sake master blog

The Good Food & Wine Show

The Good Food & Wine Show was held at Melbourne Exhibition Centre this weekend.

I was invited by Daiwa Food for demonstrating sake cocktails at Kizakura & Choya stand. 


There were a lot of people who experienced sake sipping the first time ever and a lot of people said the taste of sake is much nicer than they thought or they had before. Indeed, Kizakura Yamahai is well made sake.


I made a few sake cocktails and people seemed enjoying having them. A few people asked the recipe so I introduce 2 of them I made in this page.

1: Misty Forest (Martini Glass)
INGREDIENTS
Sake (Kizakura Yamahai) 30ml
Midori (Melon Liquor) 30ml
Lemon Juice 5ml
Calpico Concentrated Liquid (Japanese cultured milky cordial) 15ml
Ice cubes
METHOD
Shake and stain all ingredients into a martini glass.

2: Geisha Whisper (Champagne Flute)
INGREDIENTS
Plum Wine (Choya Umeshu) 30ml
Ramune (Japanese traditional lemonade) 60ml
Ice cubes
METHOD
Add Choya Umeshu and Ramune into a champagne flute with a few ice cubes and stir softly. Garnish with a wedge of lime into a glass.


Happy ladies enjoying Geisha Whisper

I had such a great time talking to people who has great interest in Sake and Umeshu.
Thank you to Daiwa Food for giving me this great opportunity.


Daiwa Food Staff – Otsukaresamadeshita !