Lettuce, avocado, cucumber, Gochujang mayo & Togarashi pepper

DYNAMITE SHRIMP COCKTAIL

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

A fruity nose of lime and melon with bold hints of fennel, white pepper and allspice. The flavors gravitate to ripe cantaloupe and luscious minerality

Combine honey, water, and sliced ginger in a small saucepan. Warm over low heat, stirring until honey dissolves. Simmer gently 5 minutes to infuse ginger. Remove from heat, cool to room temperature, strain out ginger and transfer syrup to a clean container. Refrigerate—syrup keeps 1 week.

Prepare syrup

In a shaker, place the fennel frond (reserve a small sprig for garnish). Gently clap the frond between your hands to release aromatics, then drop it into the shaker. Lightly bruise it with a muddler one or two times—don't over-muddle or it will become bitter.

Muddle aromatics

Add 3 oz Fukucho Junmai Ginjo, 1 oz fresh cantaloupe juice, 0.5 oz fresh lime juice, 0.5 oz honey-ginger syrup, 0.25 oz dry vermouth, and 1/8 tsp (or one drop) allspice dram/tincture to the shaker.

Combine ingredients

Fill the shaker with ice (about 1 cup). Shake vigorously for 12–15 seconds until the shaker is cold and slightly frosted. This chills and lightly dilutes the drink, marrying the flavors.

Shake

Double-strain (use a fine mesh strainer or tea strainer over your Hawthorne) into a chilled coupe or Nick & Nora glass to present the sake cleanly and highlight its minerality. If you prefer the drink on the rocks, strain over a large ice cube in a rocks glass.

Strain and serve

Garnish with the reserved fennel sprig laid across the rim and optionally a thin lime wheel on the glass. For an extra aromatic note, grate a small pinch of fennel pollen over the surface (optional).

Garnish

Serve immediately. The cocktail displays the Fukucho's lime and melon fruit on the nose, supported by fresh cantaloupe and a faint honeyed warmth. Allspice and fennel add spice and herbal complexity while the dry vermouth enhances structure and minerality.

Tasting notes / serving

Fukucho Junmai Ginjo sake

Fresh cantaloupe juice

Fresh lime juice

Honey-ginger syrup

Dry vermouth

Allspice dram (or 1 drop allspice tincture)

Fennel fronds (for muddle and garnish)

Ice (for shaking and serving)

Optional: lime wheel

Honey

Water

Fresh ginger, peeled and sliced

Fukucho Junmai Ginjo "Moon on Water"

An enticing and elegant floral aroma with refreshing acidity and grainy umami notes

Oze No Yunidoke Junmai Daiginjo Genshu "Dragon God"

Dry and crisp, the flavors are dominated by mixed nuts, fresh cut green grass and other earthier flavors

Tentaka Tokubetsu Junmai "Hawk in the Heavens"

Invigorating cedar aroma and soft yet bright flavors that leads to dry finish

Kikumasamune Taru Junmai "Cedar Barrel Sake"

Full body with bold flavors and aromas of ripe melons, green apples, with long finish

Kikusui Funaguchi Can "Gold"

Robust and complex aromas of green apple and honey with a very creamy texture

Kikusui Nigori  "Perfect Snow"

Highly aromatic with clean and neat fruit grain notes

Nanbu Bijin Tokubetsu Junmai "Southern Beauty"

Make Fukucho Junmai Ginjo "Moon On Water" Recipe in just 15m. A fruity nose of lime and melon with bold hints of fennel, white pepper and allspice. The flavors gravitate to ripe cantaloupe and luscious minerality

Fukucho Junmai Ginjo "moon On Water" Recipe

Descriptors

Tasting Notes

Food Pairings

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