

Inspired by Hayao Miyazaki’s Spirited Away, Ukiyo is a cocktail designed as a welcoming drink for spirits arriving at the Bathhouse after a long day of work in the mortal world. The name Ukiyo (浮世), meaning "floating world," reflects not only the transient nature of both the spirits’ journey and the moment of escape found in the Bathhouse but also our own modern existence—where we navigate a constantly shifting landscape of experiences, emotions, and connections. In a world that often feels ephemeral, Ukiyo offers a moment of stillness, a reminder to embrace the beauty of the present.
The base of Ginrei Shiro Shochu, distilled from rice, provides a clean yet bold foundation, evoking the purity and elegance of traditional Japanese craftsmanship. Yuzu and Sakura Bitters enhance the drink’s delicate floral and citrus notes, reminiscent of the Bathhouse’s transformative atmosphere. The Genmaicha Syrup, made with Wasanbon Sugar, adds depth and a subtle toastiness, symbolizing the grounding comforts of home.
The final touch, a Genmaicha Air infused with Umami Bitters, introduces an inviting warmth at the nose, creating a sensory contrast between the invigorating escape of the Bathhouse and the familiar embrace of home. Garnished with a Shiso Leaf and Gold Leaf, the cocktail further embodies the elegance and refinement of Japanese aesthetics. The Shiso Leaf, known for its herbal complexity, represents the depth of traditional Japanese flavors, while the Gold Leaf symbolizes luxury and the ethereal beauty often depicted in Japanese art, much like the enchanting world of Spirited Away.
This cocktail captures the spirit of hospitality, renewal, and wonder—just as Chihiro finds herself in a world where spirits seek both refuge and rejuvenation. Through Ukiyo, each sip invites the drinker to experience a fleeting moment of serenity, embodying the harmony between tradition and transformation, reality and dream.
Do It Yourself
MISE EN PLACE
Glass: Wood Cup 5oz
Ice: Kold Draft
Garnish: Genmaicha Air, Shiso & Gold Leaf
Method: Shaken
SPEC
1 Pipette Sakura Bitters (The Japanese Bitters)
1 Pipette Yuzu Bitters (The Japanese Bitters)
1/4oz Genmaicha Syrup
2oz Kome Shochu Ginrei Shiro (Rice Koji-White)
*Prepare your Genmaicha air and set aside.
1.- Add all the ingredients on shaker and fill with 4 kold draft ice.
2.- Quick shake about 5 sec and pour on your cup
3.- Cover with genmaicha air, insert shiso leaf and spread gold leaf pieces on top
GENMAICHA AIR
500g Filtered water
2 Genmaicha Tea Bags
2 Tsp Wasanbon Sugar
2 Japanese Dash Umami Bitters (The Japanese Bitters)
Soy Lecithin (1% per final liquid weight)
Masu Cup
Air Pump
Heat the water to 180 F, remove from heat and infuse with the tea for 2 minutes then remove the tea bags
Once the tea is cooled, add the sugar, soy lecithin, bitters and stir until dissolves
Pour the liquid into a masu cup, insert the air pump with the stone attached and turn it on to start the bubbles production
With a julep strainer or spoon collect the bubbles and add it on top of the cocktail
GENMAICHA SYRUP
500g Filtered water
500g Wasanbon Sugar
2 Genmaicha Tea Bags (In Pursuit of Tea)
Heat the water to 180 F and remove from heat
Add the tea and let infuse for 2 minutes then remove the tea bags
While the tea is still hot, add the sugar and stir until dissolves
Once the syrup is cooled, store, covered, in the fridge for up to 1 week