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Ingredients
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Cocktail Base
Sparkling & Finish
Method
Prep
Chill the sake and sparkling soda well in the refrigerator ahead of time (at least 1 hour). If using whole yuzu, zest or slice one thin wheel for garnish and juice enough to yield 0.5 oz.
If you don't have prepared yuzu-moshi syrup: make a quick substitute by combining 2 parts sugar to 1 part water, heating until sugar dissolves, cooling, then whisking in yuzu juice or concentrated yuzu paste to taste (aim for bright, tangy-salty-sweet balance). Cool before using. (Approx 1/2 cup syrup yields multiple cocktails.)
Build & Mix
Add ice
Fill a highball glass or Collins-style glass with 1 cup of large ice cubes (or crushed ice if you prefer a colder, more dilute drink).
Combine base
Pour 4 oz chilled sake into a mixing glass or directly into the prepared serving glass. Add 1 oz yuzu-moshi syrup and 0.5 oz fresh yuzu juice. Gently stir 6–8 seconds to combine and slightly chill the mixture.
Garnish & Serve
Express the oils from the yuzu zest over the drink by holding the zest over the glass and pinching or rubbing it to release aromatics, then lay the zest or the thin yuzu slice on the surface as garnish. Optionally tuck a shiso leaf or a thin cucumber ribbon against the inside of the glass for a herbaceous note.
Serve immediately while sparkling. Provide a straw or stirrer if desired.