DOCSLIB.ORG

TAO Signature Cocktails Beer & Sake Cups Wines by the Glass

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
TAO Signature Cocktails Beer & Sake Cups Wines by the Glass TAO Signature Cocktails Wabi-Sabi 17 TAO-tini 17 Casamigos Blanco Tequila, Aloe Vera Liqueur, Cucumber New Amsterdam Mango Vodka, Malibu Coconut Rum Cold Pressed Lime, Agave, Togarashi Spice Cold Pressed Lemon, Cranberry Ruby Red Dragon 17 Lychee Martini 17 Finlandia Grapefruit Vodka Belvedere Vodka Yuzu Citrus, Pomegranate Shimmering Lychee Liqueur, Cold Pressed Citrus Zen Garden 17 Sensei 18 Patrón Silver Tequila, Midori Melon Liqueur Elijah Craig ‘TAO Edition’ Single Barrel Bourbon Sugar Snap Pea, Cold Pressed Lime, Ginger Beer Don Ciccio Walnut Liqueur, Amaro delle Sirene, Orange Bitters Divinity 17 Bubbles & Berries 19 Grey Goose Le Citron Vodka, St. Germain Tito’s Vodka, Domaine Chandon Sparkling Rose Cold Pressed Pineapple, Lemon, Butterfly Pea Flower St. Germain, Strawberry Tableside Decanter Service Smoking Dragon Eagle Rare Whiskey, Antica Sweet Vermouth Rosemary Port Wine Reduction, Peychaud’s, Hickory Smoke 45 Serves Two • 80 Serves Four Beer & Sake Cups Sapporo - Japan 9 Outer Light On the River N.E. IPA - Connecticut - 16 oz 11 Kirin - Japan 9 Hitachino Nest Red Rice Ale - Japan 15 Harpoon IPA - Massachusetts 9 Hitachino Nest White Ale - Japan 15 Stella Artois - Belgium 9 Joto ‘Graffiti’ One Cup Sake Cup - Japan - 7 oz 10 — — Tiger - Singapore 9 SOTO Junmai Sake Cup - Japan - 6 oz 12 Wines by the Glass Champagne and Sparkling Prosecco, Villa Sandi ‘Il Fresco’, Veneto, Italy nv 12 Sparkling Rosé, Chandon, California nv 17 Champagne, Veuve Clicquot ‘Brut Reserve Cuvée’, Reims, France nv 24 White Moscato, Castello del Poggio, Piedmont, Italy nv 12 Sauvignon Blanc, Nautilus, Marlborough, New Zealand 2019 13 Pinot Gris, Archery Summit, Willamette Valley, Oregon 2019 14 Chardonnay, Joseph Carr, Carneros, California 2017 14 Chardonnay, Pence ‘Estate’, Sta. Rita Hills, California 2018 18 Pinot Grigio, Santa Margherita, Trentino-Alto Adige, Italy 2019 19 Chardonnay, Alexana, Willamette Valley, Oregon 2016 21 Rosé Rosé, Seven Hills Winery, Columbia Valley, Washington 2019 14 Red Merlot, Broadside ‘Margarita Vineyard’, Paso Robles, California 2018 13 Malbec, Salentein ‘Reserve’, Mendoza, Argentina 2019 14 Cabernet Sauvignon, Double Canyon, Horse Heaven Hills, Washington 2016 15 Pinot Noir, Folly of the Beast, Central Coast, California 2019 16 Super Tuscan, Brancaia Tre, IGT Toscana, Tuscany, Italy 2016 16 Cabernet Sauvignon, Roth, Alexander Valley, Sonoma, California 2018 19 Cabernet Sauvignon, ‘Quilt’ by Caymus, Napa Valley, California 2018 23 Red Blend, Orin Swift ‘Abstract’, California 2019 29 Sake Junmai 5 oz. 10 oz. Bottle House Sake, Takara Sho Chiku Bai (Tokubetsu Junmai) California. Enjoy hot or cold 8 15 1.8L 70 — — SOTO, (Junmai) Niigata Prefecture. Clean with hints of apple and lychee, delicate umami finish 11 22 24oz 50 HEAVENSAKE, Dassai (Junmai 12) Yamaguchi Prefecture. Savory and mineral, cacao, citrus, almond 24oz 65 Shared Promise, Chiyonosono Brewery (Junmai) Kumamoto Prefecture. Creamy, orange blossom, umami 24oz 72 Crane of Paradise, Kawatsuru (Junmai) Kagawa Prefecture. Crisp and dry. Juicy grapefruit, pineapple, and fresh cut grass 24oz 80 Ginjo Bottle Moon on the Water, Fukucho (Junmai Ginjo) Hiroshima Prefecture. Rich and floral. Pineapple, violet, anise 24oz 96 Yamahai Origarami, Kikuhime Brewery (Ginjo Genshu) Ishikawa Prefecutre. Powerful and creamy, with soft citrus edges 1.8L 700 Junmai Daiginjo Bottle — — SOTO, (Jumai Daiginjo) Niigata Prefecture.. Subtle melon, cucumber. Dry and perfectly balanced 24oz 100 Soul of the Sensei, Takatatenjin (Junmai Daiginjo) Shizuoka Prefecture. Rich and structured with notes of jasmine, and white pepper 24oz 105 Divine Droplets, Ginga Shizuku (Junmai Daiginjo) Yamagata Prefecture. Refreshing and pure. White flowers, green apple, peach 24oz 175 HEAVENSAKE, Dassai (Junmai Daiginjo) Yamaguchi Prefecture. Vibrant and rich. Pear, wild red berries, grape 24oz 195 Ultraluxe, Toko (Junmai Daiginjo) Yamagata Prefecture. Concentrated and fruity. Lychee, white strawberry, grapefruit 24oz 350 Zankyo Super 7, Niizawa Brewery (Junmai Daiginjo) Miyagi Prefecture. Highest milled sake in the world. Crisp and clean, pineapple and pear 24oz 2100 Unique & Unfiltered Bottle Brooklyn Kura #14, (Junmai Ginjo Genshu Namazake) New York. White flowers, ripe apple, tropical fruit 24oz 72 Hawk in the Heavens, Tentaka Kuni (Tokubetsu Junmai) Tochigi Prefecture. Dry, earthy, walnut, shiitake mushroom 16 32 24oz 80 Dreamy Clouds, Rihaku (Unfiltered Nigori) Shimane Prefecture. Bright and lean,. Sweet rice, nuts, touch of fruit 16 32 1.8L 150 Champagne & Sparkling Non-Vintage Champagne G.H. Mumm, Cordon Rouge, Brut 114 Laurent-Perrier, La Cuvée, Brut 126 Moët & Chandon, Brut Imperial 137 Veuve Clicquot, Brut Réserve Cuvée 139 Louis Roederer, Brut Premier 144 Henriot, Brut Souverain 150 Taittinger, Brut Réserve 155 Perrier-Jouet, Grand Brut 159 Ruinart, Blanc de Blancs’ 185 Krug, Grande Cuvée 500 Armand de Brignac, Ace of Spades 625 Sparkling Prosecco, Villa Sandi ‘Il Fresco’, Veneto, Italy nv 47 Prosecco, Scarpetta, Friuli-Venezia Giulia, Italy nv 52 Cava Gran Reserva, Bohigas, Extra Brut, Spain 2017 55 Sparkling, J Vineyards ‘California Cuvée’, California nv 61 Sparkling Rosé, Domaine Chandon, California nv 72 Sparkling, Frank Family Vineyards, ‘Blanc de Blancs’; Carneros, California 2014 131 Vintage Champagne Dom Pérignon, 2010 475 Louis Roederer, Cristal 2012 675 Rosé Champagne Sparkling, Luc Belaire ‘Rare’, Provence, France nv 91 Veuve Clicquot, Brut nv 165 Drappier, Brut Rosé de Saignée nv 170 Ruinart, Brut nv 225 Armand de Brignac, Ace of Spades Rosé nv 975 Louis Roederer, Cristal 2012 1275 Large Format Moët & Chandon, Brut Imperial 1.5L 300 Veuve Clicquot, Brut Reserve Cuvée 1.5L 300 Louis Roederer, Brut Premier 1.5L 400 Veuve Clicquot, Brut Réserve Cuvée 3L 975 Armand de Brignac, Ace of Spades 1.5L 1500 Dom Pérignon, 2010 1.5L 1650 White Wine Pinot Gris/Grigio Zenato, Veneto, Italy 2019 45 Iris, Willamette Valley, Oregon 2018 49 Sokol Blosser, Willamette Valley, Oregon 2019 56 J Vineyards, California, 2019 61 San Michele, Trentino-Alto Adige, Italy 2018 66 Santa Margarita, Trentino-Alto Adige, Italy 2019 78 Sauvignon Blanc Lobster Reef, Marlborough, New Zealand 2019 44 Captûre, ‘Tradition’, California 2018 52 Honig, Napa Valley, California 2019 59 Bedrock, Sonoma Valley, California 2019 73 Cloudy Bay, Marlborough, New Zealand 2020 81 Riesling Long Shadows, ‘Nine Hats’, Columbia Valley, Washington 2017 55 Fritz Haag, ‘BraunebergerJuffer Sonnenuhr’, Spätlese, Mosel, Germany 2018 77 S.A. Prüm, ‘Ürziger Würzgarten’, Kabinett, Mozel, Germany 2016 98 Moscato Terrabianca, ‘Vignot’, Piedmont, Italy 2019 45 Castello del Poggio, Piedmont, Italy 2019 54 Vietti, ‘Cascinetta Vietti’, Piedmont Italy 2019 59 Oregon Chardonnay Alexana, Willamette Valley 2015 84 Domaine Drouhin, ‘Arthur’, Dundee Hills 2017 99 Lingua Franca, ‘Estate’, Eola-Amity Hills 2018 112 Domaine Serene, ‘Evenstad Reserve’, Dundee Hills 2017’ 177 California Chardonnay Raymond, ‘Reserve Selection’, Napa Valley 2018 51 Stag’s Leap Wine Cellars, ‘Hands of Time’, Napa Valley 2018 58 Sonoma Cutrer, ‘Russian River Ranches’, Sonoma 2018 62 Hartford Court, Russian River Valley, Sonoma 2018 77 Mer Soleil, ‘Reserve’, Santa Lucia Highlands 2018 81 Frank Family Vineyards, Los Carneros, Napa Valley 2017 89 Dutton-Goldfield, ‘Dutton Ranch’, Russian River Valley, Sonoma 2016 103 Rombauer Vineyards, Los Carneros, Napa Valley 2019 119 Jordan, Russian River Valley, Sonoma 2018 126 Patz & Hall, Sonoma Coast, Sonoma 2017 128 Cakebread, Napa Valley 2018 139 Far Niente, ‘Estate’, Napa Valley 2018 165 Kistler, Sonoma Mountain, Sonoma 2018 177 Cakebread Cellars, ‘Reserve’, Napa Valley 2018 184 Sea Smoke, Santa Rita Hills, California 2018 222 Red Wine Pinot Noir J. Vineyards, ‘Black Label’, Sonoma, California 2017 51 Ken Wright Cellars, Willamette Valley, Oregon 2019 57 Davis Bynum, ‘Jane’s Vineyard’, Russian River Valley, California 2017 65 Dutton-Goldfield, ‘Goldfield Ranch’, Russian River Valley, Sonoma, California 2016 84 Adelsheim, Willamette Valley, Oregon 2019 89 Clos Pegase, ‘Mitsuko’s Vineyard’, Los Carneros, California 2014 96 Frank Family Vineyards, Los Carneros, California 2018 102 Belle Glos, ‘Dairyman Vineyard’, Russian River Valley, California 2019 119 Patz & Hall, Russian River Valley, California 2017 131 Alexana, ‘Revana Vineyard’, Dundee Hills, Oregon 2016 147 Pence Ranch, ‘Estate’, Santa Rita Hills, California 2019 155 Flowers, ‘Sea View RIdge’, Sonoma Coast, California 2016 169 Kistler, Sonoma Coast, California 2018 177 Domaine Serene, ‘Evenstad Reserve’, Willamette Valley, Oregon 2017 184 DuMOL, ‘Estate Vineyard’, Russian River Valley, California 2017 212 Sea Smoke, ‘Ten’, Santa Rita Hills, California 2018 245 Kosta Browne, ‘Cerise Vineyard’, Sonoma Coast, California 2017 310 Merlot Goldschmidt Vineyards, ‘Chelsea Goldschmidt’, Alexander Valley, California 2019 54 Duckhorn, Napa Valley, California 2017 61 Emmolo, Napa Valley, California 2018 77 Stags’ Leap Winery, Napa Valley, California 2016 98 Cakebread Cellars, Napa Valley, California 2017 129 Italian Varietals Rosso di Montepulciano, Avignonesi, Tuscany 2018 57 Barbera del Monferrato, Scarpetta, Piedmont 2019 64 Chianti Classico, Querciabella, Tuscany 2017 89 Barolo, G.D. Vajra ‘Albe’, Piedmont 2016 103 Chianti Classico, Tenuta del Renieri, Tuscany 2017 110 Barbera d’Alba, Sandrone, Piedmont 2019 118 Barolo, Giovanni Rosso ‘Serralunga’, Piedmont 2016 147 Amarone della Valpolicella Classico, Zenato, Veneto 2015 158 Brunello di Montalcino, Villa Poggio Salvi, Montalcino 2016
Load more

Recommended publications
  • Local Sake Japanese Sake Premium Sake Sake Tasting
    JAPANESE SAKE PREMIUM SAKE From our home town Saitama Prefecture, Japan House Sake 170ml served. Hot or cold 9 神亀（Shinkame）Junmai Bold and Rich umami of rice さゆり（Sayuri）Nigori Hinodeya is the only place in San Francisco you can enjoy Shinkame. Unfiltered and Cloudy with subtle rice sweetness, Recommended: Room temperature or Lukewarm imported from Japan. 120ml by the glass 12 300ml by the bottle 14 720ml by the bottle 65 澪 （Mio） Sparkling Sake Sparkling sweet sake with a refreshing and fruity aroma, 文楽（Bunraku）Junmai Daiginjo imported from Japan. Faintly sweet and Smooth finish 300ml by the bottle 15 Recommended: Cold temparature 魔斬（Makiri）Junmai Ginjo 120ml by the glass 14 Dry and Sharp finish, imported from Japan. 720ml by the bottle 78 300ml by the bottle 16 長良川（Nagaragawa）Sparkling Nigori SAKE TASTING FLIGHT Unfiltered and Sparkling cloudy. Mellow and Full-bodied, imported from Japan. きき酒 Kiki- Sake 10 300ml by the bottle 17 Experience 3 kinds of Hinodeya’s premium sake - セコイア 生 Sequoia Nama LOCAL SAKE - 神亀 Shinkame st 文楽 Sequoia 1 sake brewery in San Francisco - Bunraku Nigori : unfiltered 120ml by the glass 10 375ml by the bottle 29 Nama : draft 120ml by the glass 10 375ml by the bottle 29 JAPANESE BEER JAPANESE SPIRIT iichiko 40 proof distilled from 100% Barley Asahi Imported from Japan -On tap 7 30ml shot 3 -Pitcher 25 60ml by the glass 5 Sapporo 200ml by the bottle 15 -Bottle- 6 750ml by the bottle 40 Kyoto White Yuzu iichiko blend UME / YUZU -Bottle- 6 30ml shot 3 Sansho Japanese herb ale 60ml by the glass 5 -Bottle- 9 375ml by the bottle 19 NON- ALCOHOL WINE .
    [Show full text]
  • The Blurring of Alcohol Categories (PDF)
    4401 Ford Avenue, Suite 700, Alexandria, VA 22302-1433 Tel: (703) 578-4200 Fax: (703) 850-3551 www.nabca.org The Blurring of Alcohol Categories The Blurring of Alcohol Categories William C. Kerr, Ph.D. Deidre Patterson, M.P.H. Thomas K. Greenfield, Ph.D. Alcohol Research Group Prepared for the National Alcohol Beverage Control Association (NABCA) June 2013 National Alcohol Beverage Control Association. ©All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher. TABLE OF CONTENTS Drink Alcohol Content......................................................1 Differential regulation and taxation by beverage type........2 Defining beer, wine and spirits products: Current definitions and recent changes........................7 Beer........................................................................7 Wine....................................................................10 Spirits..................................................................13 New products, especially flavored malt beverages with high alcoholic strength, have complicated beverage type definitions for both consumers and regulators.............................15 New and older products that blur beverage type definitions.........................................................15 More diverse beer products ...........................................15 What forces are driving
    [Show full text]
  • Influence of Sweetness and Ethanol Content on Mead Acceptability
    Pol. J. Food Nutr. Sci., 2015, Vol. 65, No. 2, pp. 137–142 DOI: 10.1515/pjfns-2015-0006 http://journal.pan.olsztyn.pl Original article Section: Food Quality and Functionality Infl uence of Sweetness and Ethanol Content on Mead Acceptability Teresa Gomes, Teresa Dias, Vasco Cadavez, João Verdial, Jorge Sá Morais, Elsa Ramalhosa*, Letícia M. Estevinho Mountain Research Centre (CIMO), ESA - Polytechnic Institute of Bragança, Campus de Stª Apolónia, Apartado 1172, 5301–855 Bragança, Bragança, Portugal Key words: mead, sweetness, ethanol content, fermentations, sensory analysis Mead is a traditional alcoholic beverage obtained by fermenting mead wort; however, its production still remains frequently an empirical exercise. Different meads can be produced, depending on fermentation conditions. Nevertheless, to date few studies have been developed on factors that may infl uence mead quality. The main objective of this work was to study the infl uence of sweetness and ethanol content on mead acceptability. Different meads were produced with two sweetness levels (sweet and dry meads) and three ethanol contents (18, 20, 22% (v/v)), adjusted by brandy addition. Afterwards, meads acceptability was evaluated by sensory analysis through a consumers’ panel (n=108) along with chemical analysis by HPLC-RID of glucose, fructose, ethanol, glycerol and acetic acid. The sweet (75 gglucose+fructose/L) and dry (23 gglucose+fructose/L) meads presented glycerol contents equal to 5.10±0.54 and 5.96±0.95 g/L, respectively, that were desirable since glycerol improves mead quality. Low concentrations of acetic acid were determined (0.46±0.08 and 0.57±0.09 g/L), avoiding the vinegar off-character.
    [Show full text]
  • Types of Cheap Wine Singapore
    Types of cheap wine Singapore • Wines are an exotic lot. They provide a pleasant high as well as few health benefits in right doses. • It is considered as a style statement and it is also considered class apart from other alcohol available in the market. • This does make it more expensive of the lot, but less expensive ones are also available all over the world. When you buy cheap wine Singapore, you get to experience those wines. Grapes are the fruits which are used to make wines. Yeast helps in the fermentation and gives it the intoxicating power. Different varieties of grapes can be used to produce different types of wine. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, water, or other nutrients. Yeast consumes the sugars in the grapes and converts them into alcohol and carbon dioxide. The term "wine" can also refer to starch-fermented or fortified beverages having higher alcohol content, such as barley wine, huangjiu, or sake. • Typically, the type of grape that is used to make the wine gives the drink its name, such as Chardonnay, Cabernet Sauvignon and Zinfandel. • However, some ones are blends of various types of these, such as a Semillon Chardonnay. The blending of these drinks to produce a given flavour is part of the art of making. • To buy wine online Singapore means to taste these exotic wines. • Regulations govern the classification and sale of wine in many regions of the world. European ones tend to be classified by region (e.g.
    [Show full text]
  • Tutored Wine Tasting
    Tutored Wine Tasting PORT Speaker: Eric LAGRE Sommelier Port is the classic fortified wine from the Douro, the name of which derives from Oporto (Porto), the second largest city in Portugal, whence the wine has been shipped for over 300 years. Remains of stone troughs for the fermentation of foot-trodden grapes dating back to at least the 3 rd and 4 th centuries can be found throughout the Douro Valley, upstream from Oporto. But the denomination “Porto/Port”, however, only appeared during the second half of the 17 th century, coinciding with a boom in viticulture and wine export initiated by English merchants. Port has actually often been described as the archetypal wine of the British, and the reason for that is not difficult to discover: Port was created by the British for the British market. HISTORY The 1386 Treaty of Windsor was the first of a series of treaties to build strong and active links between Portuguese coastal cities and London. By the time of the reign of Henry VII, the English had established businesses and trade associations benefiting from certain diplomatic privileges in the ports of Lisbon, Oporto, and most importantly, as far as the wine trade was concerned, Viana do Castelo, in the Minho, right to the north of the county. Portuguese wines were often traded for woollen goods from England or dried, salted cod from Newfoundland, bacalhau thus becoming a staple of Portuguese cuisine. Since the thin and astringent Vinho Verde of the Minho was not a wine to the liking of the English consumer, English merchants would rely on Portugal only when needed, mostly because it was the easiest option in terms of shipment.
    [Show full text]
  • Port Wine: Production and Ageing Juliana Milheiro, Fernanda Cosme, Luís Filipe-Ribeiro and Fernando M
    Chapter Port Wine: Production and Ageing Juliana Milheiro, Fernanda Cosme, Luís Filipe-Ribeiro and Fernando M. Nunes Abstract Port wine is a traditional and worldwide renowned fortified wine produced in the Douro Demarcated Region (DDR) Northeast of Portugal by specific and tradi- tional winemaking practices. The final quality and uniqueness of the different Port wine styles are highly dependent on the ageing process, namely time, temperature and oxygen levels that will ultimately dictate the type and extension of the chemical changes that occur during this process. These chemical changes occurring during the Port wine ageing process results in significant changes in colour and aroma according to the different ageing conditions employed for the different Port wine styles. This chapter intends to give a broad and generic overview of the known and potential chemical changes occurring during ageing of Port wine that are respon- sible for the changes in the sensory profile observed during the ageing process. Also, the known chromatic and aromatic characteristics of the different Port wine styles and the specific ageing processes, reductive or oxidative, are reviewed. Keywords: Port wine, Douro Demarcated Region, ageing process, colour, aroma 1. Introduction Port wine is a traditional fortified wine produced in the Douro Demarcated Region (Northeast of Portugal in the Douro Valley, Figure 1) under very specific conditions. There are several Port wine styles being related to the winemaking and ageing process and also to the ageing time, which enhances uniqueness to the wines and recognition throughout the world. The Douro Demarcated Region is located within the Douro River basin, surrounded by mountains, having a total area of approximately 250,000 hectares.
    [Show full text]
  • Copyright New York World-Tele;Ram October, 1933 OUTLINE
    WINES . AFTER REPEAL t Copyright New York World-Tele;ram October, 1933 OUTLINE Foreword 1. Definition of Wine 2. Classifications of Wlinos a. By Color b. By Activity C. By Taste d. By Content e. By Alcoholic Percentage 3. Styles or Kinds of Wines 4. Origin of Wine Names 5. Uses of Wines 6. Wine Consumption in The United States 7. Imports of Wines 8. Sources of Supplies 9. Supplies from Abroad 10. The Wines of France French Bordeaux Wines French Burgundy Wines French Champagne Wines French Hermitage Wines 11. The Wines of Italy 12. The Wines of Spain 13. The Wines of Germany 14. The Wines of Portugal 15. The Wines of Hungary and taustria 16. The Wines of Switzerland 17. The Wines of Greece 18. The Wines of the United States Foreword Before prohibition, in the best years of wine production and importation, the United States was not a wine-drinking nation. In 1914, the last normal year, before the war and prohibition, while France was consuming 32 gallons per person, Italy 25, and Spain 18.5, the per capita wine consumption of the United States was less than one-half gallon. It has been said that many more people in the United States are wine-drinkers now because prohibition did not forbid wine making in homes and, that given ten more years of prohibition enforcement we would have become prolific users of wine. If this is only partially true, United States wineries and importers will find our people increasingly good customers when prohibition is repealed, and it seems probable that a sizable volume of newspaper advertising will gradually deve lop.
    [Show full text]
  • Making Port Wine
    Making Port Wine Authentic red port may be made from many grapes, mainly Tinta Barroca, Tina Cao, Bastardo, Tempranillo and others. In California Zinfandel or even Syrah make fine ports. The technique below is universal, and may produce a Ruby port (aged in steel, glass or oak for two to 4 years), or a Tawny port (aged in oak, without topping for several years). Tawny port will lose color and may be blended with other ports to suit the winemaker. Technique: 1. Harvest late at an elevated brix (26 to 30 will do). This is to augment the short primary fermentation time and to maximize the fruit’s natural alcohol production. Fruit should be overripe, but no raisins. 2. Aerate the must well prior to and during inoculation. Choose the yeast carefully; select a yeast that is easy to kill with alcohol. Consider reducing yeast nutrients. Sulfite as normal. But bear in mind that the late harvest fruit is probably at a high pH which can will greatly reduce the effectiveness of sulfites. Color extraction can be a problem, so consider cold soaking (after sulfiting) and/or supplementing the must with OptiRED or pectic enzyme. 3. At 10 to 12 brix, juice should be at 9.5 to 10.5% abv (Alcohol by Volume). Once the juice reaches the target brix; say 11°, fortify the must or juice per formula below. Final alcohol content fo the finished port should be 18.5 to 20% abv. 4. Fortify with grape neutral spirits (GNS) at 190-proof (95% abv), or use aged or unaged brandy at 140-proof (70% abv) or above.
    [Show full text]
  • SAKE: Its Culture, History and ‘Need to Know’ Facts
    SAKE: Its Culture, History and ‘Need to Know’ facts Sake, also known as Nihon Shu or Seishu, has been drunk for around 2,000 years and reflects the deep relationship that Japanese culture and society has with this drink. It is a wonderful beverage - clean, delicious, mostly vegan with low acidity and no chemicals added, which is now enjoyed by millions of people around the world. Today sake is no longer just found in Japanese and Chinese eateries but is fast becoming a fashionable drink with sales being established by distributors globally mainly in the USA and the Far East. Sake can now be found on many wine and drinks lists and even on the wine lists of Michelin starred restaurants, albeit in many cases on the last page! But this demonstrates advances that have been made in its acceptance in most big cities around the world. 21st century Japan sees sake bars, or izakayas (as they are known in Japan), and even Philip Starck style drinking holes in atmosphere-less malls, serving a multitude of sakes including draft from numbered (no name) sealed aluminium kegs. Namazake are the freshest kind of sakes with a very short shelf-life and unpasteurised. The world’s longest sake vending machine with 93 sakes on tap at the Ponshukan Sake Museum (ぽんしゅ館) The early years Originally from China, the simple rice wine was brought into Japan around 7AD. Records dating back to the third century show that an intoxicating drink, called kuchikami (a mouth chewed sake), was made by young maidens chewing grains, such as millet, rice, chestnuts and acorns.
    [Show full text]
  • Chilled Sake Hot Sake/Plum Wine Beer Beer Chilled Sa Hot Sake
    chilled sake chilled sake dry & crisp glass(3oz) carafe(9oz) bottle dry & crisp glass(3oz) carafe(9oz) bottle EIKO FUJI, honjozo 10 25 ~ EIKO FUJI, honjozo 10 25 ~ floral & delicate floral & delicate MASUMI ‘okuden kantsukuri’, junmai 10 25 ~ MASUMI ‘okuden kantsukuri’, junmai 10 25 ~ DEWAZAKURA ‘oka’, ginjo 12 32 ~ DEWAZAKURA ‘oka’, ginjo 12 32 ~ bold & rich bold & rich KOKURYU ‘black dragon’ ginjo 12 32 ~ KOKURYU ‘black dragon’ ginjo 12 32 ~ TEDORIGAWA ‘iki na onna', daiginjo 14 35 ~ TEDORIGAWA ‘iki na onna', daiginjo 14 35 ~ nigori nigori SHO CHIKU BAI, nigori, 375ml 7 ~ 16 SHO CHIKU BAI, nigori, 375ml 7 ~ 16 TOBIROKU ‘festival of stars’, sparkling nigori, 300ml ~ ~ 25 TOBIROKU ‘festival of stars’, sparkling nigori, 300ml ~ ~ 25 KAMOIZUMI ‘summer snow’, nigori-ginjo, 500ml 12 ~ 64 KAMOIZUMI ‘summer snow’, nigori-ginjo, 500ml 12 ~ 64 hot sake/plum wine hot sake/plum wine SHO CHIKU BAI, hot sake, sm $9 / lg $16 SHO CHIKU BAI, hot sake, sm $9 / lg $16 CHOYA plum wine 12 ~ ~ CHOYA plum wine 12 ~ ~ beer beer draft bottle draft bottle ANCHOR STEAM 8 AMSTEL LIGHT 7 ANCHOR STEAM 8 AMSTEL LIGHT 7 STELLA ARTOIS 8 CLAUSTHALER (NON-ALCOHOLIC) 7 STELLA ARTOIS 8 CLAUSTHALER (NON-ALCOHOLIC) 7 FEDERATION IN THE WEEDS 8 DRAKE'S 1500 PALE ALE 7 FEDERATION IN THE WEEDS 8 DRAKE'S 1500 PALE ALE 7 KIRIN ICHIBAN 8 HEINEKEN 7 KIRIN ICHIBAN 8 HEINEKEN 7 LAGUNITAS IPA 8 CORONA 7 LAGUNITAS IPA 8 CORONA 7 BLUE MOON BELGIAN WHEAT 8 ASAHI SUPER (21OZ) 10 BLUE MOON BELGIAN WHEAT 8 ASAHI SUPER (21OZ) 10 SEASONAL GUEST BEER 8 SAPPORO (21OZ) 12 SEASONAL GUEST BEER 8
    [Show full text]
  • Sake Essential Guide
    THE ESSENTIAL GUIDE TO Copyrighted material, April 2021 BREWERY & DISTILLERY PREFECTURES JAPAN MAP Hokkaido CHINA RUSSIA AMA NO TO Yuzawa, Akita TOKO NORTH KOREA GINGA SHIZUKU Yonezawa, Yamagata KANBARA Aga, Higashikanbara, Niigata SEA OF JAPAN SHIOKAWA Nishi-ku, Niigata City, Niigata YUHO TENTAKA Hakui, Ishikawa Nasu, Tochigi YAMADA SHOTEN Yaotsu, Gifu MANTENSEI Yazu, Tottori MANA 1751 Ono, Fukui MT. FUJI TOKYO RIHAKU Matsue, Shimane TENSEI Chigasaki, Kanagawa TAKAHIRO Ube, Yamaguchi TAKATENJIN Kakegawa, Shizuoka FUKUCHO TOZAI Akitsu, Hiroshima BUSHIDO KONTEKI KAWATSURU Fushimi, Kyoto Kan’onji, Kagawa RIHEI CHIYONOSONO Kagamizu, Miyazaki Yamaga, Kumamoto PACIFIC OCEAN SAKE RICE VARIETIES IN JAPAN A.D. 700 TOTAL ~ USED IN VINE CONNECTIONS SAKE = YEAR SAKE IS BELIEVED 100 17 TO HAVE ORIGINATED IN JAPAN 1,000 NUMBER OF SAKE BREWERIES IN JAPAN TODAY SAKE RICE VS. TABLE RICE 55% HEIGHT: WEIGHT: OF JAPAN’S FARMLAND IS RICE PADDIES sake rice is at sake rice is least 25% taller heavier (weighs 15%-17% than table rice 25-30 grams) AVERAGE ALCOHOL WIDTH: CONTENT: BY VOLUME IN SAKE a grain of sake sake rice has more rice is 20% larger starch, less fat, & LESS THAN 6% than table rice less protein OF ALL JAPANESE SAKE IS CONSIDERED SUPER PREMIUM SAKE GRADE LEVELS 31 NON JUNMAI JUNMAI RICE NUMBER OF PREMIUM Brewed using Rice, Brewed using Rice, MILLED SAKE IMPORTED BY Water, Koji Mold, Water, & Koji Mold only VINE CONNECTIONS & Distilled Alcohol (NO Distilled Alcohol) TO: Increasing quality, price, fragrance, complexity Increasing quality, SUPER PREMIUM JUNMAI AT LEAST 50% 2.6% DAIGINJO (50% or more 3.2% DAIGINJO milled away) high quality 6.2% JUNMAI AT LEAST 60% GINJO (40% or more GINJO milled away) 14.2% PREMIUM AT LEAST 70% HONJOZO (30% or more milled away) 73.8% ALL SAKE MADE LOW GRADE LOW JUNMAI FUTSU “TABLE SAKE” FUTSU “TABLE SAKE” Table sake often uses NONO MMINIMUMINIMUM RREQUIREEQUIRE- automated brewing MENTSMENTS processes and high amounts of distilled Futsu represents about 75% alcohol.
    [Show full text]
  • Nobu Miami Beverage Drinks Menu
    NOBU'S SAKE SELECTION The Hokusetsu Brewery on Sado Island in the Sea of Japan has been operated by the Hazu family since 1871. The name "Hokusetsu", or “Northern Snow”, was chosen to reflect the ideal sake brewing conditions on the island during the coldest days of winter. Chef Nobu first experienced Hokusetsu sake when his Japanese rock-musician friend brought a bottle to the original Matsuhisa restaurant in Beverly Hills. Impressed by the quality, Nobu obtained exclusive rights to sell Hokusetsu sake in the United States. JUNMAI DAIGINJO TK40 GENSHU ENSHINBUNRI 'HIKARI' The rare hybrid rice grain, Koshitanrei, is polished to 40% of its original size to produce this premium sake. Elegant floral flavors of Orange Blossom, Elderflower, and White Tea are found in this powerful Genshu, or undiluted sake. Bottle 24 oz $680 DAIGINJO YK35 SHIZUKU The most sought-after rice grain, Yamada Nishiki, is polished to 35% of its original size to produce this premium sake. The sake is extracted through a slow drip process that highlights delicate flavors of Lychee, Honeydew, and Pear. Fruit forward and amazingly smooth. Bottle 24 oz $560 DAIGINJO YK35 SHIZUKU JUKUSEI KOSHU This is the YK35 Shizuku, aged for three years. The aging process has added structure to the delicate Nashi Pear flavor becoming highly complex with a deep richness not found in young sake. This is made in extremely limited quantities. Bottle 60 oz $3500 NOBU SAKE SELECTION GINJO NIGORI Unfiltered, dry and creamy Glass Bottle 16 oz $12 $64 Pepino Light-bodied crisp and dry with a
    [Show full text]