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Mizuwari
This is simply whisky and water, but as with the Japanese tea ceremony, observing the time and care taken over it making and the prolonged anticipation...
Clarence Castillo
29th January at 03:44
This is a great way to enjoy fine whisky (or whiskey) without getting too f****d up. It might seem sacrilegious to dilute something you may have paid $200+(++) a bottle for to that extent. But if that bottle truly has the character that you paid an exorbitant sum for, it will shine through in a Mizuwari.
1st June 2025 at 14:07
It's surprisingly good. Maybe is because my whiskey is strong (45%) but the water softens the flavour without destroying it. You have to take your time preparing it though.
12th February 2023 at 05:18
"wari" is pronounced "wah-ri", not "ware-e" :)
13th February 2023 at 08:19
Thanks, Maho. I've corrected above.
27th August 2020 at 23:29
I apologize for taking so long to clarify, I only saw the reply today. Under variants, there's one named "Shunbun" which mentions ume shiso. Thank you!
15th December 2022 at 15:31
I am guessing based on Simon's results specifying a liquid, its probably referring not to a garnish of ume and shiso[also called perilla], but to a product like Umeshu[plum wine] brand Choya Umeshu Shiso. They also produce a Choya Umeshu Honey, which appears to be the product the "Risshun" refers to.
30th August 2020 at 10:24
Sadly I don't know. Hopefully, another reader can help. A search reveals many references to a Hibiki Shunbun "25ml Ume shiso (Japanese mint)". This is a very old page and I don't have related notes as to the original source.
12th July 2020 at 18:06
Does "ume shiso" here refer to red shiso, or is that cocktail made with umeboshi and shiso?
13th July 2020 at 06:08
Not sure where you are referring to "ume shiso" in the recipe or comments above? Please can give more info on what you're asking.