Risshu, First Day of Autumn

Mar 3

by Alyssa Heidt
Oslo, Norway

45ml Soba Shochu (Buckwheat), Sobakuro Gohei, Miyazaki
90ml Autumn Tea*

*Autumn Tea
1 tsp Katsuobushi powder
½ tsp Mermaid’s hair (Tarmgrønske) seaweed powder

Temper in a heat-proof cup with hot water. Prepare and steep autumn tea. Discard water when tea is ready. Pour soba shochu directly into a teacup. Top with autumn tea. Stir gently to combine.

Bring everything to a simmer and let the stock cool for 30 min before straining it. Bottle and keep at 65°C (149°F) in a circulator until you want to serve it in preheated cups.