1. Warm it

    Flask in hot water, 3 to 5 minutes

    Take it out when it feels warm, not hot, to the touch. Never microwave or boil it.

  2. Chill it

    2 hours in the fridge

    For ginjo and daiginjo. Cold brings out the fruit and flowers. Adults 21+.

  3. Sake marinade

    2 tbsp sake + 2 tbsp soy + 1 tbsp honey

    For salmon or chicken. Half an hour is enough.

Sake highball

Recipe · Made with sake

Sake highball

Serves 25 minutesEasy

Method

  1. 1Fill two tall glasses to the top with ice.
  2. 2Pour 3 oz of chilled sake into each glass.
  3. 3Top up slowly with the sparkling water, pouring down the side of the glass to keep the bubbles.
  4. 4Twist a strip of lemon peel over each glass, drop it in and stir once. Adults 21+.

  • Junmai means pure rice

    Junmai is made only from rice, water, yeast and koji. Without the word, a little distilled alcohol may be added.

  • Polished for lightness

    Ginjo and daiginjo use rice polished down further. They're lighter and fruitier, and best served chilled.

  • Warm or chilled

    Delicate ginjo is best cold. Everyday sake and junmai can be gently warmed, never boiled.