#mizushochu

[nyculturesgroup-blog]

#yuzu peel in #mizushochu. The last time I saw my friend Amy we made this which I used to make some interesting #yuzu flavored #amasake with some #daiginjo rice #koji and barley cooked daiginjo rice. After 14 hours it was very smooth, soupy and fragrant. I tasted the yuzu but some didn't. It disappeared at #nycferments last #monday - first Monday of the month people - but I think illl add a little more #yuzu next time and let it ferment out at room temperature to temper. Then I'll very gently heat it with a dash of yuzu flavored salt. Done: wow. Excellent. @culturesgroup #culturesgroup #chefkenfornataro oh did we tell you that we like #mizushochu so much we did a gallon of #ume #apricots after we first made ume syrup with them? So where is Amy today? Running the world I hope.

[stmarkswine]

Saturday, June 11th 5:00-8:00 PM

Please join us for our free tasting of this exquisite Japanese spirit!  Handcrafted in the traditional way, this mugi shochu is single distilled from tasty Japanese two-rowed barley, black koji rice and the pure, famous waters of Black Hair Mountain.  A unique spirit that is remarkably gentle, yet delicious and lively, like the graceful dance of a beautiful crane. Mizu (the moniker for 美鶴乃舞, Mizu-no-mai) is proudly distilled by the Munemasa Shuzo Co. of Arita, Japan.

At 70 proof, the Mizu is crafted in the boutique ‘genshu’ style, meaning it is not heavily diluted like ordinary shochu. This artisanal approach enhances the character and provides a more stimulating taste experience.

To truly appreciate the pleasure of the Mizu, we recommend the traditional style of drinking with a large piece of carved ice.  Or for a simple, refreshing cocktail, enjoy Mizu Shochu mixed with green tea, barley tea (mugi-cha) or fresh ruby red grapefruit juice.