Blog Thread
- Japanese Sake and Shochu Cocktail
Japanese Sake : All Japan News,Inc
https://en.bloguru.com/JapaneseSake_AllJapanNews
introduction
By All Japan News,Inc
Yuji Matsumoto
Master Sake Sommelier
Finalist of the 2nd World Sake Sommelier Competition. Graduated from Keio University Faculty of Law, Department of Political Science. Worked for Nomura Securities for 10 years. Former president of California Sushi Academy Former chief of planning dept. at Mutual Trading. Currently working for Kabuki Restaurant Corp. as a Beverage Manager of Sake.
Kosuke Kuji
Fifth Generation / Brewery Owner
Nanbu Bijin, Inc.
Born May 11, 1972. Entered Tokyo University of Agriculture's Department of Brewing and Fermentation. In 2005 became the youngest person ever to receive the Iwate Prefecture Young Distinguished Technician Award. In 2006 was selected to be a member of the board of trustees of his local alma mater, Fukuoka High School. Currently is featured in a number of media outlets including magazines, radio, and television.
*Positions of Public Service: Chairperson, Cassiopeia Corporation Youth Conference; School Board Member, Fukuoka High School, Iwate Prefecture, Vice-Chairman, Technology Committee, Iwate Prefecture Brewers and Distillers' Association.
Ayaka Ito
Owner of BESHOCK Ramen Sake Bar
Born in Nagoya, Aichi prefecture. Started going abroad including the US, Canada, and South Korea to study and deepen knowledge while still in high-school. Encountered with Japanese sake in Tohoku, while being involved in a long-term volunteering activity for the Great East Japan Earthquake. Sake of Miyagi, a famous region for sake making, was so impressive- ”I didn’t know such delicious domestic sake existed in Japan!” BESHOCK was opened in San Diego to let the world know the goodness of Japanese sake and Japanese cuisine for a responsibility as a specialist/Sake sommelier.
Ryuji Takahashi
Regional Sake Specialty Store "Ji Sakeya" Owner, Master Sake Sommelier, Shuto-Meijin, and the charismatic guru of ordinary sake.
Plans and manages events and seminars with his own unique flare to introduce the appeal of Japanese sake and cuisine, unaffected by the latest trends, while managing a jizake retail store.
David Kudo
Sake Sommelier
Master Sake Sommelier
President, All Japan News Inc.
Born Kita-Akita City, Akita Prefecture. Took over as Executive Officer of the Japanese Food Trend News founded in 1991, when the predecessor was assigned back to Japan. Currently distributed as Japan Restaurant News (20,000 issues published electronically) in North America, Japan, and Southeast Asia.
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Japanese Sake and Shochu Cocktail
By Yuji Matsumoto
It's somewhat wasteful to use a high quality local regional sake for a cocktail, but if you use one that doesn't have too much of that full or rich taste when drank alone or doesn't have the distinctive smell of rice that many Japanese sakes have, you can make cocktails by adding fruits or syrups that brings out a surprising deliciousness.
For this issue, let me introduce you to sake and shochu cocktails that are also easy to make at home.
Nigori Sake and Peach Juice
3 oz. nigori sake
1 oz. peach juice (nectar family)
0.5 oz. peach syrup
Mix the above items with ice, and pour into a well chilled martini glass.
Its look will also be pink and popular cocktail with the ladies.
Pomegranate Martini with Japanese Sake
2 oz. Sake
1 oz. Shochu
1 oz. pomegranate juice
0.5 oz. pomegranate syrup
Mix the above items with ice and shake well in a shaker. Pour into a well chilled martini glass. It has the distinctive sourness and bitterness of pomegranate that is a cocktail fit for adults.
Shochu Grapefruit Mojito
2 oz. shochu
1 oz. sake
0.5 oz. yuzu juice with no salt
7-8 mint leaves
0.5 oz. syrup (ratio of 2 sugar to 1 hot water. Stir until completely dissolved and chilled until it reaches
room temperature)
Add the above items and grind down the mint with a muddler. Add ice and pour into a glass and dilute with club soda.
The fresh aroma of yuzu, grapefruit and mint is the characteristic. Caution is needed due to tendency to over drink.
日本酒と焼酎のカクテル
高級地酒をカクテルとして使うにはもったいないが、単独で飲んであまり味のふくらみやコクのないもの、または日本酒独特の米臭さのあるものは、フルーツやシロップを入れカクテルにすると以外な美味しさを演出してくれるものである。
今回は、家庭でも簡単にできる日本酒と焼酎のカクテルをご紹介しよう。
にごり酒とピーチジュース
3 oz. にごり酒
1 oz. ピーチジュース（ネクター系）
0.5 oz. ピーチシロップ
上記の材料と氷を混ぜ、良く冷やしたマティーニグラス注ぐ。
見た目もピンクで女性うけするカクテル。
日本酒のザクロマティーニ
2 oz. 日本酒
1 oz. 焼酎
1 oz. ザクロジュース
0.5 oz. ザクロシロップ
上記の材料と氷を入れ、シェイカーで良く振る。良く冷やしたマティーニグラスに注ぐ。ザクロの独特の酸味と苦味がある大人向きのカクテル。
焼酎グレープフルーツモヒート
2 oz. 焼酎
1 oz. 日本酒
0.5 oz. 無塩ユズジュース
3 oz. グレープフルーツジュース
7~8 ミント葉
0.5 oz. シロップ（砂糖2に対してお湯1の割合。完全に溶けるまで混ぜ、常温になるまで冷ますこと）
上記材料を入れ、マドラーでミントをすり潰す。氷を入れ、グラスに注ぎ、クラブソーダで割る。
ユズとグレープフルーツ、ミントのさわやかな香りが特徴。ついつい飲みすぎてしまうので注意が必要。
It's somewhat wasteful to use a high quality local regional sake for a cocktail, but if you use one that doesn't have too much of that full or rich taste when drank alone or doesn't have the distinctive smell of rice that many Japanese sakes have, you can make cocktails by adding fruits or syrups that brings out a surprising deliciousness.
For this issue, let me introduce you to sake and shochu cocktails that are also easy to make at home.
Nigori Sake and Peach Juice
3 oz. nigori sake
1 oz. peach juice (nectar family)
0.5 oz. peach syrup
Mix the above items with ice, and pour into a well chilled martini glass.
Its look will also be pink and popular cocktail with the ladies.
Pomegranate Martini with Japanese Sake
2 oz. Sake
1 oz. Shochu
1 oz. pomegranate juice
0.5 oz. pomegranate syrup
Mix the above items with ice and shake well in a shaker. Pour into a well chilled martini glass. It has the distinctive sourness and bitterness of pomegranate that is a cocktail fit for adults.
Shochu Grapefruit Mojito
2 oz. shochu
1 oz. sake
0.5 oz. yuzu juice with no salt
7-8 mint leaves
0.5 oz. syrup (ratio of 2 sugar to 1 hot water. Stir until completely dissolved and chilled until it reaches
room temperature)
Add the above items and grind down the mint with a muddler. Add ice and pour into a glass and dilute with club soda.
The fresh aroma of yuzu, grapefruit and mint is the characteristic. Caution is needed due to tendency to over drink.
日本酒と焼酎のカクテル
高級地酒をカクテルとして使うにはもったいないが、単独で飲んであまり味のふくらみやコクのないもの、または日本酒独特の米臭さのあるものは、フルーツやシロップを入れカクテルにすると以外な美味しさを演出してくれるものである。
今回は、家庭でも簡単にできる日本酒と焼酎のカクテルをご紹介しよう。
にごり酒とピーチジュース
3 oz. にごり酒
1 oz. ピーチジュース（ネクター系）
0.5 oz. ピーチシロップ
上記の材料と氷を混ぜ、良く冷やしたマティーニグラス注ぐ。
見た目もピンクで女性うけするカクテル。
日本酒のザクロマティーニ
2 oz. 日本酒
1 oz. 焼酎
1 oz. ザクロジュース
0.5 oz. ザクロシロップ
上記の材料と氷を入れ、シェイカーで良く振る。良く冷やしたマティーニグラスに注ぐ。ザクロの独特の酸味と苦味がある大人向きのカクテル。
焼酎グレープフルーツモヒート
2 oz. 焼酎
1 oz. 日本酒
0.5 oz. 無塩ユズジュース
3 oz. グレープフルーツジュース
7~8 ミント葉
0.5 oz. シロップ（砂糖2に対してお湯1の割合。完全に溶けるまで混ぜ、常温になるまで冷ますこと）
上記材料を入れ、マドラーでミントをすり潰す。氷を入れ、グラスに注ぎ、クラブソーダで割る。
ユズとグレープフルーツ、ミントのさわやかな香りが特徴。ついつい飲みすぎてしまうので注意が必要。
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