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Known as the Foie Gras of the Sea, Ankimo is a Japanese dish made with monkfish liver. The liver is first rubbed with salt, then rinsed with sake.Then its veins are picked out and the liver is rolled into a cylinder and steamed. Ankimo is often served with momiji-oroshi (chili-tinted grated daikon), thinly sliced scallions and ponzu sauce. Perfect as an appetizer and accompaniment to beer, sake or sochu.
Ankimo is considered one of the chinmi (delicacies) of Japan. It is listed at number 32 on The World’s 50 Best Foods compiled by CNN.
The Nikka Tailored, a premium blend of the historical Japanese whisky maker, is a worthy ambassador of the Japanese knowhow and culture as well as Nikka’s expertise.
Blended with precision and delicacy, this whisky is a blend primarily of malted barley from Miyagikyo in Honshū and Yoichi in Hokkaidō, along with Coffey Still grain.
The result is a perfect symbol of balance, roundness and softness, so many adjectives that characterize Nikka.
From the white sands of Boracay to the street food of Bangkok, the bustling streets of Saigon and the majestic temples of Angkor Wat, Tarsier Gin takes you on a journey of adventure and discovery.
Inspired by the cuisine of Southeast Asia, Tarsier is a citrus forward gin with aromatic & savoury mid-notes and a long peppery finish. Tarsier gin is smooth and moreish, equally enjoyable on the rocks or served in a G&T with lime or grapefruit and ginger.
Juniper, Coriander Seed, Cassia, Angelica, Orris Root, Liquorice Root and Bitter Almond provide a solid foundation for our five signature Southeast Asian botanicals:
Calamansi, Thai Sweet Basil, Galangal and Kampot Pepper deliver a flavour unlike any other. An authentic taste of Southeast Asia.
The excellence of Nikka’s Coffey distillates has been widely recognized through our Coffey Grain and Coffey Malt whiskies.
In 2017, a new gin and vodka joined Nikka’s Coffey range to further show the uniqueness and beauty of this traditional type of column still – the Coffey Still. These expressions are the integration of Nikka’s Coffey Stills, expertise in distilling gin and vodka since the 1960s and blending skills inherited from the founder.
Coffey Gin’s complexity is achieved through the perfect balance between 11 selected botanicals and the silky texture of Coffey distillates. The bright and zesty aroma originating from four kinds of Japanese citruses, Yuzu, Kabosu, Amanatsu and Shequasar, compliments the traditional gin botanicals of juniper berries, angelica, coriander seeds, lemon and orange peels.
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