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SPIRITFREES COMPARATIVE SPIRITS FLIGHTS A spiritfree is any variety of stimulating nonalcoholic mixed drink Discover the depth and breadth of the whisky and shochu made of diverse and distinct ingredients. categories of Japan through the stories told by these flights. Our spiritfree program is inspired by moments in the day or night The people who make these spirits are masters at their craft, and overall are created to be sipped alongside food and great innovating as they honor traditions through their work. company. We hope that you enjoy your choice. T A K E T S U R U . . A journey through the life and the legacy of Masataka Taketsuru. L U C I D D R E A M E R . . Sansho, Fennel Seed, Cubeb Pepper, Yellow Mustard Seed, Kinmokusei, Springbank 12 Yr Cask Strength Fever-Tree Club Soda and a Wreath of Herbs Nikka Whisky Single Malt Yoichi or Miyagikyo herbaceous, soft and delicate Caroni 17 Yr Rum WHISKY U M E B O S H I S W I Z Z L E . . Umeboshi, Nasturtium Vinegar, Lemon and Fever-Tree Mediterranean Tonic N E W R E L E A S E S . . tart with whispers of salty umami-rich refreshment Showcasing up and coming distilleries with new releases from those established Mars ‘Iwai 45’ F I E L D S O F G R E E N . . Kurayoshi ‘The Matsui,’ Sakura Cask Kukicha, Seedlip Garden 108, Yuzu Koshō and Fever-Tree Ginger Beer Kaikyo ‘Hatozaki,’ Small Batch subtly piquant with rounded green notes A M A Z A K É . . M A L T A N D G R A I N . . Rice, Kōji and Hydrangea Leaf Tisane Blends from Chichibu Distillery, Nikka Whisky and Mars Shinshu. a Japanese classic, available warm or chilled Mars ‘Iwai’ Ichiro’s ‘Malt and Grain’ R E M E D Y . . Nikka ‘Whisky from the Barrel Kinmokusei, Fennel Seed, Angelica and Top Note Tonic an aperitif, bitter and floral S H I R O . . P E P P E R B E R R Y T O N I C . . An exploration of the complexities of rice shochu from Takahashi Shuzo. Tasmanian Pepperberry, Sansho, Angelica Root, Grapefruit Hakutake ‘Shiro’ Kuma-Shochu junmai and Fever-Tree Elderflower Tonic Hakutake ‘Ginrei Shiro’ ginjo sake yeast aperitvo-red, with a bold, bitter finish Hakutake ‘Kinjo Shiro’ barrel-aged SHOCHU H Ō J I H A I . . Hōjicha, Pomegranate Molasses, Concord Grape Vinegar and Q Club Soda K O M E , I M O , M U G I . . a highball, featuring dark red fruits and roasted green tea Comparing three of the main types of shochu: rice, sweet potato and barley. Chiyonosono, ‘8,000 Generations’ rice K U R O M U G I . . Nishi, ‘Tomi no Hozan’ sweet potato Mugicha, Kuromitsu, Green Cardamom, Cubeb Pepper, Verjus Rouge, Nishi-Yoshida ‘Kintaro’ barley Eric Bordelet Pomme Perlant Jus de Pommes à Sydre earthy, spiced, refershing J U K U S E I . . P R O T E A . . Aged shochu. We are lucky that the angels saved a share for us to enjoy. Adzuki, Purple Sweet Potato Vinegar, Seedlip Spice 94, Verjus Rouge, Sengetsu, ‘Mugon’ 10 Yr kokuji (evergreen) Fever-Tree Club Soda and Top Note Tonic Yanagita, “The Mizunara’ mizunara (Japanese oak) rich, lucious, rounded Nishi, ‘Tenshi no Yuwaku’ ex-sherry barrels.

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