Bridges: Let’s start from the beginning. How did you come to the Philippines and end up opening these bars?

Francis Hasegawa: After the 2011 earthquake in Japan, I felt a bit lost. I’d always been interested in food and beverage, and I had a particular fondness for whisky. I spent a lot of time explor­ing Tokyo’s best bars, understanding the nuances of flavor in different spirits.

What was the inspiration behind LIT?

One of my partners, Marco, and I had a shared vision of bringing a unique drinking ex­perience to Manila. We wanted to create a space that felt intimate and inviting where people could appreciate high-quality spirits and learn more about the culture behind them through bartender-customer interaction. We started by sourcing bottles from various distributors and importers. As our reputation grew, we were able to establish relationships with distill­eries and secure rare and limited-edi­tion releases.

What makes Japanese Whisky unique compared to other whiskies?

Japanese Whisky has its own distinct style, often characterized by its elegance and subtlety. It’s a result of the metic­ulous craftsmanship and attention to detail of Japanese distillers.

What challenges did you face when first opening LIT?

Educating the local market about Japanese Whisky. There were misconcep­tions about the taste and price. We had to dispel these myths and demonstrate the value of high-quality spirits.

How has the Philippine market for Japanese Whisky evolved since you opened LIT?

More people are becoming interested in Japanese Whisky, and the demand for rare and collectible bottles is increasing. However, the rising prices and limited availability of certain whiskies have also impacted the market. The pandemic did affect the industry, and we’ve seen a shift towards a younger demographic.

And then you opened a Sake Bar next door?

Yes, we saw an opportunity to intro­duce a wider range of the best that Japan has to offer to the local market. Tradi­tionally, sake was often consumed warm, partly due to the quality control issues and the need to mask imperfections. However, as technology and production techniques improved so has the quality of sake. Drinking sake cold allows you to experience its full complexity.

What are some of the challenges facing the sake industry today?

The decreasing number of consum­ers and sake breweries over the years. There are also fewer younger people who want to work in the business. Sake production is fascinating yet also tedious and laborious.

Are there any emerging trends in the sake world?

There’s a growing interest in smaller-batch artisanal sake as well as experimental sake, with producers experi­menting with different rice varieties, yeast strains, and aging techniques.

What are your future plans for LIT and Sake Bar?

We’re always looking for new ways to elevate the drinking experience –– updat­ing our collection and introducing new and exciting drinks. We’re also exploring opportunities to expand and open new locations. If anyone wants to propose a space or partner up, shoot me a line.