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2024.01.24

Created by Kodama Beverages in 1984, this mixer is made from perilla extract and is used to dilute shochu type 1.

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トルネード注ぎ

野毛にある「ホッピー仙人」が生み出したホッピーをより美味しく飲むための注ぎ方。ぞうきんを絞るように、ホッピーとジョッキを逆向きに反転させながら一気に注ぎ入れる。中と外が素早く炭酸が抜けずに混ざると言われている。ホッピービバレッジ ...

Completely

This refers to sake that is poured so full that it overflows from a glass placed inside a masu. During the Edo period, sake was sold by weight, with sake being poured directly from the barrel into sake bottles or masu. This was called "morikiri," which is said to have later evolved into "mokkiri."

Half and Half

This refers to mixing Hoppy and black Hoppy. Ordering both white and black Hoppy at the same time can be difficult if you're drinking alone, but it's easy to enjoy with two or more people. Also, if you order a "half" at a store that serves draft Hoppy, they'll mix it for you. [Shipping to Honshu...]

ball

This refers to a shochu-based highball known as "shochu highball," "shitamachi highball," or "special highball" that is enjoyed in Tokyo's downtown areas. It is made by blending shochu with ingredients such as "Ama no Ume" (plum) and "Kanda Highball," which contain mysterious extracts, and then mixing it with carbonated water to create an amber-colored drink. Serve with ice...

Book correction

A drink made by mixing shochu with mirin. In Edo it was called "honnaoshi" and in Kamigata it was called "yanagikage," and it is said to be made basically in a 1:1 ratio. It came to be called "naoshi" because it means "to adjust difficult-to-drink sake."

シャリキン

キンミヤ焼酎を凍らせシャリシャリにした状態。20度の焼酎は家庭用冷凍庫でも簡単にシャリキンになるが、25度だと業務用冷凍庫でないとなかなかシャリキンになりにくい。【送料無料】宮崎本店キンミヤ焼酎 20度パウチシャリキン ...

Book correction

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