If you do not have honey syrup ready, combine equal parts honey and hot water (by volume), stir until fully combined and cool to room temperature before using.

2. Add 3 oz Junmai Ginjo sake, 0.5 oz gin, 0.5 oz fresh yuzu juice, 0.25 oz honey syrup, 0.25 oz dry vermouth (if using), and 1 dash of orange bitters into a cocktail shaker.

3. Fill the shaker with ice (enough to properly chill and dilute; about 4–6 large cubes).

4. Shake vigorously for 10–15 seconds until the outside of the shaker feels cold. Because the base is sake (lighter than spirits), vigorous shaking both chills and slightly aerates the mix, integrating flavors.

5. Double-strain (fine mesh strainer plus the shaker strainer) into a chilled Nick & Nora glass or coupe. Alternatively, strain into a chilled rocks glass over one large ice cube if you prefer it on the rocks.

Garnish

6. Express the oils of a yuzu (or lemon) twist over the surface by holding the twist over the drink and giving it a quick snap, then rub the peel on the glass rim and drop it into the drink.

7. Optional: float a small edible flower or a micro shiso leaf on the surface for an elegant touch.

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