Japanese sake & spirits
This was a fabulous Sake and Spirits education event held at Axis Planning (1112 West Pender Vancouver) and participated by people in the restaurant & alcohol industry with a passion for Japanese alcoholic beverages. The premium SAKE, popular Japanese spirits, and original cocktails were provided for tasting.
sake cocktails
Many participants were surprised with how SAKE and Japanese spirits could be used in making excellent cocktails. “SWEEEEET” – KIJOSHU and CHOYA YUZU were used at this event for cocktail making. We had a professional bartender, Michael, presented original cocktails which brought participants with a joyful moment.
Japanese Sake and Spirits are not so well-known as to make cocktails yet, but their elegant taste and flavour could bring to cocktails with luxurious feelings.
ORIGINAL COCKTAIL RECIPES
choya yuzu martini
Ingredients
CHOYA YUZU: 0.5oz
Vodka: 0.5oz
Mango Juice
Sweet & sour peach gummy candy
Ice cube
Instructions
- Pour the ingredients (CHOYA YUZU, Vodka & Mango Juice) into a cocktail shaker filled with crushed ice
- Shake well until a shaker tin is frosty
- Pour into a martini glass and garnish with a peach gummy (dip the gummy into the cocktails and bite it. Yummy!)
MOJITO
Ingredients
SWEEEEET/CHOYA YUZU: 0.5oz
Vodka: 0.5oz
Lime wedge
Grapefruit wedge
Mint leaves
Brown Sugar
Club Soda
Ice : crushed or cracked ice
Instructions
- Put the lime & grapefruit wedges in a collins glass and use a muddler to crush the wedge
- Add the mint leaves and gently muddle again (Do NOT over muddle )
- Pour the mix of liquors into the glass
- Fill the top of the glass with crushed or cracked ice and layer the club soda on top
Enjoy Japanese sake & spirits
The popular Sake, Spirits and cocktails were enjoyed with the snacks; included cheese, nuts, olives, crackers etc…that enhanced the great features of these alcoholic beverages.
Every participant enjoyed the moment and the characteristics of SAKE & spirits with something new experiences as to enjoy it.They could also explore the Sake brewing history and new ways of enjoying them as cocktails. Hoping this event will be held regularly.
Special thanks to all the participants for the delightful evening!
new products
ALPHA KAZE NO MORI TYPE3
TYPE: Junmai Daiginjo
ALC(VOL.): 14.0%
RICE: Akitsuho
RICE MILLING: 50%
TOMIO JDG YAMADA NISHIKI 49
TYPE: Junmai Daiginjo
ALC(VOL.): 15.4%
SMV: +1.0
ACIDITY: 1.5
RICE: Yamadanishiki
RICE MILLING: 49%
TOMIO ZENRYO YAMADANISHIKI
TYPE: Junmai Daiginjo
ALC(VOL.): 15.5%
SMV: +5.0
ACIDITY: 1.2
RICE: Yamadanishiki
RICE MILLING: 39%
NOTE: with a box
TOMIO YAMADANISHIKI
TYPE: Daiginjo
ALC(VOL.): 15.4%
SMV: +2.0
ACIDITY: 1.1
RICE: Yamadanishiki
RICE MILLING: 39%
SWeeeeeT KIJOSHU
TYPE: Kijoshu
ALC(VOL.): 17%
SMV: -65
ACIDITY: 2.5
RICE: Local Rice
RICE MILLING: 50%
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