Shinzo No Tobira
Stirred, diluted, and salted to taste. Minimal in the way that takes real work.
6ozCoupe holds 6 oz of liquidStemmed, served up. The liquid is the whole drink.Build
| Japanese Mix | 1½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Mugwort Shochu | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| water | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| wasanbon sugar | 1 bar spoon5 ml |
| Spritz of 25 Percent Saline Solution | to taste |
Rescaled to your 1 oz30 ml pour. Written around 1½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1½ oz45 ml.
Tools
Missing something? Find ingredients and bar tools in the Stock Up tab. Some links may earn us a commission.
Preparations
Warm two cups of soy milk with a teaspoon of agar agar until dissolved. Add another two cups of soy milk, four cups of kome shochu, three-quarters of a cup of kinako and a cup and a half of molasses. Chill twelve hours, then strain through cheesecloth.
Steep half an ounce of dry mugwort in a bottle of kome shochu for a day at room temperature, then strain.
Place 1 oz of salt in a measuring cup. Add warm water until you reach 4 oz and the salt has dissolved. Let the solution cool before using or storing.
Method
- Add everything except the saline solution to a mixing glass, fill it two-thirds with ice, and stir until cold.
- Strain into the glass and spritz with the saline solution.
- Garnish with matcha-dusted warabi mochi.
Mixology by Whiphttps://mixologybywhip.com/recipes/shinzo-no-tobira
MOpen in Mixology by WhipCheck it against what's behind your bar, save it, time the build→