DRINK JA­PANESE

Sunday Herald Sun - Stellar - - Delicious On Sunday -

The dom­i­nance of wine as the go-to pair­ing with de­gus­ta­tion menus has been eroded by beer, juices and sake, which has de­vel­oped a cult all of its own. No sur­prise then that the boom in Tokyo’s cool cock­tail bars has spread here, help­ing to build the knowl­edge of Ja­pan’s grow­ing bou­tique whisky pro­duc­tion as well as a bet­ter un­der­stand­ing of this rice wine with a 1200-year her­itage. So, dis­cover the dif­fer­ence between a 12-year-old Ya­mazaki and an 18-year-old Habushu, and between your Ginjo-shu and your Jun­mai Daig­injo-shu, at Hi­hou in Mel­bourne, Tokyo Bird in Syd­ney, and at the bar at Sake in Bris­bane.

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