On World Sake Day, October 1st, 2023, Birmingham Bartender-turnedauthor Samuel Boulton announces the upcoming release of his latest project, “The Art of Mixing Koji Cocktails” which is now available
for pre-order. This groundbreaking book is the worlds first dedicated book on Koji in cocktails, exploring not only the rich history and craftsmanship of Sake and Japanese spirits but also delving into the fascinating realm of Koji in drinks around the world.
Koji, the fungus that plays a pivotal role in the fermentation of many traditional asian beverages and foods, takes centre stage in Boulton’s comprehensive exploration. With an impressive list of credentials that includes his certification as a Sake Professional by the Sake Education Council in 2022, recognition as a Sake Expert by the Japanese Sake Academy in 2023, and completion of Michael Tremblay’s Sake Scholar Course in 2023, Boulton’s expertise in the world of sake and spirits is second to none. His additional accolades as an ISS Shochu Advisor and a member of the Spirits Judging Committee for IWSC, specialising in Asian Spirits, Sake, Vermouth, and Liqueurs), only further solidify his standing in the industry.
Boulton’s extensive experience in the industry, coupled with his unwavering passion for Japanese sake and shochu, uniquely position him as an authority on the subject. His dedication to educating and elevating the appreciation of these remarkable beverages is evident on every page of “The Art of Mixing Koji Cocktails.”
Inside the Book: “The Art of Mixing Koji Cocktails” offers readers an immersive experience that includes:
In-depth discussions on Japanese Sake, Shochu, and Awamori,
including the history, culture, and craftsmanship that make
sake and shochu an integral part of Japanese heritage.
- Discussions on what Koji, Shio Koji, Amazake, Koji Whisky,
and Soju are and their uses around the world. - A collection of 70 meticulously crafted cocktail recipes,
some designed by Boulton and others contributed by bartenders
from diverse corners of the globe. - An interview with a renowned Koji producer outside of Japan.
With this book, Samuel Boulton extends an invitation to cocktail enthusiasts, sommeliers, spirits connoisseurs, and anyone eager to expand their knowledge of Japanese beverages. “The Art of Mixing
Koji Cocktails” is poised to become an indispensable resource for professionals and aficionados alike.
A drink featured in the book is called Rice Created by Klára Kopčiková of Coupette bar in London.
75ml Konishi Shuzo Daiginjo Hiyashibori
25ml Gabriel Boudier Crème de cacao Blanc
10ml Homemade 1:1 Vanilla Syrup
Glass: Rocks
Method: Stirred
Ice: Block
Garnish: White Chocolate Button
This beverage beautifully demonstrates the versatility of Sake. While vanilla and butterscotch notes are often associated with Sake that has aged beyond its prime, this drink defies that stereotype. It offers a rich and creamy mouthfeel, thanks to the lactic acid naturally found in Sake, which complements the creme
de cacao and vanilla. The additional alcohol in the Sake enhances the esters in both the Sake and the cocktail, elevating the overall drinking experience.
“The Art of Mixing Koji Cocktails” is available for pre-order starting October 1st, 2023, on World Sake Day. All preorders will receive free shipping. Don’t miss the opportunity to delve into the world of koji with a true expert. Visit https://www.kokushu.info/books to secure your copy.