Who are the bartenders to watch in 2025?.
- Part 2 -

We introduce Yuto Hamura from "BRAND NEW NIGHT" (Tokyo), Kanae Wada from "Bar Sakuma" (Hokkaido), Ayane Yamada from "Mixology Heritage" (Tokyo), and Mahito Hazama from "watoto" (Kyoto)!

writer：

A presentation at A SPECTACULAR DISCOVERY.

Ayane Yamada / Mixology Heritage (Hibiya, Tokyo)

Corona inspired him to quit college and become a bartender.

In the second part, we introduce Ayane Yamada of "Mixology Heritage" in Hibiya, Tokyo, who was born in 2000 and dropped out of college to start his career as a bartender after the Corona disaster.

The French restaurant where he was working part-time at the time closed due to the Corona disaster.A regular customer there introduced me to a bar specializing in whiskey.

At the time, I had not yet turned 20, so I was doing menial tasks such as preparing ice, but even from the side, serving customers at the counter seemed like fun.

In the fall of 2021, I had an interview at Spirits & Sharing."

In college, Yamada studied marketing at the School of Business Administration,enthusiastically appealed, "I'm willing to do anything, even accounting work and office work!But at first, he was not taken seriously at all, saying, "You don't even know what sake tastes like, do you? However, the lack of manpower for a new business or perhaps his enthusiasm was rewarded the following year.

However, perhaps because of a shortage of staff for a new opening, or perhaps because of Yamada's enthusiasm, he was hired as a staff member of Memento mori at the beginning of the following year.


Last year, his third year as a bartender at Spirits & Sharing, was a turning point.

I won second place in the Japan finals of "A SPECTACULAR DISCOVERY," a cocktail competition organized by Woodford Reserve.

I wanted to change myself and broaden my horizons, so I tried a cocktail competition for the first time, and I was able to achieve unexpected results.

I used to think that competitions were just about the results, but I realized that the connections that are created between the bartenders who participate in the competitions are the food for thought.It changed my view of the competition!

写真左：ウッドフォードリザーブを使った「Osme Fashioned」は、トップノートからミドル、ラストにかけて、まるで香水のように変化するアロマを実現したカクテル。「身に纏うだけではなく、上質な香りを飲むという愉しみをカクテルで提案しようと思った」と制作意図を語ってくれた。ウッドフォードリザーブの骨太なボディと心地よいウッディな余韻に、自家製金木犀シロップの繊細な香り、ベルガモットの軽やかな苦味が調和している。写真右：カクテルレシピを作成する際のメモ。上はスピリッツの中にある要素を書き出したもの、下は香水のフレーバーノートを参考にしたもの。

Second place in his first competition!A SPECTACULAR DISCOVERY" was a big step up.