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

Sip two: 'GOLDEN BENIOTOME'
4.5cl Sesame shochu, 2cl Honey Sesame Syrup, 1.5cl Lemon Juice, 2ds Angostura, 2pcs Ginger, Top South Bean Ginger Ale.

Drop of Japan: Beniotome Gold, the king among the sesame shochu.

Signature by Sascha Pichler.
'The GOLDEN BENIOTOME is a fresh, yet complex cocktail that slowly enters the autumn.'

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 one: 'FOR GOODNESS SAKE'
5cl sake, 2cl St. Germain, 0.5cl lemon juice, 0.5cl Rose's Lime, 2pcs cucumber, 5 pink peppercorns.

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

Signature by Dirk Hany.
'The FOR GOODNESS SAKE is a refreshing cocktail with little alcohol. So you can enjoy several of them in a wonderful cosiness.'

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'.

BBQ scent, a multi-layered sake and the holidays taste golden...

MEIKEL'S KITCHEN by shizuku - Golden Lamb Racks at Easter

He loves food, he loves cooking and he truly enjoys sake.
Meikel - graphic designer, DJ and sake addict - checks out, combines and discovers.

This time: Delicious grilled lamb racks on a honey rosemary thyme marinade, garnished with potatoes, champions and cherry tomatoes from the oven and for the fresh crème fraîche with cucumbers and herbs - that's it.
Aside: The complex Fukugao Bourbon Barrel - matured in Bourbon barrels. Woody aromas of coffee and tobacco, with hints of coconut and vanilla in the nose and fruity-sweetish notes of dark chocolate and hazelnut. Smooth, round, sweet and spicy on the palate.

Culinary conclusion: 'The Fukugao Bourbon Barrel is a real weight, but harmonises very well with the honey marinade of the lamb and brings its own aromas into play. Exciting! I would say: Culinary ready for Easter!' 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'.

Barbecue - steak, sausage and sake!

It's sizzling, fizzing and smoking. Be it a Cervelat, a Bratwurst, a hearty steak or a spiced up fish - shizuku is pleased to spoil all the grill chefs with the perfect companion.
Heat up the grill and treat yourself to this culinary delight.

shizuku recommends...
... the BBQ Junmai. Inatahime Ryokan surprises with a salty and leathery nose. Aromas of lime blossom and soja mix with notes of dark chocolate, coffee, tobacco and nutmeg. A very round and intense Junmai, delightful for your barbecue.

...the Tangy. Paprika, nutmeg, pine needles, olive tapenade as well as smoked ham and meat pastry in the nose and oily, resinous, smokey and spicy-fleshy in the palate. Goriki Junmai is an aromatic and powerful sake with lots of umami and the perfect match to a barbecue party.

--- the Adventure. Kozaemon Yamahai Junmai is a veritable taste expedition! With its intense and earthy flavours and also a lot of umami a sensational sake to hearty dishes. If it is a 'Bündner Gerstensuppe' with bacon in winter, it has to be a T-Bone steak or a juicy sausage in spring and summer.

... the Umami Force. The balanced Kozaemon Kimoto Junmai, brewed according to the traditional kimoto method, convinces with intense, sweet and spicy aromas and its very pleasant acidity. Thanks to a lot of umami it is the ideal companion to hearty, aromatic and grilled dishes.

A juicy, enjoyable Club Sandwich - becomes more tasty with sake!

MEIKEL'S KITCHEN by shizuku - Club Sandwich Edition!

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

This time: The delicious Monday evening freestyle sandwich, with fried chicken breast, Bündnerfleisch chips, cheese, tomatoes, rocket, crème fraîche - that's it.
Aside: The Itami Morohaku, an elegant Junmai Ginjo. Balanced, with an excellent acidity and a refreshing citrus note. The perfect all-rounder for everyone.

Culinary conclusion: 'This club sandwich is simply my thing. With this accessible sake, which skilfully supports the taste highlights, my Monday snack becomes a real hit', 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'.

A tender pulpo, a matured sake and the eight-armed sea creature turns into a real gourmet menu.

MEIKEL'S KITCHEN by shizuku - Octopus with sake

He loves food, he loves to cook and he truly enjoys sake.
Meikel - graphic designer, DJ and sake addict - tries out, combines and discovers.

This time: a tenderly cooked octopus with potatoes, artichokes, tomatoes, fresh parsley and basil - that's it.
Aside: the complex and round Manyo Yamatsuru, an undiluted and strong Junmai Daiginjo (Koshu), matured over 7 years at minus 5°C. With notes of ripe fruits this full-bodied, complex and strong sake is sirupy, tangy and slightly sour in the palate at the same time. Oily in the glass with a dry, strong and slightly bitter aftertaste.

Culinary conclusion: 'The octopus with sake simply convinced me. The tenderness of the octopus and the pleasant balance of the ripe and fruity flavours of Manyo harmonized perfectly - simply fantastic. To be honest, that was 5 out of 5 stars, I am thrilled!' 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'.

Delicate, sweet aromas of a creamy vegetable soup - with the matching sake as ingredient. What a creamy dream!

MEIKEL'S KITCHEN by shizuku - Sake your soup

He loves food, he loves cooking and he truly enjoys sake.
Meikel - graphic designer, DJ and sake addict - checks out, combines and discovers.

This time: a vegetables creamed soup, with carrots, celery, leek, broth, cream, fresh parsley - that's it.
Inside & aside: Inatahime Ryokan, a round, intense and rather dry Junmai. With a salty and leathery nose this drop surprises with aromas of lime blossom and soja mixed with notes of dark chocolate, coffee, tobacco and nutmeg.

Culinary conclusion: 'I love this soup. It is very fine, almost elegant and always surprising in taste depending on the seasonal ingredients. With this sake inside - and as an accompaniment by room temperature - my simple soup turns into a little culinary poem!' 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'.

Raclette with sake

Bacon, mushrooms, pepper, paprika, silver onions, cucumbers... A hearty Swiss raclette is intensely tasty. And the matching drop in the glass should be just as convincing.

Sake goes excellently with melted cheese. This is because of the specific flavour sensation umami - which is also abundant in cheese - skilfully accentuates the enjoyment of sake. Let yourself be positively surprised!

shizuku recommends...
... the round, dry Junmai Inatahime Ryokan
... the strong and intense Miyabi (room temperature)
... the mellow, full-bodied Asahimai Junmai (cool to hot)
... the aromatic, powerful and tangy Goriki Junmai (room temperature)
... the intense, earthy Kozaemon Yamahai Junmai (room temperature)
... or to the table grill the balanced X3 Rose (cool), brewed from red rice.

Or try our own creation: The sake raclette by shizuku!
The raclette cheese is matured over several months, inoculated with a strong, intensive Junmai - brewed according to the traditional kimoto method - and literally refined. The result is an incredibly mild, slightly sweet sake raclette cheese with a wonderful umami note.

Sake sablés
Dough for about 120 sablés

... 500 g flour, 5 g salt und 250 g butter (cubes), mix for 3 minutes
... 5 egg yolks, 200 g sugar und 2 vanilla pods (marrow only), stir for 2-3 minutes with whisk
... add 100 ml sake (Gekkeikan Daiginjo) and 3 mandarins (abrasion only)
... add egg/sugar mixture
... mix mass until it becomes a dough
... roll out dough between 2 paper towels until 0,5 mm
... cut out rounds (4,5 cm diameter) with a biscuit cutter
... cool down the sablés for 1 hour
... pre-heat the oven up to 180°C (circulation air) for 15 minutes
... bake the sablés for about 10-12 minutes, afterwards cool down completely

Recipe by The Frenchie Kitchen Club

Salty Dog 'sesame style' 

... 60 ml Beniotome Gold or Beniotome Maru
... 90 ml grapefruit juice 
... mix in the shaker with ice 
... if you like add some lime juice 
... coat the rim of the cocktail glass with lemon and dip into salt 
... kanpai! - cheers!

Bloody Mary 'sesame style'

... 60 ml Beniotome Gold or Beniotome Maru
... 90 ml tomato juice
... a pinch of salt
... a pinch of pepper
... a dash of lime juice
... a dash of Tabasco
... a dash of Worcester sauce
... mix with ice in the shaker
... kanpai! - cheers!

Blood orange sorbet with sesame shochu
4 servings, preparation: about 20 minutes, rest time: 3 hours 

... boil up 230 ml water with 
... 130 g sugar, leave to cool down
... add 170 g filleted blood oranges with juice, puree 
... add 100 ml Beniotome Maru 
... put in the freezer for about 3 h, stir regularly 
... put blood orange slices on a plate
... dash over the sorbet
... serve with sour cream ice cream if you like 
... itadakimasu! – enjoy your meal!

Wild garlic soup with sesame shochu
5-6 servings, preparation: about 30 minutes

... blanch 200 g wild garlic for 10 sec.
... pour off and rinse with cold water
... chop 1 small onion and 1 celery root, braise lightly in butter 
... add 1 tablespoon flour, braise shortly
... add 100 ml Beniotome Maru and 
... 1 l chicken broth
... simmer about 15 min. (covered)
... add wild garlic and puree the soup
... add 100 g double cream
... refine with salt and pepper
... if you like, garnish soup with cutted wild garlic
... itadakimasu! – enjoy your meal!

Umeshu Prosecco classic

... 100 ml dry sparkling wine
... 20 ml Ohako Umeshu
... kanpai! – cheers!


Umeshu Prosecco on the rocks - UMEblond
... 3 ice cubes into a white wine glass
... 100 ml dry sparkling wine
... 30 ml Ohako Umeshu
... stir softly
... kanpai! – cheers!

Irome no umeshu – UMEroux

... 5 ice cubes into a large wineglass
... 100 ml cold rose hip tea
... 100 ml dry sparkling wine
... 40 ml Ohako Umeshu
... stir softly
... if you like decorate with a thin slice of lime
... kanpai! – cheers!

Saketini

... 45 ml gin
... 15 ml sake
... 1 thin slice fresh ginger
... mix with ice in the shaker
... strain and decorate with olives
... kanpai! – cheers!

shizuku reccomends...
... the strong and tangy Daiginjo Hiyashibori

Sake cream sauce with mushrooms
4 servings, preparation: about 20 minutes

... slice 200 g cleaned mushrooms, braise in butter
... add 1 onion and 1 clove of garlic (chopped)
... deglaze with 2.5 dl of sake
... add 2.5 dl sour cream and boil down
... poss. 1-2 tablespoon corn starch
... stir in 2-3 tablespoon crème fraîche
... salt and pepper to taste
... refine with parmesan if you like
... goes very well with pasta, rösti or meat
... itadakimasu! – enjoy your meal!

shizuku reccomends...
... the full-bodied Asahimai Junmai
... or the round, intense Inatahime Ryokan

Broccoli soup with sake
4 servings, preparation: about 30 minutes

... chop 1 onion and 1 clove of garlic, braise lightly in butter
... add 250 g chopped broccoli
... deglaze with Shirayuki Edo Genroku
... add 1 teaspoon sesame oil,
... 0.5 teaspoon chilli oil,
... 400 ml sour cream,
... 200 ml water and
... 200 ml Kozaemon Yamahai Junmai, boil up
... simmer about 20 minutes
... puree the soup and salt to taste
... refine with parmesan if you like
... itadakimasu! – enjoy your meal!

Sake cream sauce with salmon
4 servings, preparation: about 20 minutes

... chop 1 onion and 1 clove of garlic and braise lightly in olive oil
... deglaze with 5 dl of sake, add some broth and boil down
... add some broth
... add 3 dl sour cream, boil down
... add 200 g salmon (sliced)
... add 1-2 tablespoo corn starch if necessary
... salt, pepper and nutmeg to taste
... add a bit lemon juice and parsley
... refine with parmesan if you like
... goes very well with pasta, rice or Knöpfli
... itadakimasu! – enjoy your meal!

shizuku reccomends...
... the round, intense Inatahime Ryokan
... or the complex and sweet Shirayuki Akafuji