Julia Momose
Julia Momose born and raised in Japan and now owner of Bar Kumiko, Chicago. Before settling in Chicago, Momose got her start bartending in New York, while attending Cornell. In 2012, she relocated to Baltimore to gain more hospitality experience. After accepting a bar chef position at The Aviary in 2013, she packed her bags for Chicago. There, she worked her way up to the top bartending role before moving on to GreenRiver, which earned its first Michelin star during her tenure as head bartender. In 2017, she began developing cocktails and spirit-free pairings for the tasting menu at Oriole. Not long after, chef Noah Sandoval texted her asking if she wanted to open a bar, and the journey to Kumiko began.
Julia Momose born and raised in Japan and now owner of Bar Kumiko, Chicago. Before settling in Chicago, Momose got her start bartending in New York, while attending Cornell. In 2012, she relocated to Baltimore to gain more hospitality experience. After accepting a bar chef position at The Aviary in 2013, she packed her bags for Chicago. There, she worked her way up to the top bartending role before moving on to GreenRiver, which earned its first Michelin star during her tenure as head bartender. In 2017, she began developing cocktails and spirit-free pairings for the tasting menu at Oriole. Not long after, chef Noah Sandoval texted her asking if she wanted to open a bar, and the journey to Kumiko began.
SHOCHU
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iichiko saiten
What exactly is Shochu? If you have to search for the answer, stop here!
In this Class Julia Momose shares with us her knowledge and her passion for this ancient Japanese distillate, explaining why Shochu is such a huge part of Japanese culture and history, and why we see such a dramatic increase in Shochu’s popularity.
