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Cocktail Stand FUREK:
How do bars use reduced pressure distillers?
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齋藤隆一/Saito Ryuichi by「Cocktail Stand FUREK」
Cocktail Stand FUREK just opened in Higashiyama Gojo, Kyoto on November 00.
The theme of the restaurant is "water," and it draws Kyoto's underground water from a well dug on the premises, distills it, and makes it into cocktails and drinks.
An integral part of the menu based on this unique concept is the distiller.
The regular menu is based on distilled water from an atmospheric distiller, but for members who have access to the upstairs space, ingredients procured through visits to producers are run through Uzuma Heavy Industries' decompression distiller to create special distilled water cocktails.
Owner-bartender Ryuichi Saito introduced the Uzuma Heavy Industries decompression distillation equipment at the former Cocktail Stand FUREK (LABO) in May of last year.
On the left is the Rotary Fraction Collector.By rotating a test tube in a vacuumed container, cutting can be performed at any timing, and middle cuts of 12 sections can be made.
Currently, the store uses about 130 types of distilled water, half of which are vacuum distilled.The shop uses atmospheric pressure and vacuum distillation depending on the material, but when heat-sensitive flowers such as jasmine, gardenia, ylang-ylang, and golden osmanthus are subjected to vacuum distillation, the fresh scent of the fresh flowers themselves can be brought out.
Mr. Saito says that using a vacuum distiller to distill heat-sensitive flowers, such as jasmine, gardenia, ylang-ylang, and rhinoceros, brings out the fresh fragrance of fresh flowers.After extracting the aromatic components through a vacuum distiller, Mr. Saito further distills the material through an atmospheric distiller to extract essential oils, which are also used in drinks and cooking.
This is also used in drinks and food.We distill only a single ingredient, but if you look at the social networking sites of other bars, you will see that they are combining various ingredients to extract aromatic water with a lot of originality.I see that everyone is enjoying their own distilled life.
The classic "gin and tonic" is based on "Suntory Roku Gin" or "Hendricks Gin" and is made with homemade tonic water blended with three types of distilled aromatic water.
Mr. Yasunaga (left) and Mr. Saito (right).Mr. Saito saw Mr. Kayama using this distiller and was intrigued by its compact size, which led him to install this distiller.
FUREK does not distill or blend multiple ingredients, but only tonic water is made by blending distilled water to create a complex layered aroma.
"Roku" is characterized by the oriental flavor of cherry blossoms and leaves with citrus aromas.The citrus element is boosted with aromatic distilled water.
The homemade tonic water is a blend of eucalyptus distilled water and allspice distilled water based on a distilled water that combines several citrus fruits.For bitterness, we add senburi tea.Since we do not use kina, it is not tonic water in the narrow sense, but we made it as a variation of tonic water."
Another classic is the "highball" made with aromatic distilled water of jasmine.The lingering, softly fragrant jasmine accentuates the taste.
As a casual cocktail stand, we try to keep our recipes simple and easy to understand and enjoy the aroma of the botanicals and ingredients, rather than using ostentatious techniques.
The fresh aroma of citrus and herbs rises to the surface in an amazing way!The gin and tonic is the talk of the town.On the left is homemade tonic water.This alone is enough to make a mocktail drink of perfection.
For Saito-san, Yasunaga-san brought today his new "Rotary Fraction Collector," which he says he is proud of as a revolutionary machine.
Cutting is essential for spirits such as whiskey, gin, and rum.The flavor of the distillate changes from moment to moment.
The distiller must be able to cut off the highest peak of flavor by tasting the distillate to confirm the flavor.This is where the distiller shows his skill.
This is exactly the same for the distillation of aromatic distillates, and the new "Rotary Fraction Collector" was developed to enhance the sophistication of tasting during this distillation" (Yasunaga)
Experienced distillers are able to determine whichExperienced distillers distill while visualizing at which timing good flavors will emerge and where they should be cut.
However, when distilling an unknown material, it is unknown when the peak of flavor will appear.The cut in distillation is a one-shot deal.
With this, the distillate can be divided in advance into 12 compartments (fractions).Later, by tasting the fractions in order, anyone can perform accurate cutting (after the fact).
You can enjoy a game of guessing the aroma, just like a game of kodo.A highball with a soft scent of jasmine.
If you let a set of test tubes sit for a while and let the aroma open up before tasting, the accuracy of the cut will be even higher." (Yasunaga-san)
Saito-san was also excited, saying "I want this!Saito-san was also very excited.
The "Rotary Fraction Collector" is a prototype and will be on sale soon.
Currently, five bars in Kyoto City alone have installed tabletop decompression distillation equipment, and Yasunaga is receiving requests to hold seminars using the equipment one after another.
In the future, Yasunaga plans to create a system and events where bartenders who have already installed the machine can share their ideas and usage of the machine.
Saito said, "Everyone is using it in interesting ways, but it's a waste that the knowledge of bartenders is dispersed.
It would be a good idea to eventually create an owners' group to consolidate knowledge and experience."
"Yes, that's right.If such data can be made open source and available to everyone, ideas from different fields, such as restaurants and patisseries, can be fused together, and a new culture may be born around reduced-pressure distillation equipment." (Yasunaga)
Uzuma Heavy Industries' tabletop reduced-pressure distillation equipment is currently,202shyasunaThe company is now accepting orders for the last time in the fourth year!
If you are interested, please contact Uzuma Heavy Industries or Mr. Yasunaga (
@syasuna ) ASAP.
Cocktail Stand FUREK Cocktail Stand FUREK |
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京都市東山区鐘鋳352 URL:https://www.instagram.com/explore/locations/203792309473741/cocktail-stand-furek/ |
01.01.2025
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How do bars use reduced pressure distillers?
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