sake master blog
Yesterday, I went to Melbourne's premier restaurant festival, TASTE OF MELBOURNE at Royal Exhibition Building in Calrton.
There were about 15 famous Melbourne restaurants such as The Press Club, Jacques Raymond & Verge gathered around and provided a couple of thier signature dishes for $8-$12 each. I have tried so many yummy dishes and I thought Brasseries' Melk fed veal tenderloin with soft polenta, Swiss chard & pancetta was the best dishes out of them. (My appologize that my camera was out of battery..no pic..)
Along witht he restaurants, there were also so many stands for good food & wine products such as Tasmanian salmon, cheese, chocolates & wines. Among them, I found a stand for my new mate, Michael from Le Shack, presenting HAAMONII SHOCHU! I saw a lot of people tasting HAAMONII and they seemed enjoying it. Michael made a special HAAMONII cocktail mixed with Passion friut syrup & pinapple juice. It was very refreshing and yummy! (Sorry again for no picture..)
Also I saw Joey from Golden Monky making a beautiful cocktail from some Brazilian liquor Sagatiba. She made oen with mixed berry and it was beautifully sweet & spot on.
The show was over around 5pm and I was already a little bit drunk from tasting so many beers & cocktails.. so I needed to go home instead of going to the after party..
Thank you everyone for gaving me so many free tasting
Today, I have updated 2 new products on Sake Japan.
They are called
HAAMONII SHOCHU & HAAMONII SHOCHU LEMON.
They are both made in California, USA by a Japanese couple who loves Japanese traditional spirit Shochu and decided to produce it in USA !? I don't know the story behind too much but it sounds very interesting to me. They are both made from Wheat & Barley so i could imagine the flavour a bit.
I have tasted USA born SHOCHU for the first time in my life.
It's quite clean & smooth at the first sip. A long lasting sweet & rich taste with a semi dry finish. Its a bit different from Japanese trational style Mugi (barley) Shochu but actually this one could be easier to be drunk by Australian people who hasn't tried Shochu before.
Also, this could be a perfect new ingredients for sake cocktail surely. I will try a few now and i will update some recipe if I come up with good cocktails.
HAAMONII SHOCHU will be displayed and tasted at Melbourne's another great food & wine event called
TASTE OF MELBOURNE 27 - 30 Aug at Royal Exhibition Building, Carlton VIC.
If you are makeing a plan to go there, please try some HAAMONII!
http://blog.haamoniismooth.com/
Today, I have updated a
new 300ml bottle RANMAN TOKUSEN GINJO from one of my favorite sake brewery
RANMAN SHUZO in Akita!
This cute mini bottle is
only $14 and there are all good elements of Ranman infused in this mini bottle. You could instantly see the true flavour & goodness of Ranman.
You can drink it chilled but also warmed one is very good.
Thank you, Ranman! Enjoy Ranman!! 
This week, I have added SUNTORY MIDORI, the world famous melon flavoured green liqour, in Sake Japan. Midori is a very useful liquor for Sake Cocktail. Today, I introduce a few recipes of Sake Cocktail using Midori here.
1: Misty Forest
Sake (Kizakura Yamahai) x 45ml
Midori x 30ml
Calpico Concentrate Liquid (Japanese milky cordial) x 15ml
Lemon Juice x 10ml
Shake all ingredients with crashed ice and pour into a chilled martini glass
Garnish with a wedge of lemon
2: Mellon Sword
Sake (Kizakura Yamahai) x 30ml
Midori x 45ml
Lemon Juice x 10ml
Soda Water x 80ml
Pour all ingredients into a high ball glass filled with crashed ice and stair softly.
Garnish with a wedge of lime
3: Drunken Frog
Sake (Kizakura Yamahai) x 45ml
Midori x 15ml
Pour all ingredients into an old fashioned glass with a few ice cubes and stair.
They are all quite simple but tasty. Please try Sake Cocktail at home with your friends!
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