WA Whisky Menu 8-1-18
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Beverage Menu 2017 New Sake-Whisky Current.Xlsx
BEVERAGE MENU HOKUSETSU SAKE 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 in 1987 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. HOKUSETSU PREMIUM SAKE SERVED BY NOBU DAIGINJO YK-35 SHIZUKU This premium sake is made from the best rice in the world, Yamada Nishiki. Each rice grain is polished to 35% of its original size, and a slow drip procedure is used to produce this flavorful and delicate sake. Bottle 24oz 380 DAIGINJO YK-35 ENSHINBUNRI This sake is made from Yamada Nishiki polished to 35%. It is extracted with a centrifuge, creating a pure, elegant flavor. This is the evolution of modern sake at its finest. Bottle 24oz 420 JUNMAI DAIGINJO KOSHITANREI HIKARI This rare hybrid rice grain Koshitanrei is polished to 40% of its original size and produced undiluted, or Genshu. This award ‐ winning sake has a powerful elegant flavor. Bottle 24oz 510 White Truffle Hot Sake Hot Junmai 'Sado No Shu' Sake infused with Italian White Truffles. The delicate umami of truffles brought to life by sake. Glass 6oz 45 HOKUSETSU SAKE Exclusively for Nobu worldwide GINJO NIGORI Unfiltered, dry and creamy Glass Masu Small Large Bottle 16 oz $14 $22 -
90Th ANNIVERSARY of SUNTORY WHISKY
Press kit 90th Anniversary *L’art japonais du whisky depuis 1923 th 90 ANNIVERSARY OF SUNTORY WHISKY e Art of Japanese Whisky, an art of heritage and innovation On the road to its centennial, the House of Suntory Whisky marks its 90th anniversary of whisky making. Inspired by heritage and innovation, this richly experienced House dared to make Japanese Whisky a reality by tirelessly reinventing whisky to create a true form of art. It has been 90 years since founding father, Shinjiro Torii, built the first whisky distillery in Yamazaki, Japan in 1923, where this new “art of whisky making” was born. In 2012, Japanese whisky made another global breakthrough with Suntory being named Distiller of the Year for the third time in three years. For the past year, the global progress of Suntory Whisky has been nothing less than outstanding. To highlight, global shipments of e Yamazaki increased by 24% while e Hakushu increased by a remarkable 187%. None of this success has happened by chance. The same meticulous effort will be present throughout all of the ambitious projects to come in 2013. 1923 - 2013 Suntory Whisky, a legacy of three generations of innovators It all began with a man who dreamed of making a true Japanese Whisky to complement the Japanese palate. The visionary, Shinjiro Torii, established Japan’s first distillery in Yamazaki on the periphery of Kyoto. The quest was then handed to his son, Keizo Saji, who sought to create a unique taste and establish a second distillery in Hakushu, located deep within the forest of Japan’s Southern Alps. -
Jim Beam Bourbon Whiskey 220 Years of Experience Goes Into Every Bottle of Jim Beam Bourbon
American Whiskey Bourbon Jim Beam Bourbon Whiskey 220 years of experience goes into every bottle of Jim Beam Bourbon. An aging process of four years in new charred oak barrels gives Jim Beam its elegant, refined and smooth character. With a slightly spicy, oaky vanilla aroma, this medium-bodied bourbon brings mellow hints of caramel, vanilla, grain and oak flavor with a lightly sweet, toasted oak finish. Sip it neat, on the rocks or mix it up in any number of bourbon- or whiskey- centered cocktails like a Spring Breeze or Berry Julep. Jim Beam's extra aging creates an elegant, smooth and refined whiskey that pleases with every sip. After seven generations and 30 family members of master distillers, the Jim Beam family tradition continues today. In 2005, Frederick Booker Noe III, the great-grandson of Jim Beam, filled the 10 millionth barrel of Jim Beam, keeping the tradition of Jacob Beam alive for the next generation of bourbon drinkers. ABV 37% AGING 4 years SIZES 50 ml, 200 ml, 375 ml, 700 ml, 1 L, 1.75 L, 3 L, 4.5 L Tasting Notes Color: Light caramel Aroma: Oaky vanilla, spicy backdrop Taste: Medium-bodied, mellow, hints of caramel and vanilla Finish: Toasted oak with some sweetness OTHER JIM BEAM BOURBON WHISKEY EXPRESSIONS Jim Beam Apple Bourbon Whiskey Jim Beam Honey Bourbon Whiskey Jim Beam Black Bourbon Whiskey Tequila White/Silver Sauza Silver Tequila According to legend, when the Spanish conquistadors ran out of the brandy they brought from Europe, they began to distill a local agave drink, which became North America’s first indigenous distilled spirit. -
Yatte Minahare Giving Back to Society
History of Suntory 2004 Yatte Minahare 1921 Founding of Kotobukiya Limited We earnestly accept challenges. United by our drive to 2013 succeed, we move forward together to create markets 1996 Successful development of world’s first “blue rose” Listing of Suntory Beverage and provide new value. From the start, Suntory has Start of health food through application of & Food Limited on the business development, been a pioneer. Today we look forward boldly and biotechnology first section of the with the launch of confidently. Tokyo Stock Exchange 1972 Sesamin E Establishment of Suntory Foods 2005 Limited, beverage Award of Japan’s first 1907 1963 and food sales History of business 1923 Grand Gold Medal Launch of Akadama Change of company company in the Monde development Port Wine, a sweet Construction of the name from Kotobukiya Selection to Yamazaki Distillery, Japan’s grape wine to Suntory Limited. The Premium first malt whisky distillery, Entry into beer business Malt’s in the marking the first step 1983 Selection of toward the production of 2014 Start of management Beers division Japanese whisky of Château Lagrange Establishment of (Bordeaux, France) Beam Suntory Inc. 1929 1937 2009 Launch of Japan’s Launch of Welcoming of first authentic whisky, Suntory Kakubin Orangina 1899 * Name changed to (square bottle) Akadama Sweet Wine Suntory Whisky Shirofuda Schweppes to in 1973 (white label) Whisky the SBF Group 1920s 1940s 1960s 1980s 2000s 2010s Shinjiro Torii founds Torii Shoten and starts production and sale of wine 1921 1946 1961 1973 -
The Dram Rises in the East What Makes Japanese Whisky the Most Sought After Liquor in the World
WHISKY TREND I COLUMN The Dram Rises in the East What makes Japanese whisky the most sought after liquor in the world PAIRING GLORY significant. A recent entrant in to the Indian market, By SANDEEP ARORA Suntory with its brands, like Hibiki, Yamazaki and Hakshu and the other Japanese giant Nikka with • Yamazaki Distillery Reserve pairs well with pork chops; Miyagikyo, Yoichi and Nikka, are feeling the shortage first tasted the Yamazaki 25 YO at a blind whisky tasting the mighty malt blends with of whisky. These brands were leading the explosion in London, in 2016. As a judge on the World Whisky the bold taste of the smoked of the Japanese whisky industry and enjoy a huge fol- Awards panel, it was one of 48 whiskies I tasted that cold pork chops. lowing globally. February day. The deep and intense whisky was sublime, Idistinctive, assertive with rich aroma and a long finish. I was • Nikka Miyagikyo 12 Y O The Dram’s demand and keen to know the name of the whisky, since it just stood way continued their conquests of the global palate. Sherry and Sweet matches supply conundrum above all other whiskies we had tasted that day. Later that eve- An assurance of quality, astute marketing, taste, varied well with Sushi. A pre-dinner After the discontinuation of Hibiki 17 YO, it is ru- aperitif, a colourful platter ning, at the World Whisky Awards ceremony, The Yamazaki styles and a great pairing versatility has pushed the case for and some music…great start moured that Nikka Taketsuru’s aged variants may not 25 YO, was declared The Best Single Malt in the World. -
Best Japanese Whisky: Distilleries, Best-Sellers, and Whisky Lingo You Need to Know
Best Japanese Whisky: Distilleries, Best-Sellers, And Whisky Lingo You Need To Know forbes.com/sites/georgekoutsakis/2019/07/18/best-japanese-whisky-distilleries-best-sellers-and-whisky-lingo- you-need-to-know July 17, 2019 In terms of production scale and reach, Suntory reigns supreme both domestically and globally, closely followed by Nikka. However, there are other, smaller producers with huge fan bases, wonderful products, and impressive award portfolios operating in the land of the rising sun. Large and small, here are the more established Japanese producers you should look out for. Photographer: Akio Kon/ Bloomberg. Photo: Â © 2013 Bloomberg Finance LP Â © 2013 Bloomberg Finance LP Suntory - Yamazaki, Hakushu, & Chita These distilleries are all owned by Suntory, and each was created to expand the range of flavours in Suntory’s whiskies. For this reason, each distillery was built in areas with different humidity level and altitudes, which are both factors that greatly affect the maturation, and so, final flavour profile of a whisky. 1/6 The Yamazaki distillery is located just outside Kyoto and is Japan’s most popular distillery. Its expressions are also the most awarded worldwide. Hakushu, also known as the forest distillery, creates smokier, more floral whiskies, while the Chita distillery is the company’s dedicated grain whisky distillery, creating grain whiskies that are either bottled or used in Suntory’s blended whiskies. The famed Hibiki whisky range is created from spirit from all three sites. For a perfect entry into Suntory’s wonderful whisky range we recommend you try: Yamazaki Single Malt 12-Year-Old Hibiki Harmony Hakushu Single Malt Nikka - Yoichi & Miyagikyo Nikka has two active whisky making plants, the Yoichi and the Miyagikyo distilleries. -
Captain's List
1424 WESTHEIMER RD. HOUSTON, TX. 77006 CAPTAIN’S LIST A comprehensive list of spirits. PROPERTY OF: ANVIL BAR AND REFUGE 2 TABLE OF CONTENTS EUROPEAN WHISK(E)Y......................................................................................................................................................................................3 Unpeated Single Malt Scotch .................................................................................................................................................................................4 Peated Single Malt Scotch........................................................................................................................................................................................7 Single & Blended Grain Scotch...........................................................................................................................................................................10 Blended Scotch..........................................................................................................................................................................................................10 Irish Whiskey..............................................................................................................................................................................................................12 AMERICAN & CANADIAN WHISK(E)Y......................................................................................................................................................13 -
How Japanese Whisky Became the World's Best
How Japanese Whisky Became the World’s Best vogue.com/article/how-japanese-whisky-became-the-worlds-best 1/5 2/5 Tasting Room at Suntory Yamazaki distillery Photo: Alamy In the eyes of many spirits fans, Scotch is to fine whisky as Champagne is to fine wine—the indisputable best. Yet over the last few years, whisky connoisseurs have become increasingly enamored with whiskies from Japan, many of them similar to single-malt Scotches in their methods and composition, but with a character all their own. The history of whisky in Japan stretches back a century, and does find its roots in Scotch, in particular. Its pioneer, a Japanese man by the name of Masataka Taketsuru, journeyed to Scotland in 1918 to learn the trade. After apprenticing at three distilleries, he returned to Japan as the master distiller for the Suntory company in 1923, eventually beginning distillation in his own enterprise, which would come to be called Nikka, in 1936. (Today, Nikka and Suntory remain the two major names in the industry.) But decades elapsed before the spirit took off. In the United States, the demand for Japanese whisky kicked off when certain prized bottles began to earn international acclaim. In 2001, Whisky Magazine honored Nikka’s 10-Year Yoichi as its “Best of the Best.” Other awards ensued, and the spirit drew greater attention still when Suntory’s Yamazaki Sherry Cask 2013, remarkably, beat out all other nations and was named the world’s best whisky by Jim Murray’s Whisky Bible in 2015. Related Video Hailey Baldwin’s 5-Step Guide to Faking a California Glow Whisky better than Scotch? Spirits specialists across the world took note. -
What Is Sake? Sake, Or ‘Nihonshu’, Is a Beverage Made from Fermented Rice, Koji Mold and Water
SAKE What is sake? Sake, or ‘nihonshu’, is a beverage made from fermented rice, koji mold and water. It can range in flavour from sweet to dry, delicate to full-bodied, clean-nosed to aromatic. Similar in alcoholic content to wine (12-15% alcohol), sake can be enjoyed chilled, warmed or at room temperature. Typically, aromatic and delicate styles of sake are best enjoyed chilled or at room temperature. Sake is labelled and graded according to its brewing method and rice polishing rate. Here are a few common terms you might come across! Junmai Made purely from rice with no added alcohol Honjozo Sake balanced with added brewer’s alcohol Ginjo High grade sake made from rice grains polished to at least 60% in size. Typically delicate and aromatic Daiginjo Premium sake made from rice polished to at least 50% in size. Typically very delicate, crisp and highly aromatic Nama Unpasteurized sake (sake is usually pasteurized twice) Genshu Sake bottled at cask strength Kimoto Style of sake where the rice and koji are mashed together into a puree, traditionally done by hand Yamahai Unmashed rice and koji fermented slowly using wild yeast Nigori Cloudy sake, not fully strained from the rice solids SAKE by the glass & Tokkuri SAKE by the Bottle Glass / Tokkuri Sparkling & Dessert Sake 100ml / 350ml Hana Awaka Sparkling Sake (250ml) Hyogo 19 Kizakura Yamahai Jikomi Kyoto 7 / 21 Mild sweetness with light acidity Mildly sweet with a rich, soft palate Aai Sparkling Sake (330ml) Saitama 28 Hizo Miyamagiku Tokubetsu Junmai Gifu 10.5 / 32.5 Light bodied, smooth and semi-dry Light, soft and dry with delicate body. -
Japanese Whisky
Japanese Whisky Eigashima Distillery Akashi 5y White Wine Cask for Shinanoya Ausgereift 3 Jahre in alten Hogshead-Fässern und 2 Jahre in französischen Weißweinfässern. Exklusiv für Shinanoya. 2 cl € 13,00 Akashi 8y Old Sherry Butt Ausgereift 8 Jahre in Spanischen Sherry-fässern. 55% Vol. 2 cl € 13,00 Shinshu Mars Distillery Komagatake Nature of Shinshu "Shinanotanpopo" "Nature of Shinshu" Serie 3. Edition ; Respekt vor der Natur von Shinshu. gevatted, basierend auf den Whisky der schon 2014 in Bourbon- und amerikanischen Weißholz-Fässern ausgereift wurde. Ausgereift in Sherry- Holzfässern. Fruchtsnote. 2 cl € 14,00 Komagatake Scotch Whisky American Oak 27y "Salon de Shimaji" Sonderedition für pen x Shinanoya. Destilliert 1987 Abgefüllt 2014 Nummer 063/249 Mit "First fill Barrel", dem Eichenholzfass, in dem Scotch Whisky einmal gereift war. 2 cl € 24,00 Komagatake Single Cask 1988 29y Shinanoya Private Bottling 10th Anniversary Ausgereift in gebrauchten Fässern von Scotish Whisky, die aus amerikanischer Eiche besteht. Destilliert beim Shinshu-Berg in Höhe von 800m. Der holzige und fruchtige Geschmack ist beschreibt als "verlorener Geschmack", der eine Erbe aus alter Zeit ist. 2 cl € 60,00 Komagatake "Phoenix & The Sun” Aged At Yakushima Aging Celler 3y Destilliert 2014, abgefüllt 2017 für die Veranstaltung “Whisky Talk Fukuoka 2017” ; Ausgereift in Bourbon-Holzfässern. Phoenix ist das Symbol von Wiederaufleben der Shinshu Mars Destillerie, die seit 2011 wieder in Betrieb ist. 2 cl € 18,00 Karuizawa Distillery Karuizawa [1981] 32y Sherry Butt #4380 For Shinanoya Private Bottling 10th Anniversary Fassstärke; aufgereift 32 Jahre in Sherry-Holzfässen. Auf dem Etikett steht sehr berühmte Malerei von Shohaku Soha aus Edo-Zeitalter. -
Japanese Whiskies Japanese Whisky’S Reputation Outside Its Home Has Been Growing Steadily for the Past Decade
Japanese Whiskies Japanese whisky’s reputation outside its home has been growing steadily for the past decade. Whisky lovers have fallen under the spell of a whisky style which takes a classical template and then applies very Japanese principles to it. The success of any whisky-making nation lies in its ability to make its whiskies speak of the culture from which they spring. Japanese whisky does this. When approaching them, therefore, free your mind of Scottish images and instead celebrate their differences. These are whiskies which are heightened in terms of aroma, precise and ordered on the palate. They have transparency and clarity, and manage to be both restrained, yet intense. New aromas are present – the incense note of Japanese oak for example – as well as familiar pointers like green grassiness, smoke, dried and soft fruits, yet even known flavours like these manifest themselves in a new manner when in the hands of Japanese distillers: the coastal intensity of Yoichi, the cool green pine notes of Hakushu, the calm, rounded completeness of any of the blends. Please enjoy your journey through a new world of whisky, flavour and magic. Dave Broom Author, World Atlas of Whisky and editor of Whisky Magazine Japan Our Serves Our Standard Serve We serve all our Japanese Whiskies in a chilled crystal rock glass, over a hand carved ice ball, with a side of still water. If you prefer your whisky neat or in a different type of glass please let us know. Highball This is the most popular serve for whiskies in Japan. -
Download PDF Menu
SUSHISAMBA BEVERAGE BOOK Only at SUSHISAMBA will you find a unique blend of Japanese, Brazilian and Peruvian culture and cuisine. From premium Japanese sake and whisky, to Brazilian cachaça and Peruvian pisco, our beverage selection reflects the energy and spirit of these three distinct cultures. A NOTE ON SAKE… Sake is the soul of SUSHISAMBA. Produced in Japan for over 1,000 years, sake cannot be easily classified amongst other alcoholic beverages. It is a unique drink made from fermented rice, enjoyed at a range of temperatures, and available in a multitude of styles. Highly versatile, sake is synonymous with fun and entertainment and pairs brilliantly with SUSHISAMBA cuisine. PAIRINGS... We can help pair the perfect libation for every SUSHISAMBA experience. The monthly-changing Sambatini suits every season and our premium wine list is always available. COCKTAILS SAMBATINI® Our monthly inspiration created in house by our bar team. Ask your server for details. CAIPIRINHA The national drink of Brazil, made with cachaça and churned with lime and sugar. 14 Served short, over ice. NINA FRESA® A true SUSHISAMBA classic with vodka, guava juice, grapefruit juice, 15 strawberry and fresh lime. Served ‘up’. CHUCUMBER Shochu, maraschino liqueur, plum sake and plum bitters shaken with 15 fresh cucumber and lime juice. Served ‘up’. LEMON SAMURAI Citrus vodka, green apple and peach liqueur, fresh muddled lemon, 14 and guava. Served tall, over ice. NASHI Pear vodka, elderflower liqueur stirred with lychee water, passion fruit and yuzu juice. 15 Served ‘up’. SAMBA SOUR* A modern Pisco Sour for the urban Pisco Sour drinker. Pisco brandy and maraschino 14 liqueur shaken hard with yuzu, egg white and sugar syrup infused with turmeric.