Mame San 'Japanese Cloud in Normandie'

Our connoisseurs are creative!
Thanks Monika Zünd for this creation including recipe.

... 2cl Mame San
... 3cl Calvados
... 2cl Mikks Birnenwald
... 1cl homemade lemongrass sirup
... 1cl Kabosu no Susume
... 1/2 bar spoon cinnamon
... some roasted almonds
... 1/2 bar spoon wasabi
... fill shaker with ice, shake for 10 seconds
... fine / double strain (double straining through a fine sieve)
... Kabosu cotton candy on top

Kanpai! Cheers!

Mame San 'Coffee party'

Our connoisseurs are creative!
Thanks Danny's Mobile Bar for this creation including recipe.

... 7cl Mame San
... 2cl white cocoa liqueur
... 2cl lemon juice
... 1-1,5cl Maraschino (cherry liqueur)
... 3 dashes of bitter chocolate
... 2 dashes of rose water
... sugar syrup on demand, who likes it a little sweeter
... fill shaker with ice, shake for 10 seconds
... fine / double strain (double straining through a fine sieve)
... 3-4 whole coffee beans on top

Professional tip: Pre-cool the glass in the freezer, at least 15 minutes.

Kanpai! Cheers!

Discover more delicious recipes by Danny's Mobile Bar in our section 'Danny's Japanese Cocktail Bar'.

Mame San 'Ginger Brew'

Mame San is flavoured with sake and distilled from the sword bean, the azuki bean and the soya bean.

For a naturally cloudy taste, Mame San mixes perfectly with a ginger brew. Natural ginger juice, extracts of lemongrass and pepper, depending on the product sweetened with apple syrup and refined with real beer seasoning.

Mame San 'Ginger Brew' - Spicy, slightly tangy and in combination with the three unmistakable beans, a real strong taste.

Kanpai! Cheers!

Mame San 'On the rocks'

'What do you mix sake with? There were many answers to this question, but not the one, not the perfect one. So we 'laid our hands on' ourselves and created a new drop with Mame San, which perfectly combines sake with a distillate', says Marc Nydegger, sake expert and founder of shizuku GmbH proudly.

Enjoy Mame San ice cool, with its full aroma and a taste that you don't know yet, but which still comes across as familiar.

Kanpai! Cheers!

Mame San 'Wellness'

Mame San is a Sake Flavoured Vodka with 40% vol. So if you like it a little more smooth, dilute the Mame San with sparkling mineral water.

Because each individual bean delivers an unmistakable aroma for perfect harmony, the outstanding Zürichsee water together with the sake (Junmai) at the end the perfect crowning glory of the product.

Mame San 'Wellness' - Slightly diluted, but still tasty, sweet, earthy and fresh.

Kanpai! Cheers!

Mame San 'Straight'

Enjoy our Sake Flavoured Vodka puristically and with all its unique facets...

The roasted sword bean is the nasal rider. With its cocoa and coffee note, it provides the Mame San with the gustatory depth.
The azuki bean provides the sweet, fresh and light marzipan note in Mame San.
The soya bean brings its round umami aroma with it, ideally binds the alcohol and ensures a pleasant mouthfeel in Mame San.
And the addition of sake - the Inatahime Ryokan - gives Mame San an additional warm umami note.

Mame San- Tasty, sweet, earthy and fresh.

Kanpai! Cheers!

When it gets cold and dark outside, it can 'smell' inside... Of course also at cheese lover Meikel's and of course with skillful finesse - but: Swiss style!

MEIKEL'S KITCHEN by shizuku - Swiss raclette with sake

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries, combines and discovers.

This time: A hearty, cozy raclette with dear friends. In addition to various Swiss cheeses and swell potatoes, there's real Bündnerfleisch, fresh pear pieces, cranberries and the matching favourite spices - that's it.
Aside: The strong and intense Miyabi. Earthy, dry and pleasantly sweet on the palate, this sake convinces with notes of hazelnut, liquorice, plums, coriander and nutmeg. The Miyabi is reminiscent of a stone fruit brandy and ideal with raclette - just as hearty, just as tasty.

Culinary conclusion: Raclette is also available in my 'kitchen' at this time of year! Sake and cheese are beautiful lovers, that's no secret anymore. Umami is providing the harmony. But it's the combination that counts: The different types of cheese, the recent in exchange with the creamy, simply great!', so Meikel.

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

It sparkles, glitters and shines.
Because at Christmas it can be festive, slightly exotic and extravagantly delicious...

MEIKEL'S KITCHEN by shizuku - The duck for sakelicious Christmas

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries, combines and discovers.

This time: A tender duck breast with a christmassy, exotic festive salad of golden-brown baked French fries from the oven, garnished with morel terrine, red chicory, hot fried pak choi, pineapple cubes glazed in butter and extinguished with sake on a fresh dressing rounded off with pineapple juice - that's it.
Aside: The Shirayuki Banzaimon, an absolute top product among the Junmai Daiginjo. This noble and fragrant sake is extremely smooth, aromatic, with a beautiful, rounded taste of cooked fruits and has a full body, a smooth structure with pleasant acidity and is long lasting in the finish. A truly festive drinking experience.

Culinary conclusion: Fruity, fresh, bitter, sweet, crunchy, soft, cool, warm... This creation conjures up an unbelievably beautiful game on the palate and works sensationally in terms of taste. The menu is simple and at the same time elegant and festive and with this highly complex and fruity sake a perfect Christmas dinner. Great!' enthuses Meikel and wishes 'Merry Christmas'.

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

If our culinary section could smell...
Sweet, plain, simply irresistible. They come straight out of the oven, grab it!

MEIKEL'S KITCHEN by shizuku - Sake brownies, the chocolaty fairy tale

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries, combines and discovers.

This time: Homemade brownies made of dark chocolate. The delicious chocolate mixture with small pieces of chocolate and sake in the oven for half an hour - that's it.
Inside & aside: The complex Shirayuki Edo Genroku, fermented in wooden barrels (taru). A strong, multi-layered Junmai with a long, salty-sweet veil of dark chocolate, honey, yeast, dried corn, lime blossom and wood. Inside and aside the warm brownies a dream.

Culinary conclusion: 'Chocolate enjoyment that is really addictive. The honey-sweet Edo is the perfect dessert for dessert. Chocolate meets sake, two good buddies. What can I say - with a full mouth - that's brownie heaven! I'll have another one right away...!' smiles Meikel and grabs it.

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

A hearty risotto becomes velvety with the perfect nihonshu as ingredient...

MEIKEL'S KITCHEN by shizuku - Sake risotto!

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries, combines and discovers.

This time: An autumnal sake risotto with figs, pumpkin and Bauern-Schüblig cubes with a hint of honey as topping - that's it.
Inside: Sake instead of white wine! Use the velvet, almost creamy Nouvelle for risotto. The floral Junmai Ginjo convinces with a pleasant, buttery melt, with tangy notes of nutmeg, cloves, cauliflower and meringue, a fresh acidity and dry finish.

Culinary conclusion: 'A real moody court. The risotto cooked with sake becomes smoother and simply tastes better. It was a harmony of freshness, sweetness and spice. And the Schüblig gave the whole thing the right kick. Nouvelle in it and with it, worked wonderfully. Simply good', says Meikel.

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

Sip it classy - The Cocktail Menu with a drop of Japan, exclusively mixed for shizuku by Bar am Wasser.

Sip six: 'OLD FASHIONED'
1cl honey sirup, 3 drops soy sauce, 2cl Yamazaki 12yo, 4cl sake, lemon zest.

Drop of Japan: Shirayuki Edo Genroku, the strong, multi-layered Junmai Genshu - fermented in wooden barrels.

Signature by Dirk Hany.
'An old fashioned, slightly different. Lighter, umami heavy, easy to drink.'

Sip it classy - with shizuku at Bar am Wasser.
Discover more culinary suggestions on Instagram under #shizuku_ch and #baramwasser or in our section 'recipes'.

Sip it classy - The Cocktail Menu with a drop of Japan, exclusively mixed for shizuku by Bar am Wasser.

Sip three: 'BIRCHERMÜESLI'
4cl Monkey Shoulder Blended Malt, 1cl Frangeliko, 1cl Creme de Mure, 1.5cl Shiso liqueur.

Drop of Japan: Aka Shiso, the fruity, minty-fresh Shiso liqueur.

Signature by Flurin Kopp.
'The BIRCHERMÜESLI actually tastes like a 'Birchermüesli'. The combination of whisky, hazelnut and shiso reminds us of the morning table.'

Sip it classy - with shizuku at Bar am Wasser.
Discover more culinary suggestions on Instagram under #shizuku_ch and #baramwasser or in our section 'recipes'.

Sip it classy - The Cocktail Menu with a drop of Japan, exclusively mixed for shizuku by Bar am Wasser.

Sip five: 'TAKESHI'S CASTLE'
3cl sake, 2cl Plymouth Navy Strenghth Gin, 2cl Tawny Port, 1cl Dry Curacao, 0.5cl Rose's Lime.

Drop of Japan: Shirayuki Akafuji, the all-rounder with citrus freshness.

Signature by Dirk Hany.
'Who says that an Old Fashioned can only be made with 'brown' spirits? The TAKESHI'S CASTLE is a great combination of sake, gin and port. The refreshing cucumber provides for further desire... A cocktail that will warm your heart even during the cold season.'

Sip it classy - with shizuku at Bar am Wasser.
Discover more culinary suggestions on Instagram under #shizuku_ch and #baramwasser or in our section 'recipes'.

Sip it classy - The Cocktail Menu with a drop of Japan, exclusively mixed for shizuku by Bar am Wasser.

Sip four: 'GOMA GOMA GIMLET'
5cl sake, 3cl Kabosu liqueur, 1.5cl black sesame syrup, 1cl Etsu Gin, 3 drops roasted sesame oil.

Drop of Japan: Kabosu no Susume, the refreshing, light, mild and racy fruit liqueur with citrus taste, with hand-pressed Kabosu juice and Shirayuki Akafuji, the all-rounder with citrus freshness.

Signature by Flurin Kopp.
'Anyone who has ever experienced the dessert culinary delights of Japan and loves them, will find the GOMA GOMA GIMLET just right. Dominant sesame meets kabosu and juniper - Japanese perfection.'

Sip it classy - with shizuku at Bar am Wasser.
Discover more culinary suggestions on Instagram under #shizuku_ch and #baramwasser or in our section 'recipes'.

Sip it classy - The Cocktail Menu with a drop of Japan, exclusively mixed for shizuku by Bar am Wasser.

Sip ten: 'SHISO SPRITZ'
4cl Shiso liqueur, 0.5cl Italicus, 1cl lime juice, sparkling wine.

Drop of Japan: The Aka Shiso, the fruity, sweetish and minty-fresh Shiso liqueur.

Signature by Dirk Hany.
'The SHISO SPRITZ is our alternative to Aperol Spritz, which - at least for us - gets the same response as other apero drinks.'

Sip it classy - with shizuku at Bar am Wasser.
Discover more culinary suggestions on Instagram under #shizuku_ch and #baramwasser or in our section 'recipes'.

Sip it classy - The Cocktail Menu with a drop of Japan, exclusively mixed for shizuku by Bar am Wasser.

Sip nine: 'BLAU-WEISS'
4cl Beefeater Gin, 2cl Kabosu liqueur, 2cl lemon juice, 1.5cl sugar syrup, 0.5cl Blue Curacao, Top Dry Tonic.

Drop of Japan:
Kabosu no Susume, the refreshing, racy, citrus-flavoured fruit liqueur, with hand-pressed Kabosu juice.

Signature by Dirk Hany.
'The BLAU-WEISS is dedicated to the city of Zurich. A refreshing cocktail, sour and summery.'

Sip it classy - with shizuku at Bar am Wasser.
Discover more culinary suggestions on Instagram under #shizuku_ch and #baramwasser or in our section 'recipes'.

Sip it classy - The Cocktail Menu with a drop of Japan, exclusively mixed for shizuku by Bar am Wasser.

Sip eight: 'KABOSUJITO'
4.5cl Havana Club Anejo 3 Anos, 3cl Kabosu liqueur, 1cl lemon juice, 1cl sugar, 2 mint twigs, 6cl ginger beer.

Drop of Japan:
Kabosu no Susume, the refreshing, racy, citrus-flavoured fruit liqueur, with hand-pressed Kabosu juice.

Signature by Dirk Hany.
'A Japanese Mojito? Yes! KABOSUJITO is the perfect alternative to a classic mojito.'

Sip it classy - with shizuku at Bar am Wasser.
Discover more culinary suggestions on Instagram under #shizuku_ch and #baramwasser or in our section 'recipes'.

Sip it classy - The Cocktail Menu with a drop of Japan, exclusively mixed for shizuku by Bar am Wasser.

Sip seven: 'KYURI COBBLER'
4cl Sake, 3cl Sherry Manzanilla, 2cl St. Germain, 1cl Kabosu liqueur, 1cl lemon juice, 1 slice of cucumber, pink pepper, top soda.

Drop of Japan: Shirayuki Akafuji, the all-rounder with citrus freshness and Kabosu no Susume, the refreshing, light, mild and racy fruit liqueur with citrus taste and with hand-pressed Kabosu juice.

Signature by Flurin Kopp.
'KYURI COBBLER is as fresh and light as the cherry blossoms in Japan, pure motivation in taste.'

Sip it classy - with shizuku at Bar am Wasser.
Discover more culinary suggestions on Instagram under #shizuku_ch and #baramwasser or in our section 'recipes'.

Now it's about the sausage!
The culinary delight with a spicy finish from Japan...

MEIKEL'S KITCHEN by shizuku - Now it's about sausage & sake!

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries, combines and discovers.

This time: The homemade pork sausage, with an exciting filling of pork, apple, celeriac, chilli and fresh thyme - that's it.
Aside: The Kozaemon Kimoto Junmai, a force in taste. Brewed according to the traditional kimoto method, this balanced sake convinces with its fresh and at the same time intense, sweet and spicy roast aromas and its very pleasant acidity - ideal with grilled meat and sausages.

Culinary conclusion: 'The 'sausage making' itself was a real experience for me! Afterwards enjoy the pork sausage with such a sake - just cool. Aromatic, spicy, rocks on the palate', says Meikel.

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.

Asparagus, tuna, sake - the spring-like, lively lightness on the plate and in the glass...

MEIKEL'S KITCHEN by shizuku - Asparagus... we 'tuna' in!

He loves food, he loves cooking and he enjoys sake.
Meikel - Graphic Designer, DJ and Sake Addict - tries, combines and discovers.

This time: A short fried tuna on a green, hearty asparagus salad, combined with blueberries, cherry tomatoes, radishes and rocket on a sweetish-sourish dressing with honey - that's it.
Aside: The fresh, fruity and extremely lively Junmai Ginjo Dewasansan. Flowery in the nose, this sake reminds of poached peach, apricot, compote and some mint and convinces with its complexity with soft, nutty aromas of almond milk on the palate, a present acidity and a very long, slightly spicy finish.

Culinary conclusion: 'A lively game of acidity and sweetness, supported by the tangy note of this really exciting sake. A light spring dish, with Japanese pepp - I like', says Meikel.

As simple. As good. MEIKEL'S KITCHEN by shizuku.
Please discover more culinary recommendations on Instagram with #shizuku_ch and #meikelskitchen or in our section 'recipes'.