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Servings: 1


Main Ingredients

Sho Chiku Bai Classic Junmai2 oz
White Rum1 oz
Les Reserves d'Arton Creme de Peche0.5 oz
Sfumato Amaro1 barspoon
Yuzu Bitters3 dashes
Torched Peach SliceFor Garnish



  1. Steep the entire drink in oolong tea for 30 minutes. Chill and ready to pour. Serve with some lemon shortbread cookies.

The photo & recipe by Vivian Cromwell for Takara Sake USA.
Vivian Cromwell is a photographer and tech entrepreneur based in San Francisco Bay

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