Korean Sake Tong Soju Chamisul Recipe

Combine spirits and water

Chill the soju and sake in the refrigerator until cold (ideally 2–4°C). In a chilled pitcher or carafe, pour 750 ml chilled Chamisul soju and 300 ml chilled junmai or honjozo sake.

Add 200 ml of cold filtered water to the pitcher. This dilution brightens aromatics and brings the alcohol level to a softer, more sippable strength while preserving sake character. Gently stir once or twice with a chilled spoon to combine—avoid vigorous stirring to preserve subtle aromas.

If using citrus, cut a very thin wheel or a few thin strips of yuzu or lemon (remove pith). Float one thin wheel or one strip per serving in the pitcher or add to individual cups for gentle citrus perfume.

If using shiso, bruise each shiso leaf lightly between your palms to release aroma and add 1 leaf per 1–2 servings to the pitcher or into each cup. Do not muddle aggressively; you only want a light herbal note.

For a very cold option, add 1–2 large ice cubes to each glass right before serving. If you prefer not to dilute further, use chilled whiskey stones or large frozen ice spheres and remove them after 2–3 minutes if you want to limit dilution.

Place chilled cups or glasses in front of guests. Pour the Korean sake-soju blend from the chilled pitcher, filling each small cup about 2/3 full (~100 ml per serving) so the aroma can be appreciated.

Garnish each cup with a floating thin citrus wheel or a single lightly bruised shiso leaf, if desired. Serve immediately to enjoy fresh aromatics and balanced temperature.