In a city where culinary craftsmanship reaches religious heights, the Zentis Osaka hotel is elevating another Japanese artform — whisky mixology.
The recently launched ‘Zentis Craftsmanship: Bartending’ series strips away pretension while maintaining the meticulous precision that defines Japanese whisky culture. Limited to just four fortunate souls per session, this intimate workshop at the Zentis Osaka hotel transforms novices into connoisseurs under the watchful eyes of award-winning bartenders Norihiko Furuse and Yuji Otomo.
Participants dive into a sensory adventure sampling the aristocracy of Japanese distilling: Yamazaki 12, Hakushu 12, and the crown jewel, Hibiki 21. The experience is less about drinking and more about enlightenment — understanding how each amber drop carries decades of tradition.
Here, the deceptively simple Highball — that fizzy marriage of whisky and soda that has Japanese imbibers enthralled — reveals some subtle complexities. The Upstairz Bar, where classes are hosted, masterfully balances minimalism with warmth. At ¥14,520 (US$100) this isn’t merely a tasting but a cultural immersion through the contents of a glass.
For whisky enthusiasts or the curious epicurean, this masterclass offers something increasingly precious in our digital age — an unhurried appreciation of craft where patience isn’t just a virtue but the essential ingredient.
