Recipes
27. Aug 2021
Easy to make, easy to drink: Riesling sparkling wine and yuzu liqueur - a delicious pairing
Quick to make and simply delicious: mix a sparkling wine with our Yuzu Rocks liqueur. In this case, we have used a Riesling sparkling wine from Rheinhessen. The freshness and beautiful acidity of the yuzu harmonizes particularly well with the fruity components of the sparkling wine.
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Aug 13, 2021
For the ultimate daiginjo enjoyment in a drink: cocktails with the Setsugoro Shochu
Creating sake cocktails is a challenge, as sake is very delicate and can quickly get lost in a cocktail alongside other strong ingredients. Keeping the balance here and allowing the sake to shine in the cocktail is definitely part of the fine art of mixology. However, it is easier with a Sake Kasu Shochu such as the Setsugoro Shochu.
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"Kyūshū Wave" - Delicacies with gin and shochu
The "Kyūshū Wave" combines the JIN7 Series 00 from Ibusuki, Kagoshima, with the Kagamizu Ginger Shochu from the neighboring prefecture of Miyazaki. The great taste of the gin of green tea, yuzu and exciting herbs in combination with the ginger shochu ensures a successful freshness and excitement in the glass.
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Awamori Legend Gimlet - an umami bitter bomb
The Awamori Legend Gimlet consists of just two ingredients, but it really has a lot of flavor. In addition to the Uruwashiki Furusato Legend Awamori, Hassaku Rocks liqueur is also used. This tastes fresh, sweet and sour at the same time, like a mixture of orange and mandarin with a dash of lemon juice. Ideal in combination with the earthy and spicy flavors of Awamori.
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Quick to mix and super tasty: the Miyazaki Shiso Shochutini
The Miyazaki Shiso Martini combines delicious pimento shochu, which is made from green peppers from Miyazaki, with the wonderfully fresh Tan Taka Tan Shiso Gin. A symbiosis that melts in your mouth and is quick and easy to prepare.
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Very Green: The "Hecho en Tokyo" - tequila on matcha with vanilla
The "Hecho en Tokyo" is a beautiful, green and extremely delicious drink that combines tequila with matcha liqueur and our new Vanilla Umeshu. The deep green color of the matcha liqueur is wonderfully reflected in the drink, while the agave note is gently embraced by the vanilla.
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Kankitsurui - more citrus is (almost) impossible...
There are countless citrus fruits in Japan, such as amanatsu, hassaku, mikan mandarin, Buddha's hand and the very well-known yuzu. The "Kankitsurui" is a gin-based cocktail that is based on Sakurao Gin Original alongside yuzu and kumquat liqueur. This contains various types of citrus and oranges as botanicals. More citrus in a glass is hardly possible.
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It's tea time: "Yam Yam" - Umeshu cocktail with Tsukushi Green Tea
Tsukushi Umeshu is the perfect combination of umeshu and the finest yamecha tea, a local specialty from Fukuoka. The liqueur has a balance of beautiful sweetness and pleasant acidity with an intense aroma of green tea and is great in cocktails. As in this case, together with sweet potato shochu (imo) and red vermouth.
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The new dream aperitivo: Daiyame Wild Berry
If you like Lillet Wild Berry, you'll love Daiyame Wild Berry! With its lychee and elderflower notes, our Daiyame Shochu goes perfectly with Wild Berry. A deliciously fresh and fruity combination that is very easy to prepare. With an alcohol content of just 25% by volume, Daiyame is right on trend for LOW-ABV drinks.
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You don't need much more to be happy: The Kokuto Gimlet
The Gimlet is a very rewarding cocktail because it is easy to make and simply delicious. With Lemon Rocks instead of Lime Cordial as an ingredient, it is particularly refreshing. Only green lemons are used for the liqueur, which are harvested early and are particularly aromatic.
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Quick to mix and simply delicious: the shochutini
The shochutini is simply mixed; instead of vermouth in the classic martini recipe, shochu is used here. Our creation is almost a satsutini, as the Daiyame Shochu used here comes from the famous Satsuma region.
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The Sobahattan - classic cocktail with a Japanese twist
Sobahattan is quick to prepare and simply delicious. In principle, it is made in exactly the same way as a Manhattan - but with soba shochu instead of whisky.
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