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.

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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.

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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.

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If it's a hassle to make infused gin, I think Suntory Roku gin is the best choice.

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The snack is made from dashi pomace and the shape brings moss boll to mind.  I think that's perfect presentation to this cocktail 

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Preparation time 1 hour

Working time 20 minutes

Offer time 3 minutes

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