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Wine 101: Part One Discovering the Largest Showcase of Japanese Food, Sake, and Specialty Supplies

October 13, 2017 by evebushman

Just when I thought I might have seen and tasted it all – a statement in and of itself is a bit crazy – I attended my first Japanese Food and Restaurant Expo. Of course there were terrific samples of fine Japanese food, an array of incredible knives and the type of service ware that you would expect from a country that excels in culinary presentation.

IMG_1301What I didn’t expect was the wide selection of sake and shochu I would want to taste, and a couple of educational classes thrown in for good measure. You ready for your sample? (Most of the photos I took I compiled into three grids that can be seen here.)

For part one of my coverage I will share information from the classes offered at what was billed as “A Trade Show for Trade Professionals.” The first was on the use of shochu in cocktails, and the second on the differences between warm and cold sake. (If you want to know the difference between sake and shochu in general tune in next week for part two where we will be tasting quite a few of each.)

Shochu Cocktail Demo by Jaymee Mandeville

Mandeville is a national brand ambassador and former bartender with several certifications under her belt. The first thing she wanted us to know about shochu was that it was versatile, and thereby can used instead of spirits for bars and restaurants that don’t have full liquor licenses. It has a lower ABV (alcohol by volume) designation than full spirits have, but a higher ABV than wine or sake.

One idea Mandeville shared was that restaurants that feature shochu-based cocktails could present them on a bar menu as “Low Alcohol Content” drinks. I found this interesting as some people seem unaware that their shochu cocktail isn’t going to have near the alcohol as a full strength version. It appealed to me, but not so sure about the person who is out just for a buzz.

Mandeville, much like the best bartenders, believes in batching some of the ingredients ahead of time, so that when the cocktail is ordered the guest doesn’t have to wait too long until it’s in their hands. She also suggested keeping fresh citrus at the bar. The juice, slice and rinds can all be utilized in different cocktails.

Trends to watch included Frose (aka Froze) which is variations of rose wine with additional alcohol blended into a frozen cocktail; Tiki drinks (rum drinks from the past revived); Vintage cocktails like the Manhattan, Old Fashioned and Sazerac; Spice(y) which is going to be either the addition of spice for say a seasonal wintery drink (cinnamon, nutmeg) or spicy additions (like jalapeno or other peppers).

IMG_1320

Shochu Cocktail class led by Jaymee Mandeville

The drinks Mandeville made for us to sample included a Frose (yummy and sweet), a gin and tonic (more savory with the shochu in my opinion) and a Berry Berry Spicy (with Jalapeno that I would’ve never ordered but was outstanding). One student in our class asked about using wasabi in cocktails, Mandeville said it would be best in a shochu-based Bloody Mary.

Sake Samurai Toshio Ueno and Chizuko Niikawa-Helton

Ueno was my sake instructor earlier this year, for the WSET (Wine and Spirits Education Trust) Level One in sake, so I was thrilled to be learning from him again. He also introduced fellow educator Niikawa-Helton as an expert in warm sake.

This was interesting to me as once I discovered cold sake I never went back to warm.

Come to find out that just like seasonal cocktails, Japanese people drink their sake warm in the winter and cold in the summer. Warmed sake can make sweetness, bitterness and/or acidity more prominent. Heating sake is also a form of hospitality, obviously showing your guest that you care about their comfort.

What was even more interesting to me were two side-by-side sake tastings: one warm and one cold. After noting the aromas and flavors in both, and finding them starkly different, I declared, “Oh, these are two different sakes” only to find out I was dead wrong.

Wow. Sake epiphany! The same sake tasted completely different warm than it did cold! For me the cold sake had more floral and sweet notes, while the hot had more savory and umami (thinks soy sauce, mushroom) characteristics.

Niikawa-Helton said that warm sake pairs extremely well with thinly sliced prosciutto and cheeses like Gruyere, Romano and Pecorino – something I can’t wait to try with guests!

A note on heating sake: both Ueno and Niikawa-Helton recommended immersing the sake vessel (usually a porcelain carafe made to withstand heat) into hot water – never use a microwave. If seems too hot you should just “add more sake!”

Part Two, on the food and beverages shared at the show, will run next week on this site. Hope you check it out.

http://lamtc.com/solutions-resources/2017-japanese-food-restaurant-expo/

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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, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Filed Under: Eve Bushman Tagged With: abv, alcohol, bartender, blind tasting, cocktails, education, food event, gin, Japan, juice, sake, shochu, Wine and spirits education trust, WSET

Blue Nectar Tequila and iichiko Shochu Named Chairman’s Trophy Winner

May 28, 2017 by evebushman

New York, NY – The Ultimate Spirits Challenge has awarded Blue Nectar Tequila and iichiko Shochu with their highest honor, the Chairman’s Trophy. Dubbed the “world’s trailblazing spirits competition,” the Ultimate Spirits Challenge is led by globally renowned spirits reviewer Paul Pacult and an expert panel of judges from around the world. The judges taste over 4 days in Hawthorne, NY, with upwards of 400 spirits to evaluate. iichiko BLU won for the Shochu category and took home a 90+ score for five of their expressions, while Blue Nectar’s Founder’s Blend won for the best Añejo within the 100% Agave Tequila category. Both of the brands are represented by Colangelo & Partners, a leading integrated communications agency specializing in premium wine and spirits.

bg-age-gate“We’re thrilled that Blue Nectar and iichiko have been honored by the team at the USC, the best of the best in the spirits industry,” said Gino Colangelo, president of Colangelo & Partners. “We represent the highest quality spirits and often collaborate with members of the USC’s esteemed panel who guide spirits and cocktail trends, and develop some of the best drink menus in the world.”

Colangelo & Partners, which recently celebrated their 10 year anniversary, continues to be an important player in the spirits world by helping to build awareness for premium, entrepreneurial spirits brands. Since January 2017, the spirits team at Colangelo & Partners has expanded their clientele to include Aviation American Gin, Berentzen Liqueurs and Purus Vodka. Colangelo & Partners also represents Diplomático Rum, Lost Distillery Company Scotch Whisky, Sombra Mezcal, TY KU Sake, Consejo Regulador de la Denominaciones de Origen Jerez-Xérès-Sherry, Lepanto Brandy, Nomad Outland Whisky and London No. 1 Gin. Colangelo & Partners focuses on four strategic pillars of expertise: media relations, social media and influencer relations, trade relations, and events.

About Blue Nectar Tequila
Founded by father and son BN and Nikhil Bahadur, Blue Nectar Tequila (http://www.bluenectartequila.com/) is a small-batch, super-premium Tequila focused on agave-forward flavor profiles indicative of the terroir of “el valle” or the valley of the Tequila producing region. Using estate-grown blue agaves from “el valle,” Blue Nectar skillfully crafts and bottles its Tequilas in Amatitán, Mexico, widely recognized as the birthplace of Tequila. Since its launch in 2011, Blue Nectar has garnered numerous industry accolades in both the United States and Mexico. Current production includes Silver, Reposado Extra Blend, Reposado Special Craft and Añejo Founder’s Blend Tequilas.

About iichiko Shochu
iichiko’s shochu (http://www.iichiko.co.jp/en/) is the #1 barley shochu in Japan. Each iichiko shochu begins with only the highest quality barley and water drawn from natural springs deep beneath the earth. The flavors of iichiko’s shochu are refreshing and boast a crystal clear taste, truly embodying the essence of Japanese refinement. The lush greenery, pure water and cool breezes of Oita Prefecture, famously known for their hot springs, provide the perfect setting to house the distillery where iichiko shochu is produced. It all begins with carefully selecting the finest natural ingredients and water. Advanced distilling technologies are then applied to produce the highest quality shochu. Since 1958, iichiko has prided itself on putting quality first, the way it’s always been done and will always continue to be done.

About Colangelo & Partners
Colangelo & Partners (http://www.colangelopr.com) specializes in premium food, wine, spirits and lifestyle brands, and has long established relationships with the key press that drive these business categories and help determine the industry leaders. Agency principals have years of experience in retail and distribution as well as communications, a rare combination that gives Colangelo & Partners invaluable insights into consumer purchasing behavior. The agency focuses on ‘closing the loop’ between creative communications programs, distribution, promotion, publicity and the consumer in order to maximize the efficiency of its communications programs and deliver measurable results. Founded in 2006, Colangelo & Partners was honored as one of the year’s top integrated communications firms at the 2013 Agency Elite Awards and for one of the best digital marketing campaigns at the 2014 Digital PR Awards.

Filed Under: Guests Tagged With: agave, anejo, award, bar menu, bottle, brandy, cocktail, gin, Japan, judge, menu, New York, sherry, shochu, spirits, tequila, vodka, whisky

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