This week I discuss a couple of pleasant surprises. The first is a simple but elegant Japanese cocktail. And I also review my new favorite sake book.
On top of that, there’s some cool news from legendary sake brewer Nanbu Bijin and beer giant Asahi.
And finally, the author of a new book on seasonal Japanese cocktails shares a few of her recipes. Plus, you’ll find the story of two sake somms and their new LA sake brewery.
Imo and Ume
Imo and ume make for a fragrant, balanced, and simple cocktail.
How-To
This drink has only two ingredients: umeshu and sweet potato shochu. These are combined at a 4:1 or 3:1 ratio.
I recommend a shochu between 20-25% ABV and prefer the elegant and fruity Tomi no Houzan brand (pictured). But found Satsuma Shiranami also works well.
In a wine glass, add around 4 oz of cold plum wine. Then pour about 1 oz of room temperature imo shochu into the glass, and the cocktail is ready.
Yes, the ingredients can be combined over ice and shaken or built in a highball. However, these methods won’t produce the intense fragrance, which is the beauty of this simple shochu cocktail.
A Happy Accident
I mix hundreds of cocktails a week at work, and a handful of these are experimental. Part of the fun of being a bartender is playing around with new ingredients, making variations of classics, and trying to impress your peers with something original.
But my new favorite cocktail is none of these. It’s simply a happy accident born of lazy curiosity and a desire to catch a buzz.
I drink a lot of umeshu, especially as a nightcap. But one night, I wanted to beef it up a bit. Randomly, I reached for a bottle of sweet potato shochu and poured a splash inside my glass. The results were stunning.
The fruity, funky imo shochu and floral, citrusy umeshu produce one the prettiest aromas I’ve ever encountered. And the palate is sweet, sour, and savory.
The Japanese Sake Bible Review
Are you looking for your next sake book? For years, sake icons John Gauntner and Philip Harper have dominated the space. So much so that I felt Brian Ashcraft’s The Japanese Sake Bible was likely in vain.
But I bought a copy anyway, hoping to learn something new. And I’m glad I did.
In this post, I cover the pros and cons and compare it to its leading competitors.
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Nanbu Bijin Takes on Gin & Vodka
COVID has been hard on sake brewers and rice farmers. Demand for sake took a big hit, affecting the brewers and the farmers that supplied them. Additionally, supplies to many lucrative export markets were snarled by travel restrictions.
Inspired to do something, Nanbu Bijin of Iwate has begun producing rice-based vodka and gin. This is a big boost for local farmers and potentially for the brewery.
Nanbu Bijin uses several local ingredients in these spirits. And they’re giving back profits to support the local ecosystems that supply them.
Learn more about Nanbu Bijin’s new vodka and gin from The Asahi Shimbun.
Asahi Draft Beer Can Revival
Asahi Draft has long been in the shadow of its superstar sibling Super Dry. And for nearly 20 years, it’s only been available on tap.
But Asahi is finally bringing back the canned version. This fuller-bodied beer is a solid rival to all-malt Kirin Ichiban.
I hope it makes it stateside.
Once again, The Asahi Shimbun has the scoop. Click the link to learn more about the new Asahi and Asahi Black.
Seasonal Japanese Cocktail Recipes & Book
Julia Momose and Emma Janzen recently released The Way of the Cocktail. This book takes a seasonal approach to Japanese cocktails.
And luckily, they’ve given us a sample of what’s inside with three easy-to-replicate cocktails. Check out Yahoo! Life for these seasonal cocktail recipes.
Sake Somms Start Micro Kura in LA
Sake breweries are popping up across North America at an exponential rate. One of the more exciting upstarts is Nova Brewing of Los Angeles.
This tiny brewery is operated by two passionate sake sommeliers. They seek to brew sake that’s representative of southern California, and the early results seem promising.
Learn the story of Nova Brewing from the Los Angeles Times.
And if you’ve tried any of their sake, I’d love to hear your thoughts.