Ume
Umeshu, Vermouth, Red Rice Sake, Koji Sake, Permission-Infused Shochu, Umezu Vinegar, Candy-Striped Beets, Soy Milk Dome
Bartender Timofei Osipenko of Bar Iris | San Francisco, CA
“This cocktail is a great representation of who we are as a bar and the amount of thought that goes into each one of our cocktails. Ume is a celebration of the Japanese green plum and the culture of preservation. We started working on this cocktail 2 years ago when we started the umeshu infusion, using high-quality local organic Shirokaga ume and infusing them with a funky Taragawa Awamori Genshu and 10% by weight Japanese rock sugar. If you are making this cocktail at home, don't be discouraged — any high-quality umeshu will work. The next long-term ingredient was started in November during the Hoshigaki season. Normally persimmon peels are tossed during the process, so we decided to utilize them instead by submerging them in Yokka Koji Awamori Genshu for 5 months with 5% rock sugar. The result was a mildly astringent but very flavorful spirit.” —Bartender Timofei Osipenko
Adapted by StarChefs | October 2026 | Photo: Will Blunt
INGREDIENTS
Soy Dome:
Hodo soy milk
Gelatin
Granulated sugar
Candy-Striped Beets:
Candy-striped beets
Shared Cultures shiro miso
Ume:
Yield: 1 serving
2 ounces house umeshu
½ ounce Marcvs vermouth
½ ounce Veso Miso vermouth
½ ounce red rice sake
¼ ounce Kikusakari Zen-Koji rice sake
¼ ounce persimmon shochu
3 dashes umezu vinegar
METHOD
For the Soy Dome:
In a saucepan over medium heat, add soy milk. Add four-percent gelatin and fifteen-percent sugar by weight of soy milk. Stir until gelatin and sugar are fully dissolved. Pour into dome molds and refrigerate until set.
For the Candy-Striped Beets:
Heat the water bath of an immersion circulator to 185°F. In a vacuum bag, combine beets and desired amount miso. Seal and cook sous vide 3 hours. Let cool over an ice bath.
To Assemble and Serve:
In a mixing glass with ice, combine all ingredients. Stir until chilled. Strain into a wrapped snifter. Serve with 1 Soy Dome and Candy-Striped Beets.
