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Med Bag of Chips

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Junmai Ginjo Nama (Unpasteurized) Rice Yamada Nishiki SMV: +3.0 Acidity: 1.4 Fruity nose of lime & melon | bold hints of fennel I white pepper & allspice | brewed by one of Japan's only female brewery owners & tojis I bottled immediately without charcoal filtering | *unpasteurized sakes always chilled* Prefecture | Hiroshima

Place a stemmed white wine or tulip sake glass in the freezer for 5–10 minutes or fill with ice water while you prepare the cocktail so the unpasteurized sake stays chilled.

Chill glass

Using a channel or swivel peeler, cut a lime peel twist about 1" long. Gently express oils over the chilled glass by holding the peel over the glass and giving it a quick fold toward the liquid side. Set the twist aside on a small plate.

If using a melon ball, scoop one small melon ball and chill it briefly in the fridge or on ice until ready to serve.

Lightly dust the rim or edge of the glass with a very small pinch of white pepper if you want a subtle pepper note that echoes the sake's white pepper and allspice hints.

Discard ice water from the chilled glass (if used) and add crushed ice to the glass if you prefer the drink very cold. For a cleaner tasting presentation, serve without ice in the glass but ensure the sake is thoroughly chilled beforehand.

In a mixing glass or small pitcher, combine 6 oz Fukucho Junmai Ginjo Nama sake, 0.5 oz fresh yuzu juice, 0.5 oz cucumber-infused vodka, and 0.25 oz dry vermouth. The small amount of vodka adds a cooling cucumber accent to underscore the melon notes while the vermouth adds an herbal backbone that complements fennel.

Stir gently with a bar spoon for 10–12 seconds just to integrate ingredients and keep the sake’s delicate aromatics intact. Do not shake — unpasteurized sake is delicate and shaking will over-aerate and mute its nuanced nose.

Taste quickly and adjust: if you want brighter citrus, add up to an additional 0.25 oz yuzu (up to 0.75 oz total). If you prefer a dryer finish, reduce vermouth to 0.125 oz.

Strain the mixture into the chilled glass over crushed ice (if using) or neat into the chilled vessel. The goal is to keep the temperature low to preserve the nama (unpasteurized) sake’s fresh, lively character.

Garnish by placing the chilled melon ball on a cocktail pick across the rim, lay the fennel frond gently on top, and rest the lime twist on the rim. If you dusted the rim with white pepper, the aroma will greet each sip; otherwise, lightly grate a whisper of white pepper over the surface for an additional spicy note.

Serve immediately, with a reminder to drink while very cold — unpasteurized sakes are best chilled and consumed promptly to enjoy their fruity nose of lime & melon and the bold fennel/white pepper hints.

Fukucho Junmai Ginjo Nama sake

Yuzu juice (fresh)

Cucumber-infused vodka

Dry vermouth

Lime peel (twist)

Small sprig fresh fennel fronds

Melon ball (preferably cantaloupe or honeydew)

Crushed ice (for serving chilled)

Microplane pinch of white pepper (for glass rim or dusting)

FUKUCHO Moon on the Water

KUROSAWA TOKUBETSU JAPANESE JUNMA SE

HAKKAISAN TOKUBETSU JUN

HAKKAISAN

Blended Whisky. Starts off with Bergamot orange peel, tobacco leaves and a bit of leather. On the palate, brown sugar-coated prunes are front and center, balanced with hints of green apple, black currant & vanilla custard.

The Lucky Cat "May"

URAKASUMI A

Japanese blended whisky. Light & playful with a touch of peat that doesn't overpower the notes of orchard fruit.

AKASHI

Make FUKUCHO Moon On The Water Recipe in just 12m. Junmai Ginjo Nama (Unpasteurized) Rice Yamada Nishiki SMV: +3.0 Acidity: 1.4 Fruity nose of lime & melon | bold hints of fennel I white pepper & allspice | brewed by one of Japan's only female brewery owners & tojis I bottled immediately without charcoal filtering | *unpasteurized sakes always chilled* Prefecture | Hiroshima

Fukucho Moon On The Water Recipe

Descriptors

Tasting Notes

Food Pairings

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