This post was originally posted on Shaker and Spoon.

Kikori whiskey is a single-grain whiskey made entirely from rice, aged for three years, with notes of melon and wood spice. It is from Japan, but for the US market, hence the “e” in whiskey. In this drink, I would like to emphasize its characteristics of rice by using it together with sake, along with notes of ginger (often used in Asian cuisine), then top with a bit of dried plum seasoning. The build method is actually following tiki style!

It sounds a bit unexpected, but it is actually an easy drink. I’ve had the Kung Fu Pandan at PCH, which has kikori, sake, salted pandan, citrus, and candy cap dust.  It was amazing, and I didn’t think mine was nearly as good, but I was so happy to see the idea of mixing kikori and sake validated.

Recipe

1 1/2 oz Kikori Whiskey
1/2 oz dry Junmai sake
1 oz lemon juice
1/2 oz passion fruit juice
1/2 oz Ginger Grenadine Experimental Syrup

Garnish

pickled ume seasoning

Glassware

tall glass

Directions

1. Add all of the liquid ingredients to the glass.
2. Add about 1/2 cup of crushed ice.
3. Garnish.
4.  Drink through the cute Kikori cat!

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