The sibylline Tokyo Daiquiri is a wonder when it's in balance: rich and spicy, tart and gently sweet, and deeply savory. There's nothing quite like it. The differing sugar levels of old rums - and salt levels of soy sauces - are sure to affect the recipe. You may need to use less Fiery Ginger Syrup if you have a sweeter, gentler rum, and to adjust soy sauce by dashes or drops - the line between just right and completely overpowering is very fine. Originally solved by Hadi Ktiri at New Orleans's French 75 Bar.