Story

Craft Bloody Mary is the second pro-facing craft item after Craft Ginger. On visits to bars and restaurants we kept hearing the same pain: you have to keep a juice on the shelf only for Bloody Marys — and unfinished stock often goes to waste. That feedback led us to this bottle.

We layer tomato’s acidity and sweetness and celery’s cool aroma with the depth of Japanese shijimi-clam broth. It mixes cleanly with vodka, gin, or shochu — a Bloody Mary story you can tell at the bar.

Craft

Tomato puree is the spine; celery aroma and shijimi broth supply umami and salt. It is not a sweet tomato syrup — savoury notes stay in the pour. On the rocks, with soda, lengthened with tomato juice, or built with vodka as a Bloody Mary.

Japanese dashi character meets a Western tomato base, so it sits easily beside Japanese, Western, and Chinese-leaning plates.

Serve

On the rocks, lengthened with soda or tomato juice, or as a mixer with vodka. Chill the bottle well.

Cocktails

Umami Bloody Craft

45 ml liqueur, 30 ml vodka, 10 ml lemon juice, black pepper, a dash of hot sauce and Worcestershire; celery stick optional.

Umami Sakenic

30 ml liqueur, 45 ml dry nihonshu, tonic to top; shiso leaf or thin myoga optional.

Food pairing

Chicken and celery stir-fry

Salt sauce and celery aroma echo the pour.

Cold tomato seafood pasta

Tomato acidity and seafood umami beside the glass.

Oden

Daikon, shirataki, and egg in dashi — mild plates beside shijimi umami.

Specifications