Sydney bartender Takashi Matsumoto has beaten rivals from America, Europe and Asia to win the Nikka Perfect Serve global final.

The event challenged contestants on a range of skills including hospitality, communication, bartending, product knowledge and creativity, as well as the choice and taste of the cocktails. 

The competition’s theme—Bridging Time and Taste—asked contestants to create a drink that connects the timeless tradition and modern innovation of Nikka Whisky, which has been making whisky since 1934, drawing inspiration from their own heritage.

Participants could use any Nikka spirit—whisky, gin, or vodka—to bring their vision to life, preparing three cocktails: two omakase drinks improvised for judges playing different guest roles, and their signature Bridging Time and Taste cocktail.

Like Nikka, Takashi was born on Hokkaido, Japan. This link inspired his winning cocktail, drawing on the flavours of apples, famous in the northern region of Japan, heather, lavender and Yoichi whisky to create a perfectly balanced flavour hit. 

His cocktail—Northern Legacy—is a tribute to the journey of Nikka Whisky founder Masataka Taketsuru, who studied whisky-making in Scotland. Masataka later returned to Yoichi, which he chose for its climate, proximity to the sea, and natural surroundings – so like Scotland, but 10,000 kilometres apart. 

“Bartending is a unique job, maybe more like a passion,” Matsumoto, from Dean & Nancy, said. 

“Every night, I meet new guests. To make that time great, I have to make wonderful cocktails. Studying, working hard, and enjoying what I do is very, very important.

“If someday someone remembers me that would be the greatest reward I could hope for.”

Nikka Australian brand ambassador Marcus Parmenter said: “Takashi is a skilled and refined bartender, and I’m incredibly proud of him for his achievement 

“Not only did he prove that he has what it takes to win one of the world’s most respected cocktail competitions, he’s proved to the world that Australia has world-class bars and elite bartenders who go above and beyond.”

Northern Legacy  

This cocktail uses Yoichi whisky, local Yoichi wine, and apple jam, ingredients deeply rooted in the town’s history.

“The wine cordial, made with heather, represents Taketsuru’s Scottish roots, while the apple jam recalls the early days of the distillery, when it was used to produce cider, before the first batches of whisky were ready to sell,” Matsumoto said. 

• 50ml Yoichi Whisky

• 30ml Yoichi Wine & Heather Cordial

• 2tsp Yoichi Apple Jam

• 15ml Fresh Lemon Juice

• 20ml Egg White
• Lavender Bitters (sprayed on top)

Method: Add all ingredients to a Boston shaker. Blend first, then shake with ice. Double strain into the glass.