The idea:
The concept is an aperitif specifically for sushi.
The presentation is based on a tea ceremony.
The name is derived from Inari, a kami in Shinto.
The drink works in three phases, each represented by a different texture.
The first sip is dominated by the liquid phase.
The liquid consists of NINKI-ICHI Yuzu Sake, Elephant Gin and Shiso Single Distillate.
The NINKI-ICHI Yuzu Sake acts as a palate cleanser,
like a tea ceremony wipes away the dust of everyday life.
In the second phase, a mirin nori espuma comes to the fore,
with mirin providing a noticeable sweetness and leading to the rice,
while the strong notes of nori algae lead to the sea and prepare for the fish.
In the last sip, Tobiko comes into play - a third texture.
The salmon roe provides a slightly salty finish and is perfect for sushi.
Ingredients:
3 cl Elephant Gin
3 cl NINKI-ICHI Yuzu Sake
2 ml Shiso Single Distillate
4 cl mirin nori foam
1/2 BL Tobiko
Recipe:
Shake Elephant Gin, NINKI-ICHI Yuzu Sake and Shiso Single Distillate.
Place the mirin nori foam in a bowl, place the Tobiko on top and then pour in the liquid.
mirin nori foam:
250 ml mirin
1/4 nori sheet
15g Pro Espuma
Tear the nori sheet into small pieces and mix with the mirin and Pro-Espuma
at the highest level for about 1 minute.
