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A wonderfully complex cocktail yet simple to construct. My first version was with a blended japanese whisky, still a hit, though i felt it would benefit from the competition with a single malt so i created a variant: the "celtic coco geisha", substituting Limavady Irish for the japanese....quite good! Will look forward to a proper version with a good Japanese single malt!

Tried this with nikka single malt as yamazaki is hard to find and was a little on the sweet side, does this drink need a single malt or would a blended japanese whisky such as shibui similar to yamazaki 12 be suitable?

Is there a specific coconut water brand you recommend because different coconut waters can taste very different from one another? Also should the coconut water be refrigerated before shaking or is room temperature better?
Thank you

Made this for a few friends now, and while it definitely has more funk than my usual drinks, everyone was quite impressed. Going to try this with a sesame oil washed whisky next; curious how that pairs with the coconut.

Keep the sweetness of your ingredients in mind when making this. If your sake is on the sweet side or you made the mistake of buying sweetened coconut water you might want to forgo the sugar syrup entirely, but in my case (dry sake, water straight from the nut and a spirit that’s only vaguely sweet) I cut the syrup in half. The sweetness does round out the flavors in this delicate and delightful drink. In keeping with the theme I gave it a twist of yuzu, works great!

Something quite different and very intriguing...
surprised at how well the Japanese Whisky and coconut water worked off each other; the Sake adding a slightly sweet vermouth-like complexity. Not sure it needed the additional sweetness from the sugar syrup (probably just my palate — not sweet tooth)!