This signature cocktail expresses the theme of nokishita, "umami and taste, blend into 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 one good example.
Speaking of Japanese umami, it means Dashi. Japanese people can think of Katsuo Dashi (bonito soup stock). So I thought about making Katsuo Dashi cocktail.
It is delicious not only with dried bonito but also with dry tuna.
Katsuo bushi + tea + rice + A is actually the same taste composition as Ochazuke.
I made this cocktail with Sencha. I don't recommend Gyokuro due to its 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. I think shaping dashi pomace into moss boll (kokedama) is the perfect presentation to this cocktail.