冷おろしをつかったカクテルのご紹介をZoom Japan さんに書かせて頂きました。別に冷や卸しでなくても、カクテルなんかにしたらもったいないというご批判もありますが、少しでも海外の非日系の方に、冷卸しのご紹介と、何よりもまずとっかかりとしてわが祖国の国酒を飲んでいただきたい、また私が愛してやまないバーテンダーという職歴を生かしてみたいという気持ちで書きましたので、どうぞ悪しからず。
An original Sake cocktail recipe made with Hiyaorishi Sake was published in Zoom Japan Magazine. (English) The main purpose of this article is to introduce Hiyaoroshi to non Japanese nations, and first and foremost, I wanted Western world to be interested in my home country's national beverage Sake more through the constantly evolving world of cocktails to which I have special feelings attached.
SIA 2016 27th Feb - 6th Mar Paris International Agricultural show
Thank you to all French visitors attending and tasting the latest selection of Japanese saké and premium rice. The Sake Salon UK was among Japan Rice Expert members in Salon International de l'Agriculture in Paris Porte de Versailles from 27th February - 6th March 2016, 9 days to promote anything about Japanese Premium Rice and its cultural products in collaboration with Zenbeiyu Japan Rice Export Association. A great chance to wake up on real definition about Japanese saké to pure and stubborned French public with pride of its own culinary level and habits. We drink Japanese saké like French wine. It is an alcohol from fermented and polished selected rice. Its percentage varies from 12 to 18% of alcohol, so it is slightly stronger than your wine but it is not drunk as a digestif that you may be served in Chinese or Vietnamese restaurants. No it doesn't 'tear your throat' when you drink Japanese saké. It's not a high percentage distilled liquor like vodka or tequilla. Japanese saké is a soft alcohol that you taste like wine with its full complexity on aroma and flavour during aperitif or with your meal. You can also drink hot in 45-50degrees celsius on winter like 'vin chaud' to warm up your body, you will appreciate more aroma of saké into your nose and alcohol will be mostly evaporated. We usually drink our saké slightly cold or at ambient temperature in a small saké cup or following the 'french touch' we appreciate serving in small glasses of wine. Did you feel this difference between basic dry saké and highly polished rice saké with full complex aroma, fruitiness or spicy saké? You have discovered the difference between "Village" and "Grand cru", equivalent of "seishu" or "Junmai daiginjyo" in saké world. How about the closely pure taste of unpasterised 'nama genshu saké? Did you like this pairing of white chocolate and this unfiltered 'white saké'? Or a strong Swiss cheese with our old smokey flavour aged saké stayed in oak barrel for 25 years? And last but not least, did you appreciate this memorable conversation with our Saké sommelier Sachiko from London or with our parisian saké representative Alex? We hope this event has changed the wrong idea of Japanese saké from many of the frenchies? See you again on a next 'Apéro'!
In collaboration with Zenbeiyu (Japan Rice Export), YASAI and French local experts, The Sake Salon UK will be in exhibition for Japanese sake tasting in Paris Porte de Versailles from 27th February until 6th March 2016. A 9 days French annual events for general public anything related to World Agriculture and its delight. Located in stand C028 Pavillion 5-2 Agricultures et délices du monde, come to taste our various selection of sake from tokubetsu junmai, junmai ginjyo, junmai daiginjyo, nama-genshu and koshu the aged sake. A great chance to refresh your culture about le japanese saké!