KIGO sponsors Roland Mouret Menswear launch

Kigo and 69 Colebrooke Row sponsored the hotly anticipated launch of the inaugural men’s collection from distinguished designer Roland Mouret.
Featuring bespoke Kigo cocktails designed by Tony, the drinks formed an elegant backbone to a sophisticated evening.
'The Miracle' featured green tea and mint infused Kigo stirred down with vodka and garnished with an origami fan.

KIGO sponsors N*E*R*D album launch

On Wednesday the 18th, KIGO descended on 140 Shoreditch High Street, Present London for the launch of "Nothing".
As expected, a great night was had by all, with all three members leading the party, and everyone kept satiated with a combination of KIGO and green tea. A simple, traditional, yet thirst quenching combination that fitted well with the heat of the shop. By the time the album introduction had finished and the party died down, little remained but some green tea remanents.

New Drinks

Shochu Martini-

50ml Beefeater 24
20ml KIGO

Stir over cubed ice, double strain into a chilled coupette and garnish with a slice of pickled cucumber

Shochu with Oolong tea-
(see previous post regarding KIGO and chilled teas)

50ml KIGO
5ml Sugar syrup

Pour over ice in a hi-ball, stir, add more ice, then top with chilled oolong tea

Elderflower Gimlet-

40ml KIGO
20ml Elderflower cordial

Stir over cubed ice, double strain into a chilled coupette

Shokuzenshu-
(Ryan Chetiyawardana)

40ml Hakushu 12yo
25ml KIGO
20ml Brick Tea*

Stir over cubed ice, double strain into a chilled coupette, garnish with a grapefruit zest

*1 part White Silver tip tea, 1 part Sencha, 1 part Buckwheat tea, 2 white sugar cubes, 2 pinches maldon salt, 6 caraway seeds, 2 strips lemon peel, ~350ml hot water. Infuse for 5minutes, strain and chill

Haiku at the bar with no name

Made with homemade almond and rice milk and sandalwood, it showcases KIGO and its clean, delicate flavour. A perfect aperitif, it's light and cleansing yet very multifaceted.

Tasting notes for KIGO

"sensationally delicate and light type of shochu with soft nose of roasted chestnuts and hints of oak followed by gentle and smooth texture with subtle flavours of liquorice and touch of mint giving it a refreshing lift"

Tasting notes by Hyato Hishinuma of the Shochu Renaisance.

Noshino martini

Some traditional serves and some new ones....

Drinks:

Traditional serves: ie. How it would be drunk in Japan with food or by itself:

50ml shochu
hot water
diff temps
(see temp chart as per sake)


50ml shochu
cold water
Chilled


50ml Shochu
green tea
Hot or cold


50ml Shochu
ice
On the rocks

50ml shochu
On the rocks with
ice
Lime squeeze
Kalamansi Squeeze


50ml Shochu
Lychee Juice

50ml shochu
tonic
ice
garnish

50ml Shochu

Lemon green tea iced
Lemon green tea warm

Kigo Shochu the first delivery!

The first boxes of KIGO shochu arrive in London!

Kigo Shochu

KIGO shochu

KIGO as an interesting garnish!

KIGO the bottle label

KIGO shochu