“I’ve admired so many Asian-American artists, especially those in fields where Asians may not typically be thought to be involved,” Soh-Woods says. and donate US$10,000 in each of the artist’s names to the Asian Mental Health Collective for a total donation of US$30,000. Singer/songwriter SASAMI, and illustrator In May, AAPI Month, Kikori launched its Discover AAPI Artists initiative to promote the work of three Asian-American women artists-comedian Kikori Rice Whiskey is priced at approximately US$50 for 750 mL.Īs one of the first Asian-American women founders of a whiskey brand, Soh-Woods uses Kikori to uplift others in the Asian-American community. “It’s not just fun cocktails-it’s a showcase of overlooked ingredients which can and should be used not just in the kitchen but at the bar.” “They create incredible cocktails not only using a wide range of Asian ingredients but really highlighting those flavors in a way that piques interest in people who’ve never thought to use those in drinks before,” Soh-Woods says. Yeung and Maiko’s Kikori cocktails include nods to mango sticky rice and ingredients like black sesame glutinous rice balls and almond cookie syrup. To host a series of educational pop-ups throughout the U.S. This year, Kikori partnered with Daijoubu: A Super Asian Cocktail Pop-up, a concept by Austin bartenders “I also really loved the floral nose rice added to the whiskey, and its milder flavor works so well with a variety of mixers.” “When I set out to create a whiskey, it made sense to turn to rice as opposed to barley or corn because it has helped make me who I am,” Soh-Woods says. Kikori whiskey has a more delicate flavor than those of American whiskeys, which Soh-Woods attributes to the rice. The spirit is barrel-aged for a minimum of three years in American oak, French Limousin oak, and sherry casks. that is made from 100% rice and produced in Japan. Yuzuri is being sold for $45 online at Hi-Time Wine Cellars, as well as select retailers in California and Hawaii.Kikori is one of the first whiskeys in the U.S. However you choose to experiment with it, we definitely recommend putting the dusty bottle of curaçao back in the liquor cabinet and making room on your bar for Yuzuri. You could also sip it chilled and neat, like you would a glass of limoncello after dinner. Alternatively, play up the tarter qualities of Yuzuri by using it in a riff on the Whiskey Sour or even a Margarita. Try mixing it into a citrusy Japanese Highball, where it can mingle with the pristine, floral notes of Japanese whisky. As fresh yuzu is hard to obtain stateside, this liqueur makes a wonderful replacement for the fruit in any Japanese-inspired cocktail. It’s more sour than you might expect, with bright, mouth puckering acidity that isn’t anything like its sweeter Italian cousin, limoncello. The result is a liqueur that tastes like a particularly tangy mandarin orange or a sugared lemon. They then leave the spirit to steep for a month. Soh Spirits blend the whole fruit and the juice with the same rice spirit used to make Kikori whisky, along with beet sugar and Australian sugar cane. Once a year, in the fall, farmers hand pick the yuzu fruit in Japan. Unlike many citrus liqueurs, Yuzuri only uses natural ingredients, with a focus on the yuzu fruit, including everything from the peel to the fruit to the juice. Take a sip and you’ll immediately be hit with how incredibly fresh it tastes. Yuzu is described as the lovechild between a lemon and a mandarin orange, and both of those citrus fruits are present at first sniff, along with subtler aromas of lime, grapefruit and fragrant bergamot. “Yuzuri is a natural extension of my passion for the flavors of Japan.” “Yuzu, one of the best kept secrets in Japan, has been quietly used by local and international chefs for decades to complement the flavors of many dishes,” Woods said at the launch of the liqueur. Yuzuri yuzu liqueur, which debuted this past November, comes from Los Angeles-based distiller Ann Soh Woods of Soh Spirits, who brought Japanese rice whisky Kikori to the U.S. While orange curaçao is great, it’s nothing compared to Yuzuri, the new Japanese yuzu liqueur that may just be the best citrus liqueur we’ve ever had. When fresh citrus is scarce, we look to liqueurs to bring much-needed, fruity tartness to our drinks.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |