House Cold Sake Recipe

Chill and measure

Place the sake bottle in the refrigerator for several hours until well chilled (ideally 45–50°F / 7–10°C). Chill serving glasses in the freezer for 10–15 minutes or by placing them in the refrigerator while you prepare the rest of the ingredients.

Prepare garnish

Using a vegetable peeler or small sharp knife, cut two thin strips of yuzu or lemon peel, avoiding too much pith. Lightly bruise the mint sprigs by clapping them between your palms to release aroma; keep aside in the fridge until serving.

Decide strength and optional boosters

Taste a small sip of the chilled sake. If you prefer a slightly lighter/longer drink, add up to 1/4 cup cold water and stir gently. If using an optional flavor booster, add 1 tsp ginger syrup or 1 tsp umeboshi brine or 1/2 tsp rice vinegar to the measured sake now. Start with the listed amounts — you can adjust to taste but add sparingly.

Combine and chill

In a chilled mixing vessel or carafe, combine 2 cups chilled sake with the chosen optional additions and stir gently for 10–15 seconds to integrate — avoid vigorous agitation to preserve delicate aromatics.

Prepare glass

Place two large ice cubes or one large sphere into each chilled serving glass. If you prefer no ice, skip this step and serve strictly cold (refrigerated).

Pour and finish

Pour about 1 cup of the prepared cold sake into each glass over the ice. Express the citrus peel over each glass by holding the peel skin-side down about 3–4 inches above the drink and giving it a quick twist to spray oils onto the surface, then drop the peel into the glass. Garnish each glass with a bruised mint sprig if using.

Serve

Serve immediately while cold. Recommend tasting first sip and, if desired, adding a tiny extra dash (1/4–1/2 tsp) of the chosen booster to one glass to adjust for guest preference.

Any prepared sake with added water or flavor boosters should be consumed within a few hours and kept cold. Unopened sake can be stored at cool room temperature; opened bottles are best refrigerated and consumed within 1–2 weeks for optimal flavor.