Published: 4/17/2021
This week’s newsletter takes a look at the Japanese whisky highball and Dewazakura’s Dewasansan sake. We also have the latest news and articles about the Japanese beverage industry.
The Japanese Whisky Highball: Recipes and Recommendations
The Japanese highball is a popular whisky cocktail that’s easy to make but benefits from precision. If you’re into Japanese whisky, cocktails, or dining at izakayas—this is a drink to know.
This post will outline a few recipe variations on this classic cocktail, recommended Japanese whiskies, the best sparkling waters to use, and more.
Dewazakura Dewasansan “Green Ridge”
Dewazakura is one of those sake breweries every fan needs to familiarize themselves with. They launched the ginjo sake boom and make some of the most complex, fruity sake around.
Their Dewasansan rice Junmai Ginjo is their representation of the prefectural Yamagata style. It’s both serious and drinkable. Flavors and aromas from fruity to earthy and mineral make for an entertaining drinking experience.
Get the full story in this updated post. You’ll find tasting notes, pairing recommendations, and more.
Japanese Alcohol: the Best of the Internet
Japan Society Hosts Sakura-Themed Sake Cocktail Virtual Workshop
Learn about a trio of sakura-themed sake cocktails from Sake Samurai Chris Johnson and mixologist Warren Hode. The workshop will take place on Thursday, April 22 at 6:30 PM Eastern Time.
Get more details from Japan Society.
Shichiken and Alain Ducasse Make Traditional Method Sparkling Kijoshu
Sparkling sake is an expanding category that’s getting more serious. Chef Alain Ducasse and Shichiken of Yamanashi have recently teamed up to produce a Mediterranean-inspired sparkling sake. They used the unique combination of secondary fermentation in-bottle, kijoshu sake, and cherry barrel aging.
Check out this Yahoo Finance post to get more info and find out how to try it.
Shochu Waste as Biofuel
Next month, a unique bioenergy plant will begin operating in Miyazaki, taking shochu waste and converting it into biofuel. This will ideally lead to more profitable shochu distilleries and a more sustainable production process. It’s a win for shochu producers, fans, and the planet.
Read more about it from Japan Today.
Lack of Transparency and Whisky Labels
The recent voluntary label standards for Japanese whisky created a buzz in the industry. It also opened many eyes to unfair labeling practices among some whisky makers. If you have ever bought a bottle of Japanese whisky that was not made in Japan, you are not alone.
Even many pros have been fooled. This Wine Enthusiast post details how they too were unaware of the deceit and embarrassment ensued.
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