This signature cocktail expresses the theme of nokishita, "umami and taste of liquid."
When I cook, I make the flavors with "umami × salty ". But when I make cocktails, I make the flavors with "umami × sweet and sour".
This cocktail is a one of good example.
Speaking of Japanese umami, it means Dashi. And almost japanese people can image Katsuo Dashi (bonito soup stock), when it comes to dashi. So I thought about how to make Katsuo Dashi into a cocktail, and I made this cocktail
It is delicious not only with dried bonito but also with dry tuna.
Katsuo bushi + tea + rice + α is actually the same taste composition as Ochazuke.
I made this cocktail with Sencha. I think Gyokuro has too strong umami, so high quality Sencha is the right balance.
I use gin with fig leaves in this recipe, but this is autumn / winter ver. Try changing the scent of gin depending on the season.
If it's a hassle to make infused gin, I think Suntory Roku gin is the best choice.
The snack is made from dashi pomace and the shape brings moss boll to mind. I think that's perfect presentation to this cocktail
Preparation time 1 hour
Working time 20 minutes
Offer time 3 minutes