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Registrace 2. 05. 2010
Understanding Shochu
An introduction to the category brought to you by the Japan and Shochu Makers Association. Everything you need to know about Shochu production including a deep dive into the koji process.
Chapters
5:44 Location
23:50 Ingredient
44:55 Koji
1:13:05 Distillation
1:24:25 Proof and advanced topics
Chapters
5:44 Location
23:50 Ingredient
44:55 Koji
1:13:05 Distillation
1:24:25 Proof and advanced topics
zhlédnutí: 169
Video
Japanese Cocktail Technique - Hard Shake
zhlédnutí 377KPřed 14 lety
Cocktail Kingdom is excited to announce Japanese Cocktail Technique, a focused two-day event on the Japanese way of bartending. Kazuo Uyeda, Japans most famous bartender, will preside over the event on May 3rd and 4th, 2010 at the Hiro Ballroom in New York City. This will be Mr. Uyedas first appearance ever in New York and will coincide with the release of the first English translation of his i...
This video was taken from the movie "Schumanns Bargespräche".
What cocktail was made ?
Gimlet
53，65
Dude's a boss.
Kazuo Uyeda👍
キングカズ、ウエタカズ
The interesting part here is that what he's doing is clearly not easy to master and is probably more demanding that the way most good pro-bartenders do it. However, he uses a cocktail shaker instead of the more tricky two-part method used in the US (not sure about Europe as I've never been). So, one level it's probably way more difficult than what bartenders do here but also maybe slightly easier. I basically do the lazy, lazy, lazy version of this.
i mean it takes a week to master the boston shaker at most its definately not easier
I learned more about mixing a cocktail watching Kazuo Uyeda for 60 seconds than I probably learned in my previous 60 years. Arigato!
Thanks came to find his name and first comment. Thanks
Ueda Kazuo is famous for hard-shaking. He is one of the best bartender in Japan.
Like a boss!
amazing
Thankful he doesn’t take this out on his missus instead.
I love the way he whips his shaker down after pouring the last drops into the glass! If I ever tried that I'd probably shatter the glass and break my hand on the table. ...
Death!🤘🏽
Why would Beefeater sponsor a cocktail video featuring a competitors gin?
Well for starters, over 40% of the worlds liquor production is owned and controlled by a single company, Diageo, but the rest of the industry is controlled by only a handful of other companies. Also, this is a video for a bartending tools website so I believe it's their sponsors.
The Japanese always make everything look cool.
Yep, that's them! Not forgetting the important work of the Army Air Corps.
Wow, this s guy is a master! I have never seen such skill at mixing a drink! Amazing to witness.
FYI for those uneducated about Japanese Bartending. 1. They use double frozen ice. It's more dense, harder and has less oxygen frozen inside which = Stronger Ice, less fracturing/breaking when shook like so above. This is the kinda like the ones they use for ice sculpture. If you've been in Japan, you'll know its not the same shitty melted ice they use in almost every bar overseas. 2. They use spherical Ice balls = less surface area, less ice shards breaking and diluting into the cocktail. These things are solid and would take alot to even chip them. 3. Free pouring: Japanese bartenders at highly regarded institutions spend 1-2 years practicing free pouring. Only after they perfect it can they start serving customers. 4. This man is a legend. If you criticize his technique, you know nothing and understand nothing about proper cocktail Bartending.
+Adryz Arriffin I have his book, and his Old Fashioned recipe is certainly deserving of criticism as are many of his drinks, of which many I have made. He's not a super genius, but he does have some techniques and ideas that were influential. I'm surprised if you knew so much about him, why you didn't mention his color technique which is what he is most famous for?
free pouring ?
with you up until point 5: Difford's Guide says studies show that the hard shake (or any other fancy shake technique) makes no goddamn difference to the final temperature, dilution or mouthfeel of a drink, because after about 15 seconds the beverage reaches an equilibrium, where any amount of shaking will make little difference to dilution or temperature. as long as you shake to that point, with whatever technique you feel like. the only difference fancy shakes make is to presentation. besides, if every cocktail maker blindly obeyed the received wisdom of the 'great bartenders' nobody would create anything truly original. fuck that
Nick Hine Well you are neglecting the possible influence of his shake on aeration
"Free pouring: Japanese bartenders at highly regarded institutions spend 1-2 years practicing free pouring. Only after they perfect it can they start serving customers." OK, Are you really serious? TWO YEARS? FREE POURING CAN BE MASTERED IN 30 MINUTES OR LESS! Also, just because he's old and Japanese doesn't make him a "master" bartender. He shakes far too long! I have to admit that he's the best shaker I've ever seen!...but it's all for show and contributes NOTHING to cocktailing. He's made a BRUISED cocktail. After 14 seconds of shaking the cocktail has reached an equilibrium where the ice, water and liquor will no longer become colder, or melt, or freeze...so his efforts shaking beyond that time are for purely show....AND IT'S A GREAT SHOW. Beautiful Shaking!!
Over diluted...
Science disagrees with you.
You are misinformed about the "taste" of cocktails. Ask ANY recipient of a cocktail shaken for, in your words, 12-15 seconds and they will respond with the following answer: "This drink is WATERED DOWN".
@@katyu16 Bullshit. Quit trying to make up rules for the naive. "WATERED DOWN" if you have alien ice that melt on contact maybe! The "AMOUNT" of shaking has to do with experience. A strong shaker may be able to shake briskly at the beginning of the evening but as time goes on he may not have the stuff in him to wake things up much anymore.
Hey! Milla! it's me!
The liquor gets super chilled because it is hit several different ways at once. You could say it's surprised. Just like the American Pacific Fleet, ha ha.
I know, but they did it anyway.
you mean the same one that strangled the very life out of the home islands after the Dec 7 sneak attack?
I love how people with no understanding of mixology believe this is bad shaking. Apparently, it is a fairly common notion nowadays that flair bartending and using "alternative" ingredients is "good" mixology. How pathetic.
It's beautiful shaking at its finest, only he's shaking too long and too hard. Also, his pouring from the shaker is awkward and clumsy. Notice how he rattles the shaker to pour all of the drink out into the glass? That's because he's shaken the drink too hard causing the shaker's strainer to be clogged. No bartender should do this. A trained bartender should simply rotate the shaker quickly rather than shake or rattle it like a baby-rattle.
I believe this technique is called the Hard Shake. So I'd be hard pressed to say he shook it too hard. Also, he shakes it as he strains because the ice will chip and clog with this method as you noted. This is a very common shaking technique in Japan and I wouldn't say it was incorrect. It's a very popular method in high end Japanese bars. Also, this guy is a legend in Japan. To criticize his technique is silly. Is it like American bartending? No. Is it wrong? Absolutely not.
I don't care if he's a "legend" in Japan or not...His shaking is "wrong"! The drink is "bruised" and watery, no matter how you justify his technique, fame or "Japanese-ness"...The drink is ruined with his so-called "technique".
@@katyu16 talking about the taste of a drink and criticizing it after not having tasted it? Hmm
@@katyu16 Your arrogance is remarkable. Perhaps you're having a bad day? R-E-L-A-X. No offense, kindly Google up the world-renowned bartender's name and read the comments so that you can appreciate what's going on. =D
Shaker?? I want that bartender. How can I get him for my next party?
I'm reading his Cocktail Techniques right now, and came upon the hard shake. It sounds like a very interesting idea and I fully recognize that he's a master at his craft but the shake her does seem too long. I feel like he's being more aesthetic for the camera with all the snapping and slowing down of the shake. He may be getting those bubbles in and mixing the ingredients perfectly but this particular shake looks way too long. I don't know how a shake can exactly change the way dilution works
Hey CornParticulates, read a fucking thermodynamics textbook. " intended to super chill the drink without over dilution..." Or since you probably don't have the prerequired knowledge of differential equations read Dave Arnold's "The Science of Shaking." Maybe then you'll realize what you just said is total bullshit.
first off, a cordial is made using both lime juice and lime rind and technically a gimlet is not a true gimlet without using a cordial syrup. That being said, many people in the industry have their hands somewhat tied in their choice of naming cocktails because the general public is extremely misinformed on what is what. So you end up just calling the gin sour a gimlet to reduce confusion for your customers.
True but sadly like so many cocktails, the most commonly sold version becomes the new standard. I doubt anyone even knows what a cordial is anymore...
This is his style. The hard shake is a modified shake intended to super chill the drink without over dilution, aerate the drink creating finer bubbles as well as finer ice crystals than your typical brutish caveman shake. Kazuo Uyeda has been tending bar since 1966. He considers distinctly all the elements of each cocktail. I myself am not opposed to double straining but many people really enjoy the ice shards and I feel like they're pleasant in a cocktail with citrus like a gimlet.
"wow" you must know more than someone that has been tending bar since 1966, operates his own successful bar in Tokyo, published a book on cocktails, won several awards from various cocktail competitions and is recognized around the world as a master bartender OR you're just another TROLL that likes crapping idiotic mind turds on stuff you know nothing about.
not a fair argument... have you seen shumann make the whiskey sour ? czcams.com/video/1ZwMmh36EOk/video.html
This man has been tending bar since 1966. Do you really think you know more than a master bartender? The hard shake is a modified shake that chills the drink without over diluting. Give the man some credit, I think he knows a thing or two about what he's doing...
@@katyu16 In the studies conducted on this, after 10-12 seconds of shaking, dilution and temperature plateau.
The hard shake may very well increase aeration and texture but there's no proof it has any effect on dilution, sorry.
lol, that might have something to do with it.
The drink is a gimlet and wtf is a "martini wineglass" People call cocktail glasses 'martini glasses' only because martinis are served in them. This convention of calling cocktail glasses martini glasses is like calling a glass a coca cola glass because you drink coke from it. Ice in a champagne glass is the "Tokyo Kaikan" style, which was done in order to keep the drink cool on account of the large size of the mouth of the glass.
plenty of professional bartenders 'free pour'.... do you have any idea how long he's been making drinks??? He is skilled to the point that a jigger is not necessary, this is his method and mastery.
The reason for the ice cube in the middle of the cocktail glass is because of something Kazuo Uyeda noted concerning the drink: ice in a champagne glass is the "Tokyo Kaikan" style, which was done in order to keep the drink cool on account of the large size of the mouth of the glass.
it's a garnish
permette una miscelazione migliore, gli ingredienti si mischiano meglio, il cocktail risulta più freddo, e in realtà si diluisce poco rispetto alla normale shakerata.
He's one of the best bartenders in the world who makes flawless drinks. I'd say he's got the right to claim a perfect pour with how he's made his reputation.
mixing with gordons....
@@MrBetaJacques47.3 abv gordon is one of the best modern dry gin out there u dumbo😅
Ma a cosa serve agitare cosi? qualcuno puo' spiegarmelo? grazie
a kind of shit
well he performs it perfectly probably because he is the one who invented it ;)
Impressive but you forgot the cocktail napkin!!
Ice in martini wineglass? Oh Gosh...
he didnt measure with a jigger...fuck his pour count. Not a profession accuracy
Check out Epic Cocktail Tech
your cocktail will add more dilution when your hand is holding it. To let the temperature hold longer, a shaker/stirred ice cube is better - it has more round shape and less "fridge smell"
SAAAAKATOOOOOO WAAAATAAAA !!!! LOL bad service
I still don't understand why he put an used ice cube into the drink, it seems common in Japanese bartending. I know the purpose is probably to keep the drink cool for longer, but after all that hard shake, I don't think it's appropriate to add even more dilution.
Think of it as a garnish. He's rounded off the edges and its almost a small sphere.
min: 1:05 best cut..
i agree with tha part that ice has 2 roles: 1)keeping the spirits cold to be more tasty 2)dilute the cocktail...but here it's to much...i mean...after all nobody wants water melt from ice in the cocktail...maybe 10 sec less it will be perfect...still i make this job for more that 5 years...and i learner after making a school and having 3 teachers...each one teached me something different...i don't argue...i'm just saying...he's like taking the foot on the clutch to much...
part of the point of shaking is to melt some ice and introduce water into your cocktail... it brings out more of the flavours of your alcohol instead of just straight drinking it