TOKYO WHiSKY Advisor Takao Mori on His Vision and BeliefsTOKYO WHiSKY 2024—Perfectly Smooth and Balanced Aged Whisky That Goes Down Easy

TOKYO WHiSKY 2024 (700ml) – ¥33,000. A blend of seven different malt base whiskies, built around Nagahama Distillery’s non-peated single malt matured in sherry casks and Mizunara cask-aged base whisky. Enriched with a 30-year-aged malt from 1990 and a 1996 malt, both sourced from overseas. Also served at MORI BAR.

TOKYO WHiSKY 2024 is a one-of-a-kind whisky—the result of a rare collaboration with world-renowned Japanese bartender Takao Mori. So what flavor profile did the legendary bartender envision, and how does he feel about the result?

MORI BAR is perched atop a building on a street in Ginza 7-chome glittering with high-end brand shops. The bar’s relaxed, understated vibe attracts not only fans from Japan but also travelers from around the world, night after night. Most requested drink? None other than Mori’s signature Martini—arguably his most defining cocktail. Made with a full-bodied, richly layered and sweet gin, the Mori Martini is stirred 100 times to draw out its full character. He first made it with Boodles, but whatever the gin used these days, that signature taste and attention to detail haven’t changed a bit. Another standout is the Havana Martini—same 100 stirs, but with a rum base and served on the rocks. These Martinis were born of tireless research and experimentation—living proof of Mori’s innovative approach—and have since become as legendary as the man himself.

Though Mori is best known for his cocktails, supervising a specific whisky brand was a new venture for him. After TOKYO WHiSKY 2020 and TOKYO WHiSKY 2022, TOKYO WHiSKY 2024 marks his third such project.

“I’ve long made a point of engaging evenly with all whisky makers, which is why I’ve refrained from supervising any specific brand. But when a close associate introduced me to TOKYO WHiSKY—being a completely new brand—it sparked my curiosity. That’s what made me take it on.”

Nagahama Distillery, responsible for blending, sent samples to Mori, who oversaw the process by carefully tasting each one and offering his feedback on flavor as he refined the selection.

“You know, I actually have quite a discerning palate (laughs). So naturally, I paid close attention to the nuances. But really, all the samples were great—I just picked the one that stood up from an already exceptional lineup.”

Takao Mori, the legendary owner-bartender of MORI BAR in Ginza. Notably, TOKYO WHiSKY is the first whisky brand he has supervised.

What did Mori focus on most in refining the flavor? Here are his thoughts as he tastes it again:

“Ah, what a beautiful aroma. Soft, elegant, no harsh burn at all, despite the 50% ABV. What I value most is how smooth the sip feels and the lasting weight after it goes down. That weight gives the whisky its depth and a finish you can feel. Tasting it again now, I’m reminded just how exceptional it is. The flavor is rich and generous, with a silky mouthfeel that glides effortlessly. I can’t stand off-notes in whisky, and TOKYO WHiSKY has none.”

A smooth sip, followed by a lasting weight on the palate—that’s the kind of taste Mori was most intent on creating.

With that in mind, let’s find out now the best way to enjoy TOKYO WHiSKY 2024 and how does Mori hope to see the brand grow from here.

“Start by tasting it neat. Another way to enjoy it is to add water, little by little, till you get a 1-to-1 mix—the classic twice-up. It’s also great on the rocks. And to finish, top it off with soda and enjoy an indulgent highball. This third edition has a softer, smoother feel than ever, and the balance of aged whisky really shows. No matter how you drink it, it’s easygoing. Such high-quality whisky—you just have to try it. Since it proudly carries the name ‘TOKYO,’ I really hope more people overseas get to know it.”

「“Wait—was it always this good?” adds Mori, clearly struck once again by just how refined and well-crafted TOKYO WHiSKY 2024 has become. The interview closed as it began—on a warm and good-humored note.

Takao MORI
Owner-bartender of MORI BAR and MORI BAR GRAN in Ginza. Born in 1947 in Fukuoka Prefecture, he began his career as bartender in the 1970s. He placed second at his first participation in the Japan Bartenders’ Association’s Cocktail Convention in 1983—only to come back and win first place the next year, in 1984, and once again in 1985. He obtained the highest scores in both the Taste and Technical categories at the 1987 World Championship. He went on to open MORI BAR in 1997. These days, he’s still behind the counter at MORI BAR and MORI BAR GRAN—and just as dedicated to mentoring the next generation of bartenders.

Interview and text by Yumiko NUMA
Writer, editor. A lover of both brewed and distilled spirits alike, she explores bars as part of her storytelling work. Author of Onna Hitori, Tokidoki Futari Nomi (Drinking Alone, Sometimes With a Friend), published by Kotsu Shimbunsha, she has contributed reporting and writing to titles such as EST! Cocktail Book, Yomihon: Honkaku Shochu. (A Reader’s Guide to Authentic Shochu), and Edo Nomi. Edo No “Tsumami” To Banshaku No Otanoshimi (Edo Nomi: The Pleasures of Edo-Era “Snacks” and Evening Drinks), published by PRESIDENT Inc. She also worked as an editor on Kanbayashi Sensei no Asakusa Annai (Mikan) (Professor Kanbayashi’s Guide to Asakusa (Unfinished)), released by President Inc.

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