The Myth – Kiyoko Yuzu Aperitif
Kiyoko still is quite new to the market. It is an aperitif which combines typical Japanese ingredients. For a drink using it, I slightly altered the classic Mizuwari highball.
The Kiyoko uses Yuzus from Kansai on Honshu. After the harvest the fruits are directly juiced. Next, the master brewer adds Junmai sake to the Yuzu. The sake is produced using Gohyakumangoku rice and Miyamizuwater from Mount Rokkō. In the end, the aperitif is bottled at an ABV of 10 %.
Slight salinity
The aperitif starts with clear citrus notes. First, you get lemon juice as well as citrus peel as well as a touch of mandarin. Second, there are certain umami notes which remind me of a certain salinity. All in all, the aperitif reminds me a bit of bottle yuzu juice, but less acidic with more complexity.
Add a splash of whisky
For the drink, I took the Mizuwari highball and added a bit of Kiyoko to the mix. A bit of Angostura Bitters and a few slices of ginger did not hurt either. Like with the original Mizuwari, the key here is ice-cold soda water.
3 cl Kiyoko Yuzu Aperitif
3 Slices Ginger Slices
Top off with Schweppes Soda Water Built – chilled highball glass over ice cubes – top off;
Garnish: Lemon Twist;
Song: San Fermin – The Myth;
Obviously, with the combination of citrus and soda water, drink tastes very refreshing. Apart from that, the whisky works great with the yuzu aperitif. The ginger and the bitters linger on somewhere in the back, but only add a bit of complexity without distracting from the rest.
*The fact that I received a product reviewed in this article for free, did not – in any way – influence the rating of said product. I received the aperitif for free from Kirsch Whisky.
