Japanese skills to the world Through the cocktails｜Daiki Kanetaka＜D. Bespoke＞No.3
Daiki Kanetaka is a bartender who runs “D. Bespoke” in Beijing and Singapore, and “D. Classic” in Jakarta. He talks about his strong preference for creating the original cocktails using the Japanese products.
As the bar name “D. Bespoke” interprets, cocktails are all bespoken besides classic ones. “We try to feel what kind of cocktail our customer wants to drink now and make the only one by using own experience and knowledge.” That kind of Kanetaka style could be seen by just looking at the bar tools he uses.
“The tool I use to make this cocktail is Magewappa (traditional bendwood craft) of Kanaami-Tsuji in Kyoto, handcrafted especially for my hand size. I use when I make fruit cocktails. Also, I use Kanaami-Tsuji’s strainer to strain the cocktail. I think we should introduce more of Japanese traditional craft beautility at the bar scenes. Also, this spirits (wapirits) named ‘TUMUGI’ is made by Sanwa Shurui, and this is typically Japanese spirits made by Japanese yeast, which we should announce more to the world.”
Another Japanese equipment he is fond of is “BIRDY.” cocktail tool. Yokoyama Kogyo Co., Ltd. who makes the automotive parts at Toyota city, a car-industrial home territory at Aichi Prefecture, used their polishing technique to make cocktail shakers and that’s how “Birdy.” was created. A highly-technique craftsman polishes the inside of the shaker to a 0.1-micron level and that keeps the damage and stress out when the liquid and steel mix together thus adds cocktail mellowness. Finishing of the polish is the handiwork done by Japanese skilled craftsman.
“They respond more to the bartenders’ needs and that is why they have fans all over the world. Moreover, using this tool to make the cocktail becomes one of the opportunities to let foreigners feel closer to great Japanese skills.”
Japanese craftsmen’s attachments are hiding behind Kanetaka’s cocktails. That is why his cocktails are remarkably beautiful.