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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“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
“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
Liquor.com believes it should be Kikori Whiskey in your glass, according to their article, This is the Summertime Whiskey You Need in Your Glass Right Now.
Distiller blog, The Mash Bill, refers to Kikori Whiskey as “the highest profile new entry on the market”.
“The idea of creating a balanced structure in one’s life is an integral aspect of Japanese culture. Balance amongst the varied elements of work, leisure, spirituality, family—even amongst the various flavors in a meal: salty, sweet, spicy, bitter, umami—is considered an indispensable, even sacred, component of happiness.” Read more on Drink Me Magazine
“In every bottle, Kikori rice whiskey invites you to take a moment to stop and appreciate all aspects of life.” Read the full review on Unfinished Man.
The Whiskey Reviewer says: “Versatile, smooth, and produced with care, it’s no wonder Kikori rice whiskey is one of the hottest new liquors on the market.”
Kikori Whiskey has been named one of the “Best Bottles of Booze” for 2015 by Playboy.com. Read Jason Horn’s full article here.
LA’s elegant bar/restaurant Simbal is now featuring Kikori Whiskey cocktails! We recommend going in for a “Green with Envy” cocktail and staying for dinner.