Shochu is a distilled spirit generally produced in warmer climates in the south of Japan. It can be made from just about any ingredient but is primarily made from rice, barley, sweet potato, buckwheat, or sugar. The process of distillation removes residual sugars and creates a lighter body and higher alcohol content. Shochu is often misunderstood as Japanese vodka but that is a disservice to the quality and wide range of flavour profile that shochu can provide. We infuse our shochu using modern methods and natural ingredients, to bring vibrant flavours and extra dimensions to our cocktail program.
Sake traditionally: Nihonshu
The tradition of brewing sake can be traced back thousands of years and has been enjoyed, at times, exclusively for religious purposes and, at other times, consumed by the upper echelons of society. Sake is brewed like beer using water, rice, koji and yeast. Flavour profiles largely depend on the level of polishing of the rice (grade), style and techniques of the brewmaster. Classic Styles: Junmai no minimum polishing rateno added alcohol Ginjo minimum rice polish 60% Daiginjo minimum rice polish 50% Nigori unfiltered sake with a creamy texture and generally a sweeter taste
Japanese HIGHball 15 2oz SUNTORY TOKI, soda, lemon twist
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SUNTORY toki FUYU blended MARS iwaitraditional OISHI sherry cask NIKKA coffey grain NIKKA coffey malt JUNENMYO red label NIKKA from the barrel JUNENMYO half decade SUNTORYhibiki AKASHI white oak single malt YAMAZAKURA pure malt WAKATSURU moonglow 2019 KAVALAN vinho barrique solist TAIWAN KAVALAN moscatel TAIWAN