April 25, 2013

proof vodka, sakagura, Vol. 130

This week, we are touring North America’s only east coast sake brewery at the Distillery District. For today’s Thursty Thursday cocktail, we borrowed the saketini recipe from the Ontario Spring Water Sake Company. For more information on proof brands please visit www.proofbrands.com

the izumi saketini 2 oz Izumi Genshu sake • 1 oz proof vodka • cucumber slice for garnish
Add sake and proof vodka to an ice-filled shaker. Shake and pour into a martini glass. Garnish with a cucumber slice.

Our sake’s fresh and delightful flavour is enhanced by using a special spring water chosen among the abundant water resources of northern Ontario. All of our sake is prepared in the “Junmai” (pure rice) style in several varieties for sale at the Distillery location brewery store and tasting counter.

A unique offering at our brewery is its freshly pressed, unpasteurized and unfiltered sake, a style which is currently not available anywhere in Ontario or the eastern seaboard, making the new brewery in the Distillery a fascinating and delicious experience for sake, Japanese food and fine wine lovers alike.  Other unique items available in the dramatic high stone-walled retail area of the brewery include a variety of sake serving accessories and decorative items imported from Japan.  Many available items are labeled with the “IZUMI” brand (which means “spring water” in Japanese).

Pop by the Izumi distillery. Not only can you sit at the bar and sample a flight of three sakes, you can purchase Izumi sake by the bottle, Izumi-branded Sake ceramicware, glassware, branded t-shirts, bottle bags, Sake Kasu, Sake Kasu Dressings (Sesame and Wasabi flavours), Ice Cream (Lemon, Red Bean, Black Sesame), Sake Kasu Soap.

Check out their website for a schedule of brewery tasting tours. (http://ontariosake.com)


If you want to discover more about Sake, come taste over 100 premium sakes at the 2nd Annual Kampai Toronto, Canada's largest sake festival at the Distillery, May 30 2013. An incredible array of traditional & contemporary appetizers will be presented by 12 of Toronto's top restaurants. (http://kampaitoronto.com)


While on the topic of Japanese cocktails, we came across this great Japanese Cocktail book by Yuri Kato. It’s available at all of the large book outlets, like Chapters.

In the city's back alleys, subbasements, and skyscrapers, Japan's bartenders have perfected the fine art of mixology. If you are thinking of travelling to Tokyo, you may be interested in reading Hugh Garvey’s Tokyo cocktailfeature in Bon Appétit. You can also navigate Japan's mixology epicenter—as tipsily traversed by writer Hugh Garvey in "Tokyo, Cocktail Capital of the World" — with this helpful map. Although written a few years back, it may still be quite relevant.

Weekend Forecast
Saturday: Isolated showers and a high of 15 degrees
Sunday: Cloudy periods and a high of 16 degrees

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