To celebrate the start of the year 2018, let’s try a homemade party cocktail with sake. Here, Mr. Takaaki Hashimoto, mixologist of B flat, shares a recipe for a celebratory cocktail using seasonal fruit and junmai ginjo sake, Shimeharitsuru Jun.
Category: Junmai Ginjo
Origin of production: Niigata Prefecture
Rice milling rate: 50%
Rice variety: Gohyakumangoku
Alcohol content: 15%
Bottle size: 720 ml (24 oz)
Features: This smooth junmai ginjo boasts a round umami from Gohyakumangoku rice and an elegant aroma with a clean finish. The name “Jun” means “pure”, reminiscent of the crisp air of its home, Murakami City. Best enjoyed chilled and slightly warmed.
Distributed by New York Mutual Trading, Inc.
Fizzy Pear Cocktail with “Jun”
Cocktail recipe courtesy of Takaaki Hashimoto of B Flat
Sparkling drinks always promote a celebratory mood, and a fizzy cocktail is a must for a party. Mr. Hashimoto’s recipe makes the most of the delicate taste of pear and its unique texture, which perfectly blends into elegant junmai ginjo sake, Shimeharitsuru Jun. With a touch of carbonation from sparkling wine, you can also enjoy a mousse like texture on your palate. The pear compote used here is made by Mr. Hashimoto, by simmering white wine, sugar, lemon and spices such as star anise. “It is easy to make the compote at home, but if you think it’s intimidating, you can always use a store-bought canned or jarred one,” he says.
Ingredients: Serves 1
□ 1/8 pear compote, sliced (Can be substituted with store-bought canned or jarred pear compote)
□ 3 tbsp Shimeharitsuru Jun
□ 1 tbsp lemon juice
□ 2 tbsp compote syrup
□ Sparkling wine to fill the glass
1. Process pear compote, sake and syrup in a blender.
2. Add lemon juice.
3. Pour it into a glass with ice cubes and gently fill it up with sparkling wine.
Miyao Sake Brewing Co., Ltd.
Established in 1819, Miyao Shuzo is situated in Murakami City, one of the finest rice producing areas of Niigata Prefecture that cultivates a variety of quality sake rice. The brewery also taps into pristine underground water that flows from the Asahi mountain range via the Miomote River. Using outstanding rice and crystal clear water, the brewers in Miyao Shuzo dedicate themselves to brewing delicious sake. The cold, snowy climate also helps them to brew clean and sharp sake. They are best known for their Shimeharitsuru brand, and there are two sakes under the brand available in the U.S.
5-15 Kamikatamachi, Murakami, Niigata Prefecture 958-0873, Japan
Nestled in Tribeca for a decade, B Flat has been a major player in the New York bar scene. With an extensive original cocktail menu and a variety of creative dishes, it is not simply a drink lovers’ destination but everyone’s. Tucked in the basement of a building, the cave also offers live jazz performances on Mondays, Wednesdays and Saturdays.
277 Church St., (bet. White & Franklin Sts.), New York, NY 10013
TEL: 212-219-2970 | bflat.info