Combine the whiskey, triple sec, yuzu juice and honey into a cocktail beaker.

Stir vigorously until the honey is fully dissolved.

Rub the rim of a highball glass with yuzu juice, then coat with shichimi togarashi spice powder.

Add ice cubes to the glass, then strain the cocktail from the beaker into prepared highball.

Garnish with a twist of yuzu peel.