Sakura Shichimi × Bar Manager | I never thought that Japanese spices would go well with Zubrowka

"Zubrowka smells like sakura mochi"

Saying this, Mamiya Ryo handed over his glass.

The counter of a small bar in a back alley of Kichijoji.

This restaurant has no menu.

The drink we have is decided based on our mood that day and Ryo's suggestions.

What came out was Zubrowka, a Polish vodka.

Inside the pale green bottle is a single stalk of bison grass.

"The scent of bison grass sometimes feels like 'sakura mochi' to Japanese people."

As he said that, Ryo took out something.

--Kyoto Asanoha's "Sakura Shichimi."

"Sprinkle this directly onto the Zubrowka."

Seeing the surprised look on the customer's face, Ryo continued.

"The spiciness is present, but it's more of a seven-spice blend to enhance the aroma. Cherry leaves, Sichuan pepper, ginger, and red pepper. The idea is to layer the aroma even more in the 'drinking sakura mochi'."

Ryo tilts the small bottle of Sakura Shichimi and sprinkles it onto the surface of his glass.

Very fine powder and flakes slowly spread across the surface of the Zubrowka.

"The main feature is the cherry blossom aroma. The sweetness of the Zubrowka is complemented by the red pepper flavor of the cherry leaves."

The customer timidly tilts his glass.

The first thing you notice is the sweetness of bison grass, which is similar to vanilla.

The next thing that hits your nose is the spiciness of the cherry leaves and red chili peppers contained in the shichimi.

A cup that is based on the aroma rather than the taste.

After you finish drinking it, the aftertaste that lingers in your nose is very pleasant.

"Unlike the shichimi pepper that you put on udon, this is an ingredient that can be used to design aromas."

Ryo said, rolling the small bottle between his fingertips.

In a bar, aromas sometimes speak louder than words.

People sometimes laugh at the idea of adding shichimi to sake, but it's this unexpectedness that makes it so memorable.

"If they ask you, 'What's that?' you've already won."

Ryo said, and added a splash of Sakura shichimi into another glass.

That night too, a "drink to drink the aroma" was quietly born.

Shichimi pepper in vodka? …it goes really well together.
→View Sakura Shichimi

▼ "The Tale of Kyoto Hemp Leaves" by bar manager Ryo Mamiya
→Hinoki essential oil × Bar manager | On the night when the sound disappeared, "a forest for one" is burned at the counter.
→Hemp charcoal incense x bar manager | There's a reason to light a smoke before taking off your shoes