 Choya the famous Umeshu Company was visiting Perth and what a great way to welcome them with a special Umeshu Masterclass. So at short notice I have created a special lunch event CHOYA company in order for Perth to experience as well be educated about the World of Umeshu. Believe it or not it is not plum! It has already been preached to me countless of time Umeshu is not Plum! Ume is its own fruit which comes from the species called Prunus is a genus of trees and shurbs , which includes fruits plums, cherries, peaches, nectarines, apricots and almonds so as you can see it is not a plum. Our special guest was Ms Eriko Abe sales representative from Choya Company who would educated our guest on the history of Choya and the making of Umeshu throughout this lesson our guest got to enjoy real Umeshu fruit while listening.  Nanko-ume fruit from Wakayama Good quality Umeshu starts with good quality Ume To make delicious Umeshu, the first requirement is high-quality Ume fruit. CHOYA, works with local Ume growers to research and develop Ume ideally suited for use in Umeshu. Choya Production goes through a series of steps to become Umeshu. HARVEST: At CHOYA they only the best Ume fruits with thick flesh high in acidity. Harvest is normally collected in June once a year. STEEPING: Only natural ingredients (Ume, sugar, cane spirit) to prepare our Ume liqueur in a traditional way. AGING: Ume liqueur is slowly age in the ideal environment for at least 1 year to achieve the best flavour and taste. BLENDING: Colour, aroma, taste, and other aspects are thoroughly analysed by the blend master. BOTTLING: The production is highly automated. SHIPMENT: Once the production is finished, the product is shipped worldwide from the warehouse.    Cocktails and canapes: The first cocktail is Umeshu Spritz with beetroot sugar: So we added Aperol and Italian Prosecco the lovely beetroot sugar gives that beautiful colour of red to symbolise Shiso Umeshu. Shiso means perilla and is the member from the mint family it is a healthy herb that helps strengthen immune system & anti allergy. To bring forth the lovely vibrant red colour CHOYA uses red cabbage extract. There is no artificial colouring in CHOYA Umeshu. The next cocktail is Umeshu Mojito and mint here we have used triple sec , Mojito , lime and mint and soda water with Classic Choya. Choya classic is aged at least 1 year before it is bottled. It the hero of Choya Classic range, Known for classical home-made style which japanese love and which is close to home. It was full mouthfeel of natural sweetness of Ume and has nutty aromas. The next cocktail is Honey Prosecco: Based with Italian Prosecco and blended with Honey Choya. The honey comes from a rare flower in Japan called lotus flower which japanese are familar with its subtle sweetness which good for your healthy to help sooth sore throats and give you energy.  Our guest were really excited on how to make the cocktails also couldn't be more pleased with how delicious the cocktail tasted.  Canapés : Crusted duck breast with miso glazed
Lamb Skewers Signature style of hiss and smoke yakitori style based with tare sauce and sea salt on a skewer. The lamb just melts on the palate helping you salivate more. Which is lovely and hot Enoki wrapped with pork belly. Tender pork belly is thinly wrapped to cuddly the enoki mushroom which is grilled on the plate which is lightly charred. Which is lovely and hot Vegetable Terrine Terrine for those who don’t know is a cooking vessel that usually is a cast iron container to ensemble food inside. With a colourful ray of different vegetables placed in this container to form a roll and ready to be sliced. Here we have , capsicum , sweet potato and zucchini a refreshing combination of delicious vegetables. Our last canapés Truffle cream with Waygu The truffle is blended with a lovely rich butter cream to spread on to top of the wagyu which is a lovely medium rare cut . One of Hiss and smoke signatures dishes. What a treat ! to top it off our guest had a surprised session cocktail class with the lovely host from Hiss and Smoke Raymond who provided a special demonstration on making those delicious Choya Cocktails. Guest couldn't help but wanting more cocktails .
Highlights: Peoples favourite choice was Choya Honey Sparks! Favourite Canapes was Truffle cream with Wagyu and Lamb Skewers Our guest left with a closer appreciation to the Umeshu world which would not be forgotten.
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