ENTERTAINING IDEAS |
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SAKE TASTING |
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FOOD PAIRING |
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COCKTAILS |
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COOKING RECIPES |
| SAKE ALEXANDER |
| 1 jigger Sho Chiku Bai Sake, 1 jigger Cointreau, 1 jigger lemon juice. Add shaved ice, shake well. Serve in salt-rimmed champagne glass. |
| YOKOHAMA SLING |
| 1 jigger Sho Chiku Bai Sake, 1tsp cherry brandy, 1tsp Grenadine, 1jigger lemon juice, 1 dash Angostura Bitters. Shake well with ice cubes. Add mint, orange slice, and cherry. |
| JAPANESE GINGER |
| 2 parts Sho Chiku Bai Sake,1part Grenadine, 3 dashes each Maraschino and Curacao, 1 dash Angostura Bitters. Shake well with ice, strain into glass. |
| SAKE MARGARITA |
| 2 ounces Sho Chiku Bai Sake, 1/2 ounce Cointreau or Triple Sec, 1 1/2 ounces lime juice. Mix in blender with ice and serve in salt-rimmed glass. Garnish with lime wedge. |
| SAKE STRAWBERRY MARGARITA |
| 1 1/2 ounces Sho Chiku Bai Sake, 1/2 ounce Strawberry liqueur, 1 1/2 tsp Cointreau or Triple Sec, 1 1/2 ounces lime juice. Mix in blender with ice and serve in salt-rimmed glass. Garnish with strawberry. |
| SAKE IN PARIS |
| 5-6ounces hot Sho Chiku Bai Sake, 1 1/2 ounce Chambord. Serve in small Sake pitcher. |
| GIMLET |
| 2 ounces Sho Chiku Bai Sake, 1/2 ounce lime juice. Pour into a cocktail glass and garnish with lime wedge. |
| SAKE BOMB |
| Pour equal portions of Sho Chiku Bai Sake and tap beer into a jug or a stein. |
| CALIFORNIAN ICED TEA |
| 2 ounces Sho Chiku Bai Sake, 1 ounce Jun Shochu, 1 ounce Takara Plum Wine, 1 ounce orange juice, 4 ounces cola. Fill shaker half full with ice cubes, then add liquor and orange juice. Shake well. Strain into a mixing glass almost filled with ice cubes. Add the cola and sir well. |
| KYOTO COCKTAIL |
| Mix 1 part Takara Plum Wine with 1 part Sho Chiku Bai Sake and ice. |
| PLUM COOLER |
| Mix 1 part Takara Plum Wine with 1 part soda water. Serve in a tall glass with crushed ice. Garnish with a lemon twist. |
| PLUM FLIP |
| Mix 2 ounces Takara Plum Wine with 1 ounce sweet and sour mix. Add fresh strawberries and blend with 1 cup crushed ice. Garnish with a strawberry. |
| PLUM SUNRISE |
| Mix 3 parts Takara Plum Wine with 1 part orange juice. Shake well and pour into cocktail glass. Finish with a dash of a Grenadine. |
| GOLDEN FAN |
| In a tall glass, pour 2 parts Kinsen Plum Wine and 1 part Takara Shochu over ice. Stir and add a twist of lemon or lime. |
| KYOTO COCKTAIL |
| Pour 1 part Kinsen Plum Wine and 1 part of Sho Chiku Bai Sake in a cocktail glass, over ice. Serve with a twist of lemon. |
| KINSEN SUNSET |
| 1 part Kinsen Plum Wine, 2 parts orange juice. Pour Kinsen first over ice, slowly add orange juice and finish with a dash of grenadine on top. |
| KINSEN SPRITZER |
| 1 part Kinsen Plum Wine, 1 part soda, garnish with lemon twist. Serve in tall glass with crushed ice. |
| KINSEN DAIQUIRI |
| Mix 2 ounces Kinsen Plum Wine, 1 ounce sweet and sour mix. Add fresh strawberries, blend with 1 cup crushed ice. Garnished with mint sprig. |
| KINSEN ON THE ROCKS |
| In an old fashioned glass, pour Kinsen Plum Wine over ice. Add a twist of lemon if desired. |
| TOKYO SPIRIT |
| Pour 1 part Jun Shochu and 2 parts tonic water over ice. Garnish with lemon twist. |
| SAN DIEGAN |
| Mix 1 part Jun Shochu with 2 parts pineapple juice, 1 part coconut milk, and 1 cup crushed ice. Blend until smooth. Garnish with orange slice and cherry. |
| RISING SUN |
| Mix 1 part Jun Shochu and 3 parts cranberry juice cocktail. Pour over ice. Garnish with twist of Lemon. |