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Takara Club

Kuro Yokaichi Imo

The photo & recipe by Vivian Cromwell for Takara Sake USA.

Vivian Cromwell is a photographer and tech entrepreneur based in San Francisco Bay Area.

Main Ingredients

Main Ingredients
Kuro Yokaichi 1.5 oz
Dry Vermouth 0.5 oz
Fresh Lemon Juice 0.5 oz
Strawberry and Rhubarb Syrup* 0.5 oz
Egg White a half
Rhubarb Ribbons Garnish


Add all ingredients to a cocktail shaker with ice, shake til chilled, and strain. Add the drink back to the tin and shake without ice. Pour the drink into a chilled cocktail glass. Garnish with rhubarb ribbons.

*How to make strawberry and rhubarb syrup

*How to make strawberry and rhubarb syrup
Add one cup water, one cup fine sugar, 6 strawberries cut in halves, one stalk of rhubarb to a small pot. Boil for 2 minutes and remove the pot from the heat. Let it steep for 20 minuets. Strain.