A national distribution agreement with Southern Glazer's Wine & Spirits will carry YOSHI Matcha Liqueur into 47 U.S. markets beginning September 1, 2026, marking a pivotal scale-up for what the brand calls the first-ever matcha liqueur. For bar directors and beverage managers, the Southern Glazer's network means YOSHI will move from a regionally limited specialty item to a broadly available back-bar option almost overnight.
What's in the Bottle
YOSHI is formulated at 17% ABV using ceremonial-grade matcha, oat milk, and a neutral grain spirit base — a combination the brand developed over nearly two years to produce a shelf-stable cream liqueur that is both dairy-free and gluten-free. The product carries fewer calories and less sugar than traditional cream liqueurs, a positioning that aligns with the wellness-leaning preferences increasingly influencing beverage industry trends across on-premise and off-premise channels. The 750ml bottle format is designed for professional bartenders and home use alike: no whisking or preparation required before pouring.
The Cocktail Opportunity
Brett Jacobs, Founder & CEO of YOSHI Matcha Liqueur, frames the brand's ambition explicitly around the cocktail canon: "Just as coffee liqueurs became synonymous with the Espresso Martini, our vision is for YOSHI Matcha Liqueur to define the Matcha Martini and establish matcha as the next iconic cocktail ingredient." That comparison is strategically pointed — espresso martinis have been one of the most durable on-premise trends of the past several years, demonstrating how a single ingredient can generate sustained menu and revenue momentum across casual dining, upscale casual, and hotel bars alike.
Mark Chaplin, President of Commercial Sales at Southern Glazer's, described the selection process as highly selective, citing YOSHI's "quality, forward-thinking vision, and ability to unlock a new opportunity within the premium spirits category" as key factors. For operators evaluating new spirits listings, the Southern Glazer's imprimatur carries meaningful weight: the distributor's scale and sales infrastructure substantially reduce the friction of trial and reorder.
Why Operators Should Watch
Matcha's trajectory across foodservice has been steep. The ingredient has migrated from specialty tea bars into mainstream café menus, ready-to-drink beverages, and culinary applications — driven heavily by Gen Z and Millennial consumers who have turned it into a cultural touchstone. Until now, the spirits aisle has had no dedicated vehicle for translating that demand into cocktail culture. YOSHI's arrival through a major national distributor gives restaurant and hotel bar programs a ready-made answer to guests already ordering matcha lattes and asking for matcha-based cocktail options.
The brand's reported cocktail versatility — Matcha Martinis, Matcha Margaritas, frozen applications, brunch serves, and shots — gives menu developers multiple entry points without requiring new equipment or specialized technique. That kind of operational simplicity is a real advantage in a labor environment where bartender training time remains a constraint, as explored in our restaurant technology and operations coverage.
YOSHI Matcha Liqueur is also sold direct-to-consumer online at DrinkYoshi.com, which may support brand awareness ahead of on-premise placements in new markets.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
