| 1 barspoon | Yukari (Shiso Rice Seasoning) |
| 1 1⁄3 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1⁄3 fl oz | Akashi-Tai Shiraume Ginjo Umeshu |
| 2 barspoon | Monin Grenadine Syrup |
| 1⁄3 fl oz | Lemon juice (freshly squeezed) |
Serve in a Coupe glass
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
The Japanese Bacardí Legacy 2016 winning cocktail winning cocktail by Masato Sakurai at Ginza Yaemaru in Tokyo.
Kawahori is a Japanese twist on the new standard cocktail, from its umami flavors to its insight into Japanese culture, which is hidden in the name; Kawahori means 'bat' in old forgotten Japanese.
Masato Sakurai, 2016
You'll find plum wine and Yukari powder (which tastes like salty, sweet, fruity black tea leaves and looks a little like black tea) at any specialist Japanese retailer (such as London's Japan Centre). We tried making this drink a few times, with homemade pomegranate syrup as well as commercially available grenadine. How generous the spoon of yukari also greatly affected the outcome. Some of the versions we made were great but the recipe is not fool proof, or the ingredients so easily available outside of Japan.
Makes a minimum of 18.5 cocktails.
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Cocktails from the modern-era of bartending, made using contemporary ingredients or techniques.
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Comments & Discussion
I think a bit more of the umeshu might have helped get more plum flavor. I will experiment
My only recommendation is to not let the lemon juice or the grenadine get control of the flavor. Don't be afraid to dump more of the rice seasoning in than you are comfortable with.
Though, the boozy scale should be at least a 5.
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