The Scotch Malt Whisky Society at Moshi Moshi

On Monday, April 16th, from 6pm – 9:30pm, Moshi is very happy to have Amanda Victoria and The Scotch Malt Whisky Society back and we have a stellar evening planned. In addition to the selection of SMWS bottles already on the back-bar from Moshi’s last event with SMWS, Amanda and I have curated an additional six expressions designed to get your whisky-brain shooting off fireworks. In addition, Moshi will be offering special, culinary pairings for those that want a nosh with their whisky. On hand, in very limited quantities, will be 28.35, 9.124, 9.113, 4.225, 29.222, and a sneak preview of July Outturn 7.187. Members and non-members are all welcome to join.  And most important: Do not drink and drive. Please have a designated driver or use public transport; much appreciated

My first experience with The SMWS bottles was in Kyoto, five years ago at a whisky bar that is now called K6, that seems to have been part of a dream. It was before I was nerding out on Japanese whisky and therefore my lack of notes is disheartening, except for a few, poorly captured, photos.  I was thirstily looking at all the Japanese whisky and chose two Suntory The Owner’s Cask single cask whiskies to start my journey. As I was enjoying my whisky my eye started focusing on the line of bottles acting like crown molding for the back bar. What were these oddly mysterious bottles? I had never seen anything like it, the similar design, except for the differing red numbers, and the changing text. The bartender saw my curiosity and handed me a menu with all The SMWS expressions they had on hand.

As with all single cask expressions, my first moment drinking SMWS might only be repeated with several thousand dollars as the two expressions I followed The Owner’s Casks with are now super rare. The SMWS 119.10 (19 year single cask from Yamazaki) and 116.18 (18 year single cask from Yoichi) were fireworks in my mouth. I could expound on the actual nose and taste but the labels on the bottle were spot on:

119.10 “I wish it could be Christmas every day!” Guatemalan rum, dried fruit, brown sugar and Christmas pudding envelope the nose; figgy nut cake and latte come with water. The palate is rich and thick, with dark chocolate and crème brûlée, sherry, liquorice and treacle. A wonderfully balanced, sherried dram.

116.18 “Amazing toffee, honey sweetness” A nose of lacquered wood, Marsala-soaked raisins, toffee apples, cinnamon donuts and damson crumble. With water honey, fudge, brandy snaps, ginger and perfume. The palate is all sherried Xmas cake with marzipan, toasted almonds, red cola rocky road and sweet oak.

I am always on the lookout for drams of these stellar bottles. On my last trip to Tokyo I found myself at The Mash Tun, another amazing whisky bar to snuggle into. Toru Suzuki, the proprietor, offered up the last dram of SMWS 120.7 (a 14 year single cask from Hakushu and maybe my favorite so far).SMWS-120.7-Tokyo-2016.jpg

Mitsuru, the owner of Moshi, and I are heading to Tokyo this Spring and we will be sure to go to the newer partner bar for The Scotch Malt Whisky Society at the Park Hotel, The Society, and see what we can dig up.

But in the meantime, come by Moshi Moshi to say hi to Amanda, Mitsuru and myself on Monday, April 16, from 6:00pm to 9:30pm.  You will be able to tell us if the team at SMWS got the notes on this 19 year single cask from Laphroaig right:

29.222 “Fruits de mer”  Sweetly welcoming with praline, digestive biscuits and roasted chestnuts, the nose quickly embodied the familiar air of peat smoke and burnt heather with salty oyster shells, empty fish crates and rock pools. The aroma of putty became a common reoccurrence along with the underlying juicy-fruitiness of wine gums, blackcurrant sweets and lime juice which mingled with a minty hint to give the impression of a refreshing mojito. Water emphasized the more maritime and medicinal mélange of tarry rope, first aid box, herbal cough syrup and ship’s engine grease whilst being lifted by floral lavender and a lovely waxy mouth feel.

 

You do not have to be a Society member to take part in this event, but I hope you leave as one. 

-Lanny Lighthill, GM

Three Nights of Flights – Scotch Malt Whisky Society.  Thursday October 12th.

Three Nights of Flights – Chichibu! Thursday Night October 5th.

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Bruichladdich Whisky Tasting

Working Moshi's Three Nights of Flights Bruichladdich

Join us for a “Wonderland of Whisky” at Moshi Moshi Thursday Night December 15th, 2016

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

Akashi White Oak Single Malt, Akashi Blended Malt, Akashi 5yr Sherry Cask

 

Iwai Tradition, Iwai Whisky

Iwai Tradition, Iwai Whisky

 

Komagatake Single Malt "The Revival 2011, Komagatake "Rindo", Mars Maltage "3 plus 25"

Komagatake Single Malt “The Revival 2011, Komagatake “Rindo”, Mars Maltage “3 plus 25”

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Nikka Tasting Event at Moshi Moshi Wednesday November 16 from 6pm to 9pm.

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.

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Direct coal fired still at Yoichi.

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Barrel being re-charred at Miyagikyo’s cooperage warehouse.

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Steam fired stills at Miyagikyo.

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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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Everyday is a whisky fest at Moshi Moshi

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

New Arrivals

New Arrivals

Nikka Coffey Malt for Web

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.

Nest Beer Hino Maru 

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.

Compass Box Release Party at Moshi Moshi

Hey everybody!  We have a very exciting event planned for you. We are hosting one of our favorite whisky companies – Compass Box Whisky – as they release two very special whiskies on Wednesday June 1st  2016.

What: $2 Tasting: Taste classic Compass Box whiskies from tasting menu

$5 Compass Box Cocktails: Select Compass Box whisky cocktails; whisky tasting included

The Circus will available for purchase at a discounted price. While supplies last.

When: Wednesday Evening June 1st  2016 from 6 pm to 9pm

Where: Moshi Moshi 2092 3rd Street San Francisco 94107,   415-861-8285

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Enlightenment: a blend of bright and fruity highland malts from Clynelish, Glentauchers, and Balblair aged in first fill American oak barrels with a bit of weighty  Mortlach aged in rejuvenated American Oak barrels.

The Circus: the result of another rare find – old parcels of blended Scotch and blended grain whisky that had been aged pre-blended in cask for many years.  Little is known of the component distillery whiskies, only that they contain both single malt and single grain whiskies and that the ‘marrying casks’ are sherry butts.

Compass box has made their name through innovative blends and barreling techniques that push the boundaries of what Scotch whisky can be. Representatives from Compass Box will be on hand to explain and help you understand the art of blending whisky and its importance to the production of any whisky. If you like whisky, whisky cocktails, learning about whisky and or talking about whisky this is the whisky event for you.