Shochu could not but have the worldwide recognition the standard Japanese spirit deserves, however Nehan Spirits is working laborious to vary this with its high-quality line of Mizu Shochus.
These “harvest made” premium spirits have turn into an envoy for the bigger class, elevating it through the use of native elements and historical strategies to indicate the true versatility of shochu.
Born out of the fervour of Nehan Spirits’ founders Jesse Falowitz and Teppei Jeremy Kono, Mizu Shochu showcases the potential of true high-quality shochus. Sadly, whereas sushi and sake collectively have been hand in hand in taking the Western world by storm within the ‘90s and Japanese whisky all of the sudden blew up in reputation, shochu was unnoticed of the dialog. Sarcastically, in Japan at the moment, sake had been relegated to being thought of an “outdated individual’s drink” and artisanal shochu was experiencing a renaissance. Nonetheless, the founders realized that this growth had not managed to make an impression outdoors the nation.
“The actual hearth for us occurred each time we stepped foot in a bar; a speakeasy, a lounge, nightclub, a bar-bar, however particularly bars framed round Western conventions. Shochu was nowhere to be discovered,” Falowitz says. In bar after bar in Asia and past, the panorama was dominated by vodka, rum, and whiskey. “Asian spirits for that matter… have been nowhere to be discovered.”
The sunshine bulb went off in 2009 and two years later, in 2011, they’d associate with Munemasa Shuzo Co. of Arita, Japan. Although their fashionable distillery was established in 1985, Munemasa has an extended legacy of artisanship, having initially been based within the late 1800s in Hiroshima earlier than shuttering as a result of World Struggle Two. Immediately, grasp distillers Hirofumi Okoba and Shinji Wada oversee the manufacturing and make sure the highest stage of high quality within the spirits.
Working with native farmers, Mizu is crafted within the conventional “honkaku” fashion by a single distillation designed to raised seize the pure essence and richness of the harvest with a higher complexity nice for craft cocktails.
“Deep and nuanced, Mizu is crafted for the shochu aficionado, the worldwide bartender, and the spirits adventurist,” Falowitz says.
Not like the massive industrial shochus bottled at 25%, produced largely as inoffensive choices designed for lengthy enterprise dinners and social events, Mizu Shochu is supposed to indicate off the true character of conventional shochu traditionally bottled at 30-45% abv.
Nehan Spirts provides 4 completely different shochus all bottled at 35% abv, from their signature Saga Barley distilled from Japanese two-rowed barley, black koji rice, and the pure waters of Black Hair Mountain to variations crafted with lemongrass or inexperienced tea, each grown close by. The Sakura Cask shochu has been completed for no less than 9 months in medium char yamazakura “wild mountain cherry” casks produced at a famed native cooperage.
“We’re extraordinarily proud to be on the vanguard of a motion that’s gaining a number of buzz and fanfare,” says Falowitz.
“I hope we are able to proceed to thrill our clients with excellence, integrity and creativity for a few years to come back.”
THE MODERN CLASSICS:
Photograph by Eric Toribio for Angels Share
Flirtibird
by Angel’s Share, New York
Elements
- 1 ½ oz. Mizu ‘Saga Barley’ Shochu
- 1 ozYuzu Juice
- ½ oz. Agave Syrup
- 2 Shiso Leaves
Preparation
- Shake with 1 torn shiso leaf and pressure over giant ice.
- Garnish with plum powder & salt rim, then full shiso leaf.
Photograph by Caitlin Valentin for Kissaki
Matcha Martini
by Joji Watanabe for Kissaki
Elements
- 3 ¼ oz. Mizu ‘Inexperienced Tea’ Shochu
- ½ oz. Lillet Blanc
- 2 small drops Orange Blossom Water
Preparation
- Stir all elements with ice.
- Pressure into chilled Martini glass.
- Mist as soon as with orange blossom water.
Photograph by Sara Press
Lemon(Grass) Bitter
by Elevated Chu-Hai’s
Elements
- 2 oz . Mizu ‘Lemongrass’ Shochu
- ¼ oz. Lemon Juice
- ¼ oz. Easy Syrup {2:1 sugar to water}
- 3 oz. Membership Soda Lemon Wheels
Preparation
- Construct in highball glass with ice and stir.
- Prime with soda.
- Garnish lemon wheels.
Photograph by Sara Press
Matcha Mule
by Elevated Chu-Hai’s
Elements
- 2 oz. Mizu ‘Inexperienced Tea’ Shochu
- 3 ½ oz. Uncle Waithley’s Ginger Beer
- ¼ oz. Lime Juice
- Lime Wheels
Preparation
- Add ice, shochu, and lime juice.
- Prime with ginger beer.
- Garnish with lime wheels.
Photograph by Sara Press
Hoji-Hai
by Elevated Chu-Hai’s
Elements
- 2 oz. Mizu ‘Saga Barley’ Shochu
- 3 oz. Hoji Cha (roasted inexperienced tea)
- ½ oz. Honey Syrup {2:1 clover honey to water}
- Lemon Wheel
Preparation
- Combine tea (strongly brewed) and honey syrup.
- Add ice to glass, shochu and tea combine, give a stir.
- Garnish with lemon wheel.
