Kazuo Uyeda has been bartending in Tokyo’s most popular establishments. After serving as bartender at Kaikan for eight years, Uyeda graduated to the upscale Bar l’Osier in Tokyo’s famous Shiseido Parlor. It was here that Uyeda developed a cult following for his “hard shake” cocktail shaking technique—a procedure devised by Uyeda to maximize aeration and elevate the flavour of his cocktails.
Enjoy with our Eiko Umeshu.