Urakasumi A Recipe

1. Prepare honey syrup

If you don't have honey syrup prepared, combine equal parts honey and warm water (example: 1/4 oz honey + 1/4 oz warm water) and stir until fully blended. Cool briefly before using.

2. Chill a rocks or coupe glass by filling it with ice water while you build the cocktail, or place it in the freezer for several minutes.

3. In a mixing glass or shaker filled halfway with ice, pour 4 oz Urakasumi sake, 1 oz cold filtered water and 1/2 oz fresh lemon juice, then add 1/4 oz honey syrup.

4. Stir gently with a bar spoon for about 15–20 seconds if using a mixing glass (to chill and lightly dilute). If you prefer a slightly frothy, shaken texture use a short, gentle shake (5–7 seconds) and then fine-strain into the chilled glass.

5. Discard the ice water from the chilled glass and add one large ice cube (or enough small cubes to fill approximately 2/3 of the glass).

6. Strain the mixed sake cocktail over the ice slowly to preserve clarity and aroma.

7. Express the oils of a yuzu or lemon twist over the surface of the drink by holding the twist skin-side down about 2–3 inches above the cocktail and giving it a quick squeeze. Drop the twist into the glass.

8. If using, gently slap a shiso leaf between your palms to release aroma and float it on top as an accent.

9. Serve immediately. Sip slowly to appreciate the delicate floral and rice notes of the Urakasumi balanced with citrus and a touch of honey.