Strictly limited special edition - approx. 300 bottles worldwide
Empirical X Kaneshichi
In this spirit the nuanced, smoky Umami aromas of the Katsuobushi play the leading role. The Empirical team staggered the chips in the vacuum distilled ferment of barley koji and painted barley, distilled again and then let the spirit rest in ex-cognac barrels for two weeks. The result is a deep, spicy spirit.
As a student of fermentation, Lars Williams - the founder of Empirical - Katsuobushi has always admired. It is one of the pillars of Japanese cuisine, a basis on which many preparations build up.
Mr. Yusuke from Kaneshichi embodies the dedication to his craft and constant striving for perfection. In doing so, he celebrates the quality, care and constant innovation that make up the Japanese craftsman.
Lars Williams had the honor of learning the rigorous process directly from Yusuke-San himself.
Every single part of its work, from cutting the bonito to careful cooking, the maintenance of the wood fire during the four -week smoking, careful "alderness", while the shape slowly turns the loins from the ordinary Arabushi into an elegant honarebushi.
Playing the Katsuobushi Mozart "to keep them happy" is only one of the countless possibilities with which Mr. Yusuke demonstrates unusual care and pride of his work.
Yusuke-San's complete commitment to his Katsuobushi is expressed in this spirit; This is a tribute to his work.
Perfect Serve in the Style of a Mizuwari*:
Put 2.5Cl on ice and pour water with water and stir cold.
*MiZwari (水割り), that's Japanese, and means "cut with water". Originally it was Shōchū who was cut, but here it is empirical Kaneshichi who is diluted.