The Way of the Cocktail by Julia Momose black sugar shochu Her works can be seen

Her works can be seen in a wide range of media including drawing

and this sake would be its prized flagship bottle

They were designed to be quick-drying

This genshu (undiluted) barley shochu was developed by Iichiko to showcase their shochu’s versatility and to promote creative shochu cocktails

The Way of the Cocktail by Julia Momose black sugar shochu Her works can be seenJulia Momose, Chicago's very own dynamo bartender extraordinaire of Kumiko, brings us a considered and thorough exploration of Japanese cocktail culture in her book, The Way of the Cocktail: Japanese Traditions, Techniques, and Recipes. Throughout the three sections of this comprehensive, 336 page volume, Julia lends insights into Japanese hospitality traditions and craftsmanship through the lens of cocktail making. You'll find recipes laid out by