Savory with red fruit highlights
The salty-savory flavors will pair with dry cheeses, such as Parmesan, and tapas like toasted bread with black olive tapenade. YOKAICHI MUGI also has the intensity to work with finely flavored red meat dishes such as carpacio, rare fillet of beef, wagyu tataki.
Barrel-aged gin or unwooded whiskey
Neat or with a few drops of water in a small white wine or whiskey glass. Adding the water brings out more fruit notes, decreases the saltiness and makes the mouthfeel even creamier. Warm: Using warm water increases the savoriness and reduces the fruit. For the warm preparation, heat water to 175º F (80º C). Pour in a ratio of 4 parts shochu to 6 parts hot wate, or 5:5 for richer mix. Always pour hot water first, temper the cup, and add shochu lastaiming for an ideal mixed temperature of 100º F - 115º F (40º C - 45º C). Adding shochu to hot water will dissipate or damage the delicate flavor nuances, and cause bitterness.
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