The World’s First Matcha Liqueur Is Bringing Matcha Behind The Bar
If coffee liqueur helped popularize the espresso martini, one new bottle is hoping matcha can follow a similar path.
YOSHI has unveiled what it calls the world’s first matcha liqueur, bringing one of today’s most recognizable café ingredients into an entirely new category behind the bar.
Made with ceremonial-grade matcha, oat milk, and a neutral grain spirit, the 17% ABV liqueur delivers the earthy flavor and creamy texture of matcha without requiring bartenders to whisk tea from scratch. The non-dairy formula is also lower in sugar than many traditional cream liqueurs and can be served over ice or mixed into cocktails.
The launch arrives at a moment when matcha feels nearly impossible to avoid. It’s moved well beyond specialty cafés, showing up everywhere from soft serve and pastries to energy drinks and grocery aisles. Spirits, however, have largely remained untouched.
YOSHI spent nearly two years developing its proprietary formula with the goal of changing that. The company hopes the bottle becomes the foundation for a matcha martini in much the same way coffee liqueur helped establish the espresso martini.
Whether drinkers embrace that idea is another question. But introducing matcha into the liqueur category suggests one thing: one of the decade’s fastest-growing ingredients is still finding new places to land.
