Recipes

Sake is not fragile. It stirs like a spirit, lengthens like a wine and takes citrus better than either — twelve ways we drink it at the kura.

The Kura Martini

Kinshachi 1873, London dry gin, a whisper of vermouth

The Kura Highball

Kinshachi 1873, cold soda, a twist of lemon

Kinshachi Negroni

Kinshachi 1873, Campari, sweet vermouth

Rice Old Fashioned

Kinshachi 1873, rice syrup, aromatic bitters

Aoshachi Spritz

Aoshachi, elderflower, soda, a ribbon of cucumber

Vienna Gimlet

Aoshachi, lime, sugar, a leaf of shiso

Aoshachi Tonic

Aoshachi, tonic, cucumber and basil

Blossom Sour

Aoshachi, lemon, honey, a cloud of foam

Midori Mule

Midorishachi, lime, ginger beer, mint

River Stone

Midorishachi, yuzu, honey, soda

Midorishachi and Cold Sencha

Midorishachi, cold-brewed sencha, lemon peel

Warm Kinshachi

Kinshachi 1873, warmed to 40 °C, lemon peel