Market Watch, November 2019

schys Giniro Vesper is a take on the classic Vesper with sake used in place of the traditional blanc aperitif The drink 14 17 depending on venue features Stoli vodka Hakut suru Plum sake and Roku gin I love plum sakes because they have just the right sweetness to replace a vermouth but with minerality instead of bitterness Jaroschy says His Ume Manhattan 14 17 is also twist on a classic compris ing Bulleit Rye whiskey Akashi Ume Japanese Plum whisky Ume Kanon Plum sake Martini Rossi sweet vermouth and Angostura bitters Johnson agrees that sake is a great replacement for vermouths and aperitifs noting that floral styles of sake pair well with gin while more umami styles go well with whiskies At Momo fuku in Las Vegas the Yuzu Negroni 54 served in a 17 ounce flask meant to be shared among 2 3 people features Joto Yuzu sake Sipsmith gin Campari aperitif and Punt e Mes vermouth At H Club Davies Martini inspired Harajuku Girl 16 comprises Haku vodka Fuku Chitose Junmai sake Toro Albalá Fino Sherry Takara mirin seasoning sake and The Bitter Truth Lemon and Grapefruit bitters I lean toward junmai sakes because theyre usually a little more rice forward and have more acidity body and flavor than other styles which allows them to stand up to dilution Davies adds Jaroschy notes the importance of trying sake on its own before using it in a cocktail because each style and brand is Kim adds that sake is a product that appeases drinkers of all kinds hence its newfound popularity behind the U S bar Sake is a natural extension for the oenophile the gin enthu siast and the craft beer connoisseur he says Mix It UpJohnson of World Sake Imports recalls that sake cocktails started with the Saketini a take on the Martini with sake replacing dry vermouth in the 1990s but didnt grow much beyond that for many years At first sake cocktails were simple most often sweet and usually made with inexpensive sake he says As the bartending community began to look back to old school recipes using jiggers and precise techniques again we saw sake become an ingredient in quality cocktails Ive been working with bartenders and beverage directors to look at sake as a modifier not just a main ingredient it can bring great umami flavors and balance to a drink Gui Jaroschy director of beverage programs and development for the Los Angeles based hospitality group SBE says that people are starting to appreciate the flavor and nuance that sake can bring to a cocktail I think in the past people were using it more to signify that their drink was Japanese inspired but now people are mixing with sake like they would a great Sherry or vermouth he says At SBE venue Katsuya which has four locations in Los Angeles and two in Miami Jaro NOVEMBER 2019 MARKETWATCHMAG COM MARKET WATCH 75PHOTO BY RIGHT MEETLIAMPHOTOSake cocktails reflect mixologys latest trends Bartenders at Miamis Komodo keep the Hidden Dragon cocktail pictured left light by mixing Soto Junmai Daiginjo sake with vodka while Los Angeles Inko Nito offers the low abv drink Inko Cobbler right