Bar Hatsuki

We have created a strong adult flavor with a marriage of homemade coffee vodka and milk, emphasizing bitterness.

A bar Hazuki original cocktail made with fresh lemon juice, gin, and a liqueur called Parfait Amour, which means perfect love, made from violet flowers.

In 1660, Dr. Sylvius, a physician at Leiden University in the Netherlands, created a fever-reducing medicine by steeping and distilling juniper berries with alcohol for their diuretic effects. This medicinal liquor became famous as a refreshing alcoholic beverage, contrary to the doctor's intentions, and came to be known as gin, derived from Geneva. Today, the mainstream type of gin is London gin, which is drier than the original Geneva style. The ingredients used include corn, rye, and barley, producing grain spirits with over 95% alcohol using a patent still. After that, it is redistilled with flavoring components, including juniper berries, in a pot still. In Germany, there is a spirit called Steinhäger, which is made by fermenting juniper berries and blending spirits, originating from the village of Steinhagen, but it is often distinguished from gin nowadays. The main methods of flavoring gin, which are the biggest characteristics of each company, include steeping botanicals in the grain spirits and distilling them together, or placing a basket filled with botanicals in the path during distillation, allowing the flavors to infuse. Flavoring components include juniper berries, coriander, cinnamon, caraway, angelica, and recently, a wide variety of ingredients such as tea, oyster shells, sansho pepper, kelp, and bitter melon, allowing each company to offer its unique taste.

Whiskey is a spirit made by distilling grain ingredients such as barley, rye, and corn, and then aging it in barrels. The origin of whiskey is believed to have begun in Ireland during the Middle Ages, benefiting from alchemy. Alchemy became prominent in Egypt around the 4th century and eventually spread through the Mediterranean coast from Spain to various European countries, crossing the sea to northern Ireland. During this process, some fermented liquid entered an alchemical vessel, giving birth to alcohol. This is considered to be the first distilled spirit in human history. In northern regions where grapes do not grow, beer was distilled to create a spirit as strong as fire. This became the origin of whiskey. The local people referred to it as 'uisge beatha' in Gaelic, meaning 'water of life.' This eventually became known as whiskey. Today, whiskey is produced worldwide, but the whiskey made in the five most famous countries is referred to as the five great whiskeys. As mentioned earlier, whiskey is said to have been born in Ireland, benefiting from alchemy, and has grown within the Celtic culture. Whiskey produced in Ireland is called Irish whiskey, made from malted barley, rye, and wheat without the use of peat, and is triple distilled in large pot stills and aged for over three years. The resulting Irish whiskey has a lighter flavor and lacks the peaty aroma compared to Scotch. The second of the five great whiskeys is the well-known Scotch whiskey. Scotch, made in Scotland, is said to have originated from the Celtic people who migrated from Ireland around the 8th to 9th centuries, primarily using malted barley as the ingredient, and is double distilled in pot stills after fermentation. The distillation proof is 60-70 degrees, and those aged long-term in oak barrels are called malt whiskey. Malt whiskey varies greatly due to differences in water quality, yeast, still shape, barrel aging methods, and environmental factors, resulting in completely different flavors depending on the production area, allowing for various ways to enjoy it. The third of the five great whiskeys is Japanese whiskey, which gained popularity due to Masan's fame. The pioneer of whiskey production in Japan was Takamine Jokichi. He went to the United States in 1880 and began making whiskey in Chicago but faced backlash from local malt producers and failed. This led to the emergence of the well-known Masan. Due to character limits, I cannot write everything, so I will share more when you visit...

The liquor distilled from the bulb of a plant called agave, which resembles aloe and grows to about 70-80 cm, is called mezcal. Among these, the liquor distilled from the Agave Azul Tequilana species in a specific region centered around the village of Tequila in Jalisco is called tequila. Other nearby regional products are referred to as pinos. The distillation technique was introduced to Mexico in the 16th century by the Spanish who occupied the area. The current method involves transporting the agave bulbs cut from the fields to a factory, where they are halved and steamed in a pressure cooker. This process breaks down the inulin in the agave bulbs into fructose. This is then fermented and distilled twice in a pot still to obtain a distillate of about 50-55%. Most storage involves short-term aging in stainless steel tanks, but gold tequila (tequila reposado) undergoes barrel aging for more than two months, while tequila añejo refers to those aged for over a year. Tequila that is not aged at all is called silver tequila (tequila blanco).

Rum is made from molasses, which is the residue left after boiling sugarcane to extract sugar crystals, and from the fermentation of sugarcane juice. In the early 17th century, Englishmen who had acquired distillation techniques migrated to Barbados in the West Indies, where they used the locally grown sugarcane to produce distilled spirits. It is said that the indigenous people who drank this became intoxicated and referred to it as Rumbullion (excitement), which eventually led to the name RUM. There is an interesting anecdote about rum, though its authenticity is uncertain... When Admiral Lord Nelson, who played a significant role in the American Revolutionary War and the Napoleonic Wars, died, his body was preserved in a barrel of rum. However, sailors, wanting to honor the great Nelson, stole and drank from it, leaving it empty upon their return home. This is why rum came to be known as 'Nelson's Blood.' Today, there are three main types of rum: Light rum (common in Cuba), which is distilled from molasses using a patent still and aged in uncharred oak barrels for a light flavor; Medium rum, which retains its original aroma and smooth taste without active treatment; and Heavy rum (common in Jamaica), which is distilled from fermented liquid in a pot still and aged for over three years in charred oak barrels. Other types of rum include Pinga, a Brazilian specialty, and Arak, an Asian specialty.

Vodka is said to have been produced since around the 12th century, and the name comes from the term 'Ziznenya Voda,' meaning 'water of life.' This voda (water) eventually led to the name vodka. The earliest vodkas were made from honey and were distilled in pot stills, resulting in many impurities, and they were often flavored with herbs. In 1810, a pharmacist named Albarnov in Petersburg discovered the activating properties of birch charcoal. Pyotr Smirnov developed a technique to use this for filtering vodka. Today, vodka is primarily made from rye, barley, and corn, producing grain spirits with an alcohol content of over 80%. This is then diluted with water to 40-50% and filtered through activated charcoal made from burnt birch or palm trees. This process results in a colorless, transparent spirit with the lightest and least impurities among alcoholic beverages.

Brandy originally refers to a spirit made from fermented and distilled grapes, but nowadays the term is often used for distilled spirits and liqueurs made primarily from fruits. In this section, I would like to explain the history of brandy in its narrow sense. Since around the 7th to 8th century, wine has been distilled in Spain, but from the 15th century, it began to be actively produced in the Armagnac and Cognac regions of southwestern France. By the late 17th century, commercialization progressed, and as global trade became active, the status of brandy from this region was established. The name brandy is derived from the term 'Vin Brûlé' (burnt wine) used in the Cognac region. Dutch merchants who came for trade translated it directly into Dutch as 'Brandewijn,' and the English buyers abbreviated it to brandy. The type of distilled wine mentioned above is referred to as brandy in France, Germany, Italy, Spain, Eastern Europe, America, Russia, and Japan. On the other hand, the residue left after pressing grape juice for wine, which is then re-fermented and distilled, is called Marc in France and Grappa in Italy.