Komorebi Chūhai Recipe

Rinse and bruise

Rinse the shiso leaves and gently pat dry. Tear or bruise the leaves lightly to release aroma.

Make syrup

Combine the water and granulated sugar in a small saucepan and bring to a gentle simmer, stirring until the sugar dissolves fully. Remove from heat.

Infuse

Add the bruised shiso leaves to the hot syrup, cover, and steep for 20–25 minutes until the syrup cools and takes on a bright green color and herbaceous aroma.

Strain and finish

Strain the syrup through a fine mesh sieve or cheesecloth into a clean container, pressing gently to extract liquid. Stir in 1 tablespoon fresh lemon juice and, if using, 1 tablespoon vodka to help preserve. Cool completely, then refrigerate. Keeps 1–2 weeks chilled.

Fill a highball or Collins glass with large ice cubes (or crushed ice if you prefer a more refreshing texture).

In a cocktail shaker (no need to add ice to the shaker if you want a light dilution) combine the Japanese plum rum (2 oz), white shochu (1 oz), fresh lemon juice (0.5 oz) and shiso cordial (0.5 oz). If your shiso cordial is not sweet enough, add the optional simple syrup (0.25 oz).

Add a few ice cubes to the shaker and shake briskly for about 6–8 seconds to chill and slightly dilute, then strain into the prepared glass over the ice.

Top carefully with chilled club soda (about 3 oz) to fill and create a light effervescence. Gently stir once with a bar spoon to integrate.

Express a lemon peel over the drink to release oils and drop in a thin wheel or peel on the rim. Slap a fresh shiso leaf between your hands to release aromatics and float it on top as garnish.

Serve immediately with a straw if desired. The drink should be bright, lightly effervescent, with plum sweetness, shiso herbal lift, and soft shochu warmth—reminiscent of dappled sunlight (komorebi).