Wine Cocktails Sake Beer

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SAKE sm Lg COCKTAILS BEER Gl btl btl 13 Gekkeikan, Black and Gold 48 TOKYO MULE tap 8 Hakkaisan Tokubetsu Junmai 26 Shochu, ginger beer, bitters, lime Asahi Super "Dry"Asahi Breweries Ty Ku Red Flower, Junmai 11 30 60 White Rascal Belgian White Ale, Avery Brewing Ty Ku Black, Junmai Ginjo 38 68 LAVISH LYCHEE Stone IPA, Stone Brewing Ty Ku White, Junmai 32 58 Shochu, lychee, lemon, agave Pizza Port Chronic Amber Ale, Pizza Port Brewing Tedorigawa, Yamahai Daiginjo. 38. 88 The Pupil IPA, Societe Brewing Koshi no Kanbai Tokusen 68 CUCUMBER REFRESHER Kurosawa Nigori 24 Shochu, Cucumber, citrus, agave bottled Kizakura, Coconut Nigori 18 Sappo ro 8 / 11 Kizakura, Green Tea Nigori 18 KOKONOTTSU Sapporo Light 8 Kamoizumi, Summer Snow Nigori 64 Coconut sake, citrus, simple syrup Kirin Ichiban 8 / 11 house saKE GL SM LG Kirin Ichiban Light 8 / 11 Gekkeikan Hot Sake, Junmai 9 13 17 LE'MOON DROP Coconut Hiwa Porter, Maui Brewing Co. 7 Kurosawa Cold Sake, Junmai 11 18 28 Shochu, lemon, simple syrup, sugar rim Stem Chile Guava Apple Cider, Gluten Free 7 Sho Chiku Bai, Nigori 10 22 32 NON-ALCOHOLIC BEVERAGES WINE soft drinks 3 hot teas 5 Coke / Diet Cok e O rg a ni c Green Tea, Genmaicha CHAMPAGNE / SPARKLING (187 ml split bottle) Organic Black Tea, Assam Sprite Orange Soda Mango Pineapple Fruit Tea La Marca Prosecco , Veneto, Italy 13 Lemonade Herbal Egyptian Chamomile Canella Brut Rose, Prosecco, Italy 13 GL / Btl WHITE Sparkling or Still water 7 White haven Sauvignon Blanc, Marlborough, New Zeland 12 / 44 Fess Parker Chardonnay, Santa Barbara, CA 14 / 52 GL / Btl William Hill Chardonnay, Napa Valley, CA 15 / 54 RED Epiphany Grenache Blanc, Santa Barbara, CA 14 / 52 Fra nciscan Cabernet Sauvignon, Monterey, CA 14 / 52 J Vinyards Pinot Noir, Russian River, CA 12 / 44 ROSE Orin Swift Papillon, Napa Valley, CA 109 Chateau de Berne Cotes de Provence Romance Rose, France 12 / 46 Orin Swift Abstract, Napa Valley, CA 120 Sunseeker Rose, California 12 / 46.

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Shochu Sparkling Cocktails Beer Sake Wine
COCKTAILS 15 HIGHBALL Whisky & Soda 15 UME PALOMA Tequila, Japanese Plum, Grapefruit Soda, Lime, Sea Salt 16 SAKURA MARTINI Sake, Gin, Maraschino, Cherry Blossom 16 KYOTO OLD FASHIONED Rice Vodka, Juniper, Sencha, Matcha 16 PLUM SAZERAC Bourbon, Slivovitz, Absinthe 16 SESAME MILK PUNCH Shochu, Toasted Sesame, Cream 16 FAR EAST SIDE Sake, Tequila, Shiso, Lemon, Elderﬂower, Yuzu Bitters 16 HONEYDEW DAIQUIRI Rum, Melon, Lime, Pastis 16 KOJI-SAN Shochu, Mezcal, Celery, Lime, Dashi 16 YUZU - SANSHO SOUR Gin, Yuzu, Lemon, Sansho Pepper SAKE 14/75 OZE NO YUKIDOKE 尾瀬の雪解け Junmai, Gunma 14/75 RYUJIN 龍神 Ginjo, Gunma 15/__ HAKKAISAN 八海山 Kijoshu, Niigata SHOCHU 12 HYAKU Rice, Kumamoto 12 MIZU NO MAI Barley, Saga 13 IICHIKO - SAITEN Barley, Ooita 12 TOMI NO HOZAN Sweet Potato, Kagoshima SPARKLING 16/85 ALTA LANGA BRUT - ENRICO SERAFINO Pinot Nero - Chardonnay, Piedmont 17/95 TATENOKAWA 楯の川 Junmai Daiginjo, Yamagata WINE 13/55 CASTELLO DI BOSSI ROSE Sangiovese - Cabernet Sauvignon, Tuscany BEER 8 STILLWATER EXTRA DRY Sake Style Saison NON-ALCOHOLIC 8 TOKYO LEMONADE Yuzu, Shiso, Lemon JAPANESE WHISKY (2oz/1oz) 70/35 AKASHI - 5YR SHERRY CASK Caramel, Dried Apricot, Jasmine 60/30 AKASHI - 3YR SAKE CASK Walnut, Apple, Leather 60/30 AKASHI - SINGLE MALT Clove, Anise, Rich Malt 60/30 CHICHIBU - US EDITION Prominent Vanilla, Dried Fruit, Oak 80/40 CHICHIBU - PORT PIPE Spiced Cranberry, Rose, Grapefruit 60/30 CHICHIBU - FLOOR MALTED Cereal Milk, Buttered Biscuit, Pepper 30/-- SUNTORY - YAMAZAKI 12YR Grapefruit, Toasted Coconut, Baking Spice 80/40 SUNTORY - YAMAZAKI
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Japan Wine Report 2012 Wine Annual Japan
THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Required Report - public distribution Date: 2/21/2013 GAIN Report Number: JA3501 Japan Wine Annual Japan Wine Report 2012 Approved By: Steve Shnitzler, Director Prepared By: Sumio Thomas Aoki, Senior Marketing Specialist Kate Aoki, Intern Steven Ossorio, Intern Report Highlights: In 2012, the United States held a 7.7% value share of Japan's $1,037 million imported bottled wine market. This was an increase from the 7.5% share in 2011. Market share of bottles priced ¥500 JPY ($6.33) or under and ¥1000 – 1500 JPY ($12.66 – 18.99 USD) continue to increase. Bulk wine imports continue to grow as domestic Japanese wine companies bottle their own wine. Executive Summary: Executive Summary Distribution of Japanese bottled wine is approximately 900 thousand hectoliters. This plus 1.81 million hectoliters of imported bottled wines totaled 2.71 million hectoliters of wine distributed in Japan. The Japanese wine market continues to be very competitive. Although 50 countries supply wine to Japan, ten countries account for approximately 96% of the imported volume. On-premise consumption continues to increase as the Japanese economy improves and wine becomes more generally affordable. Upscale Japanese izakaya restaurants are performing quite well, and standing wine bars are becoming more popular, particularly among middle-aged and older men. Off-premise o Off-premise consumption has increased as well. Supermarkets are carrying more inexpensive (under ¥1000 JPY or $12.66) wines, and premium wines are increasingly being consumed from online sources.
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Small Plates 7 Large Format Social Plates Salads & Soups Hand Helds
social plates hand helds add small plate 3 Notch chicken wings 14 savory & sweet ribs duo 15 served with shaved vegetable sticky pork, ginger mustard, green fish & chips wrap 14 salmon bacon club 15 salad & Notch ranch papaya, caramelized fish sauce, cod, house tartar, kimchi coleslaw green goddess mayo, bibb lettuce, choice of: sesame, vs savory cumin dusted olive oil marinated tomato, beef, toasted peanuts, chili oil, herbs GF Notch strip steak burrito 15 white orchid red curry compressed cucumber, brioche korean fried GF basil fried rice, chili aioli, edamame salad, strip steak Notch smash burger 13 caramelized fish sauce shrimp hatosi toasts 11 strip steak & pork belly blend, soy red miso remoulade, charred bahn mi chicken wrap 13 glazed onions, Notch bacon, aged pork dumplings 12 cabbage, sesame, pickled onion katsu chicken thigh, macerated cheddar, Notch ranch, brioche spicy mushroom ponzu, caramelized vegetables, herb salad, xo sauce shiitake, crispy ginger Notch crispy calamari 13 shishito peppers, shaved onion, crab takoyaki fritters 13 cilantro, mint, crispy basil soy glaze, kewpie mayo, bonito choice of flatbread, bao smoke tuna dip 11 bun, or lettuce wrap togarashi dressing, fermented onion, Notch money bags 11 roasted corn salad, compressed black garlic syrup, wonton crisps GF cucumber, sweet soy emulsion tempura cod 12 pork belly 13 eggplant twice cooked 10 togarashi, bacon aioli, tamarind cucumbers, black pork sausage, caramelized onion, shaved bok choy sesame, Notch hoisin green curry mussels 12 smoke coconut, shaved carrot
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Yufuin Shochu
YUFUIN WHITE Shochu Yatsushika Brewery, Oita Prefecture SHOCHU DETAILS: Raw Material: Barley Alcohol: 20% Distillation: Single ABOUT SHOCHU Shochu is a distilled spirit native to Japan since the 15th century. It originated on the southern island of Kyushu, which remains its heart, but is now produced all over Japan. Shochu can be distilled from many different ingredients, but barley, rice and sweet potato are the most common. Shochu is unique from other categories of distilled spirits because it begins with a grain inoculated with koji-kin, similar to sake production. The koji is then fermented in the same way a sake starter is created, following which the mash is distilled, filtered, stored and bottled. Until the 1970s, shochu was only consumed in southern Japan, but its appeal began to travel and resulted in a national boom. In 2003, domestic shochu sales surpassed sake and have never looked back. ABOUT THE DISTILLERY Yatsushika brewery was founded in 1864 by Toukou Aso (first generation), and was strictly a sake producer for 200 years. As the popularity for sake waned, Yatsushika expanded into shochu production. Deep in the scenic Kuju Mountain Range of Oita prefecture lies Yatsushika brewery. Commonly known as the ‘roof of Kyushu,’ this area is the leading producer of barley shochu in Japan. Nestled in the bosom of nature, the secret of Yatsushika’s flavor is twofold: the clear, fresh water delivered to the brewery by a 250 meter well tapping into a natural underwater spring, and the winter climate perfect for cold brew with temperature reaching 14 degrees F.
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Genetic and Phenotypic Differentiation Between Winemaking and Wild Strains of Saccharomyces Cerevisiae Katie Hyma Washington University in St
Washington University in St. Louis Washington University Open Scholarship All Theses and Dissertations (ETDs) 5-24-2010 Genetic and Phenotypic Differentiation between Winemaking and Wild Strains of Saccharomyces cerevisiae Katie Hyma Washington University in St. Louis Follow this and additional works at: https://openscholarship.wustl.edu/etd Recommended Citation Hyma, Katie, "Genetic and Phenotypic Differentiation between Winemaking and Wild Strains of Saccharomyces cerevisiae" (2010). All Theses and Dissertations (ETDs). 888. https://openscholarship.wustl.edu/etd/888 This Dissertation is brought to you for free and open access by Washington University Open Scholarship. It has been accepted for inclusion in All Theses and Dissertations (ETDs) by an authorized administrator of Washington University Open Scholarship. For more information, please contact [email protected]. WASHINGTON UNIVERSITY IN ST. LOUIS Division of Biology and Biomedical Sciences Evolution, Ecology, and Population Biology Dissertation Examination Committee: Justin Fay, Chair Jim Cheverud Barak Cohen Ken Olsen Barbara Schaal Heather True-Krob GENETIC AND PHENOTYPIC DIFFERENTIATION BETWEEN WINEMAKING AND WILD STRAINS OF SACCHAROMYCES CEREVISIAE by Katie Elizabeth Hyma A dissertation presented to the Graduate School of Arts and Sciences of Washington University in partial fulfillment of the requirements for the degree of Doctor of Philosophy December 2010 Saint Louis, Missouri copyright by Katie Elizabeth Hyma 2010 Abstract Traditionally, Saccharomyces cerevisiae has been associated with wine, beer and bread production, yet wild strains have also been isolated from natural habitats. While all strains of S. cerevisiae as well as other Saccharomyces species are capable of wine fermentation, a genetically distinct group of S. cerevisiae strains is primarily used to produce wine.
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Pullman Signature Cocktails ___
Pullman Signature Cocktails ___ Passionate Scene Manny David’s award winning cocktail. Bacardi rum & strawberry liqueur shaken with orange, lime, topped with lemonade & passionfruit pulp Botanic Dungeon Refreshing drink combining Botanic Australis gin with kiwi fruit, cucumber, mint & ginger ale Murasame Straight from Japan, Shochu sake mixed with Drambuie & lemon juice Sharing Cocktails ___________________ Sangria Red or white, the choice is yours. Serves 2 The Caribbean Captain Captain Morgan Spiced & Tanqueray stirred with orange, lime & mint & topped up with ginger ale. Serves 2 Sour Cocktails _________ Amaretto Sour An all-time favourite brings sour and sweet together perfectly balanced. Galliano Amaretto with lemon & pineapple juice New York Sour Jack Daniel’s with sour mix finished with a red wine float Tropical FNQ Cocktails ____ Paloma Citrus influenced cocktail featuring Jose Cuervo tequila, lime & grapefruit & lemonade Strawberry Crush Very refreshing and fruity drink; muddled strawberries, Absolut vodka and strawberry liqueur Wellbeing Cocktails – (using the health benefits of Dilmah tea) Pullman Rose Strawberry liqueur shaken with Cointreau, cranberry juice, French rose vanilla tea & lemon lime tea infusion Summer Peach Classic Dilmah Earl Grey tea with Canadian Club, peach liqueur & pear peach tea infusion. Dessert Cocktails ______ Chocolatini Love creamy, silky cocktail? We got you covered with Baileys, Tia Maria, Mozart chocolate, cream & chocolate sauce Cheesecake Martini Sweet tooth? Look no further; Absolut Vanilla stirred with butterscotch & Liquor 43 Don’t Feel Like alcohol? _____________________ Dr Feel Good Fresh pineapple, strawberry purée, orange juice, sweet & sour mix, Monin vanilla syrup Mango and Lychee Martiniless Mango Nectar and Lychee blended with ice producing a refreshing virgin martini All traditional cocktails and your personal favourites also available on request .
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The EPA Brings Shochu Into the EU with the Japan-European Union Economic Partnership Agreement (EPA), Shochu Stands to Find Its Place in the World Market
UPDATE The EPA Brings Shochu into the EU With the Japan-European Union Economic Partnership Agreement (EPA), shochu stands to find its place in the world market apanese sake. In the Western president Mitsuhiro Takahashi said, J world, it usually refers to “Our main product is rice shochu. nihonshu. In Japan, however, sake At the World Fair, we introduced means alcohol, and shochu is another nihonshu as a brewed beverage and traditional Japanese sake for the rice shochu as distilled. Both are Shochu bottles from three makers. world to explore. made from rice—Japan’s principal Bottle shapes and sizes differ by product, and when the EPA goes into effect, The distilled spirit with a five- crop. We offered a tasting of rice Pairing TAKAHASHI SHUZO rice shochu with sushi relaxing restrictions on bottle quantities, at the Expo Milan 2015. This new category hundred-year history is fermented shochu with sushi to show visitors makers can use their original bottles of alcoholic beverage captivated Italian bartenders. with a koji mold (Aspergillus oryzae) how well it pairs. It was quite a hit.” that were designed for individual products. before distillation. Its medley of After the positive response in ingredients gives it distinctive 2015, TAKAHASHI SHUZO’s characteristics, including complex European exports increased 112.5% flavors and aromas. the following year. In 2017, the Made from sweet potatoes, soba, year-over-year growth rate rose to barley, rice, or brown sugar, shochu 268.5% and continues upward. In brings a new proposition to the Europe, they currently export to table as a spirit (alcohol content the U.K., the Netherlands, Belgium, Presidents of three shochu makers.
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Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black Koji Fungi
Journal of Fungi Review Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black Koji Fungi Kei Hayashi 1,*, Yasuhiro Kajiwara 1, Taiki Futagami 2,3 , Masatoshi Goto 3,4 and Hideharu Takashita 1 1 Sanwa Research Institute, Sanwa Shurui Co., Ltd., Usa 879-0495, Japan; [email protected] (Y.K.); [email protected] (H.T.) 2 Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan; [email protected] 3 United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0065, Japan; [email protected] 4 Department of Applied Biochemistry and Food Science, Faculty of Agriculture, Saga University, Saga 840-8502, Japan * Correspondence: [email protected]; Tel.: +81-978-33-3844 Abstract: The traditional Japanese single distilled liquor, which uses koji and yeast with designated ingredients, is called “honkaku shochu.” It is made using local agricultural products and has several types, including barley shochu, sweet potato shochu, rice shochu, and buckwheat shochu. In the case of honkaku shochu, black koji fungus (Aspergillus luchuensis) or white koji fungus (Aspergillus luchuensis mut. kawachii) is used to (1) saccharify the starch contained in the ingredients, (2) produce citric acid to prevent microbial spoilage, and (3) give the liquor its unique ﬂavor. In order to make delicious shochu, when cultivating koji fungus during the shochu production process, we use a Citation: Hayashi, K.; Kajiwara, Y.; unique temperature control method to ensure that these three important elements, which greatly Futagami, T.; Goto, M.; Takashita, H.
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Trends in Wine, Spirits, & Beer
Trends in Wine, Spirits, & Beer Hawaii HLC Conference, October 2015 New Products, New Services, New Experiences History of Alcohol in Hawaii Trends in Beer, Wine, and Spirits Craft Beer and Local Beer Growth Spirits Summary – Whiskey Winners Sake and Shochu (Soju) Ancient Hawaiian’s brewed Okolehau ▪ Made from root of ti plant, Hawaiian “moon-shine” ▪ Okolehau translates to “iron-butt” (for shape of iron brew pots) ▪ Exported since late 18th century , first by English seamen ▪ Don Francisco de Paula Marin, the early Spanish settler in Honolulu, was the first Island resident known to have brewed beer. ▪ In his journal entries for both February 2, 1812, and December 7, 1815, Marin recorded making “a barrel of beer,” apparently for sale. Hawaii’s first brewery opened in 1854. ▪ Hawai‘i’s first full-scale brewery appeared in April 15, 1854. ▪ The Polynesian, a weekly newspaper, carried an unchanging one-column advertisement. Titled “Honolulu Brewery.—Genuine Beer,” the ad stated: “The undersigned, having established a Brewery in Honolulu, Fort street, opposite the French Hotel, are now prepared to supply families, hotels, boardinghouses and bar rooms, in bottles or in kegs. This beer is made of barley and hops only,—contains no alcohol. .” ▪ On October 28, 1854, the ad was retitled “Honolulu Brewery Malt Beer,” and the reference to its non-alcoholic contents was deleted The Royal Brewery, 553 South Queen Street In 1899, a New York architect designed a brewery building to the specifications of the Honolulu Brewing and Malt company. The four story building on Queen Street is of grand proportion and a rare architectural statement with its three-story brick arches, corbels, and intricate patterns reflecting the finest masonry craftsmanship of the time.
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Shochu & Awamori
本格焼酎・泡盛 | Honkaku Shochu & Awamori 本格焼酎泡盛 What is Fermentation Method The most distinctive features of the shochu production process are fermentation with koji, Honkaku Shochu ? and the use of pot distillation. Koji-kin is a type of mold indigenous to Japan. & Awamori? Distillation Method There are two types of pot distillation: atmospheric and reduced pressure distillation. Honkaku shochu and awamori are classified as pot distillation in which the spirit retains the rich aroma of the ingredients. On the other hand, continuous distillation, as the name suggests, involves continuously repeated distillation. This is used to eiciently produce high concentrations of alcohol, without the flavor and aroma of the ingredients. Shochu made from natural ingredients, in old-fashioned ways, and batch distilled (oicially called "otsu-type shochu") is called honkaku shochu. Within that category, shochu made in Okinawa Prefecture is called "awamori". Honkaku shochu and awamori are distilled liquors, as are whisky, brandy, and vodka, but the dierence lies in how the raw material starch is converted into sugar. Western distilled liquors use large amounts of barley or other raw materials of abundant sugar content. Korean soju, Chinese baijiu, and other Eastern distilled liquors use koji. Diverse Raw Materials Stainless Steel Pot Still Wooden Pot Still Sweet Potato Barley Rice Brown Sugar Buckwheat Maturation Method Compared to foreign distilled liquors, the raw materials (for shochu) are truly diverse, Aer distillation, they are placed in jars, barrels, or tanks to including sweet potato, barley, rice, brown sugar, and buckwheat. mature. This maturation further deepens taste and fragrance. Each region grows grains and other crops suited to the local soil, and these become the As awamori is matured, it develops a progressively deeper ingredients for the honkaku shochu they produce.
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Discover Japan's Original Craft Spirit, SHOCHU!
Discover Japan’s Original Craft Spirit, SHOCHU! 42nd Society of Wine Educators Conference August 17th, 2018 「Docendo Discimus : Teach to learn」 From Ancient Roman Philosopher Seneca Materials provided by Sake Service Institute & Japan Sake & Shochu Makers Association. Copyright © 2015 by Sake School of America. All rights reserved. World Map & Climate Far Far East… © Sake School of America. Japan on the World Map Latitude of Japan: N 33 ~ 43° N 50° N 30° Equator S 30° S 50° © Sake School of America. Japan & its Region Latitude: 33~ 43°N Ave. Temp: Jan 43 F: Sep 74F Land:145,883sq mi Rains: 57.7 inch /yr Shochu Breweries: Tokyo 475 (Total in Japan) Kyushu: 271 Okinawa: 46 Chubu: 37 Kanto: 35 Chugoku: 34 © Sake School of America. Four Seasons – North to South Winter, Niigata Spring, Shizuoka Fall, Nagano Summer, Japan is divided into 6 main climatic zones: Okinawa Hokkaido: Cool summers, long and cold winters. Sea of Japan: Relatively cool summers, cold winters with heavy snowfalls. Central Highland: Large temperature variance between summers and winters, and between days and nights. Seto Inland Sea: Mild climate throughout the year. Pacific Ocean: Hot and humid summers, cold winters with little snowfall. Southwest Islands: Subtropical climate with hot summers, warm winters with high precipitation. © Sake School of America. Sake vs Shochu Sake is a fermented rice wine made Shochu is a distilled Sake made from rice, Koji , yeast and water. from a variety of raw materials using Koji power . SAKE SHOCHU VS BEER WHISKEY WINE BRANDY BREWED ALCOHOL DISTILLED ALCOHOL Koji mold (head) © Sake School of America.
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Traditional Fermented Food and Beverages for Improved Livelihoods Traditional the Diversification Booklets Are Not Intended to Be Technical ‘How to Do It’ Guidelines
ISSN 1810-0775 Traditional ferme nted food and beve rages for imp roved livelihoods )$2'LYHUVLÀFDWLRQERRNOHW Diversification booklet number 21 al fe Tradition rmented be food and verages for improved livelihoods Elaine Marshall and Danilo Mejia Rural Infrastructure and Agro-Industries Division Food and Agriculture Organization of the United Nations Rome 2011 The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views of FAO. ISBN 978-92-5-107074-1 All rights reserved. FAO encourages reproduction and dissemination of material in this information product. Non-commercial uses will be authorized free of charge, upon request. Reproduction for resale or other commercial purposes, including educational purposes, may incur fees. Applications for permission to reproduce or disseminate FAO copyright materials, and all queries concerning rights and licences, should be addressed by e-mail to [email protected] or to the Chief, Publishing Policy and Support Branch, Office of Knowledge Exchange, Research and Extension, FAO, Viale delle Terme di Caracalla, 00153 Rome, Italy.
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