A Taste of Asia

BY TOM FIRTH

We always mean to approach drinks from parts of Asia more often, and we really want to cover as much as we can when we do. So, we have a few sakes to share, a plum umeshu, and some spirits to recommend. In some ways, some of these bottles from South Korea and Japan seem to discourage the neophyte or even western consumers who may feel that they don’t know quite enough about these bottles to understand them, find the “best” – or even how to serve them. To that, I’d clearly say that they are meant to be enjoyed! If you are just getting started, enjoying these at room temperature or slightly chilled is a good place to start, but even a quick internet search like, “how should I serve Junmai Daiginjo sake?” will answer any questions. There may be some etiquette for enjoying some of these beverages in a more formal setting, but at home, just focus on the liquid in the glass.

Shin Whisky Umeshu, Japan

A continually stunning and delicious beverage that deserves a taste or two. A liqueur made with a sochu base, sweetened with Japanese plums and finished with whisky. Citrusy and bright on the palate with subdued alcohol notes and a bit of woodsy character from the whiskey. At about 15 percent ABV it’s a fine sipper- not too sweet either, but also great in cocktails and in dishes that might benefit from the plum notes. A gem.

CSPC +824566 About $30 (500 mL)

Lee Gang Ju Pear Ginger Rice Spirit, South Korea

Wildly “exotic” on the nose with a lifted and dynamic set of aromas shifting from spice box, herb, and floral tones along with clean pear and mild apple notes. A poor comparison to be sure, but it does evoke a bit of an “apple crumble” profile to a western palate. Silky on the palate with some of that rice spirit starchiness but also a good expression of those promised flavours. At 25 percent ABV it’s a good sipper for those fall or winter days –and might add that “je ne sais quoi” in my next crumble.

CSPC 863465 $31-35 (375 mL)

Hwayo X. Premium Rice Whisky, South Korea

A South Korean rice whisky, but also known by the more traditional name of soju (a spirit made historically from rice, but also barley, wheat and other ingredients). Hwayo’s oak aged bottle is a premium, but also modern approach aged in bourbon and white oak showing a very whisky like aroma with vanilla and barrel spice, more tropical fruit than expected, and a lengthy evolving finish. At 41 percent, it’s approachable to most whisky drinkers, but can handle a drop or two of water – but you’d miss out on the finer characteristics of this complete spirit.

CSPC 859987 $140-145 (500 mL)

Okunomatsu “Navy Label” Junmai Daiginjo Sake, Japan

A beautiful bottle of sake that, as a Junmai Daiginjo, has about half of the outer husk of the rice grain polished away yielding a slightly spicy sake with stunning floral and tropical notes. On the palate, quite creamy and with a little extra body lending a fuller mouthfeel too. A pleasing sipper that can handle a little chilling but shows most of its nuance around a cool room temperature.

CSPC 898967 $44-47

Miyasaka Miyama Nishiki Junmai Ginjo Sake, Japan

Ginjo sake is milled to about 60 percent of the grain’s original size but still produced to a very high standard. Here, richly aromatic with peach and nectarine, even a little bit of a strawberry/vanilla character. Lively and bright on the palate too with a slight prominence to the alcohol, so a light chilling is good here, but from start to finish, clean and mouthfilling, that would be a gem on the table with classic foods like sushi or sashimi or grilled fish.

CSPC 896946 $44-46