Interview with Bartender Takemoto Akio
I interviewed bartender Takemoto Akio about the history of BAR TAKEMOTO.
I will introduce the background of the countless bottles lined up in this long-established bar in Mizushima.
The History of BAR TAKEMOTO
What is the reason for establishing a bar in Mizushima?
Takemoto
Due to my father's business, I moved from Osaka to Mizushima when I was 10 years old.
At that time, my mother started a coffee shop that became popular, and since there weren't enough hands, I helped out at the shop.
After a while, the idea of opening my own shop came up, and since I would have a store, I thought I would do what I wanted, so I joined the Japan Bartenders Association at the age of 18 and started studying cocktails that I was interested in.
From there, I acquired the necessary skills and knowledge for bartending through workshops and competitions held by the Japan Bartenders Association, and in 1984, I opened a store in a different location in Mizushima.
In 1988, I took over the current store from the previous owner, and since then, I have been serving drinks as BAR TAKEMOTO.
What made you want to become a bartender?
Takemoto
In the 1970s, when my mother started the coffee shop, it had been about 10 years since factories began to line up in Mizushima, and Mizushima was bustling with Japan's economic growth.
As a result, many of the customers visiting the coffee shop were people working for large companies with frequent business trips and transfers.
The adult conversations I overheard while serving customers were all about worlds I didn't know, and I found the content of those conversations fascinating.
Additionally, my mother had experience working in a coffee shop in Osaka, where she shook and served drinks like lemon squash.
I was interested in watching how customers were pleased through drinks, even as a child.
Through serving customers at the coffee shop, I found it interesting to listen to people's stories and to make people happy with drinks.
I believe this experience is what inspired me to become a bartender.
Bartender's Commitment
How have you studied as a bartender?
Takemoto
One reason I joined the Japan Bartenders Association at 18 was to learn how to make cocktails at study sessions held by bartenders active in Mizushima at that time.
After I turned 20 and saved some money, I traveled to bars in Osaka and Kobe to study.
Rather than studying, I just went to bars to drink, but I learned by watching how cocktails were made and learned about the personalities of bartenders through conversations.
As I got older, I had more opportunities to travel around the country through connections with the Japan Bartenders Association, and I continued to study by visiting bars in various locations and discussing cocktail-making with fellow bartenders.
What is important when making cocktails?
Takemoto
The reason for "why you made it that way" is important.
For example, I focus on the reason for pouring soda water between the glass and the ice to prevent it from losing its fizz.
Every cocktail has a basic way of making it, and it is important to master the "form."
After that, the secret to making cocktails delicious lies in how to innovate from that "form."
Each bartender has their own thoughts on each method of making drinks.
I don't pry too much, but when I was younger, I would watch and learn while thinking about the reasons behind the methods.
Is there anything you keep in mind as a bartender?
Takemoto
A proactive attitude towards learning new things.
Even among older bartenders, there are those who constantly pursue how to provide better drinks and how to make customers happier.
When I say to incorporate new things, it doesn't mean just making trendy products.
It is important to experiment with how to create delicious drinks, and those who continue to innovate will remain.
If you create just because it's trendy, you will fade away.
While there is a clear "form" for making sake, we value the attitude of incorporating new methods and materials to provide better products.
The Reason for the Numerous Sake Bottles
Why did the number of sake bottles increase?
Takahashi
When I started the bar in Mizushima, there were many customers who worked for companies that frequently traveled to and from Tokyo.
Some customers were well-versed in Tokyo bars and taught me, saying, "You should include that sake."
I was also introduced to Tokyo bars by customers, and I sometimes went out for drinks in Tokyo with people I became friendly with.
This led to connections with bartenders, and I started receiving more information.
The sake that increased was thanks to what I learned from customers.
What led to an increase in connections with bartenders?
Takahashi
In 1993, when I visited Vienna, Austria, to support a friend at the World Cocktail Championship, I met a journalist specializing in alcoholic beverages.
After he reached out to me, we reunited in Tokyo, and he took me to the shops of bartenders who are considered great seniors.
I went around drinking martinis made by these senior bartenders and was introduced to them.
This was the event where I met bartenders I still have a close relationship with today.
Through the people I became friendly with there, I connected with bartenders from all over Japan, from Hokkaido to Kyushu.
Through sake, my world expanded, and I became even more fascinated by it.
To Islay, the Holy Land of Whiskey
Why did you visit Islay?
Takahashi
I was fortunate to have bartender friends who included someone who became the Japanese champion and someone who became the world champion.
While talking with these excellent friends, we decided to go to Islay, the holy land of whiskey.
In September 1997, I visited Islay with ten friends.
What kind of place is Islay?
Takahashi
Islay, known as the holy land of whiskey in Scotland, has nine distilleries that produce representative Scotch whiskey.
The characteristic of the whiskey produced on Islay is its smoky aroma.
Islay is an island about the size of Awaji Island, and the entire island is covered with peat, which is decomposed plant material and aquatic plants.
The malt is smoked with peat smoke, and this aroma attaches to the malt, creating the unique smoky aroma of whiskey produced on Islay.
Can you tell us about an impressive event on Islay?
Takahashi
The then director of one of the distilleries, Bowmore, Jim McEwan, recognized our group of ten as wonderful bartenders representing Japan.
Later, at a meeting of distillery directors on Islay, it was approved, and the ambassador program Ambassador of Islay was established to promote Islay's culture in Japan.
The world that expanded through bartenders also extended to the holy land of whiskey.
The reason there are many whiskeys in the shop is also influenced by the connections gained from visiting Islay.
What BAR TAKEMOTO Values
Do you have an ideal bar in mind?
Takahashi
On Islay, it was common for local regulars to come to the bar with their dogs, making the bar a part of the community's life.
In fact, four years after my first visit to Islay, I went back to the same bar and reunited with the same customers from four years ago.
Even after several years, familiar faces gathered, giving the impression of a local tavern.
I felt that BAR TAKEMOTO also wants to be a local tavern for Mizushima.
What does BAR TAKEMOTO want to cherish?
Takahashi
When I thought about setting up a store in the current location, I received invitations from bustling places like Kurashiki and Okayama.
However, I wanted to cherish human connections and places that are meaningful to me.
Moreover, a glamorous city bustling with many people does not suit my style.
So, I decided to continue my bar in Mizushima.
When I run the bar in Mizushima, regular customers who work for companies in Mizushima come by, but when they are transferred, I no longer see them.
However, when they visit Mizushima for business trips, they stop by again.
It makes me happy that it has become a familiar tavern for people living in Tokyo as well.
The changing of regular customers is a unique occurrence in Mizushima, where large companies line the streets.
From now on, I want to continue providing drinks in a neighborhood tavern that reflects Mizushima, while cherishing human connections.
Visiting BAR TAKEMOTO
The bar counter is filled with bottles of alcohol on top and on the wall behind the bar counter.
From the countless bottles of alcohol illuminated by the dim light, I felt the history of BAR TAKEMOTO.
The drinks I learned about from customers when I was just starting out, encounters with bartenders I respect, the scenery of the holy land of whiskey, Islay, and the experiences that Mr. Takahashi has gone through seem to be packed into each bottle.
I became more curious about what kind of drinks Mr. Takahashi has enjoyed.
The next time I visit BAR TAKEMOTO, I want to savor a smoky Scotch whiskey while listening to the bartender's stories.
BAR TAKEMOTO Data
| Name | BAR TAKEMOTO |
|---|---|
| Address | 1-17 Nishi Sakae-cho, Mizushima, Kurashiki City, Okayama Prefecture |
| Contact | 086-445-0037 |
| Parking | None |
| Business Hours | 7 PM - 1 AM the next day |
| Regular Holiday | Sunday |
| Payment Methods |
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| Reservations | Accepted |
| Seating | 20 seats (Counter: 10, Tables: 2) |
