It is World Sake Day on 1 October so it seems like the perfect time to enjoy this sake cocktail by Kobi Kocbek-Hailes, Food and Beverage Supervisor at Kiyomi.
Rooted in history, Sake has been a popular drink in Japan for over 2500 years. Sake is made using a similar fermentation and filtration process to wine and beer. Rice undergoes a polishing process to remove outer layers and the more the grain is polished, the higher the quality of sake it produces. Sake making is a long and detailed process and Japanese families traditionally hand down unique recipes from generation to generation.
Kobi has created this sake cocktail, The Tsuru, inspired by the Japanese name for a crane, a national treasure and bird of happiness due to its 1,000 years lifespan.
45ml Tengumai 50 Junmai Daiginjo (Sake)
15ml St Germain (Elderflower Liquor)
10ml Lime Juice
Pour all ingredients into a cocktail shaker with ice. Shake for approximately one minute.
Double strain and pour into a Nick and Nora glass (see note below).
Garnish with edible flowers.
A Nick & Nora glass is a classic stem glass with an inverted bowl. It is mainly used to serve straight-up cocktails.
The Star Sydney and The Star Gold Coast’s signature Japanese venues, Sokyo and Kiyomi are inviting diners to celebrate with these limited-edition cocktails throughout the month. For more information visit here.