The Tasting Panel magazine

October 2014

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1 12  /  the tasting panel  /  october 2014 The Southern Harvest, made with barley- based shochu Yokaichi Mugi. Yokaichi Kome (rice, 50 proof) Clean, pure and smooth with mild soft-rice aromas and bright floral notes, this is the perfect vodka substitute and would liven up the typical vodka soda. Gankutsuoh (rice, 50 proof) Dry, crisp and clean with notes of vanilla, tropical fruit and melon. Sophisticated and well rounded, serve neat or chilled with white vermouth and a lemon twist. Jun (grain, multi-distilled, 70 proof) Obscure, confident and untamed, pair this fully spirited shochu with the raw- est of meats and fermented soybeans. Yokaichi Mugi (barley, 50 proof & 48 proof) Round, creamy mouthfeel with aromas of roasted grass, baked bread and burnt toast. A rich texture with umami-like flavors of mush- room and earth. Serve neat with bitters and pair with red meat like beef tataki. Beniikko (sweet potatoes, 50 proof) Delicate aromatics of green grass with hints of clove and freshly grated ginger. Slightly sweet and fruity on the palate, with a patient flavorful finish, pair with squid or other grilled seafood. Towari (buckwheat, 50 proof) Gentle, smoky and refined with aromas of roasted soba noodles, barnyard, whole- grain bread, banana and vanilla bean. A rich, earthy nose leads to a light delicate charcoal quality on the palette; serve with stews, potatoes and lamb. Kurokame (sweet potatoes, 50 proof) Crisp, dry and minerally with intense aromatics of fresh, just-harvested root vegetables. Elegant and gentle with complex textures, subtle saline-like flavors; serve with seaweed, salads and fruits. Kuro Yokaichi Imo (sweet potatoes, 48 proof) Fruity and floral with a soft mouthfeel reminiscent of overripe root vegetables. Refreshing and harmonious, serve with eggplant and sprouted grains. Ikkomon (sweet potatoes, 50 proof & 48 proof) Mellow, earthy, floral and perfumey; sophisticated, full bodied, with a balanced texture and smooth, sweet snow-melt character. Serve with sweet and creamy dishes. Takara Shochu (grain, multi-distilled, 48 proof) Gentle and refined, with a quiet beginning and rich complex, slightly menthol finish. Serve with chicken and grilled peppers. This is the best-selling shochu in Japan for making Chu-Hi. Shochu Availability: All Takara shochu products are available nationwide. Please contact Takara for the distribution at 510-540-8250 or write to sales@takarasake.com. Shochu Tasting Notes Here are my notes on shochus offered by Takara, along with serving suggestions.—C. H. Modern Concepts in Premium Shochu: Cocktails by Martha Chong Southern Harvest This has a classic cocktail structure, and I love the combination of brown grain spirits with Amaro Nonino! ◗ 3 oz. Yokaichi Mugi (barley shochu) ◗ ½ oz. Dolin Rouge sweet vermouth ◗ ¼ oz. Amaro Nonino ◗ Mix ingredients, chill and serve on the rocks; garnish with a cherry. Yokaichi Royale The earthiness of the shochu is nicely balanced by the floral qualities of the Lillet, and the drink has incredible depth and body. ◗ 2 oz. Kuro Yokaichi Imo (sweet potato shochu) ◗ 1 oz. Lillet ◗ ¼ oz. Grand Marnier ◗ one light dash Angostura Bitters ◗ All the contents should be bottled together, chilled and served on the rocks.

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