The Japanese Bitters Revealing Japan's Subtlety in the Heart of Bangkok

At first glance, The Japanese Bitters presents itself with quiet restraint, allowing flavour and intent to speak before narrative. Built around ingredients deeply embedded in Japanese culinary tradition, the range reflects an approach that values precision, balance and familiarity rather than reinvention. It is this understated confidence that has carried the brand beyond Japan, positioning it naturally within the international bar community.

Founded by Yuki Yamazaki, The Japanese Bitters is recognised as the first bitters brand created by an Asian producer. Yamazaki's career spans decades behind the bar, with professional experience in the United Kingdom, Tokyo and Canada shaping his understanding of how ingredients move across cultures. The idea for the brand did not emerge from a desire to challenge convention, but from a simple observation. "We've seen many bitters brands in the market, but none of them are made in Asia. It's that simple," he said. For Yamazaki, the goal was clear. "I want to showcase the flavours of Japan through bitters—the flavours that we Japanese are proud of."

Those flavours form the foundation of the range, handcrafted in small batches in Chiba, Japan, using premium local ingredients. Umami brings together kombu, bonito flakes and dried shiitake mushrooms in a deeply savoury expression, while Yuzu is crafted from fresh Citrus junos sourced directly from farmers in Tokushima Prefecture. Shiso highlights the herbal, minty and gently spicy character of green perilla leaves, and Sakura offers a balance of floral and savoury notes through salt-marinated cherry blossoms and leaves. Hinoki introduces a woody, forest-like aroma derived from Japanese cypress, while Sansho uses unripe green berries harvested in May to deliver a citrusy, lightly tingling sensation. Each expression is designed to integrate seamlessly into cocktails while retaining its distinct identity.

The origins of the brand can be traced back to 2011, when Yamazaki was working as a bartender in Toronto during the Great East Japan Earthquake. At a charity event, he served cocktails with Japanese ingredients, and the response highlighted genuine interest in those flavours in a bar setting. That experience encouraged further study rather than immediate production. Yamazaki later travelled to the Herman Jansen Distillery in the Netherlands to learn traditional distillation and alcohol production techniques. After returning to Japan, he spent two years refining his recipes with the support of Honbo Distillery, leading to the professional launch of The Japanese Bitters in 2018.

As the brand expanded internationally, Thailand became an essential market through distributor Runganan Chuwawiwattanachai, known as Pom. Formerly the CEO of Centerpoint Department Store and now the producer of Sod Chaeng Thai Spirit, Chuwawiwattanachai brings extensive experience across business and beverages. "I've always been interested in Japanese products because their meticulousness is reflected in their quality," he said. "Thai people generally love Japanese cuisine and trust Japanese producers. When I encountered Yuki's work, his expertise and the integrity of the products immediately stood out. I'm confident Thai clients will appreciate his creations in the same way I do."

Yamazaki's work has since expanded beyond bitters. In 2022, he introduced The Japanese Liqueur, a range inspired by Japanese culinary heritage and built on the same principles of balance and clarity. Umeshiso combines fully ripe red ume plums with herbal red shiso to create a rich plum liqueur. At the same time, Hojicha is crafted from roasted green tea sourced from Shizuoka Prefecture, using a distinctive process that enhances its smoky umami character. Yuzukosho pairs the fresh citrus aroma of yuzu with the warmth of chilli peppers, and Mizunara offers an elegant woody flavour layered with herbal, medicinal notes reminiscent of Japanese mugwort.

Alongside product development, Yamazaki remains active within the global bar scene, travelling regularly to host masterclasses and guest shifts. Bangkok has become one of his regular destinations, reflecting the city's interest in flavour-led craftsmanship. On 10 December 2025, he returned for a masterclass at REC. Bangkok, followed by a guest shift at XIM Bangkok, continuing a practice grounded in exchange, education and shared appreciation for flavour.

During the masterclasses, bartenders and selected media explored the products in detail, tasting the bitters and liqueurs alongside sponsored spirits from Sod Chaeng and Suntory. Yamazaki demonstrated various bar techniques using his own ingredients alongside the partnered spirits, all presented in premium vessels from AMJ Glass, a local glassware brand. The sessions were hands-on and instructive, emphasising that these creations are intended for use in practice, not merely for observation.

Later that evening, at the guest shift, Yamazaki served four distinct cocktails that showcased the versatility of his products. The menu ranged from a bright, tropical drink suited to Thailand's climate to a refined, savoury martini variation that allowed the bitters to shine. Each cocktail highlighted the adaptability of Japanese flavours, demonstrating how they can move effortlessly between refreshment and sophistication.

Taken together, the masterclasses and guest shift reflected the essence of The Japanese Bitters ethos: careful craftsmanship, executed with intention and clarity. Rather than relying on spectacle, Yamazaki's work leaves a lasting impression through balance, precision and respect for flavour. In the end, The Japanese Bitters is more than a collection of spirits—it is a celebration of Japan's culinary heritage, an invitation to experience its subtleties, and a reminder that mastery lies not in excess, but in thoughtful, deliberate creation. Credits

Article: Wariya Intreyonk

Photos: Wariya Intreyonk and Chalad Chareon Phongpak