— 角旬 Mixing

Cocktail.

NAGOMI has no single way to be drunk. It adapts to the hour, the glass, the mood of whoever holds it. What follows are not recipes. They are invitations. Each one designed to reveal a different facet: the savoury side, the elegance, the freshness.

Approach it as you would a table you have never sat at before. With curiosity. Without rushing.

SAVOURY cocktail

Negroni-style · Herbal, umami, deep

Savoury

Ingredients

  • Nagomi Shiso Amaro 25 ml
  • Red vermouth 20 ml
  • Simple syrup 2.5 ml
  • Olive brine 15 ml

Method

Stir & strain into a tumbler with a large ice cube.

Garnish: Green olive or lemon peel

KIKU cocktail

Martini-style · Dry, floral, contemplative

Kiku
菊 = chrysanthemum

Ingredients

  • Dry vermouth 50 ml
  • Nagomi Shiso Amaro 20 ml
  • Absinthe 2 dashes
  • Fake lime 2.5 ml

Method

Stir & strain into a well-chilled coupe.

Garnish: Lemon twist, expressed and discarded

NAGOMI CHU-HAI highball

Highball · Fresh, balanced, Japanese in spirit

Nagomi
Chu-Hai

Ingredients

  • Nagomi Shiso Amaro 40 ml
  • Yuzu juice 7.5 ml
  • Super sparkling soda top

Method

Build in a highball with crystal-clear ice, brief stir.

Garnish: Shiso leaf or yuzu zest

The most honest serve

Neat.
On the rocks.

Sometimes the most direct way to understand a spirit is without ornament. Pour NAGOMI over a single large ice cube. Let it rest for two minutes. Then drink it slowly and pay attention. Everything you need to know is already there.

Temperature: Ambient or lightly chilled · Tasting glass

NAGOMI — Shiso Amaro