Kiccho Houzan and Dropped Balsamic

Shochu Brand: Kiccho Houzan,
Sweet Potato Shochu

Time: 10 sec

Ingredients: 
3oz Kiccho Houzan
1tsp Balsamic vinegar
Reduce the Balsamic vinegar slowly in low heat. When it starts bubbling, add black sugar. Cook for little longer till it gets thick. You can keep room temperature. Served room temperature. Not hot. 

Directions: Make Kiccho Houzan on the rock. Pour in some of the condensed Balsamic vinegar with teaspoon. Leave the tea spoon when you serve.

Comment: While you are enjoying this cocktail, hardened condensed Balsamic vinegar slowly melt and mix into Kiccho Houzan. You can enjoy the changing flavor of the cocktail as the time passes.

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