Oyuwari
CLASSIC · JAPANESE WHISKY

Oyuwari

Standard in Japanese izakaya through the winter, most often with shochu but excellent with whisky.

Ingredients
Japanese Whisky45 ml
Hot Soft Water, about 80°C90 ml
Glassware
Heatproof mug
Chilled.
Method
  1. 1

    Warm a heatproof glass or ceramic cup with hot water, then discard it.

  2. 2

    Pour the hot water into the warmed glass first — this order matters.

  3. 3

    Add the Japanese whisky and stir once, slowly.

  4. 4

    Let it stand for 30 seconds before drinking so the aromatics open.

  5. 5

    Serve with no garnish.

From the Bartender

Standard in Japanese izakaya through the winter, most often with shochu but excellent with whisky. Water first, whisky second — poured the other way round the spirit takes the heat directly and turns harsh. Around 80°C is the target; boiling water strips the aromatics.

Rating
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