Japan’s Leading Shochu “iichiko” Announces “Saiten for the Win” Competition 2020

Iichiko one of Japan’s leading shochu brands announces entry dates, guidelines and judging panels of its “iichiko for the Win” U.S. Bartender Cocktail Competition.

Open to professionals of the trade in North America can now submit their entries in www.iichiko.com/cocktailcompetition.

Entries deadline 15^th April 2020 and the 6 finalists will be announced before the end of April, taking them into a Grand Finale in New York later in May.

The Prize:

an all-expense paid trip to Japan visiting Tokyo and Kyushu Island, home of the iichiko distillery.

The judging panel announced:

Jacques Bezuidenhout (Liquid Productions, NYC), Kevin Diedrich (Pacific Cocktail Haven, San Francisco), Kenta Goto (Bar Goto, NYC), Julia Momose (Kumiko, Chicago), Masahiro Urushido (Katana Kitten, NYC), Natasha Sophia (National Director of Education and Advocacy, Davos Brands).

Competition Guidelines:

• Eligible Entrants:
  • Professional bartenders in North America, age 21+
• Cocktail Inspiration:
  • Favourite Olympics-sanctioned sport
• Judging Criteria:
  • Best showcasing of iichiko Saiten, with a minimum of 1.5 ounces used in the cocktail
  • Overall flavour and deliciousness
  • Reproducibility by home bartenders
  • Creativity and originality
• Ingredients:
  • Recipes may incorporate a maximum of 5 easily accessible ingredients, plus a garnish, to ensure reproducibility by home bartenders
• Submission Period:
  • January 21 to April 15, 2020
• Finalists & Winner Announcements:
  • Finalists announcement in April 2020
  • Grand Finale competition in New York in May 2020
  • Grand Prize winner announcement in May 2020

ABOUT iichiko Saiten:

Crafted specifically for the modern bartender, iichiko Saiten is a full-flavored expression of shochu that is perfect for cocktails at 43% ABV (alcohol by volume).

On the nose, is redolent with aromas of honeydew melon, white grape, pickled watermelon rind and kabosu citrus. There are also hints of soy, white pepper and rich barley notes.

On the palate, has a strong start and a long finish. It exudes rich umami notes of jasmine tea, white peach, minerals and earth with some citrus and a saline finish that beckons another sip. Its complex flavors offer exciting options for mixing in cocktails.

HOW TO DRINK

Supremely mixable, iichiko Saiten unlocks an entire new universe of savoury flavours and umami-like character for mixology. Try Saiten with these unique takes on classic cocktails.

On the nose, is redolent with aromas of honeydew melon, white grape, pickled watermelon rind and kabosu citrus. There are also hints of soy, white pepper and rich barley.

On the palate, has a strong start and a long finish. It exudes rich umami notes of jasmine tea, white peach, minerals and earth with some citrus and a saline finish that beckons another sip.

Check out cocktails ideas here

ABOUT iichiko

In 1958, three family companies merged to form Sanwa (san for ‘three’, wa for ‘harmony’). A fourth family joined the following year, and the newly formed company produced a diverse range of sake, wine, and shochu. In 1979, iichiko debuted as a shochu made from 100% barley and distilled only once – a premium class of shochu known as honkaku shochu. Today, is the leading brand of barley shochu in Japan.

iichiko uses water sources that are naturally filtered through 1000 feet of volcanic rock. This exceptionally soft, iron-free water is vital to making award-winning shochu.

iichiko is the result of a true harmony between nature and science. These natural elements are paired with cutting-edge technology and clean production techniques that ensure quality and consistency. This allows iichiko to be distilled only once, to preserve maximum flavour and character, but with an elegant, aromatic nose and a very smooth finish.

iichiko SILHOUETTE

Silhouette is the traditional expression of shochu and Japan’s #1 shochu brand. Lighter and eminently drinkable, Silhouette pairs well with a wide range of cuisines and is traditionally enjoyed with food, at 25% ABV (alcohol by volume).

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