A tip of the hat to Japan’s former Emperor Akihito, who recently abdicated and is now dubbed “Joko” or Grand Emperor. A crisp, dry Japonica-inspired (real) wasabi infusion.
3 oz. wasabi-infused St. George terroir gin
.75 oz. dry Ginjo sake
2 dashes plum bitters
2 drops rose water
Basically a martini riff. Stir and serve up in a chilled martini glass. I lined the bottom with loose saffron, which gives it the really cool effect from the picture when pouring, but settles at the bottom pretty quickly, giving it a funky birds nest sort of look and slowly turns the drink a lush saffron gold color.
Combine .5L gin and 2-3 wasabi roots, sliced, into a bottle and let it infuse for about 3 days. Stir the bottle occasionally to spread out the flavor. Keep refrigerated after the infusion.
The actual wasabi root was pretty hard to come by. I used www.oregoncoastwasabi.com which worked out great with fast shipping and fresh produce.