Emperor’s Mizuwari
Mizuwari is a traditional Japanese way of drinking spirits by mixing them with water and ice. The word “mizuwari” literally means “cut with water.”
In this version, called Emperor’s Mizuwari, we use black rice water instead of plain water. Black rice, also known as forbidden rice, was supposedly once only eaten by the rich and powerful.
This cocktail blends Scotch whisky with Japanese flavours. Here’s what’s in it:
Umeshu, a sweet and sour Japanese plum wine
Yuzu sake, a rice wine infused with yuzu, an Asian citrus fruit that adds a fresh and slightly bitter taste
Supasawa, a sour mixer, i.e. lemon juice replacement, that is made in Belgium though inspired by Japanese (say “super sour” with a Japanese accent)
Black rice water adds a nutty flavor while diluting the drink
Glenfiddich 12-Year-Old – a smooth Scotch whisky with fruity notes
It’s a drink fit for a Japanese emperor.
BLACK RICE WATER
250 g Black Rice
1000 g Filtered Water
Put black rice in a dry saucepan and roast it on medium heat until it starts to smell like fresh popcorn; be careful that it only roasts, not burns. While still hot, put the roasted black rice straight into the filtered water. Let it macerate for 1 hour and then filter through a cheesecloth.
EMPEROR’S MIZUWARI
30 ml Glenfiddich 12yo
20 ml Supasawa
30 ml Black Rice Water
10 ml Umeshu
20 ml Yuzu Saké
METHOD: Stir
GLASSWARE: Patrik Illo
