Hakumai Highball

Kenta Goto | New York City

Hakumai Highball

During Shochu Week, bar tastemakers showcase their individual flavor and cocktail flair by incorporating shochu from different Japanese regionalities and ingredients into a special, limited-time cocktail menu—learn more and find a bar near you.

“To me, spirits made from Japanese rice are special,” says Kenta Goto of his choice to spotlight rice shochu. He describes the spirit as having a sake-like aroma, alongside a stronger rice-based vodka in this drink. “They are truly smooth, and that is the beauty of it.”

Goto’s straightforward highball is topped up with soda water and garnished with pickled ginger for visual interest and a piquant accent. “I wanted to showcase that simple is the best,” he explains. “Using simple, great ingredients that harmonize together and elevate each other, you get a spectacular result. “

Ingredients
  • 1 ounce rice shochu (such as Hakutake Shiro)
  • 1 ounce rice shochu (such as Hakutake Shiro)
  • 3/4 ounce rice vodka (such as Suntory Haku)
  • 3/4 ounce rice vodka (such as Suntory Haku)
  • 4 ounces soda water
  • 4 ounces soda water

Garnish: pickled sushi ginger

Directions
  1. Build all ingredients in a highball glass over ice, and stir gently to combine.
  2. Garnish with pickled ginger.

Tagged: shochu week