#shochu

[bubble-bobble]

Some bratty Shochu doodles

aka i forget i make OCs sometimes

#bbart #shochu #dbz oc

[shoku-and-awe]

New yakitori restaurant! Unexpectedly kind of expensive, but everything was excellent. A special treat, not for every day. Also, I got to try a tasty shochu named, I kid you not, "ん." Well, formally, 薩摩本格芋焼酎「ん」 Satsuma Authentic Potato Shochu: "ん" but still. That was pretty neat.

#japanese food #yakitori #shochu #contains meat #contains alcohol

[acocktailmoment]

Midori Shochu Sour !

Ingredients:

3 tablespoons (1 1/2 ounces) Mizu Green Tea Shochu (see Note)

2 tablespoons (1 ounce) melon liqueur (such as Midori)

1 tablespoon fresh lemon juice (from 1 lemon)

1 tablespoon fresh lime juice (from 1 lime)

1 tablespoon simple syrup

¼ cup club soda

Honeydew melon ball

Directions:

Combine green tea shochu, melon liqueur, lemon juice, lime juice, and simple syrup in a cocktail shaker. Cover and shake 15 seconds.

Pour mixture over fresh ice in a highball glass; top with club soda. Carefully slide a spoon down inside wall of glass, and scoop upward to nuzzle the ice up, allowing ingredients to come together.

Top with additional ice if desired.

Garnish with a honeydew melon ball, and serve.

Created by Julia Momosé,

Photo: Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Lydia Pursell.

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here. 

#art #design #cocktails #drinks #cocktail #cocktail recipes #recipes #drink recipes #drink #melon #julia momosé #jennifer causey #ali ramee #lydia pursell #shochu #liqueur #lemon #lime

[cavaleirosdebronze]

Mais imagens do shochu de Seiya de Pégaso.

#cdz #saint seiya #os cavaleiros do zodiaco #knights of the zodiac #shochu

[drinkacefahz]

The wildly popular action, drama, comedy manga Golden Kamuy, famous world wide, has recently concluded its final run. The story of a former soldier teaming up with an Indigenous Ainu teenaged girl and growing protective of each other as an eccentric parade of allies and adversaries help or hinder them on a gold rush chase may seem like a classic Western, but with way more wild historical facts, naughty jokes, ultra powerful action scenes, and truly complex explorations of the land and people of the frontier of Meiji Imperial Japan: The brutality of northernmost island Hokkaido does nothing to dissuade those after the the prize: Men of ambition, past and future, also are seeking it.

It’s a manga the creator refers to as a "Yaminabe[Surprise Hot Pot] Western" -- essentially a little bit of Everything. In that philosophy, I draw from various cocktail traditions, certain regional ingredients, character's favorite foods, and even thematic elements or visual allusions. It's admittedly a bit of a strange drink -- and with so many ingredients, but that is suited to a comic like Golden Kamuy.

Golden Wenkamui

“If you drink this, will you go back to who you were, before the war?”

~20.30% ABV | Yields ~5.05 fl oz | Fandom Cocktail, Japanese Ingredient Theme, Neo-Tiki/IndigiTiki

In a shaker with cracked ice:

1 oz or 30ml blended Japanese whisky ideally one that is lighter in color, with more of those slightly floral-honey or dry fruit notes, less malty, unpeated; Suntory Toki or Hatozaki Finest, or some Akashi expressions, are a acceptable choice if you have a limited selection of Japanese whiskey. Nikka Days or Nikka Coffey Grain are distilled in Tohoku, north Japan, the region Ogata and Tanigaki hail from, and would be great,  Iwai Whiskey is distilled in Nagano, which sits between the home prefectures of Lt Tsurumi. Sugimoto, and the Nikaidou Brothers. Though Yoichi, Taketsuru Masataka’s founding distillery, is in Hokkaido, the only products they make for export IIRC are single malts and long age statements. 

½ oz or 15ml potato vodka [I usually use Luksusowa, Polish and affordable and so did so here]

½ oz or 15ml shochu [I used Umai Barley Shochu, a local American-made product. This is where you can get really creative, but I do think the shochu needs to be fairly nuanced. Flavored products I advise against, and Imochu[potato koji spirits] would not be my first choice. It comes down to your choice -- it should I think be one that brightens a little but still rounds the drink out. ]

½ oz or 15ml Galliano [Yellow Chartreuse also works. Other botanical, yellow liqueurs have potential, but you want a bright yellow, and for it not to be an overly Gentian forward product like Suze .Maybe  Strega for a woodier, fir note, Becherovka for a nuanced spice, possibly Benedictine would work.] 

½ oz or 15ml high quality junmai daginjo sake [Hakushika and Urakasumi breweries have junmai products that work well and are fairly avaliable in the US, but nigori[unfiltered] will introduced undesired textures and colors. We want sake's gentle yet crisp qualities. As with a shochu this is adding aroma, so choose one you enjoy.]

¼ oz or ~8ml Persimmon Apologue Aperitivo; alternatively, Peach Eau Di Vie or Schnaps as Apologue is hard to find, and I enjoyed it with either. Alternatively, if you have the ability to make a cordial of dried persimmon, which I do not, its worth considering giving a go, but I cannot provide more information there as I lack access to persimmon fruit.

½ oz or 15ml simple syrup. My simple is 2:1. Honey syrup may also be used if you prefer, provided its a lighter honey like wildflower or clover or even orange. Buckwheat honey and similar varietals will be too muddy and earthy in color and taste.

3/4 oz or 23ml lemon juice, OR ½/15ml lemon with ¼/8ml sudachi juice. Sudachi has unique bitterness, but is rarely easy to find fresh, so using bottled sudachi, I reinforce the lemon with it much like I may use a mix of bottled key lime and fresh Persian lime juice in a Daiquiri or Jack Rose.

1 dropper 4:1 saline solution. [Dissolve salt in water by weight.] 

Fill chilled brandy snifter with finely cracked or crushed ice; close to snow. As you fill the glass, pack either a persimmon leaf or shiso leaf against the side of the glass.

Shake drink, Strain over ice in glass.

Deposit some droplets of dark berry liqueur or cordial [Honeyberry/Haskap most apropos to the region but Blueberry, Blackberry, Cassis Creme, lingonberry or even Sloe works], allowing to sink to the bottom, then dash a float of bitters on top. I used Woodford Cherry, A little Angostura, Underberg and a dash of Peychaud, but if you can access them, The Japanese Bitters Hinoki & Sakura would be appropriate. A variety of colors, again, is important to the look of the drink. 

#fandom cocktails #themed cocktails #golden kamuy #golden kamui #japanese whiskey #shochu #sake #Galliano #Japanese Ingredients #Indigitiki #cocktails

[ya-da]

The dish which I made while drunk. The dish which I made while drinking a lot of Kou-class SHOCHU(Spirits for the poor). Onion + carrot + garlic + green pepper + chicken thigh + tomato + potato. Seasoned with salt. I think I added more onion + green bell pepper + potato because it was too salty. I think I also made curry rice by transferring it to a frying pan and adding curry powder, but I don't remember. 酔っ払って作った料理。 甲類焼酎がぶがぶ飲みながら作った料理。 タマネギ＋ニンジン＋ニンニク＋ピーマン＋鶏モモ肉＋トマト＋ジャガイモを鍋でぐつぐつ。 塩で味付け。 塩加減間違えて、強烈にしょっぱかったので、タマネギ＋ピーマン＋ジャガイモを足した気がする。 フライパンに移して、カレー粉を投入して、カレーライスも作ったようだが、記憶にない。 #酔っ払い #酔っ払い料理 #ルクルーゼ #焼酎 #甲類焼酎 #経堂 #drunk #drunkcooking #lecreuset #tokyo #japan #shochu #curryrice (Kiyoudou, Setagaya-ku) https://www.instagram.com/p/CjlKvqRv1Pt/?igshid=NGJjMDIxMWI=

#酔っ払い #酔っ払い料理 #ルクルーゼ #焼酎 #甲類焼酎 #経堂 #drunk #drunkcooking #lecreuset #tokyo #japan #shochu #curryrice

[goodspiritsnewsat]

GSN Review: Nikaido Shochu

NIKAIDO, the shochu brand credited with inventing 100% barley koji shochu recently announced that for the first time, its two core expressions, NIKAIDO Oita Mugi Shochu, and NIKAIDO Kitchom (Aged Oita Mugi Shochu), will be available in the United States. NIKAIDO is poised to open American consumers’ eyes to the elegance and versatility of this beloved Japanese spirit. The Nikaido family has been…

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#NIKAIDO Kitchom #NIKAIDO Oita Mugi Shochu #shochu

[thehungrykat1]

Sakagura and JETRO Presents The Art of Japanese Liquor

The Japan External Trade Organization (JETRO) recently hosted an exquisite Japanese wine and sake pairing dinner called The Art of Japanese Liquor at Sakagura in Bonifacio Global City. Together with industry partners Philippine Wine Merchants, Hightower, and Mitsukoshi Fresh, JETRO introduced its VIP guests to some of the finest sake and shochu cocktails in the country, paired with the freshest seafood and wagyu dishes from Sakagura.

The exclusive dinner event happened last February 1, 2024 at the new Sakagura izakaya and sake bar located on the second floor of One Bonifacio High Street Mall in Bonifacio Global City. The Hungry Kat was one of the few selected guests invited to this one of a kind sake pairing to promote the unique Japanese liquors available in the country.

Indulge in the art of Japanese cuisine at Sakagura, which opened its doors to the public only late last year. This new premium sake bar is from The Nikkei Group which also owns and operates popular brands like Nikkei Nama Bar, Sunae Asian Kitchen, and Terraza Martinez, among others. Sakagura offers a selection of premium sakes from renowned Japanese breweries which you won't often find in other Japanese restaurants.

It was just our first time to visit Sakagura so I was happy to find some familiar faces including the evening's host Gail Sotelo and Nikkei Group marketing manager Monica Modomo.

Guests were ushered to their seats where a medley of premium Japanese cocktails will be introduced and served throughout the evening, all paired with lovely dishes from Sakagura.

The Art of Japanese Liquor actually started even before we got to sit down. Guests got a small taste of what was to come with their Welcome Drink, the Aperol Spritz blended with sparkling sake.

I love drinking Aperol Spritz which is an Italian cocktail, but Sakagura gives it a unique Japanese twist by using sake instead of Prosecco.

We also got to chat with The Nikkei Group owner Carlo Lorenzana together with JETRO Manila Director Makoto Sudo who works with retailers and restaurant owners to connect them with the best Japanese wine suppliers available.

Mr. Sudo-san, as he is fondly called, welcomed all the guests to The Art of Japanese Liquor and gave a brief introduction to Japanese wine including the differences between sake and shochu.

All these premium Japanese liquors are available at Mitsukoshi Fresh BGC, one of our favorites supermarkets where we can always find amazing Japanese products at very reasonable prices. JETRO has worked with Mitsukoshi Fresh to bring these authentic Japanese liquor to the Philippines

Our table was very excited to explore these colorful Japanese cocktails. Joining us were Ms. Heidi Ng, a journalist who also happens to be a classmate of my husband back in Ateneo; Ms. Jackie Lorenzana, owner of The Nikkei Group; and Attorney Karen Jimeno who we have seen countless times on the news for her cases and advocacies.

We started our adventure with the Nihon Sidecar which is made with Daiyame Sweet Potato Shochu, lemon juice, cointreau, aperol, and brown sugar. This is a sweet and refreshing cocktail that can be enjoyed any time of the day.

Our delightful beverages were paired with a sample of the best bar chows you can find courtesy of Sakagura Executive Chef Yonemoto Kazumasa. Chef Yonemoto crafted the evening's dinner from the day's freshest catch.

I heard that Sakagura flies in their seafood straight from Japan every week, so we knew we were getting the best quality items as if we were eating in Tokyo. The Sakagura Sashimi (P1,680) is a platter featuring the Chef's Choice of the day's best sashimi cuts like Toro Tuna, Salmon and Hamachi sashimi. 

We can really tell by the color and tenderness of the sashimi that these are really fresh. We got to explore some of the restaurants in Tokyo and Osaka last year and I have to admit that dining at Sakagura is as close as you can get to actually being there in Japan.

There were several other cocktails to try on the menu. The Yuzu Margarita is also made with Daiyame Sweet Potato Shochu together with Arette Blanco tequilla, lime juice and simple syrup. This is a more powerful combination for those that want a stronger cocktail.

We had this with the Hamachi Tataki, a harmonious mix of tender hamachi, refreshing cucumber, and smooth avocado, finished with a tangy yuzu mayo and kosho.

Next up was the Sakagura Martini which brings together Kakushigura Barrel Barley Shochu with Masamune "Malola" Junmai Ginjo Sake, Tanqueray Gin, and Takara Mio Sparking Sake. Now this is a combination that really gives a strong kick.

The Assorted Sakagura Handrolls (P2,250) is one of the restaurant's unique specialties. This is a culinary mosaic made of the finest ingredients. The handrolls are each made with kani, uni, hamachi, salmon and tuna, all prepared with their own ingredients. The Salmon handroll is the perfect blend of tender trout, creamy avocado, and rich cream cheese rolled to perfection. On the other hand, the Uni Ikura handroll comes with Hokkaido's sea urchin, ikura, and Nikkei sauce.

To make the evening even more special, the Japanese Wagyu Skewers (P980) was a savory complement to all of the Japanese cocktails. These tender wagyu cubes were grilled perfectly, with each bite bursting with flavors.

The last drink I tried was the Kagoshima Gimlet which combines Kakushigura Barrel Barley Shochu with lime juice and simple syrup. After having a taste of all four cocktails, I think my personal favorite would be the Sakagura Martini for its rich and strong mix of spirits.

It seems that they were saving the best for last as Sakagura brought out the highlight of the evening, their signature Miso Bone Marrow (P750).

This beautiful slab of glistening bone marrow is served on its own individual griller and perfectly paired with uni butter onigiri. This is a dish that speaks volumes of the intricacy of Japanese cuisine. You can eat both items separately, but better yet, slather some bone marrow on top of the hot onigiri for a more indulgent experience.

For dessert, we had out choice of Hokkaido Mille Crepe Cakes (P380) in both matcha and chocolate flavors. This was topped off with some ice cream for a fantastic finish.

We would like to thank Sunny Ku of Mastermind Asia Communications Inc. for inviting us to join this special evening filled with delicious Japanese food and drinks. We really love Japanese cuisine so we absolutely enjoyed The Art of Japanese Liquor. Thank you to JETRO and The Nikkei Group for hosting this fabulous event.

Sakagura

2/F One Bonifacio Mall, 28th Street, Bonifacio Global City, Taguig

[phone]

www.nikkei.com.ph/sakagura

www.facebook.com/sakaguramanila

#SakaguraManila #Sakagura #Jetroph #JapaneseLiquor #Japanese #Sake #Shochu

[sohannabarberaesque]

Secret Squirrel and Morocco Mole headcannon

Which finds the pair in Japan on an assignment smelling out some North Korean espionage agents trying to blend in with Japan's ethnic Korean community (know, Japan occupied Korea as a vassal state between 1910 and 1945) ... and at some ryokan (hot-spring inn) of somewhat dubious repute outside Osaka, we find the pair, in their fondness for exotic booze wherever they're sent, getting a hangover from some awful shochu, which is a rather cheap form of sake popular among working-class types and is usually brewed from the dregs used in brewing more conventional sake.

The hangover being so awful, the pair try to recover therefrom in the hot springs around which the ryokan is situate. How it emergeth is best left to the average Old Hanna-Barberian.

#hanna barbera #headcannons #fanfic prompt #secret squirrel and morocco mole #in japan #ryokan #hangover #exotic booze #shochu #hannabarberaforever

[sakejapanese]

Vi racconto i Sake Days 2023. L' 8 ottobre Firenze celebra la tradizione giapponese.

Professione sake. Un percorso intrapreso con entusiasmo e portato avanti con professionalità e motivazione.

Ci siamo. Tutto è pronto per accogliervi alla terza edizione del Sake Days. Sarà una edizione in cui potremo confrontarci con professionisti del beverage giapponese. Ci saranno persone che hanno fatto della loro scelta di importare dal Giappone, una scelta di vita. Potrete conoscere i docenti della Scuola Italiana Sake che saranno alcuni dei relatori che animeranno l’evento con degustazioni e…

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#SAKE CIBO #sake giapponese #shochu #whisky giapponese

[shoku-and-awe]

I've never really been that fond of shochu, but this year I learned that when it comes from Kagoshima, maybe I love it??? Even the canned highballs... Kagoshima is especially known for shochu made from sweet potato or black sugar but I bet any variety would be tasty.

#shochu #nihonshu #japanese drinks #contains alcohol #kagoshima #drink hands

[jelloworld]

#japan #japanese goodies #typography #type #drink #shochu

[cavaleirosdebronze]

Shochu de Seiya de Pégaso será lançado em abril.

Mais informações: https://santosdebronze.blogspot.com/2024/03/Shochu-Seiya-de-Pegaso.html

#shochu #seiya de pegaso

[takaki2]

いいちこフラスコボトル

#いいちこ #shochu #liquor #distilled spirits

[menslifedc]

Allegory to host a one-night-only pop-up with shochu cocktails, tonight

Shochu is the native spirit of Japan. It’s cherry blossom season in the nation’s capital — and what’s a better way to celebrate than with a cocktail. In honor of Japan’s gifting of the city’s cherry trees to the U.S. back in 1912, Eaton DC’s speakeasy-style cocktail bar Allegory, is hosting a one-night-only pop-up tonight, Monday, March 6, with specially shochu cocktails. Shochu is the native…

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#Allegory #shochu

[yanarchy072]

・ ・ なんだか、まだ、ブルーの余韻。 ・ #木挽ブルー #木挽blue #雲海酒造 #unkaishuzo #焼酎 #shochu #晩酌 #eveningdrink ・ #宮崎 #miyazaki #東京 #tokyo #日本 #nippon ・ #instadrink #drinkstagram #instagood #instapic (オオゼキ 武蔵小山店) https://www.instagram.com/p/Cl1FQrSr2xo/?igshid=NGJjMDIxMWI=

#木挽ブルー #木挽blue #雲海酒造 #unkaishuzo #焼酎 #shochu #晩酌 #eveningdrink #宮崎 #miyazaki #東京 #tokyo #日本 #nippon #instadrink #drinkstagram #instagood #instapic