语言
Well Chilled (About 5℃)
Normal (About 15℃)
Warmed (About 20℃)
‘If today a glass of shochu A is mixed with a drop of shochu B of a different flavour, even if the difference is only one-thousandth of a percent, if you cannot tell the difference between the two, you are not qualified to call yourself a bartender.’ This is the mantra of one of Japan's leading bartenders and the second president of Kirishima Sake Brewery, Junkichi Etsuka.
The blending of shochu is a highly specialised technique, and the quality of a bartender's skills depends on his or her ability to differentiate between thousandths of a percent of flavour in the blending process. Following the three taste criteria of ‘sweetness,’ ‘richness,’ and ‘fullness’ set by President Eboshi, the staff who have inherited the blending technique continue to create each bottle of Kirishima shochu with a spirit of non-compromise.
Sashimi
Sashimi highlight the sake's refined fruit and floral notes
Seafood
Grilled or steamed dishes with minimal seasoning complement its clean and smooth finish.
Cheese
Soft cheeses bring out its subtle nutty undertones and balance the sake's sweetness.
Appetizers
Light appetizers allow the sake’s nuanced aromas and flavors to shine.
Kirishima Brewery was founded in 1916 (May 5, Taisho 5) in Miyazaki Prefecture, and was once ranked the number one seller of shochu in the country, making it the number one brand of shochu. With ‘shochu is the foundation of food culture’ as its central idea, Kirishima Brewery has continued to provide high-quality products at affordable prices for a century, based on the premise that shochu is the root of food culture and that it is symbiotic with Kyushu, and with the spirit of professionalism and non-compromising workmanship.
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