For the Sake of Saké (Part 2) - With Michael Achach

This week, we continue our discussion of saké with certified sommelier Michael Achach. We move into discussing the savory side of saké, along with talking about the various types of koji, the role of lactic acids in sake, and much more! 

Cocktail Discussed

Tio Anjirō

1 oz. Nova Brewing 'Eclipse'

1 oz. Yuu Baal Pechuga Mezcal 

3/4 oz. lime juice

1/2 oz. Hesperidina

1/2 oz. Murai Family Nigori Genshu Sake

2 dashes El Guapo Polynesian Kiss Bitters

Inspired by the Tia Mija, as published in Spirits of Latin America by Ivy Mix

Combine all ingredients in a shaker with ice, and shake briefly. Strain into a rocks glass over fresh crushed or pebble ice, and garnish with a slice of dragonfruit.

Saké Discussed-

Yuki No Bosha Yamahai Junmai - https://www.truesake.com/products/yuki-no-bosha-jg

Kinoko Junmai Ginjo - https://www.vineconnections.com/japanese-sake/grades/junmai-ginjo-ginjo/kinoko/

Shiokawa 'Cowboy' Yamahai - https://www.vineconnections.com/japanese-sake/grades/junmai-ginjo-ginjo/cowboy-yamahai/