Hot Sake Recipe

Name: M Vista | Asian Fusion • Sushis Hot Sake Recipe
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 cups Gekkeikan sake (Original); 0 cups Gekkeikan Apple sake; 0 cups Gekkeikan Raspberry sake; 0 cups Gekkeikan Peach sake; 1 tsp Thinly sliced fresh ginger; 1 tsp Honey or simple syrup; 1 slice Lemon or yuzu slice; 1 sprig Optional: fresh mint sprig; 1 item Small sake carafe or heatproof pot; 2 item Heatproof sake cup (ochoko) or small cup

Inspired by M Vista | Asian Fusion • Sushi

Time10m

Serves2

Gekkeikan Apple | Raspberry | Peach | Original

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Ingredients

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Base Sake

1 cups Gekkeikan sake (Original)

0 cups Gekkeikan Apple sake

0 cups Gekkeikan Raspberry sake

0 cups Gekkeikan Peach sake

Aromatics & Garnish

1 tsp Thinly sliced fresh ginger

1 tsp Honey or simple syrup

1 slice Lemon or yuzu slice

1 sprig Optional: fresh mint sprig

Equipment & Serving

1 item Small sake carafe or heatproof pot

2 item Heatproof sake cup (ochoko) or small cup

Method

Base Preparation (Original or Flavored)

Choose sake variety

Select one Gekkeikan variety: Original, Apple, Raspberry, or Peach. This recipe is written for a single-flavor serving. If you prefer to blend two, adjust proportions so total sake volume equals 1 cup.

Pour 1 cup (240 ml) of the chosen Gekkeikan sake into a small heatproof carafe or pot.

Heating & Flavoring

Add 1 teaspoon thinly sliced fresh ginger to the sake in the carafe. The ginger imparts a subtle warmth and complexity; omit if you prefer a purely fruity/clean sake.

Stir in 1 teaspoon honey or simple syrup to lightly sweeten. For fruit-flavored sakes (Apple, Raspberry, Peach), start with 1/2 teaspoon and taste before adding the remainder.

Warm the sake gently: place the carafe in a small saucepan with about 1 inch (2.5 cm) of simmering water (double-boiler method). Heat for 2–4 minutes until the sake is warm but not boiling (target 50–60°C / 122–140°F). Do not let it simmer or boil to preserve aroma and alcohol.

Alternatively, microwave in a heatproof vessel on medium power for 20–30 seconds, then check temperature and repeat in 10-second increments until warm. Stir after heating.

Finishing & Serving

Strain out the ginger slices as you pour the warm sake into two heatproof cups (ochoko), or leave a slice in one cup for garnish if desired.

Float a thin lemon or yuzu slice on the surface of each cup. Garnish with a mint sprig if using.

Serve immediately while warm. Sip slowly to appreciate the aroma and subtle flavor. Leftover warmed sake can be cooled and refrigerated; do not reheat more than once.