CleverRoot

w i n t e r 2 0 1 8 | 6 9 Soh Woods was born and raised in the U.S., but would visit Japan often with her father as a small child. It was during those trips that Soh Woods developed her love for Japanese food and culture. "Being Asian, I grew up with rice as part of every meal: breakfast, lunch, and dinner. But in America, rice is sometimes the forgotten grain, espe- cially when it comes to whisky," she says. "For me personally, Kikori is the culmination of so many years of research and experimentation, and I think it captures the spirit of many qualities and traditions of Japan that I wanted to share with the U.S." Soh Woods has also created a companion to Kikori called Yuzuri, an intensely-flavored citrus liqueur. Made from yuzu fruit grown on the same island where Kikori is made, Yuzuri melds Soh Wood's love for Japanese citrus with her plan to further appeal to mixologists and bartenders nationwide with a versatile cocktail ingredient. Soh Woods recently showcased both creations at contemporary Japa- nese restaurant Kru in Sacramento, California, where Chef Billy Ngo, the restaurant's founder, worked with Lead Bartender Nick Amano to create rice-based pairings with Kikori and Yuzuri. Amano was especially pleased by how Kikori and Yuzuri complemented one another, as well as how Yuzuri provides an effortless way to incorporate more yuzu flavor into his cocktails. "The two are definitely a harmonious match," he explains. "The flavors are subtle and complex, with a backbone that allows them to stand out amongst other ingredients." Ngo also enjoyed the outcome of the pairings, which matched a sturgeon nigiri with a Kumamoto Sour featuring Kikori Whiskey, Yuzuri liqueur, lemon, Okinawa brown sugar, and red wine pearls; grilled onigiri with the Kikori Mizuwari, made with toasted rice–in- fused Kikori, seltzer, and shiso blossoms; and a brown rice congee with the Million-Dollar Sazerac, featuring wagyu fat–washed Kikori, maple syrup, plum bitters, coffee and absinthe rinse, and a lemon twist. "Japanese cuisine is built around light, delicate flavors with bold umami from ingredients like soy and miso," Ngo says. "We went from a light, refreshing Mizuwari cocktail paired with sturgeon nigiri, to a wagyu fat–washed Sazerac paired with a rich and umami-packed congee dish.""The pairings came out fantastic—all inspired by rice and all delicious," Amano adds. Anne Soh Woods is the Founder of Soh Spirits, which produces Kikori Whiskey. The Kikori Mizuwari, made with toasted rice–infused Kikori, seltzer, and shiso blossoms, was paired with grilled onigiri with tare and shaved foie. The brown rice congee with wagyu, poached egg, and mushroom dashi found its match in the Million-Dollar Sazerac, with wagyu fat–washed Kikori, maple syrup, plum bitters, coffee and absinthe rinse, and a lemon twist. PHOTO: CAL BINGHAM ■cr *Kikori spells whisky with the "e."

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