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Arashiyama Bamboo

Servings: 1


Main Ingredients

Pandan Infused Yokaichi Mugi Shochu*1.5 oz
Coconut Washed Dry Vermouth**1.5 oz
Yuzu Bitters2 dashes
Pineapple Anise Bitters1 dash


**Coconut washed vermouth

  1. 1 bottle 750ml vermouth to 12 oz organic coconut oil from Trader Joe's. Make sure the oil is melted before infusing. Let sit for 24 hours, then put into a freezer til the fat freezes. Remove fat solids and strain the rest with a coffee filter.

*Panda Infusion

  1. Warm 8 oz Shochu over the stove (but not boiling), add 2-3 small pandan leaves. After 2 minutes, take it off the stove and let it steep for another 5-10 minutes.

  2. It should be very aromatic, nutty and earthy to taste but should not be bitter. If it is bitter, it has been steeped for too long.


  1. Add all ingredients in a mixing glass with ice, stir and pour into a chilled glass.

Yokaichi Mugi – The photo & recipe by Vivian Cromwell for Takara Sake USA.
Vivian Cromwell is a photographer and tech entrepreneur based in San Francisco Bay

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