Suigei Tokubetsu Junmai

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

homemade (46.6%) proudly made in leith. equally sweet & spicy classic, rich & smooth tokubetsu junmai.

Pour 1 cup of tokubetsu junmai sake into a heatproof vessel. Taste to determine if you prefer a slightly lighter result; if so, gently stir in up to 1/4 cup water, 1 tablespoon at a time, until preferred balance is reached.

Measure and adjust

Add 1 tablespoon of honey syrup to the sake and stir gently until fully incorporated. Taste and add up to 1 additional teaspoon if you prefer a sweeter profile. The syrup should round out the sake’s edges without overpowering.

Bruise the thin ginger slices lightly with the back of a spoon to release aromatics. Add the ginger and the 2 teaspoons of crushed black peppercorns to the sake mixture. Let steep for 3–5 minutes, tasting after 3 minutes to gauge heat. Remove ginger after steeping to prevent excessive bite.

Grate 1 teaspoon of yuzu or lemon zest over the sake and stir once to distribute the citrus oils. Pour the sake into a serving glass and add 2 fresh mint leaves as garnish — clap the leaves briefly between your hands before garnishing to release aromatic oils.

If you want an additional savory aroma, add a single drop (about 0.05 tsp) of toasted sesame oil on the surface of the poured sake and serve immediately. This step is optional; sesame oil is highly potent and a single drop is sufficient.

Tokubetsu Junmai sake (room temperature)

Water (if diluting to taste)

Honey syrup (1:1 honey to hot water)

Fresh ginger, peeled and thinly sliced

Black peppercorns, crushed

Yuzu or lemon zest

Fresh mint leaves (for garnish)

Toasted sesame oil (a single drop)

Woven

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Make Woven Recipe in just 10m. homemade (46.6%) proudly made in leith. equally sweet & spicy classic, rich & smooth tokubetsu junmai.

Woven Recipe

Descriptors

Tasting Notes

Food Pairings

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