OC Weekly recommends, “kicking off with a calamansi sour and an order of lumpia. The cocktail makes great use of its ingredients—floral Kikori Japanese rice whisky, tart calamansi syrup and egg white—to offer something that balances the scales between sweet, bitter and strong. But it’s the egg white that gives this tangy drink a smooth, creamy…
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The San Francisco Chronicle features the private club Modernist and the Kikori Whiskey Pokeball cocktail with salted caramel and aged balsamic vinegar.
“Rice is nothing new to whiskey production. It has been a casual player in experimental whiskies here and there in the U.S., usually as a minor ingredient in one-off bourbon recipes. But to date no all-rice whiskey has ever been made. That is, until now.” – Men’s Journal
“Kikori Whiskey is aged in barrels that are only lightly charred, resulting in a whiskey is lighter and exceptionally smooth, so it’s perfect for a cocktail.” – Rue Daily
Bitter & Twisted serves the Bear Witness with Kikori Whiskey, lemon, grapefruit, yuzu marmalade and pink peppercorn honey syrup, in an empty honey bear! See the the full list at Liquor.com
Forbes contributor, Breanna Wilson, believes that “…Soh Woods is exactly who you want to trust when it comes to finding the best cocktails and cocktail bars around the world.” Find the full list on Forbes.
“Japanese whisky has been among the best whiskey in the world for a long time now, and these bottles are some of the best drams available.”- Liquor.com
Beverage Media Magazine explains the importance of whiskey organization because, “Brown goods are where the green is – ”
Our founder, Ann Soh Woods, is featured in Sunset Magazine’s March 2017 issue “Best of the West” round up, along side our signature Shishito Sour cocktail.
Take a look at the winter cocktails LA Weekly suggests you try in LA.