BEST YAKUSUN SERVES

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  • A man with tattoos on his arms and a shaved head is sitting at a wooden table, stirring a bright green cocktail with a lemon slice garnish, in a room decorated with pink flowers and a black and beige shoji screen.

    Matcha Tea Highball

    Matcha Harmony Highball: A Japanese Twist on the Classic
    Elevate your Highball with a citrusy, umami-rich blend. YAKUSUN CLASSIC floral depth meets lemon, honey, and matcha for a layered refreshment with cultural flair.

    Build it:

    Combine 40ml YAKUSUN CLASSIC, 15ml lemon juice, 15ml honey

    Add ¼ tsp matcha, top with soda water

    Stir thoroughly, add ice
    A vibrant, modern homage to Japanese craftsmanship.

  • A man with tattoos on his arms and neck, wearing a black shirt, sitting at a bar with arms crossed, with a tall glass of yellow cocktail with ice in front of him.

    YUZU HIGHTBALL

    In Japan, the apple-yuzu combo is so beloved it’s sold in cans—but the real magic happens fresh. Elevate your home bar with this crisp, balanced cocktail: In a highball glass filled with ice, pour 60 ml YAKUSUN YUZU, 80 ml apple juice (fresh-pressed if possible), 15 ml honey syrup, and 15 ml yuzu juice. Stir well. Top with 80 ml chilled soda water and garnish with apple slices. Serve with miso-glazed salmon or a sharp apple-daikon salad for the full flavor experience.

  • A woman with short black hair and a tattoo on her neck looking at a tall glass of tropical cocktail garnished with a passion fruit half and green leaves, on a wooden bar counter.

    Elderflower Spritz

    Passion Fruit & Elderflower Spritz: Light, Floral, Effortlessly Versatile
    Tropical passion fruit and fragrant elderflower create a bright, balanced spritz that’s long, refreshing, and ready for any mood. Served alcohol-free with sparkling water or elevated with prosecco—your choice.

    Why it works:

    YAKUSUN Passion fruit delivers juicy intensity

    Elderflower adds elegant aromatics

    Sparkling finish keeps it crisp
    Mocktail sophistication or cocktail celebration in one easy pour.

    PREPARATION

    50ml YAKUSUN passion fruit

    25ml lemon juice

    2 tsp elderflower cordial

    150ml sparkling water

    1 tsp passion fruit seeds

    or a lime leaf (optional), to serve

  • A woman in a yellow kimono gazes at a passion fruit cocktail and a glass of champagne on a wooden bar.

    Passion Fruit Martini

    Passion Fruit Martini: The Iconic Party-Starter
    This is the cocktail that needs no introduction. Juicy YAKUSUN Japanese Passionfruit and a hint of lime for perfect sweet-tart balance. Served with a side of prosecco, it’s vibrant, bold, and guaranteed to steal the spotlight.

    Why it works:

    Double hit of YAKUSUN passion fruit = maximum flavour

    Lime juice cuts through with freshness

    Prosecco on the side = instant celebration

    PREPARATION

    50ml YAKUSUM passion fruit

    25ml lemon juice

    2 tsp elderflower cordial

    150ml sparkling water

    1 tsp passion fruit seeds

    or a lime leaf (optional), to serve

  • An older man in a purple kimono looks at a tropical cocktail garnished with a halved passion fruit and a green leaf on top, sitting at a wooden table.

    Passion Fruit Spritz

    Passion Fruit Spritz: Effortless Elegance, Any Time
    Tropical passion fruit meets the floral lift of elderflower in this bright, refreshing spritz. Served long and light with sparkling water for a refined mocktail—or upgraded with prosecco for a festive twist.

    Why it works:

    YAKUSUN Passion fruit = bold and juicy

    Elderflower = soft, fragrant contrast

    Sparkling finish = clean, celebratory
    Low effort, high reward

    PREPARATION

    50ml YAKUSUN passion fruit

    25ml lemon juice

    2 tsp elderflower cordial

    150ml sparkling water

    1 tsp passion fruit seeds

    or a lime leaf (optional), to serve

  • A man with tattoos wearing a red shirt standing behind a tall glass of coconut cocktail with ice and mint, placed on a wooden surface, with a halved coconut and a background featuring pink flowers and a black and white tile wall.

    Japanese Mizuwari

    A Mizuwari Reinvented
    Trade mineral water for coconut water in this bold twist on the classic Mizuwari. The natural sweetness and electrolytes of coconut water amplify the fresh, herbal complexity of YAKUSUN CLASSIC.

    Build it:

    50ml YAKUSUN CLASSIC into a chilled highball

    Add ice, stir to chill

    Top with coconut water, stir once
    Bright, refreshing, and made for modern palates.

  • A woman with short dark hair and tattoos on her arms, dressed in a cream kimono, sits at a wooden table with a tall glass of a yellowish beverage garnished with mint leaves and ice cubes in front of her, in a dimly lit room with wooden shelves in the background.

    YAKUSUN Highball

    YAKUSUN Highball: Classic Form, Contemporary Freshness
    This is Japan’s highball perfected—YAKUSUN CLASSIC delivers fruity vibrancy and smooth character, made sharper with soda and a fresh mint garnish. Ideal for warm days, casual elegance, and clean flavor seekers.

    Build it:

    50ml YAKUSUN CLASSIC into a highball glass

    Add ice, top with soda

    Garnish with mint
    Light, balanced, endlessly sippable.

  • A tall glass of sparkling water with ice and a lemon wedge on a black tray, with a man in a suit in the background.

    YUZU GIN & TONIC

    Crisp. Citrusy. Effortless. This minimalist riff on a summer staple layers 45 ml gin and 15 ml YAKUSUN YUZU over ice in a Collins glass. Stir once, top slowly with tonic to preserve bubbles, stir again. That’s it. Best served with salty sides—think edamame or shichimi-spiced nuts—for a sharp contrast that keeps the palate refreshed.

  • A bartender or chef in a white uniform and hat standing behind a bar with a martini glass containing a clear cocktail garnished with lemon peels.

    YUZU MARTINI

    Silk in a glass. This elegant rework blends 75 ml YAKUSUN YUZU, 20 ml Cinzano Bianco, a few precise dashes of yuzu juice, and a touch of orange bitters. Stir over ice until perfectly chilled. Strain into a coupe and finish with a whisper of lemon oil. Refined yet approachable, it’s made to complement delicate plates—like tuna tartare or a single, flawless yakitori skewer.