- 60 ml (2 oz) junmai ginjo or daiginjo sake
- 1 teaspoon sugar
- 15 ml (½ oz) sudachi or yuzu juice
- Zest spiral, to decorate
- Fill a chilled cocktail shaker with ice. Add sake, lemon juice, and sugar and shake until well chilled, about 15 seconds.
- Strain into a champagne glass and top with champagne.
- Garnish with zest spiral.