DOCSLIB.ORG

Circa Drinks 20170807

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Circa Drinks 20170807 COCKTAILS Signature Cocktails Classic Cocktails $108 $98 Mochi Classic Martini Umeshu, Shiso Flakes, Sake, Lychee, Tell us how you like it! Shiso Kokuto Shrub Cosmopolitan Tofu Citron Vodka, Cointreau, Cranberry Juice, Lime Juice Shochu, Katsuobushi infused Mirin, Soya Milk, Shiro Miso Air French Martini Vodka, Chambord, Pineapple Juice Ginger Highball Citrus and Ginger Infused Japanese Whisky, Negroni Soda Water, Citrus Zest Gin, Campari, Rosso Hanami Bloody Mary Umeshu, Gin, Yuzu Juice, Egg White, Vodka, Spice Mix, Tomato Juice Orange Flower Water, Shiso Flakes Last Word 1913 S&T Gin, Chartreuse Green, Maraschino, Lime Juice Shochu, Tonic Water, Lime, Cucumber, Shiso Old-fashioned Circa Sour Bourbon, Sugar, Bitters Shochu, Kyoho Liqueur, Lime Juice, Lychee and Ginger Foam, Lime Zest, Sea Salt Whisky Sour Bourbon, Lemon Juice, Sugar, Egg White Genmaicha Genmaicha Infused Aged Rum, Islay Whisky Mist, Ask our bartender for your favourite classic! Caramelised Sugar, Nori Maki Drunken Geisha Mocktails Sake, Peach, Sparkling Wine, Rhubarb Bitters $68 Shiso Leaf Gin, Lillet Blanc, Amaro, Shiso Shrub, Lemon Juice Chili Yuzu Yuzu, Calpis, Sansho, Soda Water A Flip of Matcha C - So Rum, Chartreuse Yellow, Matcha, Whole Egg, Cream Shiso Shrub, Cucumber, Tonic Water PRICES ARE SUBJECT TO 10% SERVICE CHARGE FRINGE CLUB MEMBER : 10% OFF GUESTS TO REGISTER & PAY $5 PER PERSON CIRCA1913 WWW.CIRCA1913.COM DRINKS Japanese Wine Beer Sake $78 Sapporo Draught Beer Half - $58 Shochu $78 Pint - $88 Umeshu $78 Hitachino Nest Beer $88 Extra High Dai Dai Ale Vodka Red Rice Ale Commemorative Ale Absolut $88 Absolut Citron $98 Tito’s $108 Death’s Door $108 European Whisky Grey Goose $118 Chivas Regal 12 Years $108 The Glenlivet 12 Years $128 The Macallan 12 Years $128 Gin The Macallan 18 Years $238 Laphroaig 10 Years $128 Beefeater London Dry $88 John Jameson’s $118 Beefeater 24 London Dry $98 Hendricks $118 G’vine Gin De France Floraison $118 Monkey 47 $168 American Whisky Wild Turkey 81 $118 Wild Turkey Rye $118 Rum / Cachaca Jack Daniel’s Tennessee $118 Havana Club 3 Years $88 Havana Club 7 Years $128 Kraken Black Spiced Rum $98 Japanese Whisky Diplomatico Reserva Exclusiva $118 Akashi Red $118 Sagatiba Pura $108 Akashi Single Malt $208 Hibiki 12 Years $228 Hibiki 17 Years $328 Pisco Hibiki 21 Years $428 Macchu $108 Mars “Iwai” $158 Mars “Komagatake” Single Cask $268 Tequila Soft Drinks $45 Avion Silver $108 Red Bull $65 Still or Sparkling Water $45 Cognac Remy Martin V.S.O.P. $128 Juice $45 PRICES ARE SUBJECT TO 10% SERVICE CHARGE FRINGE CLUB MEMBER : 10% OFF GUESTS TO REGISTER & PAY $5 PER PERSON CIRCA1913 WWW.CIRCA1913.COM BOTTLE PRICE Grey Goose $1,680 Chivas 12 Years $1,480 Glenlivet 12 Years $1,880 Macallan 12 Years $1,880 Macallan 18 Years $3,680 Laphroaig 10 Years $1,880 Japanese Whisky Hibiki 12 Years $3,480 Hibiki 17 Years $4,880 Akashi Single Malt Nas Whisky $2,180 Mars "Iwai" Blended Whisky $2,480 Japanese Wine Discovery Hand picked sake, shochu and umeshu from different regions in Japan to bring you a one-of-a-kind experience 720ml 1.8l Samuri Grade $480 $980 Taichou Grade $880 $1,680 Emperor Grade $1,480 $2,280 PRICES ARE SUBJECT TO 10% SERVICE CHARGE FRINGE CLUB MEMBER : 10% OFF GUESTS TO REGISTER & PAY $5 PER PERSON CIRCA1913 WWW.CIRCA1913.COM WINE LIST Champagne Janisson & Fils Tradition Brut Nv, France Gls $180 / Bt $825 Floral, citrus, fresh and elegant flavours. Fine and delicate aromas. Fresh and harmonious with a gentle, enticing acidity. Develops a soft, almost velvety texture on the finish. Veuve Clicquot $980 Perrier-Jouët $1,080 Dom Perignon $3,880 White Wine Alpha Zeta Single Vineyard Pinot Grigio 2015, Veneto, Italy Gls $88 / Bt $308 Aromas of pear and bread crust, classic for Pinot Grigio from this region. Lovely weight and silky texture on the palate with hints of spice. Zesty acidity on the finish to maintain freshness. Excuse My French Sauvignon Blanc 2015, Languedoc-roussillon, France Gls $78 / Bt $278 Rich and aromatic with intense scents of gooseberry, passion fruit, wild strawberry and citrus. It also displays floral nuances honeysuckle, and a mineral 'flinty' scent from the limestone soil. Auntsfield Single Vineyard Sauvignon Blanc 2016, Bt $398 Marlborough, New Zealand Aromas of fresh passion fruit, ripe melon and lime. This wine displays intense ripe fruit flavours of passion fruit and white peach, with citrus notes of lime and mandarin pith. The palate has intense concentration and generous weight, balanced by an underlying minerality and tight structure. Louis Moreau Chablis 2015, Burgundy, France Bt $438 This wine displays a brilliant golden colour, while its nose is floral with a hint of white fruit (apple & pear). Mineral & citrus notes, balanced by its roundness on the palate. Zephyr Gewurztraminer 2014, Marlborough, New Zealand Bt $458 Pure nose of musk, ginger and spices. The palate is dynamic, floral, with lush hints of spiced quince. PRICES ARE SUBJECT TO 10% SERVICE CHARGE FRINGE CLUB MEMBER : 10% OFF GUESTS TO REGISTER & PAY $5 PER PERSON CIRCA1913 WWW.CIRCA1913.COM WINE LIST Red Wine Vina Leyda Reserva Merlot 2016, Maipo Valley, Chile Gls $88 / Bt $308 Intense sweet aromas of cherries, plums and spices. Soft tobacco and chocolate gives complexity. On the palate it is fruit concentrated with sweet and soft tannins building a firm structure. Excuse My French Grenache Shiraz Mourvedre 2015, Gls $78 / Bt $278 Languedoc-roussillon, France Intense black and red fruits such as cherry, raspberry and baked plums on the nose. The palate suggests stewed rhubarb and hints of flowers and exotic spices, with seamless tannins and a long satisfying finish. Altos Las Hormigas Terroir Malbec 2015, Mendoza, Argentina Bt $398 This cherry coloured Malbec offers a delicate bouquet of redcurrant, minty blackberry leaves and tenuous smoky notes. Aromas of passion fruit, accompanied by gentle white pepper follow. The palate is light bodied, silky with very delicate tannins, along with mango and plum notes. On the finish, sweet spices and dried herbs linger with a natural acidity. Larry Cherubino ‘The Yard’ Cabernet Sauvignon 2015, Western Australia Bt $558 A ruby-red, rich wine with plumy fruits on the nose. The palate is seductively dusky with juicy fruits, integrated oak and velvety tannins. The finish is long and gentle. Chateau Roylland Saint-emilion Grand Cru 2011, Bordeaux, France Bt $688 The wine has a very beautiful dark colour and on the nose, it reveals a very open bouquet of liquorice and red fruits. It is a very supple, full-bodied wine with velvety tannins and very well-balanced structure. Auntsfield Road Ridge Pinot Noir 2012, Marlborough, New Zealand Bt $1,188 Blackberry and cherry fruit aromas with floral rose petal and some dried thyme. Savoury aromas of earthy forest floor and cigar box and warm spices. Rich weight with plush juicy fruit of succulent plum and ripe berry fruit. Brancaia Ilatraia 2013, Tuscany, Italy Bt $1,188 An amazing Super-Tuscan with enormous depth and sophistication. Dark fruit and blackberry is followed by light notes of tobacco, toasted nut and scorched earth. Complexity and lasting intensity on the finish. Teso La Monja Victorino 2008, Toro, Spain Bt $1,288 Dense purple in colour. Great concentration of black fruit with brandy, spices and mineral nuances on the nose. On the palate it is well structured, powerful, very expressive, creamy, rich and aromatic with smooth tannins. Langmeil ‘The Freedom 1843’ Shiraz 2013, Barossa, Australia Bt $2,288 Thought to be from some of, if not THE, oldest Shiraz plantings in the world. Aromas of ripe Satsuma plum, mocha and cookie dough mingled with hints of cedar, violets and sweet spice. On the palate rich, sweet fruit balanced wonderfully with sweet spice and silky tannins. Cedar, biscuit and spice linger on the lengthy fruit finish. PRICES ARE SUBJECT TO 10% SERVICE CHARGE FRINGE CLUB MEMBER : 10% OFF GUESTS TO REGISTER & PAY $5 PER PERSON CIRCA1913 WWW.CIRCA1913.COM.
Load more

Recommended publications
  • 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
    [Show full text]
  • 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.
    [Show full text]
  • 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
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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 .
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]