2 1/2 ounces hakusan regular sake
1 1/4 ounces Hakusan plum sake
1/4 ounce Chambourd or other raspberry-flavored liquer
Pour ingredients into shaker with ice. Strain into a martini glass. Pour in Chambord and garnish with cucumber slice.
2 ounces Ozeki Karatanba sake
Splash triple sec
Splash cranberry juice
Pour ingredients into shaker with ice. Shake and strain into martini glass. Garnish with wedge of fresh lime.
2 ounces Momokawa Genshu sake
1 ounce lychee puree
Pour ingredients into cocktail shaker with ice. Garnish with whole lychee impaled on a coctail pick.
4 ounces Sho Chiku Bai unfiltered nigori sake
2 ounces strawberry nectar
Shake sake and strawberry nectarwith ice and strain into a chilled martini glass.
2 ounces Otokoyama junmai sake
1/2 ounce vodka
Splash of lime juice
1/2 ounce Tuaca liquer
1/2 ounce Chambord
Pour ingredients into shaker with ice. Shake and strain into martini glass.
1 freshly shucked Fanny Bay oyster
Yolk of 1 quail egg.
1 teaspoon tobiko (flying fish roe)
1/2 teaspoon ponzu (citrus-soy blend)
pinch of minced green onion
Onikoroshi (“Devil Killer”) daiginjo sake
Combine ingredients in a martini glass. Slowly pour in chilled “Devil Killer” sake over ingredients.
3 parts Sho Chiku Bai sake
splash of triple sec
Splash of pickled ginger juice
Shake with ice and strain into martini glasses containing paper-thin slices of pickled blond ginger.
1 ounce orange juice
1 ounce cranberry juice
Juice of 1/2 lime
pinch of fresh mint
2 1/2 ounces Damrak gin or citrus vodka
1 1/2 ounces Hakusan Raspberry sake
Fill a tall collins glass with ice, add ingredients and stir.
3/4 of a pint glass of ice
2 1/2 ounces Sho Chiku Bai extra dry sake
1 ounce white peach puree
1/2 ounce simple syrup
1/2 ounce Champagne
Add ingredients to blender; blend until consistency is smooth. Garnish martini glass rim in sugar. Pour ingredients into glass and top with Champagne. Garnish with a raspberry.