Hakkaisan Sake makes the top of my summer refreshments list. As an alchemist of spirits I thoroughly enjoy discovering new,
amazing, imported ingredients in making the perfect refreshment for our guests. My new craze has been the discovery of Hakkaisan Brewery from Nigita, Japan. I have been steering away from hard spirits lately simply because it is summer time but also because I found a sake that floats my boat. Of course sake is 100% gluten free because it is distilled from rice but there’s just this wonderful new type of sake that will knock your socks off simply because it has a distinct refreshing flavor. From my experience as one who makes drinks and sips them, I have been leaning towards clean and crisp, palate cleansing & elegant. Hakkaisan Awa and Snow Aged 3 year are the perfect alternative to the typical summer alcoholic libation. Forget your margarita and the daiquiri, cause this recipe’s aim is to keep it classy! I’m thinking High Tea in your summer garden with friends enjoying delicious canapés and sweets. Hakkaisan Sparkling Sake Awa is just the perfect addition.
Hakkaisan Brewery was founded in 1922 and sits at the foot of Mt. Hakaissan in Nigita, Japan.
Known as the region for its deep intense snowfalls, how perfect would it be to cool you down on a warm summer day. Getting back to the process of creating a one of a kind sake from pure snow, it’s safe to say that the soft, pure water from Hakkaisan’s stream is used in all aspects of production. Hakkaisan has launched a unique clear Sparkling Sake Awa. Awa which means “bubbles” in Japanese is produced through a secondary fermentation that occurs inside the bottle which is very much alike the process of traditional Champagne. The tasting notes are bright with an elegant sweetness and pairs well with smoked salmon tartar and oil marinated oysters. Hakkaisan Awa is perfect to mix for a lazy day in the garden, perhaps High Tea?
As for High Tea Time which we all can agree we miss these days, I whipped up a cocktail recipe that is simple to make at home.
I was reminded of the perfect summer getaway in Port Jefferson, Long Island. As I was rummaging through our host’s spacious and beautiful kitchen pantry I spotted my favorite tea from an amazing Parisian tea company, Mariage Frere. It was the Marco Polo Blue Tea and we decided to make a syrup. Our hidden retreat turned out to be one elegant experience as we reminded ourselves that we can basically have high tea ambiance anywhere. The flavors are impactful, bubbly and delicate. Ideally, this Sparkling Sake Awa is best by itself but if you want to up the game you can.
How to make Macro Polo Blue Tea syrup
Boil water, use the 2:1 ratio, sugar to water in medium sauce pan. For example for 4 cups of sugar use 2 cups of water. Add 3 heaping teaspoons of Marco Polo Blue Tea Syrup and stir for about 3 minutes. Let it sit for about 1/2 hour to cool down.
Amethyst Sake-Tea-ni
3/4 oz. Citadelle Gin
1 oz. Mariage Frere Marco Polo Blue Tea
1/2 oz. fresh squeezed lemon juice
Shake ingredients vigorously in shaking tin, double strain into a crisp, chilled martini glass
Top with Hakkaisan Sparking Sake Awa
Enjoy!
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