Mizuwari

The term Mizuwari, originating from Japan, translates to “mixed with water.” It encapsulates a traditional and revered method of enjoying spirits, notably whiskey. Unlike the Western inclination towards neat or on-the-rocks consumption, Mizuwari celebrates the delicate balance achieved by diluting the spirit with pure water. This method is deeply ingrained in Japanese drinking culture and offers a refined experience that harmonizes with the nation’s culinary traditions.

In Japan, Mizuwari is not merely a method of preparation but a ritual that elevates the drinking experience. The choice of glassware is of paramount importance. Delicate, thin glasses are favored, with the quality and thickness of the glass considered instrumental in enhancing the drinking experience. This attention to detail underscores the Japanese commitment to aesthetic perfection.

Japanese whiskey, renowned for its finesse and subtlety, finds a perfect partner in the Mizuwari technique. The Japanese whiskey used imparts a unique blend of flavors – malt, grain, and barrel notes. The Mizuwari method amplifies these nuances, allowing the whiskey to open up and reveal its intricate layers.

In Japan, the Mizuwari method extends beyond the realm of spirits, it is an integral part of the dining experience. Mizuwari is often preferred over wine as an accompaniment to meals, especially when indulging in the delicate flavors of Japanese cuisine. The light whiskey notes complement the umami-rich dishes.

Mizuwari Recipe

1. 60 ml Japanese whisky

2. 150 ml water, to top

3. Ice

4. Garnish: lemon twist and mint sprig