Kumiko cocktail menu

hakutaké ‘ginrei’ shiro rice shōchū, chiyonosono ‘shared promise’ junmai, fever-tree club soda, and top note tonic water · a rice-based apéritif for before and during the meal

ama no tō tokubetsu junmai, rihei ginger and barley shōchū, kyoto distillery ki no bi gin, and shiso bitters · the green tone of cypress partnered with spicy ginger and shiso

mizunomai green tea shōchū, suntory midori, citrus blend, club soda · from the way of the cocktail, a new look at the disco classic

daiyamé imo shōchū, kokuryu kuzuryu junmai, nanbu bijin uméshu · all of the flavor of lychee, without actually using any lychee, showcasing how a few key ingredients become complex

ichiro’s malt and grain japanese whisky, sencha infused iichiko silhouette barley shōchū, clover honey, yuzu-shu, and kumiko lemon cordial · light floral citrus notes of heather with a hint of green tea

tomi no hozan sweet potato shōchū, hoshinomura thai oolong, and jules theuriet crème de cassis de dijon · a refreshing mix of floral tea, elegant cassis, and earthy sweet potato · choice of oyuwari or on the rocks

mars iwai 45 japanese whisky, gyokuro tea shōchū, inocente fino sherry, and angostura bitters · herbaceous and delicate notes accent the bold archetype

nishi shuzo ‘tenshi no yuwaku’ imo shōchū, mata cream sherry, demerara, and angostura bitters · a sherry-cask aged sweet potato shōchū old fashioned

hibiki harmony japanese whisky, cocchi americano rosa, french rose, and albariza oloroso sherry · from the way of the cocktail, juxtaposition of whisky and flowers

nikka yoichi single malt japanese whisky, cocchi vermouth di torino, pineau des charentes blanc, braulio amaro · peaty and round, with a bright accent

suntory yamazaki 12yr japanese single malt whisky, umé-su, bénédictine d.o.m., demerara, and angostura bitters · in homage to the umé cask finish of hibiki 12 year

kintaro roasted barley shōchū, koval cranberry gin, valdespino amontillado ‘contrabandista’ sherry, and gran classico · toasty, velvety bitterness washed with red fruit and spices

coffee infused mizunomai mugi shōchū, spiced kuromitsu, oat milk · a rich and comforting take on coffee and milk

mars ‘iwai 45’ whisky, club soda blend, and oloroso sherry

mars ‘iwai 45’ whisky, pommeau, and top note club soda

mars ‘iwai 45’ whisky, cynar amaro, fever-tree ginger beer, and top note club soda

nikka coffey grain whisky, fever-tree club soda, and top note tonic

suntory toki japanese whisky, blume marillen apricot eau de vie, peated single malt, and club soda blend

nikka whisky days, pommeau, club soda blend, and oloroso sherry

nikka whisky days, reisetbauer raspberry eau de vie, fever-tree club soda, and a float of nikka yoichi single malt japanese whisky

nikka whisky days, pommeau, club soda blend, and a float of nikka yoichi single malt japanese whisky

ichiro’s malt & grain world whisky, burgundy truffle honey tincture, burgundy truffle infused calvados, fever-tree club soda