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.
About Sake
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.
Ingredients
45ml Tengumai 50 Junmai Daiginjo (Sake) 15ml St Germain (Elderflower Liquor) 10ml Lime Juice
Tsuru Sake Cocktail
Method
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.
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.
About Sake
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.
Ingredients
45ml Tengumai 50 Junmai Daiginjo (Sake)
15ml St Germain (Elderflower Liquor)
10ml Lime Juice
Method
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.
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