KOYOMI HIGHBALL

The culinary versatility of the KOYOMI™ HIGHBALL

KOYOMI HIGHBALL TAPS INTO THE MOST SIGNIFICANT TREND IN JAPAN FOR FOOD AND DRINKING OCCASIONS AND DELIVERS A MASSIVE OPPORTUNITY TO THE AUSTRALIAN ON-PREMISE SECTOR.

THE WORD KOYOMI IN JAPANESE MEANS ‘CALENDAR’ OR ‘FLOW OF TIME’. KOYOMI HIGHBALL IS INSPIRED BY FLOW OF TIME AND IS ONE OF THE MOST SESSIONABLE AND VERSATILE DRINKS ACROSS ALL SEASONS.

Over the past decade, Shochu has experienced a significant boom in popularity in its home country of Japan. Previously thought of as a bit old-fashioned, Japan’s indigenous spirit has overtaken sake in the past decade to be the most consumed drink in the country. Shochu’s sheer versatility is one of the reasons it is firmly back on the drinking repertoire for a new generation. It has so much going for it – it’s lower in alcohol than most spirits, it has no sugar, and it can be consumed in many ways and with many different cuisines. The most popular way to consume Shochu is paired with food in a casual dining environment in an RTD format or a highball known as a Chu-Hi in Japan. Bartenders can tap into the versatility of Shochu in Australia through the three diverse offerings of KOYOMI Highball.

SHOCHU – WHAT IS IT?

Shochu is Japan’s national distilled spirit that dates back to the 16th century. It is clear, and while it is compared, unfairly, with vodka, it is nothing like it. Shochu can be made from any variety of ingredients, and its base is always some form of carbohydrate. Almost half of Shochu in Japan uses barley as the carbohydrate distilled in its production, but it is also traditionally made with sweet potato, rice, sugar or buckwheat. It is popular because of its low ABV that sits somewhere between 25- 45 per cent with the majority around 25 per cent. It has lower calories than other white spirits, so is perfect for drinkers looking for a healthy, low-alcohol, no- sugar alternative.

WHAT IS THE DIFFERENCE BETWEEN SHOCHU, SOJU, VODKA AND SAKE?

Shochu made with kome (rice) has a mild flavour and aroma while imo Shochu (Japanese sweet potato) has the strongest aroma and flavour. The most common base for Shochu production is mugi (barley). Barley based Shochu has a milder taste and is a good beginner’s choice. Soba or buckwheat is also used to produce Shochu, but is a relatively young practice that began roughly 40 years ago. Soba offers a subtle milder flavour than imo and kome Shochus.

Finally, Shochu is not to be confused with its Korean counterpart soju, also a distilled spirit but with sugar added and a different taste profile.

HOW TO DRINK IT?

Here is another way that Shochu is so versatile. It can be consumed in so many ways. It would be difficult to find another drink that would compare to Shochu’s versatility. Popular ways to consume Shochu are neat, on the rocks or with warm or cold water. Shochu cocktails open up a world of possibilities. The exploration of introducing flavours to Shochu enhances the spirit’s individual characters and nuances. It is also often combined with Japan’s other favourite drink, Oolong tea for a refreshing option. The most popular way it is consumed in Japan is with fruit juice and soda or in a Chu-Hi. A name derived from combining the two words Shochu and highball. We dare you to try and say it quickly ten times.

The Chu-Hi or Shochu highball is found everywhere in Japan prepackaged and often sold out of vending machines. Its accessibility, low price point, low ABV (around 2-9 per cent) has made it the go-to drink that has earned a reputation as a convenient and refreshing choice. The same is the case in the Japanese on-premise, where the Chu-Hi is consumed in bars and is perfectly suited to the casual dining experience.

KOYOMI™ HIGHBALL brings all this to the Australian onpremise market. It is the easy to serve, easy to drink, refreshing highball premix range that is a blend of Shochu with popular seasonal Japanese flavours. KOYOMI encapsulates this distinctively modern Japanese drinking experience for the pleasure of consumers around the world.

SHOCHU AND FOOD

Shochu is an excellent match with all kinds of cuisine, and in Japan it is usually imbibed with food. KOYOMI Highball’s three unique flavour combinations all provide a different palate profile. There is one to match with your favourite Asianinspired dish. Be inspired by these Koyomi Highball food pairings.

KOYOMI™ HIGHBALL Blood Orange & Bitters

The slightly bitter palate of the Blood Orange & Bitters lends itself to some richer and spicier dishes such as spicy Singapore noodles or some Chilli Crab. Edamame beans are another great combination. It’s a fun, flavourful snack and can be preppared under ten minutes. Add a sprinkle of sea salt and chilli flakes for that extra kick.

KOYOMI™ HIGHBALL Yuzu & Lime

Fresh and zesty with a clean finish, Yuzu and Lime is a great food pairing with clean Japanese dishes such as sushi and sashimi or with delicious and flavoursome fish tacos. The Yuzu and Lime would also pair well with lighter and fresher Vietnamese dishes such as Sang Choi Bao rice paper rolls with sweet chilli dipping sauce.

KOYOMI™ HIGHBALL Mandarin & Grapefruit

Sweet, fragrant and citrusy all at the same time the Mandarin & Grapefruit works well when paired with seafood. The fresh combination bursts with clean flavours and is an obvious match with dishes such as fresh prawns or grilled fish and crisp Asian salads.

KOYOMI™ HIGHBALL Yuzu & Lime with Ling Fish Tempura Tacos

KOYOMI™ HIGHBALL Mandarin & Grapefruit with seared Tuna

KOYOMI™ HIGHBALL Blood Orange & Bitters