Japanese Genmaicha Whiskey Recipe

It’s been said that opposites attract. Sometimes, the most uncommon of friends form an amazing bond. Japanese Genmaicha Whiskey is just that kind of relationship. Two very distinct flavors, the warm nutty flavor of genmaicha combined with Japanese Whiskey, when blended, create something deep and meaningful. 

In the days of the Samurai, green tea was a luxury in Japan. It was common practice for peasants to bolster their precious tea supply by adding brown rice. Soon the lightly toasted flavor of genmaicha, or brown rice tea, became a staple throughout the country. Our version of “the people’s tea,” as it is affectionately called in Japan, is made from indigenous cultivars and prepared in the patient, mindful, fukamushi deep-steamed method. It’s a warm and nutritious drink with a delightfully nutty flavor, great for breakfast or any time.

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Japanese whiskey was born in Yamazaki, a suburb of Kyoto when Shinjiro Torii selected the location in 1923 because of its high-quality natural mineral water. Since then, the art has evolved and there are now many selections of Japanese whiskey and the craft has evolved to one of significant esteem. Made from malted barley, whiskey production is an art form in itself. The Japanese pride themselves on attention to detail in the distillation process, as well as the quality of ingredients, selected. A delicacy alone, Japanese whiskey - when partnered with genmaicha - becomes a cocktail with a rich depth of flavor that you’ll turn to again and again. 

Japanese genmaicha whiskey Recipe

YOU WILL NEED

2 oz of steeped Firepot Genmaicha

2 oz of Japanese Whiskey

TO MAKE

1. Steep Firepot Genmaicha to double strength
2. Strain the Genmaicha into a cup or mason jar and chill.
3. Pour the Japanese Whiskey into the steeped Genmaicha and stir until combined.
4. Pour over ice.