Recipes
11 Apr 2025
Sobalicious! Soba meets yuzu!
Most people are familiar with soba noodles from Japan. Shochus made from soba, or buckwheat, are also very popular there. In "Sobalicious", soba meets yuzu in the form of the Mayan No Tsubuyaki Shochu. This barrel-aged buckwheat shochu is a genshu shochu at 38% vol, meaning that it is not diluted with water after distillation. In combination with the extremely fresh and fruity Yuzu Rocks liqueur and the Dover Kinkan liqueur, it makes a beautiful, mineral-fruity cocktail creation.
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Blossom time: springtime drink idea with Yomogi liqueur
Yomogi, or Japanese mugwort, is an extremely aromatic herb that is traditionally used in Japanese cuisine, for example by boiling the leaves and adding them to sweet mochi rice. The plants are very large and evergreen and have green, fluffy, finely cut leaves. The hardy plant thrives in most climates and is traditionally used in Eastern medicine. Mugwort is closely related to wormwood, but less bitter and much milder in taste, and is ideal for unusual and floral cocktails.
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5 Mar 2025
"Green Potato" - sweet potato and melon liqueur in a delicious combination
The "Green Potato" is extremely delicious and combines sweet potato with melon liqueur in a sinfully tasty way. The intense and sweet nuances of the sweet potato go perfectly with the fruitiness of the melon. Paired with the beautiful herbal notes and the fruity aromas of a Riesling vermouth, the result is a cocktail with a long and spicy finish.
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Espresso Martini with the Niseko Coffee Shochu
Espresso martinis are a trend, no question about it. The cult drink, which actually consists of vodka, coffee liqueur, espresso and sugar syrup, can be made wonderfully low in calories and even more delicious. Simply replace the coffee liqueur with our Niseko Coffee Shochu and the Hon Mirin Mukashi to sweeten instead of sugar. As shochu contains neither additives nor sugar, this is a great alternative to liqueur.
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Ice Age - Drink your Shochu Oyuwari
It's freezing cold outside, but there's a simple recipe to combat the cold: drink your shochu oyuwari, in other words, extended with hot water! The oyuwari drinking method is particularly popular in Kagoshima. This is because Kagoshima is the stronghold of sweet potato shochu and this category is particularly well suited to being drunk with hot water.
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Christmas drink with rum, matcha, chestnut and kabosu: the "Elf" 🤶
Christmas is just around the corner and so is the time for feasting and indulgence. In addition to good food, good drinks are of course a must, such as the "Elf", a composition of rum, matcha, chestnut and kabosu. The Elf will put you in the Christmas spirit one hundred percent!
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Makugan Ginger - delicious, elegant and refreshing
Makugan rum is produced by Taragawa Shuzo on the beautiful island of Miyakojima in Okinawa. It has an intense sugar cane aroma on the palate and reveals flavors of pear, mandarin and passion fruit. A mild rum, ideal for cocktails and long drinks. This also applies to the "Makugan Ginger", which is extremely refreshing.
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Autumn flavors in your glass: "Kuri Gohan" interpreted in liquid form
Kuri gohan is an extremely popular dish in Japan in the fall. It is spiced rice with chestnuts, which is cooked with sake and mirin, among other things. This dish can be wonderfully transformed into a drink, a liquid Kuri Gohan, so to speak.
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Spicy Awamoritini: the classic Okinawa-style martini
The martini is one of the most popular cocktails, which is probably why it is so popular to mix countless variations of it. Like the "Spicy Awamoritini", with awamori as the alcoholic base and allspice shochu to add a little spice to the mix.
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Fresh, fruity, aromatic: the "Kusa"
Dover liqueurs are perfect for mixing great cocktails. They are also fantastic for making pastries, confectionery and desserts. They bring seasonality and Japanese flavors to individual drinks. You only need a very small amount to achieve a great result. The "Kusa" even uses two Dover liqueurs for one drink.
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Sake cocktail: Sakura x Mizutoriki Kura No Hana
Sakura liqueur and sake harmonize extremely well with each other, the respective fruitiness goes very well together. A little dry vermouth provides a slightly herbal note and rounds off the whole thing. The result is a delicious and fresh cocktail with just three ingredients.
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Matcha Me, Please! Matcha and sweet potato are always a good idea...
Matcha in combination with sweet potato (imo) is a delicious combination. The sweet nuances of the sweet potato go perfectly with the tartness of the green tea. Dry vermouth rounds off the whole thing.
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