Japanese-style bartending is like a Japanese tea ceremony and comes with its own rituals, says Mr Shinya Koba of Japanese speakeasy Cache.
In Japanese cocktails, you’ll find, for example, crystal-clear ice cubes made from filtered water that is first heated up to 40 deg C and then frozen, hand-cut and, finally, stirred vigorously with a spoon to round their edges so that they melt more slowly.
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