Jerez

Mar 3

by Shingo Gokan
Tokyo, Japan

20ml SG Mugi Shochu (Barley)
10ml Hoshiko Umeshu
5ml Oloroso sherry
5ml Fino sherry
8ml clarified orange juice
8ml water
5g katsuo-bushi

Add katsuo-bushi to a coffee filter in a funnel. Place the funnel with the coffee filter in a canister to collect the liquid that is filtered through. Add all liquid ingredients and let it strain through the coffee filter. Aerate to serve in a glass.