Yuya Takahashi of The Kahala Hotel & Resort Yokohama Crowned the Inaugural Japan Champion — Winning Cocktail: Oedo Fashioned

The Japan round of the iichiko IRODORI Cocktail Competition, where bartenders competed in crafting original cocktails made with the honkaku shochu iichiko Saiten as the base spirit, held its final event at SPACE EAST & SPACE WEST at the HOTEL GROOVE SHINJUKU in Shinjuku, Tokyo. Seven finalists—the “Top 7”—were selected from 275 entrants across Japan. Each had six minutes to showcase their skills. Judging was carried out by four top bartenders active on the global bar scene. This report covers the tense, high-energy atmosphere of the venue and the results of the competition.

Text & Composition: Contentsbrain / Photography: Koichi Mitsui

A New Beginning for Honkaku Shochu as It Crosses the Boundary Between Japanese and Western Spirits

The iichiko IRODORI Cocktail Competition, where bartenders compete in crafting original cocktails made with iichiko Saiten, has been held in the United States, Hong Kong and Singapore.

And on November 8, 2025, the day of the first-ever Japan Final, seven finalists—selected from 275 entrants across Japan—came together to compete for the inaugural title.

In his opening address, Sanwa Shurui President Kazunori Nishi delivered the following remarks.

"I believe today marks the beginning of a new chapter in which honkaku shochu crosses the boundaries between Japanese and Western spirits. Honkaku shochu is a beautiful distilled spirit born from Japan's koji culture, and it stands proudly alongside the world's great spirits. And through the craft of Japanese bartending, a field where Japan shines, I believe honkaku shochu will continue to spread globally. Starting from today, I am confident that honkaku shochu has a bright future ahead of it."

At 1:45 p.m., the performance segment began with an announcement from the MCs. Following the order determined by a same-day draw, each finalist took the stage, presenting the concept and recipe behind their cocktail while crafting their original creation. Each competitor had six minutes—an intensely compressed window in which to showcase not only their skills but also their presentation and communication abilities.

The judging panel consisted of four top bartenders active on the global bar scene. From New York, Kenta Goto, owner-bartender of BAR GOTO, flew in to sit on the panel. He was joined by Shingo Gokan, founder of the SG Group and active both in Japan and internationally; Manabu Otake, manager and chief bartender of the Royal Bar at Palace Hotel Tokyo; and Hiroyasu Kayama, owner-bartender of Bar BenFiddich. Seated at a table directly in front of the stage, they observed every movement of the finalists while filling out their score sheets.

Showcasing Hard-Earned Skills and Carefully Crafted Cocktails Amid the Tension

The finalists showcased their own distinctive style in their presentations, followed by questions from the judges. The finalists showed focused expressions—sometimes even breaking into a smile. But on the large screen behind them, close-up shots of their hands revealed the real tension in every precise movement. Guests in the venue followed each performance with bated breath.

Here we introduce the seven finalists and their cocktails in order of appearance.

It took one hour and forty-five minutes for all seven performances to conclude—time that felt both fleeting and remarkably dense. After the session ended, the judges gathered their score sheets and moved to a separate room for tallying and deliberation. Meanwhile, guests headed to the adjacent Cocktail Tasting Session, where they enjoyed the cocktails prepared and served by the seven finalists themselves.

Finalists Serving Their Cocktails to Guests

Guests at the venue shared reactions such as "Every cocktail is truly delicious," "This one is my favorite," and "I had no idea so much work went into a single cocktail." The finalists, now free from the tension of their performance time, seemed to relax and return to their usual warm expressions. Later, the judges also joined the guests, spending some time mingling in a friendly, informal atmosphere.

A little after 4:00 p.m., prompted by the MCs, guests returned to the performance hall for the announcement of the results. The seven finalists lined up before the large screen at the front of the venue.

Before the main awards were revealed, one of the iichiko Ambassadors, Yumi Sunagawa—nicknamed the “Princess TUMUGI”—announced the special Spirit of Saiten Award. A well-known bar and cocktail enthusiast, Sunagawa is a devoted fan of Sanwa Shurui products, especially WAPIRITS TUMUGI. She regularly attends the company’s events and actively shares information with the bar and cocktail community. For this award, she served as a judge from a consumer’s perspective, separate from the panel of professional judges.

Her selection for the award was Yuya Takahashi of The Kahala Hotel & Resort Yokohama. Takahashi received a certificate and two prizes: the iichiko 40, a 40th-anniversary commemorative bottle, and a special iichiko bartending apron.

And then, the results were announced.

Third place went to Kyosuke Mitsuda of LES CLOS (Kumamoto). Second place went to Takeaki Kimura of Dining bar JIMHALL (Kanazawa, Ishikawa Prefecture). And finally, the name of the first-place winner was read aloud:

"The inaugural Japan Champion of the iichiko IRODORI Cocktail Competition Japan Final is Yuya Takahashi of The Kahala Hotel & Resort Yokohama. Congratulations!"

As the last performer of the day, Takahashi had taken the stage with his cocktail Oedo Fashioned. He received his certificate and winner's trophy directly from Sanwa Shurui President Nishi. The trophy featured a custom shaker from the renowned bartender tool brand BIRDY., framed in wooden joinery crafted from repurposed barrels once used for the maturation of iichiko shochu. In addition to the trophy, Takahashi was awarded a tour of the iichiko Distillery in Oita Prefecture, as well as an invitation to an exclusive visit to Tales of the Cocktail® (New Orleans, USA) and New York.

Takahashi shared the following words of gratitude.
"Backstage, all of us were cheering one another on, and I felt it created a really positive atmosphere for the competition. I think iichiko Saiten became the spark that connected us, bringing us together and creating an opportunity for new connections to form. I'm truly honored to receive such a prestigious award today, and as a Japanese bartender, I want to continue doing my part to help elevate shochu, our national spirit. I'll keep working hard so I can contribute to that growth."

The four judges also offered their comments. Here are selected excerpts.

Many Cocktails That Truly Expressed the Flavor of Koji

"Working overseas, I'm asked almost every day to explain what shochu is. One of the biggest differences between shochu and other spirits is that it's made with koji. iichiko Saiten is a spirit where the concentrated flavor of koji really comes through, and I felt that many of the cocktails in this competition expressed that flavor well. Among them, Takahashi's cocktail was the most delicious. Congratulations."
— Kenta Goto

The Importance of a Name That's Easy to Remember in Both Japanese and English

"The naming of Takahashi's cocktail was fantastic. In competitions, naming is extremely important. The flavor and the story need to make sense together, and the name has to be easy to remember in both Japanese and English. His cocktail excelled in every aspect—flavor, concept, presentation, and naming. Now that the first edition of this competition has wrapped up, I truly hope to see it evolve into a world competition in the future. I think it would bring even more excitement to shochu culture."
— Shingo Gokan

Hoping to See Shochu Cocktail Culture Continue to Grow

"From the 45 people who passed the second round, I selected 10 as potential finalists. All seven of the finalists ended up coming from that group, and being able to taste each of their cocktails made me truly happy. Every cocktail showcased the flavor of iichiko Saiten and was delicious, but Takahashi's had the most prominent koji character while still being clear and beautifully balanced. It left a strong impression on me. I hope this competition continues into a second and third edition, helping shochu-based cocktail culture spread even further."
— Manabu Otake

Every Cocktail Reflected the Character of iichiko Saiten and Showed Excellent Balance

"Sitting next to Otake, we kept saying to each other how genuinely delicious every cocktail was. All of them brought out the flavor of iichiko Saiten, and the balance was truly impressive. Since this was the first edition of the competition, I think it would be wonderful—just as Gokan mentioned—if it eventually grows into a world championship. And as President Nishi said earlier, I would love to see honkaku shochu recognized as its own category alongside the world's five major spirits. I hope to continue supporting that vision."
— Hiroyasu Kayama

In his comments, Gokan remarked, "It was so well organized that it didn't feel like a first edition at all. With so many different types of competitors, it made for a really engaging and dynamic competition." We asked him to compare this event with various competitions held overseas—what they have in common, and what sets this one apart.

"The tension of performing on the main stage is something you find in every competition around the world. What felt unique to this one was the beauty in the movements of all the finalists. That's something very characteristic of a Japanese competition."
— Shingo Gokan

Competing with iichiko Saiten in Singapore and Hong Kong

Running in parallel with the Japan Final, the iichiko IRODORI Cocktail Competition also held events in Singapore (November 3, venue: CAT BITE CLUB) and Hong Kong (November 10, venue: AVOCA). The winner of the Singapore competition was Sarang of Bar Bon Funk (cocktail: Rice Rice Baby). The winner of the Hong Kong competition was WASHAM of FLAIR UP (cocktail: Purple Sky). Photos of the winners and their cocktails from both competitions are presented below.

Singapore Competition

Hong Kong Competition

With competitions now taking place across Asia, the United States, and Japan, iichiko Saiten is now at the forefront of efforts to bring shochu to the global market. Sanwa Shurui hopes to see honkaku shochu establish its own distinct category in the international spirits market and open up new possibilities for cocktails. The challenge to bring iichiko Saiten to the world has officially begun.

Recipes for the top three cocktails from the Japan competition are available on the iichiko IRODORI Cocktail Competition website.
https://iichikosaiten-competition.jp/ (Japanese only)