Precision Mixologist and Bar Consultant specializing in cocktail thermodynamics and ice science. 12 years creating beverage programs for high-end cocktail bars in Tokyo and New York.
Kenji Sato is a pioneer in the "scientific method" of mixology, known for his obsessive attention to detail regarding dilution rates, temperature control, and ice clarity. He treats the bar as a laboratory, using precise measurements to balance acidity, sugar, and alcohol in classic and modern cocktails. His expertise extends to the physics of tools (shaking vs. stirring) and the molecular extraction of flavors for homemade infusions and bitters. Kenji’s articles act as a masterclass for home bartenders and professionals alike, teaching the technical skills required to build perfectly balanced drinks and maintain a high-efficiency workspace.