Savor Japanese Craft Spirits: Shochu and Awamori at Japan House Salon

March 27, 2020 by evebushman

Boy oh boy, had an opportunity to learn from my favorite sake instructor, as well as taste tons of hard-to-find Awamori and Shochu alone and in cocktails. This was my social media post the day after:

“About last night…went to the @JapanHouseLA in Hollywood for a “fun evening of Japanese Craft Spirits”, specifically to learn about and taste distilled spirits Shochu and Awamori alone and in a wide range of amazing cocktails along with other interested press, bartenders and students. We also had a class on these spirits led by my former educator @Ueno_Toshio from @SakeSchoolofAmerica where we learned how they are made, where they are made, how to pair them and more…”

Spirits that stood out for me included Nankai Gold Shochu finished in oak casks, all of the Awamori made from Thai rice in Okinawa, different Shochu made from brown and black sugar as well as sweet potato, Yanagita Mizunara cask barley shochu, the Iichiko brand Saiten with 43% alcohol as well as their number one seller Silhouette and black bottle Kurobin with 25% alcohol. Remarkable Shochu cocktails included a highball, Manhattan and Old Fashioned. Photos can be seen here.

What I Learned from Instructor Toshio Ueno

Ueno grew up in a wine grape growing family that sold their grapes to wineries in Japan. This is where his interests began. He explained that Japan is the size of California, they get a lot of rain and temperatures range between 43 and 74 Fahrenheit. USA is the number one importer of Shochu. He described how distilled sake becomes Shochu, distilled beer becomes whisky and distilled wine becomes brandy. Shochu is unique in that it is only distilled once – which allows for the aroma, flavor profile and craftsmanship to stay true to the base grain or potato used.

From the Invitation: What is Shochu and Awamori?

Shochu is a popular distilled spirit in Japan that has been perfected and refined over the past five centuries, mainly in southern Kyushu. This spirit is made with a variety of ingredients such as sweet potato, barley, rice, brown sugar, and so on. A Japanese entrant in the 2018 Los Angeles International Spirits Competition received the Best Shochu award and won third place overall in the Spirits category.

Awamori is produced in Okinawa, Japan, and also boasts a long history, much like Shochu. Despite using rice as its main ingredient, it has a distinct fruity aroma (similar to apples or bananas), due to its unique atmospheric distillation method. Vintage Awamori that has been allowed to mature for three years or more is called Kusu, and it has a sweet and mellow vanilla-like aroma. Kusu, even with an alcohol level of over 40%, tastes mellow without a strong alcohol flavor and smells sweet.

japanesecraftspirits.com/

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

46 new members join the Native Grape Odyssey

January 8, 2020 by evebushman

VERONA, ITALY (PRWEB) – The Native Grape Odyssey (NGO) Maestro course in Tokyo which ended on December 6th, 2019, marked the last educational initiative of the Native Grapes Academy (NGA) project for the current year. The course took place over five days, similarly to the previous Canadian (15-19 September) and Russian (28 October – 1 November) editions. After four intense days of lectures and tastings on Italian and Spanish wines and grape varieties, participants took a final exam consisting of theory questions and the tasting of a red and a white wine. Upon successful completion of the course, 46 participants obtained the “European Quality Wine Hero” title, with the “hero” appellation symbolizing the role that these trained experts will have to fulfil to represent Italian and Spanish wines among consumers in Japan.

Participants were selected among all applicants for their knowledge of Italian and Spanish grapes and wines. The course served the purpose of providing additional, in-depth knowledge about these two viticultural traditions. Kaitani Ikuko, journalist and author of Italian wine and food publications, commented, “I feel like all the scattered knowledge I had gathered occasionally during my winery visits in Italy, one-day seminars, and through books has now finally come in an orderly manner.” Many participants also commented on the uniqueness of the NGO Maestro Course in the Japan market for its thorough analysis of all regions as well as treatment of wines and grape varieties that are little-known internationally.

The training provided by the NGO course as well as the inclusion of participants in an international community will allow to create official representatives of Italian and Spanish wine in Japan. Roddy Ropner, director of Wellspring Wines and teacher of the NGO Japan course, stated, “I think there is already a high level of knowledge on Italian and Spanish wines in Japan, but the market seems to be stable. Especially for the Italian wines, most of the sales seems to be concentrated on Italian restaurants. What we can try to do is creating more opportunities to sell to private customers and also more opportunities to sell to Japanese restaurants. That’s why we need ambassadors of the Italian and Spanish wine quality.”

Regarding Spanish wines in particular, Ropner added, “I think that one of the troubles with Spanish wines is that there have been a lot of changes in the last 20 years, so the styles have changed quite a lot; you’ve gone from traditional styles to modern styles. So often it’s difficult to know what to expect from wine, and this can create confusion for the consumers. NGO Maestro participants have now acquired the knowledge to demystify it for the public.”

Irving So, instructor at the Academie du Vin and co-teacher of the NGO Maestro Japan, also provided his insights into the perception of Italian and Spanish wines in the Japanese market and the importance of education, “In Japan, usually what is sold is the best-known wines, like Brunello or Nebbiolo. However, there are so many wines of high quality that are still not known in this country. We need experts that know the grapes well and can be ambassadors of Italian and Spanish wines.”

Another important learning moment of the NGO week was the Walk-Around Tasting, which took place on Friday December 6th. Whereas during the course students tasted one major example of a wine coming from a specific denomination, in the Walk-Around Tasting additional wines from the same denomination were made available, thus allowing students to fully understand the diversity of styles and wine-making techniques. Moreover, this event gathered more than 100 wine experts and trade professionals working in Tokyo and furnished them with the opportunity to network and meet local importers. Wines for the tasting were provided by leading food and beverage import companies in Japan along with wine trade associations.

The Tokyo event marked the end of the NGO initiatives for 2019, yet for 2020 the project will increase its activities scheduling wine seminars and Walk-Around Tastings in 5 different cities for each target country (Canada, Japan, and Russia) for a grand total of 15 high-level training and tasting events. In 2020, moreover, the NGO Web App piloted in 2019, will be further expanded. The App allows users to create and share tasting notes and stay in touch with the community of course participants. Additional information on NGO activities can be found on the official website nativegrapeodyssey.com and by following the project’s social media channels.

About: Native Grape Odyssey (NGO) is a brand of the Native Grapes Academy (NGA) project. NGA is a project financed by the European Union and managed by Unione Italiana Vini and Interprofesional del Vino de España (OIVE) for the promotion of PDO and PGI European wines abroad, in particular in three countries: Japan, Canada and Russia. In order to achieve this, the NGA educational program will organize wine seminars, workshops and b2b meetings both in these countries and in Verona, Italy, inviting wine experts and influencers from these countries. These events realized across the span of three years (2019-21) aim to create awareness about European native grapes abroad, as well as the wines produced from them, in particular Italian and Spanish wines, which share a long tradition and a high standard of quality.

WhistlePig Rye Whiskey The Boss Hog 六 Edition ‒ The Samurai Scientist

December 5, 2019 by evebushman

SHOREHAM, VT. (PRWEB) – WhistlePig, the No. 1 distiller in the fast growing, ultra-premium and luxury rye whiskey category, 1 is pleased to introduce their newest edition of The Boss Hog: The Samurai Scientist. Now available for pre-order via Caskers, The Samurai Scientist is a sixteen-year-old, single barrel, straight rye whiskey that is powerfully complex and distinctly unique from anything WhistlePig has introduced before.

The Samurai Scientist is named for a legendary Japanese chemist, Jōkichi Takamine, the pioneer who introduced koji fermentation to the American whiskey industry in the 19th century. The limited-edition whiskey is the embodiment of a genuine collaboration between WhistlePig’s team and Japanese brewers from Kitaya, an award-winning sake, shōchū and umeshu producer located near Yame City in Fukuoka Prefecture on Japanʼs Kyushu Island. The umeshu used is Saikoo, a uniquely traditional, aged umeshu made by Kitaya. The whiskey was distilled in Canada using koji fermentation and aged for sixteen years before being finished in umeshu seasoned barrels and bottled by hand on the WhistlePig Farm in Shoreham, VT.

“It was an honor to work alongside the team at Kitaya to bring this collaboration to life in the form of the first American whiskey finished in Japanese umeshu barrels. With the introduction of The Samurai Scientist, WhistlePig continues to pave the way for innovation across the rye category,” says Jeff Kozak, CEO, WhistlePig. “Dave Pickerell committed to five promises for The Boss Hog, including being distinctly unique from anything we’ve done before. He had a thirst for exploring and trialing techniques from around the world, and Takamine was likeminded in propelling whiskey innovation across continents. This vision continues to drive us to explore beyond the limits of American Whiskey.”

“We finished one of our oldest whiskeys in barrels that held Kitaya’s eleven-year-old umeshu. With umeshu being an intensely aromatic spirit, it does not take long to impart deeply complex flavors. Each barrel of The Samurai Scientist is bottled at proof. Only 90 barrels exist and each bottle notes the barrel number and proof, ranging between 120 – 122,” says Pete Lynch, Master Blender, WhistlePig.

On the nose, The Samurai Scientist is intensely aromatic, with cinnamon, maple syrup and toasted marshmallow. Upon tasting, you’ll find bold notes of tobacco, ginger, baking spices and savory umami. After some time in the glass, and with a few drops of water, the whiskey reveals rich and complex notes of rye spice, oak char and vanilla. The finish on The Samurai Scientist is incredibly long, with oak spice, char and just a touch of smoke.

The Samurai Scientist is crowned by a hand-made Danforth pewter stopper representing Takamine’s family heritage and ground-breaking contributions in the field of chemistry. It is presented in a gift box elaborating his story.

The Samurai Scientist is available in a 750ml bottle at 60 – 61% alc./vol. with a suggested retail price of $499.99. Like the other Boss Hog editions before it, The Samurai Scientist will be sold at a variety of premium liquor stores, bars and restaurants across the United States, entering select international markets in the coming weeks, and is now available for pre-sale via Caskers.com.

About WhistlePig

Founded in 2008, WhistlePig is the premier aged rye whiskey, featuring the bold and often untapped flavor of rye. WhistlePig is leading a surge of innovation in the emerging field of North American whiskey. As the most decorated rye whiskey – having received the coveted ‘Best in Show Whiskey’ title from the 2017 San Francisco World Spirits Competition, WhistlePig is widely viewed as the world’s finest Rye. With the opening of its distillery on its 500-acre Vermont farm in the fall of 2015, WhistlePig has also become one of the leading farm-to-bottle rye whiskeys in the world. http://www.whistlepigrye.com

(1) Ultra-premium and luxury rye category defined as all rye whiskies in the U.S. sold at $75 or higher per 0.75L bottle at retail (Source: IWSR 2016)

More to Learn: Japanese Whisky by Brian Ashcraft

October 4, 2019 by evebushman

On September 27 I did a review of the book Japanese Drinks on this website; today I have a second book on Japanese Whisky alone for you. Similar in format with lots of glossy photos and understandable text, I was impressed with the work of the Japanese distillers and distilleries, their challenges, the differences between them and their Scottish counterparts and some amazing reviews of many whiskies made by six of the leaders.

Some of the information on whisky was covered in the first book I reviewed so I will limit my review to what was new for me to share with you from this second book:

Between 2001 and 2017 Suntory and Nikka whiskies have won over a hundred accolades from prestigious international competitions.

Instead of adopting the spelling as “whiskey” like we do in the states, Japan uses “whisky” along with Canada and Scotland.

Some distillers started out as sake brewers, some continue to make both (sake is traditionally only made in the winter months). Some copper stills were used for shochu making before they were used for whisky. Many big distilleries have their pot stills made in Japan (and their own cooperages) while smaller ones rely on imports. Most distill the spirit only one time.

There are “Japanese twists” to not doing everything the Scottish way in malting, fermentation, distillation, maturation and more. Most malted barley is imported. Most whisky is colored with natural caramel food coloring.

Japanese whisky was first exported to the U.S. in 1934, a year after the end of prohibition. It wasn’t very popular, and with the onset of World War II this grew worse. However, during this period it grew in popularity in Japan.

Japanese whisky is considered “highly aromatic and floral.”

Some Japanese blenders eat the same food for lunch every day to “ensure a consistent” palate. Others avoid fish due to the oils and garlic for its lingering quality.

Mizunara, a rare Japanese white oak, is sometimes used for casks. The word “mizu” means water that the oak retains and “nara” means oak. This Japanese oak was originally used as sherry casks were hard to get in Japan during World War II. The oak is known to “expand the range of flowers” and other aromas in the whisky. There are downfalls: the wood is difficult to work with and all will leak at some point.

At Suntory Yamazaki Distillery they are experimenting with plum wine casks (the also make plum wine) for the finish on some whiskies. They are also aging some whisky in cedar casks.

Masataka Taketsuru, the founder of Nikka Distillery, started his career in Scotland learning all he could about making whisky. From there he became the first distiller in Japan – at Suntory’s Yamazaki Distillery.

Venture Whisky Chichibu Distillery has planted their own Mizunara trees – unfortunately they won’t mature for use for at least 150 years.

Currently there are ideas on using local peat, other local woods and Japanese barley. Smaller distilleries are exploring the idea of working together.

Whisky Reviews

The over 100 reviews are by leading Japanese whisky blogger Yuji Kawasaki. I found these most interesting as some of the descriptors were familiar as ones I’ve used before but others, more in the line of calling up a memory, were not familiar as I don’t live in Japan. Some of my favorites include:

It’s Japanese sliding doors, a tatami room with a flower vase in an alcove and a bird fluttering from a branch. In a whisky, it’s rare to see such beauty as this. Hibiki Deep Harmony.

…it’s rose thorns and faint smoke for an experience that’s reminiscent of hazy sunlight in a gloomy sky. Miyagikyo Single Malt (no age statement).

…it’s like a bouquet of flowers was chucked out of the glass and directly in your face. Miyagikyo Single Malt, 15 YO.

There’s Japanese incense as well as a chalky notes that is reminiscent of the lime powder used on baseball fields. The Nikka Whisky 1999, 34 YO.

There’s a warm bushel of flowers and a slightly open wooden gate leading into a house with a dining table. On it there are grapes and pears waiting to be devoured…Ichiro Malt Five of Spades.

It passes through like an arm going into a sleeve until its one with you in a relaxing and natural way. Ichiro’s Malt Two of Clubs

These descriptions made my mouth water, what about you? Get your book here à https://www.tuttlepublishing.com/japan/japanese-whisky

I Learned a Lot: Japanese Drinks by Stephen Lyman and Chris Bunting

September 27, 2019 by evebushman

I had titled this review before writing it, then I read this very educational and entertaining book and had to make a change because, well, I learned a lot about Japanese drinks yes, but also about the history and drinking culture in Japan. I found myself taking copious notes – some of which I will share in bullet points below – as well as a shopping list and travel plans. This is what I knew from the publicist:

The Complete Guide to Japanese Drinks: Drink your way through Japan (even from home) with the help of: The Complete Guide to Japanese Drinks! This comprehensive survey of Japanese drinks covers all the main types of beverages found in Japanese bars and restaurants, as well as supermarkets and liquor stores around the world (including Sake, Shochu, whisky, wine, beer & fruit wines). Descriptions of the beverages, their history, production method, current trends and how to drink them are provided. Detailed bar and buyer’s guides list establishments where readers can go to enjoy and purchase the drinks, both in Japan and cities around the world!

My Review

As I said above I learned a lot. The authors, Stephen Lyman and Chris Bunting, shared all of their information clearly so that anyone from a student of wine and spirits to wine and spirit lovers – that might just want to travel to Japan – would find more than helpful. Chock full of professional photographs, this was one of the best “textbooks” I had the pleasure to read in a long time.

These are a few takeaways for wine 101ers:

First off, you won’t “get lost in translation” as can happen with some book translations, as the authors are American and English.

Japan’s alcohol traditions date back two thousand years. A Chinese author made the first written record in 297 AD.

Early beer brewing was often done at home due to alcohol taxes and regulations. Beer remains the most popular drink in Japan. However, depending on what part of Japan you are in you may find the locals prefer shochu, sake, or wine.

Fermented rice for making sake was originally fermented through human chewing. Steamed rice goes in, spat out into a communal jar, by end of the day the saliva from chewing creates enzymes that turn the starch to a sugar, and yeast begins making it all alcohol – to be consumed that same evening. Wait a week and the concoction would create a beer-strength drink. Google the word for mouth-chewed sake if you like: kuchikamizake.

The word “sake” in Japan refers to all alcohol. Japanese use the word “Nihonshu” to refer to brewed rice sake.

Shochu is a Japanese distilled spirit that can be made from anything that can be distilled; most common is sweet potato, followed by rice and barley. An interesting one to find is the “black-sugar” aka “kokuto” in Japanese – it’s made from blocks of sun-dried molasses found in the Amami Islands. (Note: I’ve sampled a few sweet potato shochu at Japanese trade shows and always look forward to trying them.)

Shochu is distilled three times more in Japan than Tequila is in Mexico. And Shochu is mostly all consumed in Japan.

The spirit Awamori is referred to as “Japanese moonshine” in the book. We get the history, who drinks it (originally for aristocrats) and learn that it’s stronger than Shochu.

In 1853 Bayard Taylor, an American, said that Awamori tasted “old and mellow with a sharp, sweet unctuous flavor, somewhat like a French liqueur.”

Umeshu is a category of plum liqueur as well as for other fermented fruits drinks. The “ume” plum is the most common, a green pickled tart plum, sugar is added during the fermentation process. Many Japanese make the drink at home.

The two early giants in the Japanese whisky market remain the same: Suntory and Nikka. At one point in the early 70s Japan was the fourth largest whisky producer worldwide, and producing three times as much as Ireland. Currently they are garnering more attention for several awards for aged whiskeys.

There is a shout out and recommendation in this book to read the next book I’m reviewing: Brian Ashcraft’s Japanese Whisky.

Gin distillers use the required juniper but they also may add in green tea, bamboo leaves and ginger.

Over 100 beer breweries were open in Japan by the end of the 1800s, two today still stand: Sapporo and Yebisu. Craft breweries began popping up in 1994 as the Japanese minimum production laws changed.

Japanese wine is made most often from Koshu (a white grape varietal – and not the same thing as Koshu aged alcohol) or Muscat Bailey (the red grape varietal). There are many domestic sweetened and inexpensive wines. Manga (adult Japanese comic books) have made huge inroads in creating a desire to learn and taste more Japanese wines.

Cocktail making can be traced back to one bartender that opened many bars – the first without hiring costly entertaining hostesses – trained many bartenders, created an association of bartenders, created a bartending school and focused on professionalism: Tatsuro Yamazaki.

Sake, Shochu, Awamori and Japanese Whisky can be served many different ways and the book goes into detail the differences in each. How each is made is also a good part of the book.

The last two sections of the book is a global bar guide and shopper’s guide – both worth examination if you are looking for a particular Japanese drink near you.

About the Authors

Stephen Lyman interned for a sake distillery in Japan before becoming the first graduate of the Sake School of America’s Shochu Adviser Course and a kikisakeshi (sake sommelier) through Sake Service International. In 2016 he was named the first Honkaku Shochu Ambassador by the Japanese government through the Cool Japan program.

Chris Bunting has worked in London and Japan for publications including the Asahi Shimbun, Times and Independent. He developed his love of Japanese alcohol while living in Tokyo and is the author of Drinking Japan.

Get yours here à https://www.tuttlepublishing.com/japan/the-complete-guide-to-japanese-drinks

Raise Your Glass as HATCH Yakitori + Bar Introduces Cracking New Cocktail Bar

June 5, 2019 by evebushman

Los Angeles, CA – With their first anniversary just around the corner, DTLA’s HATCH Yakitori + Bar raises their glass and kicks-off the celebration by introducing a cracking new Cocktail Bar!

Photo Credit: Jacob Layman

Centrally located in DTLA’s The Bloc, a vibrant, open-air metropolitan center with its own access to the 7th Street Metro Station, HATCH Yakitori + Bar is the vision of Owner-Partners Akarad “AK” Tachavatcharapa, Nara Latip, and Executive Chef Daniel Shemtob. These hip-hop jammin’, globe-trottin’, food and drink lovin’ “Yakitori Boyz” created an urban nest for the burgeoning DTLA community and commuter’s alike; an oasis to congregate, rejuvenate, and celebrate with progressive Japanese cuisine and unrivaled new Bar Program that includes handcrafted Cocktails, meticulously curated Sake List, select premium Japanese Whisky, and eclectic Japanese Beer Menu, poising HATCH Yakitori + Bar as a not-to-be-missed drinking destination among the ever-evolving landscape of Downtown Los Angeles. The new Cocktail Bar features seating for lucky guests to get a premium view of the bartenders working on their craft, while the standing side bar welcomes guests looking to stretch their legs after a long day sitting in the office. The man behind the bar, Bar Director James Fastiggi set off to shake and stir things up as he first embarked on a culinary journey to better understand Partner and Executive Chef Daniel Shemtob’s menu. “I learned everything about the food before I even thought about the cocktails,” says Fastiggi. “Comprehending the menu was key to developing the cocktail menu.” With this epicurean education as his foundation, Fastiggi confidently moved forward to expand his knowledge on Japanese spirits, building the menu outward from his tutelage. “There is a Japanese twist to each of these cocktails, all of which beautifully compliment the overall Hatch Yakitori and Bar Menu.”

Paired with food or enjoyed on their own, eight thirst-quenching bangin’ Cocktails are ready to drop, like the Matcha Highball made with Iwai Whisky, coconut lemongrass nigori, lemon juice, house-made honey syrup and matcha powder, or the Yuzu Sour offering guests a refreshing twist on a reliable standby, prepared with Iwai Whisky, yuzu liqueur, lemon juice, simple syrup and a fresh creamy egg white. The shocking pink For Goodness “Sake” receives its vivacious color from the splash of prickly pear juice, also featuring dry sake, Tito’s vodka, lychee juice and pear syrup, while the sweet and spicy Mangorita is comprised of Lunazul Tequila, house-made mango syrup, agave nectar, lime juice, orange bitters, and serrano pepper. Guests will be too furious if they are too fast when drinking the Tokyo Drift driven by Kaiyo Whisky, Angostura & orange bitters, and magic sauce (a citrus laden elixir) developed by Fastiggi which was based on a savory sauce originally created by Chef de Cuisine Erick Cielo. The Rum Tum Tum begins with house-made tepache, a beverage of Mexican origins in which pineapples are fermented for seven days before spices are added, and then joined by Greenbar Spiced Rum, lemon juice, Demerara syrup and Angostura bitters. Intriguing as it is innovative, the Wassup Bae is made with Roku Gin, wasabi, cucumber, lemon juice, lemongrass syrup and charcoal salt rim. Says Fastiggi, “When a guest requests a drink outside of the box, the Wassup Bae is where I will direct them.” Finally, for those feeling adventurous or indecisive there is the Bartender’s Choice, a special weekly cocktail crafted by Fastiggi to keep his creativity sharp and offer regulars something new.

HATCH Yakitori + Bar exclusively sources a myriad of Sake equally approachable for the sake novice and enticing for the sake connoisseur. Available on draft or carafe is the Bushido: Way of the Warrior, paying homage to the code of honor and morals developed by the Japanese samurai that stresses loyalty, self-discipline, and bravery. By bottle or carafe, the Junmai Sake selections are ready for guests to imbibe including the aromatic and ultra-dry Itami Onigoroshi: Demon Slayer, the light and mild Shintaro: Imperial Loyalist, the clean and crisp Joto Nigori, or the Hatch Organic brewed right here in California. The Ginjo style sake selection includes the delicately complex Gokujo: The Excellence, while AK is personally excited to introduce guests to the almighty Ryujin: Dragon God, noted for its vibrance and full-bodied flavor. Finally, Junmai Daiginjo, the highest caliber of sake categories begins with the award-winning Soto: The Outside, or the highly sought after Kitaya Kanasansui: Cold Mountain Water. Finally, for true aficionados, HATCH Yakitori + Bar offers guests a miracle with the Kimurashiki Kiseki: Miracle Sake, certified organic and produced under the supervision of Akimori Kimura, the pioneer of modern organic farming methods in Japan.

HATCH Yakitori + Bar also offers a new highly curated selection of premium Japanese Whisky, such as the Mars Iwai, with tasting notes of pear, quince, red fruits and vanilla. Matured in the finest Japanese handmade mizunara oak casks, Kaiyo Mizunara Oak spends the last leg of their maturation at sea, the salt air and ebb and flow of the tides enriching the whisky. Named by Forbes as one of the “10 Japanese Whiskies To Try Now,” the Akashi White Oak hails from Japan’s smallest whisky distillery, where only two months out of the year are dedicated to whisky production. Blended from whiskies matured in oak for 10 years, Yame Eight Goddesses 10 Yr is inspired by the mythical Yametsu Hime protector of the mountainous beauty of the Yame Region, home of the famed Kitaya Distillery. Dubbed a ‘worldwide blended whisky’, Ichiro’s Malt & Grain is comprised of whiskies from distilleries in Scotland, Canada, U.S.A., England, and Ireland, as well as young malt and grain whisky stock from the legendary king of Japanese distilling, Ichiro Akuto. HATCH prides themselves on being able to offer rare, high-end whisky, such as Ichiro’s Malt Chichibu “The US Edition”, a highly-limited single malt release made specifically for the US market from the extremely sought-after Ichiro Akuto Chichibu Distillery. Dry and honeyed with gentle oak spice and Tahitian vanilla, Mars Lucky Cat “Mint” Whisky is limited to less than 4,000 bottles, while the Mars Komagatake Limited Edition 2018 is aged entirely in Shinshu, the highest elevation of any distillery in Japan, creating a noticeable influence on this unique whisky’s taste.

If Beer is more your brew, HATCH Yakitori + Bar has an array of beers on Draft: Asahi, Sapporo, Orion, and Kirin, as well as select offerings that may inspire guests to expand their tastes including Coedo Shiro Hefeweizen Wheat Beer, Samurai Blonde Ale, Delicious IPA, and the Cali Creamin’ Vanilla Cream Ale. Two varieties from the Kyoto Brewing Company kick off the Bottle selections beginning with the Kyoto Matcha IPA, followed by the Kyoto Kuromame Black Soybean Ale. At 8% alcohol content the Hitachino Ginger Brew is not your Mama’s ginger ale, although let us not forget its slightly herbaceous sibling, the Hitachino White Ale. Brewed from kintoki sweet potatoes, the award-winning Coedo Beniaka Sweet Potato Ale is earthy and rich, while the equally acclaimed Coedo Shikkoku Black Lager boasts an enchantingly smooth elegance. It’s in the Can with the Yona Yona: Every Night Pale Ale, made with premium Cascade hops, and the Suiyoubi No Neko: Wednesday Cat White Ale is smooth enough to get guests through every day of the week. If Wine is the only way to wind down, there is selection of California Wines and one deliciously unorthodox Chinese wine. Adventurous minds are encouraged to inquire within.

There is no better companion to a cool libation than Happy Hour and Partner and Executive Chef Daniel Shemtob has pulled out all of the stops to deliver guests one solid hour of discounted gluttonous glory. Guests can enjoy Oysters, Chilled, Grilled, or Fried accompanied by ume mignoette, Sticks like Breast and Plum, Thigh & Miso, and Mushroom Party, or the Plates with selections such as the Black Karaage, with two day brined chicken thighs, squid ink, house pickles, grilled lime, and black ranch dip, or Miso Pork Spare Ribs, featuring slow cooked pork ribs, miso caramel, spice blend, and green onions. During this happiest hour, a selection of Drinks including Draft and House Sake, Wine by the Glass and Beer by the Glass will also be available at special prices.

Whether your glass holds the liquid amber of Japanese Whisky, the aqueous ambrosia of a perfectly chilled Sake, or a meticulously crafted Cocktail, raise it high and give a mighty, “Kanpai!” to the bangin’ New Cocktail Bar at HATCH Yakitori + Bar!

HATCH Yakitori + Bar is open for Lunch every Tuesday through Friday from 11:30 am to 2:30 pm, and for Dinner every Monday through Thursday from 5:00 to 10:00 pm, every Friday from 5:00 pm to 11:00 pm, every Saturday from 6:00 pm to 11:00 pm, and every Sunday from 6:00 pm to 10:00 pm. Happy Hour is every Monday through Friday from 5:00 pm to 6:00 pm. For more information or reservations, please visit www.HatchYakitori.com or call HATCH Yakitori + Bar directly at 213.282.9070.

Please follow HATCH Yakitori + Bar on Facebook @hatchyakitori and Instagram @hatchyakitori

HATCH Yakitori + Bar

700 West 7^th Street, suite G600

Los Angeles, CA 90017

T: 213.282.9070

www.HatchYakitori.com

Experiencing the Universal Whisky Experience 2019

May 17, 2019 by evebushman

In the three years we’ve been lucky enough to attend the Universal Whisky Experience, aka the Nth, I’d have to say it just keeps getting better and better. This year we covered less ground (husband and I split the room – at the Wynn in Las Vegas – in two) and still only tasted maybe a quarter of what was being poured. And even though we each had two tickets for Super Pours, the brand ambassadors offered us everything they had – or it at least seemed that way! (If you just want a synopsis you can go here for photos alone.)

Last time I can share this banner…with yours truly on the top right next to The Nose!

This year I spent my first hour giving some attention to a few Bourbon tables; though I usually make a beeline for the oldest single malts in the room, I mixed it up this time. It might be because there was a large table set up with pre-measured pours, pens and tasting notes drawing my attention to the back of the main hall.

The table I’m referring to was set up Maker’s Mark Bourbon. The tasting experience that Maker’s Mark “Diplomat” Phil Olson talked me through was amazing. I learned about the different oak expressions, and the aromas and flavors each had. I noted that I liked the Seared French Cuvee, Maker’s Mark 46 Cask Strength (46 is the name of the particular wood), Roasted French Mocha and Toasted French Spice – this final one was my favorite. All four used French oak. I also noted that as my palate “warmed” so did my preferences. (Phil had me go back and revisit a couple.) I could’ve spent the entire evening there, and never made it to his finale where you are meant to blend your favorites, then get a few pals to agree with your choice = your own 15k barrel!

Moving on, though it was hard, I was in the mood for Bourbon and quickly found a Las Vegas based distiller, Smoke Wagon Bourbon. I enjoyed all three bottles they poured, and could see why they had won several gold and double gold medals at the San Francisco Wine and Spirits Competition.

Alpine Distilling, located in Park City, Utah, was a surprise for me. The botanicals in their “Summit Gin” slayed me. Now I just have to figure out how to get it from Utah here in So Cal! Also of note for me was their “Spur” Whiskey.

Then I got very much side-tracked by That Boutique-Y Whisky Company. I tasted everything in their line-up. Completely blown away with whiskeys from Japan, So. Africa and England. I think there were a dozen I tried, and a few in the back I got my hands on too. If you ever have an opportunity to taste this whisky brand don’t miss it.

The Scotch Whisky Syndicate 58/6 was a new thrill for me to taste, according to their Facebook page it is “an award-winning 12 Year Old specialist Blended Scotch Whisky, finished in Sherry butts for a distinctly richer fruity character.”

Glenfiddich had 12, 14 and 15 year olds, but I went straight to the 21 year old – as I had visited the distillery in Scotland and had done more than my fair share there. (If you ever get to Scotland don’t skip Glenfiddich – very generous pours. And while you’re at it reserve your kilted driver, aka tour operator, via Rabbie’s.)

I definitely had to stop at the Dewars’s blended Scotch whisky table, as Brand Ambassador Georgie Bell had made me a fan at a past Universal Whisky Experience event where we tasted through all of the single malts that go into Dewar’s. This year I sampled 21, 27 and 32 year olds, all “double double aged for ultimate smoothness.”

Had to taste from Westward American Single Malt Whiskey…when whisky pal and leader of the So Cal Whiskey Club Ries Michael manned the booth.

Finally, I’d like to give a special shout out and thanks to founder Mahesh Patel and organizer Mit Patel, can’t imagine anyone else pulling anything like this off but the Patels and their team.

More Brands Seen at the Show (keep in mind that each of these brands had several pours.)

Macallan

Old Pulteney

John Craggie

Glencairn Crystal (Great nosing glass!)

The Dalmore

Highland Park and Glenrothes

Johnnie Walker

Tomatin

Total Wine

Benromach

Gordon and MacPhail

Facundo Rum

John Dewar Malts

Hardy

Borderies Cognac

Suntory Whiskey

Whistle Pig

Sazerac Rye

Glenfarclas

Dictator

Royal Salute

The Glenlivet

Aberlour

Loch Lomond

The Balvenie

And even though I was lucky enough to be featured in the 2019 Facebook banner ad and don’t expect the honor again, I will be stalking the website and Facebook pages listed below to see if the event photographers caught me “in the act” of having the time of our lives. See you in 2020!

https://universalwhiskyexperience.com/

https://www.facebook.com/universalwhisky/

https://www.instagram.com/universalwhisky/

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 15k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Whiskey Glasses That Sparkle Like Aurora Lights Thanks to Titanium Coating

March 3, 2019 by evebushman

TOKYO (PRWEB) – “Amanoi Glass” are glasses in which the manufacturing company located in Shizuoķa, Japan, which possesses space development technology, has used high-purity titanium, and finished at the nano level.

Titanium has a strong anti-errosive property equal to that of platinum or gold, and has a great affinity to the human body that is called “the gentlest metal to humans”. It is said that it is difficult for odors and dirt to adhere to it, and it breaks down unpleasant flavors and makes it smooth-tasting.

The hue of the titanium is shown by the reflection and refraction of light similar to rainbows and the aurora lights. In order to bring out that sparkle in the glass, they are polished by hand by skilled artisans. This is why mass production cannot be carried out.

The radiance of the titanium mirror provides multiple expressions in a single glass, changing the various colors, such as the ruby of red wine or the amber of whiskey.

Other than whiskey glasses, we also have wine glasses and beer glasses. A total line-up of 20 varieties.

Their regular price is set at US$59.99 but to commemorate the launch we are having a sale of 30%OFF (US$41.99) on all products all through December. Purchases can only be made through the brand’s website.

A ranking of our top 5 selling products is as follows.

1. Crown-Infinite (whiskey & wine glass)
2. Glow-Infinite (whisky glass)
3. Rex-Infinite (whisky glass)
4. Marriage-Infinite (Champagne glass)
5. Gender-Infinite (wine glass)

•Origin
The idea was born from a single sheet of glass.
Titanium-coated test glass shards were being thrown away without any care at a plant production site. One day, an employee saw their fascinating brilliance and with a flash of inspiration gave birth to this special whiskey glass.

Wine and Spirit Goals for 2019, NOT Just About Drinking

January 11, 2019 by evebushman

Thinking that in my ten years of writing about wine and spirits, I must’ve set some goals, written them down and shared them in past articles. Did a quick Google search and found yea, sounds familiar as I did it once, just last year, in the column titled: Why Not Have…Drinking Goals for 2018? And No, it’s not too late to set them!

So I gave my 2018 article a gander, to see how many of my goals were met, to see if I should even attempt goals for 2019. The first goal, to learn about Mezcal, wasn’t a complete failure as I got to taste at least one in 2018. So that goal has a continuance for this year. I also went to more wine bars this year…or maybe I should say visited one wine bar more: Newhall Press Room. So that goal was partially met.

I made it to the Japanese Food and Restaurant Expo again, co-hosted our first Wine on the Roof and fourth Cocktails on the Roof for the WiSH Education Foundation, visited Salt Creek Grille and had wine, attended another Peatin’ Meetin’ organized by the LA Scotch Club and didn’t die…

But I still need my WSET Level 2 in spirits to be offered hands on as online classes are still the only type being offered. So I may have to give in on that goal, bite the bullet and try the online course this year.

Didn’t make it back to Utah or Denver for more spirits, but I did make it to SCOTLAND for plenty of Whisky!

Attended the tastings and classes at the Universal Whisky Experience in Las Vegas – which we plan to attend again this year in April.

So what’s up for 2019:

As the West Ranch Beacon* website shut down earlier this year, removing me from one weekly column commitment after about a decade, I thought I should look around for something new.

I can add more Eve Bushman Consulting Clients – so if you own a bar, restaurant, winery or wine bar and need some marketing ideas email me at Eve@EveBushmanConsulting.com. My business partner Michael Perlis and I have been successfully consulting and marketing for our clients for many years now.

Also thinking about trying something new…starting out as a small Brand Ambassador might be a good fit, though I’d need some training as that part of the industry is very new to me. I have plenty of experience with wine and spirits via the numerous events we’ve created and hosted, as well as the many we’ve marketed, and have enough wine and spirit education under my belt to be able to easily learn about a brand that is looking for representation in Santa Clarita Valley, San Fernando Valley and Los Angeles. If you hear of anything email me at Eve@EveWine101.com

So, those these new goals aren’t drinking goals, they all still involve the industry I’ve been involved with for over 10 years. I’m not going anywhere! Regardless of what I may add to my workload to make up for the closure of the West Ranch Beacon, know that Eve Wine 101 and Eve Bushman Consulting will continue as they have for many more years to come.

*If you hadn’t finished reading a particular article of mine on the Beacon, or are looking for my archived articles, please email me: Eve@EveWine101.com. I have all of my articles saved. Those over three years old were shared again, under the title “Vintage Eve” on Tuesdays on https://www.EveWine101.com. Newer articles, including the last three I did in the Scotland series, I can email out as word docs to whoever wants them. These will also be re-purposed on EveWine101 on Tuesdays within the next three years.

The CHAYA Restaurant Group Officially Transitions Chaya Venice Into CHAYA Modern Izakaya!

June 25, 2018 by evebushman

Venice, CA – After four centuries in Japan and almost four decades in the United States, CHAYA continues to transcend convention between Japanese and American dining, inviting guests to discover innovative Japanese-Californian cuisine along with an unprecedented new beverage program as the CHAYA Restaurant Group officially transitioned the 28-year-old Chaya Venice into CHAYA Modern Izakaya on Wednesday, May 23^rd, 2018!

Food & Cocktail Photo Credit: acuna-hansen

Comparable to the Western gastropub, a Japanese izakaya is traditionally a drinking establishment which serves small tapas-style plates intended to be shared amongst friends. CHAYA Modern Izakaya elevates the izakaya experience by introducing a present-day dining and drinking destination that invites guests to come discover a new Japanese-Californian cuisine with a modern izakaya approach, including handcrafted cocktails, premium spirits, Japanese Whisky selection, eclectic sake and wine collection, Japanese and local craft beers.

With roots deeply planted in over 400 years of Japanese history, CHAYA originally evolved from a beloved teahouse in Japan in the 17^th century, then to an imperial summer villa in Japan in the 19^th century. In the early 20^th century CHAYA Japan became a landmark dining destination known for providing exquisite service and catering to the royal court and Japanese government officials, to then landing in Los Angeles in the 1980s, ultimately becoming a pioneer of fusion cuisine by introducing the revolutionary combination of French and Japanese ingredients and culinary techniques, while catering to many loyal guests for almost 40 years, including artists, actors, titans of industry, and foodists alike. “CHAYA has existed in some incarnation or another for the last four-hundred plus years, as long as the earliest izakaya. Part of the essential CHAYA DNA is adaptability and fusion, and CHAYA Modern Izakaya bridges the past with the present, while allowing CHAYA to move forward into the future pioneering a marriage between Japanese and Western traditions, fresh ingredients, and contemporary culinary techniques,” says Owner and President Yuta Tsunoda.

At CHAYA Modern Izakaya, an innovative team of chefs have come together for the first time to combine their skills and showcase their expertise, utilizing local seasonal ingredients, the highest-quality seafood, poultry and meats. Corporate Executive Chef Yukou Kajino delivers not only a deft hand to creating inspired cuisine, but also an intimate knowledge of the kitchen, the dining room and its guests, overseeing all aspects of menu development. Driven by the notion that cooking has no boundaries, Executive Chef Joji Inoue exemplifies a “Seafood Samurai,” showcasing his transcendental views through a respected culinary expertise. From introducing special omakase experiences at the Kaiseki Chef Counter, to pushing the boundaries on what one is capable of producing, Chef Joji elevates CHAYA Modern Izakaya’s commitment to innovation. Kaiseki Chef Katsuyuki Wako, whose tutelage and resume speak of his extensive Japanese education and extraordinary skill in the authentic culinary art of Kaiseki, brings balance and harmony to this powerful team with his meticulously prepared and exquisitely served multicourse meals that are as visually appealing as they are flavorful. With a perfectionist eye and Kaiseki palate, Chef Wako brings his seasonal and spontaneous mindset to Chef Joji’s European training, thus continuing the CHAYA cycle of bridging eastern philosophy with Western techniques.

Together, this indelible team introduces a new Modern Izakaya Dining Menu while also featuring daily special Omakase Menus, showcasing a sampling of each Chef’s passion and ingenuity as they present the best bites and specials of the day, allowing guests to enjoy individual culinary adventures by way of technique, presentation and flavor. Guests who opt to enjoy the new CHAYA Modern Izakaya Dining Menu can begin their meal with the Raw section, starting with the Seared Albacore “Aburi” with ponzu, serrano chili, and garlic chips. For an array of Salads & Vegetables guests can enjoy delicate delights like the Chrysanthemum Salad prepared with Enoki mushrooms and bacon vinaigrette, or the Crispy Sunchoke featuring tomatillo miso, crème fraiche and ikura. From the ocean comes an assortment of Seafood with special selections such as the flavorful Grilled Octopus accompanied by papaya and yuzu tamari. If Meat and Poultry is what you crave, the Chefs have you covered with specialties such as the Grilled Jidori Chicken dressed with lemon kosho. The Rice, Noodles, Soup section of the menu offers comfort food at its most opulent with selections such as the Wagyu Chazuke comprised of rice, dashi tea and shiitake. Completing this diverse and multicultural menu are the Rolls, Hand Rolls section with delectable offerings unique to CHAYA Modern Izakaya such as the Celery Root Remoulade & Spicy Pollock Roe Hand Roll and the Spicy Scallop Lettuce Hand Roll. Just as each dish is carefully created to ensure all ingredients unify, so goes the harmony between food and service. At CHAYA Modern Izakaya, guests will experience the philosophical art of omotenashi, an unparalleled level of hospitality emanating from the very heart of Japanese culture. Executing the best of service, CHAYA Modern Izakaya excels and aspires to anticipate the needs of each and every guest.

Completely reintroducing and redefining a new cocktail program, CHAYA Modern Izakaya introduces the bar industry’s best kept secret, Cocktail Consultant Feisser Stone. With a reputation for crafting unique handcrafted cocktails, Stone is no stranger to iconic L.A. concepts having worked behind the stick at top L.A. restaurants such as Hinoki and the Bird, Scopa Italian Roots and Felix Trattoria. Now, the head of his own consulting company, Barlingual, Stone describes his approach to the CHAYA Modern Izakaya cocktail menu as “Hyper-focused on introducing familiar concepts with an innovative twist.” Part of Stone’s twists include playful spins on Specialty Cocktails like the Highball Cocktail, comprised of Suntory Whisky Toki and club soda, or the Son of a Beesting featuring gin, ginger, honey, lemon, and lavender bitters. Then take a journey to the Far East Side prepared with tequila, sake, cucumber, lime, and shiso, or enjoy the Golden Shrine made with Toki Whisky, Bénédictine, and bitters.

Additionally, CHAYA Modern Izakaya offers a highly curated selection of spirits and Japanese Whisky, the latter of which is offered in 1 oz. tasting pours, as a way to introduce these tantalizing and oftentimes rare whiskies to new guests. Named by Forbes as one of the “10 Japanese Whiskies To Try Now,” Akashi White Oak, hails from Japan’s smallest whisky distillery, where only two months out of the year are dedicated to whisky production. The recently discontinued Hibiki 17 Yr and its award-winning sibling Hibiki 21 Yr are two of the most sought-after whiskies on the planet, utilizing a mix of American, European, and Japanese wood, these whiskies are then barrel-aged and bottled at 86 proof. Alternatively, CHAYA Modern Izakaya offers Sake By the Glass options, such as the Miyasaka Yawaraka Junmai, described by General Manager Joe Ando as having “Notes of caramel and a hell of a lot of charm.” Pairing particularly well with Chef Joji’s Izakaya fare is the full-bodied Yamato Junmai, clean in flavor, with a smooth texture and some funk that old school sake drinkers crave. Sake By the Bottle offerings include Masumi Arabashiri, a very unique unpasteurized first-run sake, with a vibrant, floral flavor as fresh as if you were tasting it directly at the brewery, and Tamagawa “Kinsho”, a double-gold winning Daiginjo sake brewed by Japan’s first ever non-Japanese Brewmaster, Philip Harper.

To complete the transformation from Chaya Venice to CHAYA Modern Izakaya, implementing key design elements was imperative. Phase one of this metamorphosis began eighteen months ago when Designer C.S. Valentin of Bogus Studio brought the focus back to CHAYA’s Japanese roots, creating the eye-catching hinoki, the cedarwood plank façade along the exterior, finalizing the effect with a noren, traditional fabric dividers used to separate two spaces and protect the interior from the elements. Enforcing versatility with an overreaching common language in Japanese mid-century motifs, Valentin fully actualized the Dining Room with black powder coated metal, walnut, brass, and leather, reinforcing a Japanese identity with a modern California feel. Phase two of the CHAYA Modern Izakaya transformation was finalized over the last five months starting with the reimagining of the former Kaisen raw bar to the new Kaiseki Chef Counter, where guests can now enjoy an up close and personal experience, marveling at the skills and talents of their Chef while enjoying a specially curated Omakase meal. CHAYA Modern Izakaya also unveils a stunning new Cocktail Bar, where custom backlit shelving now fully displays the premium spirits and eclectic sake collection served at CHAYA Modern Izakaya. The sweeping bar counter also offers prime seating for guests to observe the craftsmanship of the bartenders executing each libation with the utmost integrity.

Whether it is cocktails after work in the lively bar and lounge, sampling an array of dishes on the new modern Izakaya menu amongst friends in the dining room, or enjoying the ever engaging Omakase Menu at the Kaiseki Chef Counter, CHAYA Modern Izakaya is a vibrant experience in a spirited atmosphere offering individual culinary adventures by way of service, technique, presentation and flavor!

CHAYA Modern Izakaya serves Dinner every Sunday through Thursday from 5:30 pm to 10:00 pm, and every Friday and Saturday from 5:30 pm to 11:30 pm. Happy Hour is served at the CHAYA Modern Izakaya Cocktail Bar from 5:00 pm to close. For more information or to make reservations, please visit www.TheCHAYA.com or call CHAYA Modern Izakaya directly at 310.396.1179.