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 reprensented by a different texture

  1. The first sip is dominated by the liquid phase. The liquid phase 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.
  2. 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 nor algae lead to the sea and prepare for the fish. 
  3. 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:

  1. Shake Elephant Gin, NINKI-ICHI Yuzu Sake & Shiso Single Distillate.
  2. Place the Mirin-Nori-Foam in a cup, place the Tobiko on top and pour in the liquid.

Mirin-Nori-Foam:


  • 250 ml mirin
  • 1/4 nori sheet
  • 15 g 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.