Join us Thursday Night August 3rd from 6:00pm to 9:30pm for an amazing night of whisky tasting. We’ll have specially priced flights and cocktails featuring Macallan and Highland Park whiskies.
Eric MacDonald – sales specialist for Erdington America will be on hand to answer questions and discuss the history and whisky of two very iconic distilleries.
Moshi Moshi
2092 3rd Street
San Francisco, CA 94107
415-861-8285
We have two great new beers on tap this week in honor of SF Beer Week.
First up is Manzanita from Fort Point Beer Company in collaboration with Freigeist from Germany. We put this on tap last week and Lanny loved it. Smoked beechwood malt and charred Manzanita branches add complexity and a touch of bitterness that is nicely balanced by a crisp refreshing finish.
Next up is Patchwork, on tap at Moshi Moshi beginning Wednesday February 15th. Patchwork is a hoppy red ale brewed at Harmonic Brewing in collaboration with Triple Voodoo, and Magnolia breweries. A special Chilean malt gives this beer its color. Citrus notes interlace with the complex malt flavors while assertive hops add pop to
the finish without taking over. Delicious. It’s available only at participating bars and restaurants within the Dogpatch neighborhood.
Dine with us Wednesday night February 15th and try some great beers. When you’re done you can catch a shuttle provided by the Brewer’s Guild at Triple Voodoo brewery just down the street from us that will take you to Magnolia, Harmonic and Speakeasy breweries from 6:30pm to 10:30pm. See you there!
Moshi Moshi and Young’s Market are presenting a special night of cocktails and whisky flights.
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Wonderland of Whisky Event menu
Akashi White Oak Single Malt, Akashi Blended Malt, Akashi 5yr Sherry Cask
Iwai Tradition, Iwai Whisky
Komagatake Single Malt “The Revival 2011, Komagatake “Rindo”, Mars Maltage “3 plus 25”
We are hosting another Nikka Tasting event at Moshi Moshi this month in conjunction with Anchor Distilling.
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.
Direct coal fired still at Yoichi.
Barrel being re-charred at Miyagikyo’s cooperage warehouse.
Steam fired stills at Miyagikyo.
Different types of barrels on display at Miyagikyo’s barrel room.
Don’t miss out. Mark your calendars today!
Wednesday November 16,2016 6pm to 9pm. 2092 3rd Street, San Francisco, CA 94107
415-861-8285
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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.
If you like your whisky in cocktails we’ve got that covered too.
Momo Cho Naisu Cha
Penicillin
This drink was so popular we put it on our regular bar menu. Seems maybe some people thought it went away.
Shishito Sour
Square One Bergamot Vodka, fresh squeezed lemon juice, yuzu juice, shishito peppers, grapefruit bitters.
Double Gold Medal, 2014 SF World Spirits Competition
95 Points, 2015 Jim Murray’s Whisky Bible
Gold Medal, 2015 International Wine & Spirits Competition
Gold Medal, 2014 NY International Spirits Competition
New Arrivals
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.
By itself,
$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
$38
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.
It’s Negroni Week time again! Now through June 13th! Come visit us in the Dogpatch, enjoy one of our twists on the classic negroni cocktail- on our patio or in the dining room- and help raise money for Project Avary while you’re at it.
Barrel Aged Negroni: Bols Genever, Carpano Antica vermouth, Tempus Fugit Gran Classico Bitters, tincture of tamari and shichimi.
Negroni No Tengu: Spirit Works Gin, Campari, Carpano Antica and Carpano Bianco vermouths, kabosu citrus, black lava salt, orange peel.
That’s Cherry: New Amsterdam gin, Campari,Tempus Fugit Rosso vermouth, muddled Bing cherries, brandied cherry
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