INGREDIENTS

• Ice
• 60 ml (2 oz) junmai ginjo or daiginjo sake
• 1 teaspoon sugar
• 15 ml (½ oz) sudachi or yuzu juice
• Champagne
• Zest spiral, to decorate

PREPARATION

1. Fill a chilled cocktail shaker with ice. Add sake, lemon juice, and sugar and shake until well chilled, about 15 seconds.
2. Strain into a champagne glass and top with champagne.
3. Garnish with zest spiral.