Koyo Sour: A Taste of Autumn at Sushi Atelier

As autumn arrives in London, we’re welcoming the changing season with a new cocktail at Sushi Atelier: the Koyo Sour, created in partnership with Iichiko Shochu.

Inspired by koyo — the Japanese tradition of enjoying the changing colours of autumn foliage — the Koyo Sour brings together the distinctive character of Iichiko shochu with the soft, fruity flavour of apricot. The result is a refreshing seasonal cocktail that balances Japanese tradition with a modern London drinking culture.

Meet the Koyo Sour

At the heart of the cocktail is Iichiko shochu, one of Japan’s best-known shochu producers. Made from barley, Iichiko is known for its clean, smooth character, making it a versatile base for cocktails as well as an excellent drink on its own.

For the Koyo Sour, the shochu is paired with apricot to create a drink that is fruity, refreshing and perfectly suited to the beginning of autumn.

The cocktail takes its inspiration from the Japanese appreciation of seasonal change. Just as the leaves gradually move through shades of green, gold, orange and red, Japanese food and drink culture places a strong emphasis on enjoying ingredients at their best and celebrating the seasons.

The Koyo Sour will be available throughout October at Sushi Atelier.

A Cocktail Made for Gyoza

There’s no better way to enjoy a new Japanese-inspired cocktail than alongside some seriously good gyoza.

On Tuesday 6 October 2026, Sushi Atelier will be hosting our next Gyoza Party, bringing together five handcrafted gyoza styles, sushi and Japanese drinks for an evening dedicated to one of Japan’s most-loved dishes.

And for this special event, we’re giving you another reason to raise a glass: every guest will receive a complimentary Koyo Sour.

Whether you’re already a shochu fan or have never tried it before, the Gyoza Party is a great opportunity to discover how versatile this Japanese spirit can be in a cocktail.

What is Shochu?

If you’re new to shochu, it’s a Japanese distilled spirit that can be made from a variety of ingredients, including barley, rice, sweet potato and buckwheat.

Unlike sake, which is brewed, shochu is distilled, giving it a different character and making it particularly well suited to cocktails.

Iichiko’s barley shochu has a clean and approachable profile, which makes it an ideal introduction for anyone looking to explore Japanese spirits beyond sake.

At Sushi Atelier, we love finding new ways to bring Japanese food and drink together, and the Koyo Sour is our seasonal take on that idea.

Join Us for the Gyoza Party

The Gyoza Party takes place on Tuesday 6 October 2026 from 5.30pm.

Expect five different styles of handcrafted gyoza, Sushi Atelier favourites, Japanese drinks and, of course, a complimentary Koyo Sour.

Spaces are limited, so book your place now:

Book the Sushi Atelier Gyoza Party

Come for the gyoza. Stay for the shochu. Raise a glass to autumn.

Kanpai! 🍂🥟