Since its launch in 2020, The House of Suntory has become renowned by bartenders, owners and managers for its exclusive DOJO programme. More than just another advocacy initiative, The House of Suntory DOJO has been curated with one aim: personal progression. Which it does to great effect by imparting the knowledge, wisdom and expertise behind the art of Japanese bartending through the core principles of Wa, Monozukuri and Omotenashi.

Those lucky enough to take part in the sought-after sessions have received hands-on experience and skill-enhancing insights from dedicated Masters in the arts of flower arranging, sushi making, blending flavours and other revered disciplines – all of which are meticulously devised to instil new ways of thinking when it comes to hospitality and bartending practices.

In this special episode, we’re joined by The House of Suntory UK Ambassador Raffaele Di Monaco to talk us through the intricacies of the programme and Ryan Mackie, from Lyaness in London who secured himself a once-in-a-lifetime trip to Japan for taking part.

What we're mixing:

Hibiki Champagne highball

30ml 24hrs Frozen Hibiki Japanese Harmony

90ml very cold soda water 

Lemon zest

Method:

Build into a chilled Flute. Zest a lemon peel and discard 

Notes: The key to the Hibiki Champagne Highball is to have every ingredient as cold as possible, to preserve carbonation and to serve at the right temperature.

To find out more about The House of Suntory DOJO programme, visit suntorydojo.com and follow Raffaele Di Monaco @raff_suntorytimes

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