Destilados Japoneses
Destilados japoneses são precisão e calor suave: whisky, shochu, awamori, umeshu, serviço adjacente a saquê, highballs, gelo transparente e garrafas escolhidas para a comida em vez de bravata.
Destilados japoneses em destaque
- Japanese whisky neat - Drink desk - Tokyo - A small pour with water nearby and no need to prove anything.
- Mizuwari - Drink desk - Tokyo - Whisky and cold water stirred deliberately until the drink softens.
- Whisky highball - Drink desk - Osaka - Whisky, hard soda, clear ice, and a glass built for food.
- Mugi shochu on the rocks - Drink desk - Fukuoka - Barley shochu over ice, clean and nutty beside grilled food.
- Imo shochu with hot water - Drink desk - Kagoshima - Sweet-potato shochu softened with hot water for a winter table.
- Awamori small pour - Drink desk - Okinawa - Island rice spirit served small, strong, and unhidden.
- Umeshu on the rocks - Drink desk - Wakayama - Plum liqueur chilled over ice without turning it into soda.
- Yuzu liqueur soda - Drink desk - Shikoku - Citrus liqueur lengthened with soda for a clean, low-pressure glass.