Deceptively simple yet deeply nuanced, the Mizuwari is a cocktail that perfectly embodies Japan’s approach to drinking. Made with Japanese whisky and water, it follows a precise ritual where every movement is as essential as the ingredients themselves.
Mizuwari: A Story of Tradition
The term Mizuwari can be used in two different ways. Sometimes, it refers to the Japanese custom of diluting spirits with water. Other times, it specifically denotes a drink made with Japanese whisky. Here, we’re focusing on the latter.
The Mizuwari’s origins are intertwined with the rise of Japanese whisky itself. While grain distillation began in Japan in the 1920s, whisky was initially produced for domestic consumption only. It wasn’t until after World War II that Japanese whisky started gaining international recognition—around the same time the Mizuwari was born.
The concept wasn’t entirely new. Historians trace its roots to a much older tradition associated with shochu, another staple of Japanese drinking culture.
A Global Ambassador for Japanese Drinking Culture
The Mizuwari quickly became a favorite in Japan and soon found followers abroad. It became a symbol of Japanese culture, not only because it showcases a local spirit but also because its preparation reflects Japan’s meticulous attention to detail.
A prime example? The stirring method: thirteen and a half stirs, followed by three and a half more—yes, the half-stir matters. Before we get to the recipe, it’s worth noting that Mizuwari has plenty of variations. Some prefer it with sparkling water, others mix it with tea, while some add a splash of brandy or absinthe for extra depth.
Mizuwari, the Recipe
There’s no universal formula for Mizuwari—each bartender (or drinker) adjusts the whisky-to-water ratio to taste. The lighter version is commonly enjoyed with meals, much like wine, while a stronger pour is more suited to slow sipping and contemplation. Here’s a classic take on the drink.
Ingredients
- 60 ml Japanese whisky
- 120 ml still water
Method
Fill a highball glass with large ice cubes and pour in the whisky, stir slowly—exactly thirteen and a half times. Add the water, then stir again—three and a half more times. Just like in Japanese tea ceremonies or traditional theater, the grace and precision of the movement matter as much as the drink itself. It’s not just about mixing—it’s about respecting the ritual and the guest.
Garnish
None.
Photo by Julie Couder for Coqtail, location Moebius Milano, all rights reserved
