Chill a coupe or rocks glass in the freezer or fill with ice water to chill while you mix. In a cocktail shaker (no ice), combine shiso shochu, dry gin, sake, fresh yuzu juice, fresh lemon juice, passionfruit purée, yuzu kosho, simple syrup, and the egg white.

Dry shake

Seal the shaker and shake vigorously without ice for 15–20 seconds. This emulsifies the egg white and builds a frothy foam.

Wet shake

Add a large handful of ice to the shaker and shake hard for 10–15 seconds until the outside of the shaker is very cold (this chills and dilutes the drink).

Double strain and serve

Discard the ice or water from your chilled glass. Double-strain the cocktail through a fine-mesh strainer into the chilled coupe (this removes ice chips and passionfruit seeds for a smooth texture).

Finish

If desired, place a few tiny drops (about 0.25 tsp) of passionfruit pulp on top of the foam and gently drag a toothpick through them for a simple pattern. Alternatively, lightly bruise the shiso leaf by folding it and lay it on the foam, and add the citrus wheel or twist on the rim.

Garnish

Place the shiso leaf on the foam or slap it between your hands to release aromatics before garnishing. Add the dehydrated citrus wheel or lemon twist to the rim or float on the foam. Serve immediately.