11/18/2023 0 Comments Suntory whiskey toki total wine![]() “Toki was created specifically to link that old meets new – traditions and innovations.” ![]() It’s an old way of making whisky nowadays what’s popular is a single malt. “Blended whiskies have been made for centuries. “Toki is fairly new – it launched in 2016,” he continued. “We like to describe it as like a drizzle of balsamic vinegar on your salad,” explained Di Monaco. The Yamazaki isn’t part of the core profile of Toki, but instead adds complexity as a seasoning element. These include: a type of Chita whisky, which is less distilled and has a heavier style than the single grain that the brand has on the market Hakushu, which has been aged for seven years and imparts green apple, pear and citrusy notes and Yamazaki sherry cask. Prior to the workshop, Di Monaco led a tasting of the key components of The House of Suntory’s Toki blended whisky, allowing the bartenders to better understand its distinct flavour profile. “You can create different types of dashi that can be used on their own for their miso soup, for example, or ramen, but they could also be blended,” he explained.ĭashi master Eico Kano, from catering company MoguMogu, took the bartenders through the dashi-making process, allowing them to create their own versions (which they later ate for lunch) and explore the art of balancing flavours. An additional ingredient, such as katsuobushi (bonito flakes), dry sardines or shiitake mushrooms, can also be added. We always talk about the importance of purity of water in Yamazaki and the soft water of Hakushu.”Īs well as water, dashi is typically made with kombu, a Japanese seaweed that gives the umami base. ![]() “A key ingredient for dashi is water, which is something that links well with our whiskies. “Dashi is the base of most Japanese dishes,” Di Monaco explained. One masterclass held as part of the programme was ‘Dashi & Blending’, which explored how the art of blending flavours and aromas links to the art of blending whisky with a tasting of The House of Suntory’s Toki whisky. The Dojo programme’s mission is to elevate and strengthen the careers of the hospitality community via an immersive experience that pairs the pioneering portfolio of The House of Suntory’s spirits – Roku gin, Haku vodka and Toki and Hibiki whiskies – with a Japanese art or craft. This year, Dojo participants took part in two ‘Monozukuri Masterclasses’, which were based on the traditional Japanese principles of craftsmanship that are core pillars of The House of Suntory. The House of Suntory’s UK brand ambassador, Raffaele Di Monaco, who led the programme, explained that Dojo is a platform that both educates the hospitality community on the brand’s portfolio and celebrates Japanese craftsmanship. Raffaele Di Monaco is The House of Suntory’s UK brand ambassador The programme has this year been extended to two major cities – Manchester and Edinburgh – as well as London, engaging 100 bartenders in the art of Japanese bartending, learning directly from Japanese craft masters and hospitality industry leaders. The Dojo programme held workshops in three UK cities In celebration of its centenary year, The House of Suntory kicked off the fourth edition of its Dojo programme in July.
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