Haru Zenda
New York, NY
About Haru Zenda
In 2013, Haru Zenda started his career in Kyoto, where he studied to be a Sake Sommelier after completing a degree in and Chemistry and Japanese History. From there Zenda continued to forge his career in mixology. After competing in his first Shochu Competition, “Spirited Away,” Zenda had the honor of meeting many of the shochu producers in Kyushu, Japan—experiences that culminated into Zenda’s success today: Zenda has been a Sommelier and the Head Bartender at Masa (New York) since 2017.
Ryukyu
by Haru Zenda
1.5oz Awamori Koshu (Thai Indica Rice), Kumejima’s Kumesen
0.5oz Nisshin-Shurui Sudachi Chu
0.25oz Wenneker Dutch Triple Sec
0.25oz Goya (Bitter Melon) Syrup
0.5oz Llime Juice
Bitter Melon Chip
Matcha Green Tea Powder
In a mixing glass, add all ingredients and stir to incorporate. Pour into your serving glass and add crushed ice. Garnish with bitter melon chip and matcha green tea powder.
Kinpira
by Haru Zenda
1.5oz Imo Shochu (Sweet Potato), Kuro Kirishima
4 drops burdock tincture
0.25oz lemon juice
0.25oz simple syrup
1 egg white
Powdered carrot
Toasted white sesame
Dry shake the ingredients until egg white is emulsified. Add one large block of ice to your shaker and shake a second time to chill. Strain into a chilled coupe and garnish with powered carrot and toasted white sesame.
