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Kenta Maeda

@maedaayade0801

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🇯🇵 ‘00→🏴󠁧󠁢󠁳󠁣󠁴󠁿
Ambassador @origin_amamiisland
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Nc’nean creation Glasgow heat🥇’26
Bols cocktail battle 🇬🇧🥈 ‘26
AOI Top6 🇬🇧 ’26
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Excited to share some news! I’ll be working with AMAMI ISLAND STYLE over the next year. As a bartender, I’m excited to introduce Kokuto Shochu—one of Japan’s best-kept traditional spirits—to more people through cocktails and different ways to enjoy it. While sake and Japanese whisky are well known around the world, Kokuto Shochu remains one of Japan’s hidden gems. I hope to share its rich history, unique character, and versatility with more people from Scotland and beyond. 🏴󠁧󠁢󠁳󠁣󠁴󠁿 You can purchase authentic Kokuto Shochu through AMAMI ISLAND STYLE. I’m excited for this journey and can’t wait to share more. Thank you for your support! 🥃🇯🇵🐇 🔗 Link in bio to shop. —————————————————————————————— ⁡ ご報告です。 このたび、AMAMI ISLAND STYLEさんと1年間一緒にお仕事をさせていただくことになりました。 焼酎と聞くと、芋焼酎や麦焼酎を思い浮かべる方が多いと思いますが、鹿児島県・奄美群島にはサトウキビ由来の黒糖を使って造られる黒糖焼酎という伝統的な蒸留酒があります。 奄美の風土や文化が詰まったこのお酒は、まだ世界では広く知られていない日本の素晴らしいローカルスピリッツのひとつです。 バーテンダーとして、カクテルやさまざまな楽しみ方を通して黒糖焼酎の魅力をスコットランドから発信していきます。🏴󠁧󠁢󠁳󠁣󠁴󠁿 これからの活動もぜひ応援よろしくお願いします！🥃🇯🇵 taken in Scotland by @maedaayade0801
6
3 months ago
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【Waltz in London internship】 お忙しい中、世界レベルのバーで素晴らしいバーテンダーの皆さんと2日間一緒に働いて勉強させていただき素晴らしい経験になりました。受け入れてくださった鳥潟さんとWaltzメンバーの皆様本当にありがとうございました！また呼んでいただけるよう精進します！！👏 Despite your busy schedules, it was a wonderful experience to spend two days working alongside such talented bartenders at a world-class bar. A huge thank you to Mr Torigata and all the members of Waltz for welcoming me! I’ll do my best to ensure you’ll want to call on me again💪 #waltz #london #bartender taken in Waltz London by @maedaayade0801
4
5 months ago
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This is my entry cocktail for @montzibartenders MONTZI Top of the mountain 2026 ⁡ 【Mother’s Remedy 】🍯🏔️ Inspired by a childhood memory, imagined in the Alps. Whenever I caught a cold in winter, my mother would make me honey and yuzu tea. The chamomile in MONTZI and its association with the name “Mother’s herb” brought that memory back. I imagine the same feeling of comfort after a day skiing in the Alps, returning home to someone who has prepared a drink for you. Taking inspiration from the Penicillin’s honey, citrus and ginger, I created a highball with MONTZI Passionfruit & Yuzu, Scottish heather honey, fresh lemon and ginger ale. Bright citrus, herbal notes and unmistakable honey. A refreshing drink with a comforting memory at its heart. ⁡ ・MONTZI Passionfruit & Yuzu ・Heather honey syrup ・Fresh lemon juice ・Ginger ale A little taste of home, wherever home may be. taken in Glasgow, Scotland by @maedaayade0801
0
12 days ago
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Meet the Competitor: Kenta Maeda 🍸 Kenta began his bartending career in Australia, where he developed an interest in Scotch whisky—a passion that eventually brought him to Scotland. In this interview, the Mixologist at Noble, Glasgow shares how his Japanese background and international experience influence his drinks, and why the Golden Pearl Awards offers an opportunity to grow and explore something new. Watch the full interview and meet the competitor behind the creation. Public voting is now open. Vote via the link in our bio before 12:00 pm on 29 September. #GoldenPearlAwards #TaiwanInspiredCocktails #MeetTheCompetitor #MixologyContest #BobaFormosa by @maedaayade0801
0
18 days ago
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A successful weekend celebrating Japanese culture with cocktail making at @drinkjapan26. Meeting old friends and making new one, thanks for the hospitality @rie_yoshitake And a special thanks to our UKBG friends @capida23 @maedaayade0801 and @xu_zhanming for the heavy support over these days by @maedaayade0801
1
20 days ago
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【Gabriel Boudier Wizard Award Scotland Final】🏴󠁧󠁢󠁳󠁣󠁴󠁿 Competing on the same stage with so many great bartenders from across Scotland made me realise how much I still have to improve and grow from my cocktail making skills to my presentation and the way I turn my idea into my cocktails. At the same time, this competition was a completely new challenge for me. For the first time, I created a liqueur from scratch and built cocktails around my own creation. I couldn’t win this time, but making it to the Scotland regional Final from nearly 200 entries was still a great achievement for me, and I couldn’t have made it this far without the support of @imbibealot and @hana_matcha_japan. And of course, thank you so much to everyone who supported and encouraged me before the competition. I’ll take everything I learned from this experience, especially the things I could have done better and use them to keep improving. Another Grand Final is waiting for me next month, so I’ll take this disappointment with me, keep working, and come back stronger. And special thanks Judges, Jack and @ashleyaaronh. And Damian as well. スコットランド各地から集まった素晴らしいバーテンダーの皆さんと同じステージに立って競う中で、カクテルを作る技術、プレゼンテーション、そして自分のアイデアをカクテルに落とし込む創造力まで、まだまだ改善できる部分がたくさんあると実感した悔しい大会でした。 今回は、初めてリキュールを一から自分で創り、そのリキュールを軸にカクテルまで組み立てるという、これまで経験したコンペとは全く違う大会でした。 結果として勝つことはできませんでしたが、約200の応募作品の中から決勝まで残れたことは、自分にとって大きな経験と自信になりました。 大会前から応援してくださった皆さんも本当にありがとうございました。 今回見つかった反省点を一つずつ次に繋げて、また一段成長できるように善処します。来月にはまた別のGrand Finalが待っているので、今回の悔しさも全部持って、ここからさらに調整を続けていきます。 taken in Edinburgh, Scotland by @maedaayade0801
2
24 days ago
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【FORTUNE IN THE MIST 🇹🇼 × 🏴󠁧󠁢󠁳󠁣󠁴󠁿】 My entry cocktail for the Golden Pearl Awards 2026. Inspired by the traditional Taiwanese pairing of pineapple cake (鳳梨酥) and oolong tea (烏龍茶), reimagined through a Scottish lens. Roasted oolong brings toasty aromas and delicate peach notes. My homemade sour peach syrup acts as a bridge between the tea and my favourite Scotch whisky, Ardbeg. The Ardbeg is fat-washed with brown butter, adding a rich, nutty character inspired by the buttery crust of pineapple cake, while the pineapple cream represents its sweet, rich filling. And there’s one last surprise hidden in the mist. Fruit popping balls are hidden inside the cream as little treats of fortune. You never know when you’ll find one — and if you do, good fortune has found you. 🍍✨ Recipe 🥃 40ml Brown Butter-Washed Ardbeg 🍑 20ml Homemade Sour Peach Syrup 🍃 100ml Iced Roasted Oolong Tea 🍍 Pineapple Cake Cream — on top 🟡 4 Mango Popping Balls — hidden garnish Fortune in the Mist. A taste of Taiwan, reimagined through Scotland. 🇹🇼 × 🏴󠁧󠁢󠁳󠁣󠁴󠁿⁡ ⁡ #GoldenPearlAwards #TaiwanInspiredCocktails 【Brown Butter-Washed Ardbeg】🥃🧈 Ingredients * 700ml Ardbeg * 100g unsalted Scottish butter Method 1. Cook the butter in a saucepan over medium heat for approximately 15 minutes, until browned and deeply nutty in aroma. It will foam heavily at first; continue cooking until the foam subsides and the milk solids turn golden brown. 2. Combine the browned butter with the Ardbeg and mix thoroughly. 3. Freeze for 2 hours, then remove the solidified fat from the surface. 4. Strain through a coffee filter until clear. 【Homemade Sour Peach Syrup】🍑🍋 Ingredients * 250ml hot water * 4g citric acid * 2g malic acid * 100ml peach purée * 350ml 1:1 sugar syrup Method 1. Combine the hot water, citric acid, malic acid and peach purée, and mix until the acids are completely dissolved. 2. Add the sugar syrup and mix thoroughly. 【Pineapple Cake Cream】🍍☁️ Ingredients ・Dried pineapple ・Water ・Full-fat milk ・Single cream ・Maltose ・Xanthan gum ・Methylcellulose ・Salt Method 1. Roast the dried pineapple in a fan oven at 150°C for 8 minutes, turn it over, then roast for anoth taken in Glasgow, Scotland by @maedaayade0801
1
a month ago
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I won the Glasgow heat of the @ncneancreations Cocktail Competition and advancing to the grand final stage🥇 I’m incredibly happy to have achieved my first win since I started entering cocktail competitions in the UK. But this victory means even more to me because I moved to Glasgow to study Scotch whisky at its source. I’m off to become a world champion alongside the Scotch whisky @ncnean I love, that changed my life👑 ⁡ Thanks, judges @whiskymatthew @murphymangrove and my mentor @imbibealot ⁡ Nc’nean creation カクテルコンペティション グラスゴー大会優勝してグランドファイナルに駒を進めることができました🥇 バーテンダーとしてイギリスで大会に参加し始めてやっと優勝できたことも嬉しいですが、スコッチウイスキーを現地で勉強するためにグラスゴーにきた僕にとってこの大会での勝利はものすごく価値のあるものだと思っています。 僕の人生を変えてくれたスコッチウイスキーと一緒に、大会史上初の日本人世界チャンピオンになって来ます🇯🇵 #scotchwhisky #ncnean #bartender #cocktails #whisky taken in The Gate Glasgow by @maedaayade0801
22
a month ago
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My entry cocktail for @goldenpearlawards 2026 ⁡ FORTUNE IN THE MIST 🇹🇼×🏴󠁧󠁢󠁳󠁣󠁴󠁿 Inspired by traditional Taiwanese food culture, I took the classic pairing of Pineapple Cake (鳳梨酥) and Oolong Tea (烏龍茶) and reimagined it through a Scottish lens. Roasted oolong brings toasty aromas and delicate peach notes. A homemade sour peach syrup acts as a bridge between the tea and my favourite Scotch whisky, @ardbeg. I fat washed the Ardbeg with brown butter, adding a rich, nutty character inspired by the buttery crust of pineapple cake, while the pineapple cream represents its sweet, rich filling. But there’s one last surprise hidden in the mist. A few fruit jellies are hidden inside the pineapple cream, so you never know when you’ll find one as you drink, like discovering a little piece of fortune through the mist. Pineapple is associated with prosperity and good fortune in Taiwanese culture. So if you find a jelly, fortune has found you🍍 This is my cocktail, “Fortune in the Mist” ⁡ ——————————————————— ⁡ 台湾の伝統的な食文化から着想を得た一杯。 台湾の定番の組み合わせ「鳳梨酥 （パイナップルケーキ）× 烏龍茶」を、スコットランドの視点から再構築しました。 焙煎烏龍茶とアードベッグを自家製サワーピーチシロップで繋ぎ、アードベッグはブラウンバターでファットウォッシュ。鳳梨酥の香ばしいバター生地を表現しています。 パイナップルクリーム中にはフルーツゼリーを隠しました。台湾文化においてパイナップルは幸運の象徴です。 飲み進めて偶然ゼリーを見つけたら幸運があなたのもとにやってきたということです🍍 Fortune in the Mist 🇹🇼 × 🏴󠁧󠁢󠁳󠁣󠁴󠁿 ⁡——————————————————— ⁡ 靈感來自臺灣傳統飲食文化。 我將臺灣經典的搭配——鳳梨酥與烏龍茶，透過蘇格蘭的視角重新詮釋。 焙火烏龍帶有烘烤香氣與細緻的蜜桃風味，我以自製的酸蜜桃糖漿作為橋樑，將烏龍茶與我最喜愛的蘇格蘭威士忌 Ardbeg 連結在一起。 Ardbeg 經過焦化奶油洗脂（brown butter fat-wash），增添濃郁的堅果與奶油香氣，呼應鳳梨酥香酥濃郁的外皮；上層的鳳梨奶油則代表甜美濃郁的鳳梨內餡。 但在這片「霧」裡，還藏著最後一個驚喜。 鳳梨奶油中藏著幾顆水果果凍。品飲時，你永遠不知道何時會遇見其中一顆——就像在霧中偶然發現一份幸運。 在臺灣文化中，鳳梨象徵著好運與旺來。 所以，當你找到那顆果凍時—— 不是你找到了幸運，而是幸運找上了你🍍 FORTUNE IN THE MIST 🇹🇼 × 🏴󠁧󠁢󠁳󠁣󠁴󠁿 #goldenpearlawards #taiwaninspiredcocktails #taiwan #scotland #whisky taken in Glasgow, Scotland by @maedaayade0801
3
a month ago
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My entry for @gabrielboudier wizard awards 2026, my original liqueur “Japonisme” — Liqueur de Tilleul & Stem-Hojicha 🇫🇷🇯🇵🫖 In the late 19th century, a movement called Japonisme swept through Europe. Japanese art captivating the West, while Japan looked back toward Europe in turn. Two distant lands, quietly drawn to one another. I imagined people of that era, sipping tea while thinking of a place far away and made this liqueur. Linden (Tilleul), France’s beloved tisane, soft, floral and honeyed, from France meets Stem hojicha (Kuki hojicha), roasted, pecan nut and chocolate, from Japan. A touch of orange bridges them, a fruit that, like tea itself, has crossed borders for centuries🍊 One bottle. Two faces. ⁡ I’d also like to thank @imbibealot @hana_matcha_japan for the thoughtful advice and feedback that helped shape this project. ⁡ #gabrielboudier #wizardawards2026 #originalliqueur My entry for @gabrielboudier wizard awards 2026, my original liqueur “Japonisme” — Liqueur de Linden & Stem Hojicha 🇫🇷🇯🇵🫖 In the late 19th century, a movement called Japonisme swept through Europe. Japanese art captivating the West, while Japan looked back toward Europe in turn. Two distant lands, quietly drawn to one another. I imagined people of that era, sipping tea while thinking of a place far away and made this liqueur. Linden (Tilleul), France’s beloved tisane, soft, floral and honeyed, from France meets Stem hojicha (Kuki hojicha), roasted, pecan nut and chocolate, from Japan. A touch of orange bridges them, a fruit that, like tea itself, has crossed borders for centuries🍊 One bottle. Two faces. ⁡ I’d also like to thank @imbibealot @hana_matcha_japan for the thoughtful advice and feedback that helped shape this project. ⁡ #gabrielboudier #wizardawards2026 #originalliqueur 🫖 From a Tiny Garden 🇫🇷 - Japonisme - @avallenspirits Calvados - Lemon juice - Soda A light, sparkling aperitif built around linden’s white-floral and honeyed character. The French side of the bottle, with a quiet trace of roasted hojicha lingering in the finish. Two cultures. Two serves. One liqueur. #gabrielboudier #wizardawards2026 #originalliqueur 🫖 From a Tiny Gard taken in Glasgow, Scotland by @maedaayade0801
1
2 months ago
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Distillery Visit Log Distillery: @benriach / Benriach Distillery Date: 28/08/2026 Region: Speyside Tour / Experience: The Benriach Experience Access from Elgin: About 15 minutes by bus First Impression: The final distillery I visited on my solo Speyside trip was Benriach Distillery. What makes Benriach particularly interesting is that they produce three different styles of spirit: unpeated, peated and triple-distilled. I had tried their unpeated 10 Year Old before visiting, and I already felt that Benriach was quite an underrated whisky. After visiting the distillery and learning how diverse their whisky-making is, I found it even more interesting. Thank You for a Great Tour Experience: Fortunately, there were no other guests on my tour, so it ended up being a private tour! Thank you Georgie for such a great experience! Traditional Floor Maltings That Supported the Distillery: Benriach was founded in 1898, just before the Scotch whisky industry was hit by the Pattison Crash. The distillery closed shortly afterwards, but its floor maltings remained in operation, using locally sourced barley and supplying malt to the neighbouring Longmorn Distillery. In this way, the floor maltings helped keep part of the Benriach site alive even while whisky production had stopped. Although they no longer practise floor malting today, seeing the old malting floor in person gave me a real sense of the history of the distillery and how it survived through difficult times. Traditional Floor Maltings That Supported the Distillery: Benriach was founded in 1898, just before the Scotch whisky industry was hit by the Pattison Crash. The distillery closed shortly afterwards, but its floor maltings remained in operation, using locally sourced barley and supplying malt to the neighbouring Longmorn Distillery. In this way, the floor maltings helped keep part of the Benriach site alive even while whisky production had stopped. Although they no longer practise floor malting today, seeing the old malting floor in person gave me a real sense of the history of the distillery and how it survived through difficult times. Traditional Floor Maltings That Supported the Distillery: Benriac taken in BenRiach distillery by @maedaayade0801
1
2 months ago
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Distillery Visit Log Distillery: @glenfarclasdistillery / Glenfarclas Distillery Date: 25/08/2026 Region: Speyside Tour / Experience: Classic Tour Access from the town of Aberlour: About 20 minutes by bus, followed by a 15-minute walk. First Impression: The distillery is literally surrounded by barley fields, grassland and mountains. The name “Glenfarclas” comes from Gaelic and means “Valley of the Green Grass.” I particularly wanted to visit Glenfarclas to learn more about its long history as a family-owned distillery and to see its traditional direct-fired stills in person. Distillery Visit Log Distillery: @glenfarclasdistillery / Glenfarclas Distillery Date: 25/08/2026 Region: Speyside Tour / Experience: Classic Tour Access from the town of Aberlour: About 20 minutes by bus, followed by a 15-minute walk. First Impression: The distillery is literally surrounded by barley fields, grassland and mountains. The name “Glenfarclas” comes from Gaelic and means “Valley of the Green Grass.” I particularly wanted to visit Glenfarclas to learn more about its long history as a family-owned distillery and to see its traditional direct-fired stills in person. Distillery Visit Log Distillery: @glenfarclasdistillery / Glenfarclas Distillery Date: 25/08/2026 Region: Speyside Tour / Experience: Classic Tour Access from the town of Aberlour: About 20 minutes by bus, followed by a 15-minute walk. First Impression: The distillery is literally surrounded by barley fields, grassland and mountains. The name “Glenfarclas” comes from Gaelic and means “Valley of the Green Grass.” I particularly wanted to visit Glenfarclas to learn more about its long history as a family-owned distillery and to see its traditional direct-fired stills in person. Water from Ben Rinnes: The water used to make Glenfarclas comes from springs on Ben Rinnes, the mountain located behind the distillery. According to our guide, the water is naturally filtered through peat and heather on its way to the distillery, which gives it a slightly cloudy appearance. Water from Ben Rinnes: The water used to make Glenfarclas comes from springs on Ben Rinnes, the mountain located behind the distillery. Accordin taken in Glenfarclas Single Malt by @maedaayade0801
0
2 months ago
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