WEXFORD NITRO IRISH CRÉME ALE

Pearl's of Simplicity Junmai Daigingō

Takamine Byr

CHOYA GREEN YUZU TEA UMESHU

CHOYA LIQUEURS UMESHU

TEARS PEARL'S OF DAWN SIMPLICITY KUNKO DAIGINGO

DREAMY UNFILTERED CLOUDS SAKE

MABOROSHI 23 JUNMA DAIGINJO

TAKAMINE WHISKEY

SAMUEL SMITH PURE BREWED ORGANIC LAGER

FUJIMI SINGLE VODKA GRAIN WHISKEY

KIKUSUI PERFECT SNOW 300ML NIGORI

YOHO BREWING AOONI IPA

ATHLETIC BREWING UPSIDE DAWN NON ALCOHOLIC LAGER

LUCKY BUDDHA ENLIGHTENED LIGHT LAGER

ACE HIGH! IMPERIAL APPLE CIDER

WEXFORD NITRO IRISH CREME ALE

VAN STEENBERG GULDEN DRAAK DARK TRIPEL

RODENBACH GRAND CRU FLANDERS RED ALE

SWAN LAKE BREWING SAMURAI BARLEY WINE

YOHO BREWING AGONI IPA

KIKUSUI JUNNAI GINJO

CALIFORNIATICREWING NON ALCOHOLIC

CALIFORNIA IMPERIAL APPLE CIDER

In a large mash tun, heat 6 liters of water to 70°C (158°F). Add the pale malt, caramel malt, and roasted barley to the water, stirring well to ensure there are no dry clumps.

Prepare the Mash

Let the mixture rest for 60 minutes at a temperature of approximately 65°C (149°F). This allows the enzymes to convert the starches to sugars.

Mash the Grains

After 60 minutes, sparge the grains with hot water (around 75°C or 167°F) until you collect around 7 liters of wort.

Sparge the Grains

Bring the collected wort to a boil. Once boiling, add the bittering hops and continue to boil for 60 minutes.

Boil the Wort

In the last 15 minutes of the boil, add the aroma hops to the wort.

Add Aroma Hops

After the boiling process, cool the wort quickly using a wort chiller to about 20°C (68°F).

Cool the Wort

Transfer the cooled wort to a fermentation vessel and add the Irish ale yeast. Seal the vessel and let it ferment for about 2 weeks at a temperature of around 20°C (68°F).

Ferment

Once fermentation is complete, add lactose to the beer to achieve the desired sweetness, stirring gently to mix.

Add Lactose

Transfer the beer into a keg and infuse with nitrogen gas using a canister. This will create the signature creamy texture of a nitro ale.

Nitro Infusion

Pale Malt

Caramel Malt

Roasted Barley

Bittering Hops (e.g., Magnum)

Aroma Hops (e.g., Saaz)

Irish Ale Yeast

Water

Lactose (for sweetness)

Nitrogen Gas (for infusion)

Begin by rinsing the Junmai Daiginjo rice under cold running water until the water runs clear, which removes excess starch.

Rinse the Rice

Soak the rinsed rice in water for about 2 hours to allow it to absorb water. This step is crucial for achieving the right texture.

Soak the Rice

After soaking, drain the rice and steam it for approximately 30 minutes until fully cooked and tender.

Steam the Rice

While the rice is steaming, prepare the koji by mixing it with a small amount of water and let it sit for around 30 minutes to activate.

Prepare Koji

Once the rice has cooled to room temperature, combine it with the koji and mix thoroughly.

Combine Ingredients

Sprinkle the yeast over the rice mixture and mix gently to ensure even distribution.

Add Yeast

Transfer the mixture to a fermentation vessel, cover it with a cloth, and let it ferment at a stable temperature (around 15-20°C) for 2-3 weeks.

Fermentation

After fermentation, press the mixture to separate the liquid from the rice solids using a sake press or cloth.

Press the Sake

Filter the extracted sake to remove any remaining solids and clarify the liquid.

Filtration

For a smoother flavor, pasteurize the sake by heating it to 65°C for about 30 minutes.

Pasteurization (Optional)

Once cooled, bottle the sake and store it in a cool, dark place. It can be enjoyed chilled or warmed.

Bottling

Junmai Daiginjo Rice

Koji (cultured rice)

Yeast

In a bowl, mix soy sauce, honey, minced garlic, grated ginger, and sesame oil. Add chicken thighs to the mixture, ensuring they are well-coated. Marinate for at least 30 minutes.

Marinate the Chicken

While the chicken is marinating, slice the bell pepper and carrot into thin strips. Set aside. Cut broccoli into smaller florets if needed.

Prepare the Vegetables

Heat a large skillet or wok over medium heat. Add marinated chicken thighs and cook for about 5-7 minutes on each side, or until the chicken is fully cooked and has a nice glaze.

Cook the Chicken

Once the chicken is cooked, add the bell pepper, carrot, and broccoli to the skillet. Stir-fry everything together for an additional 5-7 minutes until the vegetables are tender but still crisp.

Add the Vegetables

Once cooked, sprinkle sesame seeds and chopped green onions over the dish. Serve hot with rice or noodles.

Garnish and Serve

Chicken thighs

Soy sauce

Honey

Garlic

Ginger

Sesame oil

Bell pepper

Carrot

Broccoli florets

Sesame seeds

Green onions

In a small saucepan, bring 500 ml of water to a boil. Once boiling, remove from heat and add 2 tablespoons of green tea leaves. Steep for 5 minutes, then strain the tea into a bowl and let it cool.

Brew the Green Tea

In a large pitcher, combine the cooled green tea, 500 ml of Choya Umeshu, 50 ml of yuzu juice, and 2 tablespoons of honey. Stir well until the honey is completely dissolved.

Mix the Ingredients

Cover the pitcher with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld.

Chill the Mixture

After chilling, pour the Choya Green Yuzu Tea Umeshu into glasses filled with ice. Garnish each glass with a slice of yuzu and a few mint leaves for a refreshing touch.

Serve the Drink

Choya Umeshu (plum wine)

Green tea leaves

Yuzu juice

Yuzu slices

Mint leaves

Wash the ume fruit thoroughly under cold running water. Remove any stems or blemishes from the fruit.

Prepare the Ume Fruit

In a large glass jar or container, add the washed ume fruit. Pour in the shochu or vodka until the fruit is fully submerged.

Add the sugar to the jar with the ume fruit and alcohol. Stir gently to help dissolve the sugar.

Add Sugar

Seal the jar tightly and store it in a cool, dark place. Allow the mixture to infuse for at least 6 months. Shake the jar gently once a week to help dissolve the sugar and mix the ingredients.

Seal and Store

After the infusion period, strain the liquid through a fine mesh sieve or cheesecloth into a clean bottle. Serve chilled or over ice, and enjoy your homemade umeshu!

Strain and Serve

Add a few mint leaves or a twist of lemon zest to the glass for added flavor if desired.

Optional Garnishes

Ume fruit (Japanese plums)

Shochu or vodka

Sugar

Additional flavorings (e.g. mint leaves, lemon zest)

Rinse 2 cups of rice under cold water until the water runs clear to remove excess starch.

In a large pot, bring 4 cups of water to a boil. Add the rinsed rice and a pinch of salt. Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is fluffy.

Cook the Rice

In a separate pan, heat 2 tablespoons of oil over medium heat. Add 1 chopped medium onion, 3 minced garlic cloves, 1 inch of minced ginger, and 2 whole green chilies. Sauté until the onion is translucent.

Sauté the Aromatics

Add 1 teaspoon of salt and 1 teaspoon of black pepper to the sautéed mixture. Stir well to combine.

Add Seasoning

Chop 1 medium carrot and 1 medium bell pepper. Add these along with 1 cup of green peas to the sautéed mixture. Cook for an additional 5-7 minutes until the vegetables are tender.

Chop and Add Vegetables

Once the rice is cooked, fluff it with a fork and gently fold it into the vegetable mixture. Ensure everything is evenly combined.

Combine Rice and Vegetables

Finely chop a bunch of cilantro and sprinkle it over the rice. Drizzle 2 tablespoons of lemon juice over the top before serving.

Rice

Onion

Green Chilies

Salt

Black Pepper

Green Peas

Bell Pepper

Cilantro

Lemon Juice

Peel and pit the fresh lychee. Cut them into halves or quarters depending on your preference for presentation.

Prepare the Lychee

In a small saucepan, combine equal parts water and sugar. Heat gently until the sugar dissolves completely. Allow to cool before using.

Make the Simple Syrup

In a cocktail shaker, add the fresh mint leaves. Use a muddler to gently press the leaves to release their essential oils, being careful not to tear them too much.

Muddle the Mint

Add the unfiltered sake, prepared lychee, yuzu juice, and simple syrup to the cocktail shaker with the muddled mint.

Fill the shaker with ice and shake well for about 15-20 seconds until the mixture is chilled.

Shake

Strain the mixture into a chilled glass, ensuring that the mint leaves and lychee pieces are left behind.

Strain

Garnish the drink with edible flowers and a sprig of mint for a beautiful presentation.

Add Garnish

Unfiltered Sake

Fresh Lychee

Yuzu Juice

Simple Syrup

Mint Leaves

Edible Flowers

Mint Sprigs

Rinse the Junmai Daiginjo sake rice under cold running water until the water runs clear, removing excess starch. This should take about 3-4 rinses.

Wash the Rice

Soak the washed rice in a bowl of water for 2-4 hours. This allows the rice to absorb water and expand.

Drain the soaked rice and steam it for about 30-40 minutes until the grains are tender. Ensure that the rice is fluffy and not sticky.

Transfer the steamed rice to a large, flat container and spread it out to cool down to room temperature.

Cool the Rice

Mix the cooled steamed rice with koji. Ensure an even distribution and let it sit for about 12-24 hours in a warm, humid environment.

Prepare the Koji

In a fermentation vessel, combine the koji rice with the water, yeast, and lactic acid bacteria. Stir gently to ensure all ingredients are well integrated.

Mix Ingredients

Cover the fermentation vessel with a clean cloth and allow it to ferment for 3-4 weeks at a consistent temperature of around 15-20°C (59-68°F).

Initial Fermentation

After fermentation, filter the sake mixture using a cheesecloth or fine mesh strainer to separate the liquid from the solids.

Filter the Mixture

Dilute the filtered sake with 2 liters of filtered water to adjust the alcohol content and enhance flavor.

Dilute with Filtered Water

Bottle the sake in sterilized bottles and let it age for a minimum of 6 months to develop the flavors.

Bottle and Age

Junmai Daiginjo Sake Rice

Koji

Lactic Acid Bacteria

Filtered Water

Begin by chilling your serving glass. You can do this by filling it with ice water while you prepare the cocktail.

Chill the Glass

In a mixing glass, combine the Japanese whiskey, sweet vermouth, Angostura bitters, and simple syrup.

Fill the mixing glass with ice and stir the mixture gently for about 30 seconds until well chilled.

Stir with Ice

Empty the ice water from your serving glass and strain the mixture into the chilled glass.

Strain into Glass

Gently twist the orange peel over the drink to release its oils, then drop it into the glass. Finally, add a maraschino cherry on top for a finishing touch.

Add the Garnish

Your Takamine Whiskey is now ready to be enjoyed. Serve immediately and savor the flavors.

Wexford Nitro Irish Créme Ale

Pearl's Of Simplicity Junmai Daigingō

Takamine Byr

Choya Green Yuzu Tea Umeshu

Choya Liqueurs Umeshu

Tears Pearl's Of Dawn Simplicity Kunko Daigingo

Dreamy Unfiltered Clouds Sake

Maboroshi 23 Junma Daiginjo

Takamine Whiskey

Samuel Smith Pure Brewed Organic Lager

Fujimi Single Vodka Grain Whiskey

Kikusui Perfect Snow 300ml Nigori

Yoho Brewing Aooni Ipa

Athletic Brewing Upside Dawn Non Alcoholic Lager

Lucky Buddha Enlightened Light Lager

Ace High! Imperial Apple Cider

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Van Steenberg Gulden Draak Dark Tripel

Rodenbach Grand Cru Flanders Red Ale

Swan Lake Brewing Samurai Barley Wine

Yoho Brewing Agoni Ipa

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Californiaticrewing Non Alcoholic

California Imperial Apple Cider