Fine bubbles from secondary fermentation in the bottle
Smooth and silky sake using water drawn from a subterranean river of the Southern Alps.
Spirit aged in whiskey casks using sake lees with an exquisite aroma
Skincare brand COJIE using all-natural koji sugar, a product of the sake rice fermentation process
Collaboration with the master of French cuisine
A cocktail that imagines the scenic view of Kyoto’s gardens by incorporating the flavors of green yuzu and Kyoto sansho. Please enjoy it well chilled with ice.
Ingredients
- Alain Ducasse Sustainable Spirit - 30ml
- Kyoto Sansho Pepper (Blanched In Water) - 9pieces
- Kinome - 10leaves
- Syrup - 15ml
- Green Yuzu (Quartered) - 1
- Soda Water - Fill Up
- Ice Cubes
Instructions
Crush the quartered green yuzu, kinome leaves, and blanched Kyoto sansho pepper. Add ice cubes to a glass, then pour in the spirit and syrup.
Fill up the glass with soda water. Give it a gentle stir.
Related Pages
Cocktails
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