Hakutsuru Sayuri Recipe

Chill glassware

Place a coupe or small stemmed wine glass in the freezer for 5–10 minutes, or fill it with ice water while preparing the drink to ensure it is well chilled.

Prepare fresh citrus

If using yuzu, juice and strain to remove seeds and pulp; measure 0.25 oz (about 1.5–2 teaspoons). If using lemon, use fresh lemon juice.

If you prefer an ultra-clean poured sake cocktail (no dilution): Remove chilled glass from freezer and discard any ice water. Pour 6 oz of well-chilled Hakutsuru Sayuri sake into a chilled coupe.

To add a touch of balance and lift: In a mixing glass or cocktail shaker filled with ice, combine 0.5 oz elderflower liqueur, 0.25 oz fresh yuzu (or lemon) juice, and 0.25 oz simple syrup. Stir briskly (or shake briefly for about 8–10 seconds) to chill and slightly dilute the sweet & acidic components.

Strain the elderflower-citrus mixture over a fine strainer into the chilled glass containing the sake. Pour gently so the additions marry with the sake without excessive agitation; the total volume in the glass should remain around 6.5–7 oz.

Taste briefly and adjust: if the drink tastes too bright, add a drop more sake; if too sweet, add a few drops more yuzu/lemon; if too flat, add 1/8–1/4 tsp additional yuzu or a few drops of simple syrup accordingly.

Express the citrus oil: Hold the lemon or yuzu twist over the surface of the drink and give it a quick pinch to release the oils, then wipe the rim and drop the twist into the glass or lay it on the edge.

Place the edible white lily petal or small edible flower gently on the surface of the sake as a floating garnish, representing 'A Little Lily.' If using mint, lightly slap the sprig to release aroma and rest it on the rim.

Serve immediately while cold. Recommend enjoying slowly to appreciate the delicate floral and rice-forward aroma of the Sayuri sake balanced by the elderflower and citrus.