The crisp, refreshing flavor and fruity aroma of the sparkling sake blends beautifully with the shochu, citrus, and grenadine (Takara Shochu can be substituted with Yokaichi).
Recipe by Martha Chong
Photo by Erin Gleeson
Erin Gleeson is the New York Times best selling author and artist behind The Forest Feast cookbook series.www.theforestfeast.com
