Mits and I love eating tako yaki. My first order was with Mits on my first trip to Japan in 2009. I really didn’t know what to expect but Mits kept raving about the soft, gooey, street confection months before our trip, so anticipation for my first order was high. The tako yaki stall we stumbled onto was close to the Nishiki food market in the covered, downtown, shopping district of Kyoto. The scene unfolding before me was amazingly new: large, whole octopus being plunged into steamy water, batter being poured on to desk-size, iron pans with a hundred half spheres depressed into them, and the deft work of the tako yaki chef as he scraped and turned all the individual pockets of runny batter into spheres as the dough cooked. Upon ordering the chef flipped five into a dish and slathered the steamy balls in thick, salty-sweet sauce then sprinkled shaved bonito (which is a dried and smoked fish) on top.
2092 3rd Street
San Francisco, CA 94107
We will have cocktails, whisky tasting, and a special kochuchomi flight or two as well. Represetatives from Anchor Distilling will be on hand to help you understand and enjoy Nikka’s whiskies.
Don’t miss out. Mark your calendars today!
Wednesday November 16,2016 6pm to 9pm. 2092 3rd Street, San Francisco, CA 94107
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So couldn’t make Whisky Fest this year? Don’t fret its a whisky fest everyday at Moshi Moshi. In the Scottish tradition, we pour our Japanese and Scotch whiskies from a 25 ml thimble. 25ml is a bit more than 3/4 of an ounce which is plenty to get a real taste for any whisky and by pouring less the price of admission comes down which allows are guests to try more whisky. We have lots of whisky!
Our specialty is Japanese whisky and we have healthy supplies of the core age stated whiskies from Yamazaki, Hakushu, Hibiki, Nikka PureMalt, Yoichi and Miyagikyo. We also carry all labels from Mars-Iwai, Chichibu and Akashi and we have a staff that knows their whiskey. Lanny, Phil, Mindy and myself have all been to Japan and toured several of the distilleries there. We love talking about whisky and being able to share firsthand information with our guests.
Of course we have a great selection of Scotch and American whiskies as well. You will find a large selection of curated flights in our bar menu or one of our bartenders can put a flight together for you based on your tastes. All flights are done with 25ml pours.
Nikka Coffey Malt is now imported to the states. Malted barley is distilled using the same Coffey type column still Nikka uses to make their Coffey Grain whisky at the Miyagikyo Distillery in Sendai, Japan. Located near the north eastern coast of Honshu island – the main island of Japan – the Miyagikyo distillery draws the water for its whisky from a pristine river that flows through the property. This very soft mineral free water is one of the keys to the softer, lighter style whiskies Miyagikyo is known for. Nikka Coffey Malt should not be confused with “single malts” or “blended malts”. It’s really its own thing with a unique flavor profile. Lively and tart on the nose, with hints of lemon, pear and even pepper, the palate continues with citrus as vanilla, coffee and praline develop, leading to a fruity finish.
We’ve known and enjoyed this whisky for a while but had to go to Japan to get it. Now it’s here for you to try care of Anchor Distilling – the importer for Nikka whiskies and a lot of other brands we love – and Southern Wine and Spirits Distributing. At Moshi Moshi you can enjoy it several ways:
In our new Nikka Highball
Nikka Coffey Malt whisky with a dash of Tempus Fugit Crème de Cacao, a small amount of lemon juice and a bit of junmai sake, stirred and topped with soda water. A refreshing warm weather cocktail; the small amount of sake plays well with lemon, sugar and cacao – toning down the tart and sweet components – while not detracting from or diluting the natural flavors of the whisky.
$8 for our 25ml pour, we recommend a few drops of water or an ice cube
Or, as part of a flight
NIKKAS WE LIKE
From the Barrel-Coffey Malt-Taketsuru 17
Also from Japan, we have a new beer on tap: Hitachino’s Hinomaru.
This ale is brewed using Kaneko Golden malted barley and Japanese hops. After fermentation, fresh Fukure Mikan juice and peel is added along with fresh Sansho pepper. The use of Fukure Mikan and Sansho is subtle – these flavors don’t overpower or draw attention – but the way they work together with the malt and hops is transformative. Fruity and complex with just enough hops to give it some backbone, this is a perfect beer for Japanese food especially with grilled meats or tempura.