Shirakawago Unfiltered Sake

Mango Nigori

Koji Cold Sake

Southbound Scattered Sun

Signature Sake Martini

Basement IPA

Signature Sake ' Tini '

Hot Sake

Sake, Basil, Matcha Green Tea, Cucumber, Apple

Basil Hazard

The Drunken Monk

Strawberry Nigori / Kikusui Perfect Snow Nigori with lychee juice and lime

Red Geisha

Fig Bliss

Fresh Herb Infused Sake, Cilantro, Fresh Lime

Thai Margarita

Signature Sake Martini (Lychee, Peach, Mango)

Signature Sake'Tini

Shirakawago Unfiltered Sake 300ml

Koji Cold Sake 300ml

Mango Nigori 375ml

Kikumasamune Cup Sake

Hot Sake (L)

Hot Sake (S)

House Pinot Noir

House Sauvignon Blanc

House Cabernet Sauvignon

Place the bottle in the refrigerator for at least 2 hours before serving. If you prefer extra-cold, fill a small pitcher with ice and a little water and nest the pitcher around the bottle for 10–15 minutes (do not pour ice into the sake).

Chilled (recommended for unfiltered nigori-style sake)

Remove the bottle from the refrigerator 15–30 minutes before serving to allow the sake to gently warm to room temperature. This can help open up more of the aroma while retaining the creamy texture.

Room Temperature

If you prefer warmed sake, pour the desired amount (do not heat the entire bottle) into a small, heatproof tokkuri or carafe. Place the tokkuri in a saucepan of hot water (not boiling) and warm to about 40–45°C (104–113°F). Gently swirl and monitor with a thermometer or by touch; do not overheat unfiltered sake, which can lose its delicate flavors and texture if too hot.

Warm (optional)

If any cloudy sediment is present and you prefer a more even pour, gently invert the bottle once or twice before opening to re-suspend sediment evenly. Avoid vigorous shaking—do not shake.

Open the bottle carefully. Nigori / unfiltered sake can be slightly effervescent; open slowly to avoid overflow.

If using a carafe: pour sake from the bottle into the chilled or warmed carafe, filling no more than three-quarters to allow room for aroma release.

Pour the sake into chilled or warmed cups (ochoko) evenly, filling each cup about three-quarters full. For 300 ml bottle expect roughly four 75 ml servings; adjust pour size to preference.

Garnish each cup optionally with a thin lemon or yuzu slice or place a shiso leaf beside the cup for aroma. Serve immediately.

If warmed, serve promptly; if chilled or room temperature, keep bottle refrigerated after opening and consume within 2–3 days for best flavor. Re-seal tightly.

Store unopened bottle refrigerated or in a cool, dark place. After opening, keep refrigerated and consume within 48–72 hours. Gently invert before each pour to redistribute sediment if desired.

Chilled sake cup(s) or small glasses

Small pitcher or carafe (optional)

Ice (optional, for chilling carafe)

Thin lemon or yuzu slice

Fresh shiso leaf (per glass)

Small bowl of cold water (for warming cups when serving warm)

If using fresh mangoes, peel and dice enough ripe mango to yield 1 cup purée (about 1 large mango). Place mango pieces in a blender and process until very smooth, about 30–45 seconds. If using store-bought purée, measure directly.

Prepare mango purée

In a medium bowl or pitcher, combine the mango purée, sweetened condensed milk, coconut milk, and Greek yogurt. Whisk briskly until completely homogeneous and slightly airy, about 30 seconds.

Add the granulated sugar, fresh lime juice, and kosher salt. Whisk until the sugar is dissolved and the mixture tastes balanced—sweet with a bright hint of lime. Adjust sugar by up to 1 tbs more if mango is not very sweet.

Taste the mixture and adjust seasoning: if you want a creamier, richer profile add another 1 tbs condensed milk; for more brightness add up to 1/2 tsp lime juice.

To create the traditional lightly cloudy ('nigori') texture, gently fold in the chilled sake or chilled filtered water. Pour in 1/2 cup and fold slowly until the mixture is slightly loose but still thick. Do not overblend — you want some suspended mango particulate for texture.

Chill the combined mixture in the refrigerator for at least 30 minutes (longer if possible) so flavors marry and texture firms slightly. This also helps the beverage reach serving temperature.

When ready to serve, place 3 ice cubes into a 375 ml (approx. 12.7 fl oz) serving glass. Give the chilled Mango Nigori a gentle stir, then pour into the glass over the ice, leaving about 1 cm headspace.

Garnish with 3 thin mango slices along the rim and sprinkle the toasted black sesame seeds over the top for contrast. Serve immediately.

Storage: keep any leftover Mango Nigori in a sealed container in the refrigerator for up to 48 hours. Stir or gently shake before serving; texture may separate slightly over time.

unsweetened ripe mango purée

sweetened condensed milk

full-fat coconut milk

plain whole-milk Greek yogurt

fine granulated sugar

fresh lime juice

kosher salt

sake (for authentic nigori feel) or chilled filtered water (nonalcoholic option)

ice cubes (for serving)

toasted black sesame seeds (garnish)

thin mango slices (garnish)

Place 1 tablespoon white rice koji in a small bowl. Add 30 ml warm water (about 40–45°C) and whisk until the koji is fully dissolved into a smooth slurry with no large particles remaining, about 30–60 seconds.

Dissolve koji

Let the dissolved koji rest at room temperature for 5–10 minutes to allow enzymes to activate slightly and flavors to meld. It should smell mildly sweet and slightly savory.

Rest to bloom

Pour 300 ml chilled junmai or ginjo sake into a clean mixing vessel. Strain the koji slurry through a fine mesh strainer into the sake to remove any residual solids, pressing gently with the back of a spoon to extract liquid. Discard any solids left in the strainer.

Stir the sake and strained koji infusion gently for 10–15 seconds to incorporate evenly. Taste. If you prefer a touch of sweetness, add up to 5 ml simple syrup and stir again.

Grate finely about 1/2 tablespoon yuzu or lemon zest over the sake, taking care to avoid the bitter white pith. Stir once to release aromatic oils.

Fill a chilled glass with 4 ice cubes to keep the drink cold without diluting the sake directly in the mixing vessel. Pour the koji-infused chilled sake into the prepared glass.

Optionally garnish with a tiny strip of yuzu peel or a light dusting of zest. Serve immediately while cold.

junmai or ginjo sake (chilled)

white rice koji (shio-koji or dry koji)

warm water (for dissolving koji)

yuzu or lemon zest

simple syrup (optional, for slight sweetness)

ice (for chilling glass)

microplane or fine strainer

Combine honey and warm water in a small bowl or jar. Stir or shake until fully combined and smooth. Cool to room temperature before using. Makes roughly 1.5 oz syrup.

If using smoked salt, rub a lemon wedge around the rim of a rocks glass and dip the rim lightly into the smoked salt. Add one large ice cube or fill with fresh ice and set aside.

Prep the glass

In a cocktail shaker, add 2 oz bourbon, 0.5 oz Aperol, 0.5 oz peach liqueur, 0.75 oz fresh lemon juice, 0.5 oz honey syrup, and 2 dashes orange bitters. Fill the shaker with ice (about 1 cup).

Build and shake

Shake vigorously for 12–15 seconds, until the shaker is well chilled and slightly frosted.

Shake

Double-strain the mixture into the prepared glass over the large ice cube (or fresh ice) to remove shards of ice and give a clean texture.

Strain

Express a lemon peel over the drink or place a thin lemon wheel or dehydrated orange slice on the rim. Serve immediately.

Garnish and finish

bourbon

aperol

fresh lemon juice

peach liqueur (or peach schnapps)

honey syrup (2:1 honey:water)

orange bitters

smoked salt (optional, for glass rim)

ice (for shaking and serving)

thin lemon wheel or dehydrated orange slice (garnish)

honey

warm water

Place a martini or coupe glass in the freezer for at least 5 minutes or fill with ice water while you prepare the cocktail.

Chill glass

Measure 2 oz premium gin and 1.5 oz chilled junmai or ginjo sake into a chilled mixing glass or cocktail shaker.

Add 0.5 oz dry vermouth and 0.25 oz fresh lime juice to brighten the mix.

Decide which fruit profile you want: lychee, peach, or mango. Use one 0.5 oz flavoring for a single-flavor martini, or layer up to two for a blended profile (for example 0.5 oz lychee + 0.25 oz peach).

If using fresh fruit (peach or mango), lightly purée until smooth. If using canned or bottled purée/juice, strain through a fine mesh to remove fibers. Add the measured purée or syrup to the shaker.

If you prefer a slightly sweeter martini, add 0.25 oz simple syrup. For a silky mouthfeel, add 0.5 egg white (or 1/2 a small egg white).

If using egg white, perform a dry shake: seal the shaker and shake vigorously without ice for 15 seconds to emulsify.

Dry shake (if using egg white)

Add 6 pieces of ice to the shaker (unless you only dry-shaked). Seal the shaker and shake vigorously for 12–18 seconds until well chilled and slightly frothy (longer if egg white was used).

Discard ice or water from the chilled glass and strain the cocktail into the chilled martini or coupe glass using a fine strainer to catch any fruit solids or ice shards.

If you prepared multiple fruit variants, repeat the mixing steps separately for each to create a flight or layered pours.

Garnish according to the chosen flavor: for lychee, skewer a peeled lychee and place on the rim or float it in the glass; for peach, float a thin peach slice; for mango, add a small mango fan or slice on the rim.

Optional: express a lemon twist over the surface and discard or place it on the rim for a citrus perfume.

Serve immediately. Enjoy the delicate interplay of sake and fruit.

premium gin

gin substitute (vodka, optional)

dry vermouth

lychee syrup or canned lychee juice

peach purée (fresh or high-quality canned)

mango purée

fresh lychee (peeled) or maraschino cherry

peach slice

mango fan or slice

lemon twist (optional)

ice (for shaking)

simple syrup (1:1)

egg white (for silky texture, optional)

Heat 4.5 gallons (adjust for system losses) of brewing water to about 165°F (74°C) so that when you dough in the grain temperature will stabilize around 152°F (67°C). If using city water with chlorine/chloramine, treat with a crushed Campden tablet and wait 15 minutes before using.

Heat strike water

Add the grains (Pale 2-Row, Maris Otter, Crystal 40L, Carapils) to the mash tun and slowly pour in the strike water while stirring to avoid dough lumps. Target mash temperature: 152°F (67°C). Stir thoroughly to ensure even hydration. Let rest for 60 minutes. Monitor temperature and correct +/- 2°F if needed.

Dough in & mash

After the 60-minute rest, raise the mash temperature to 168°F (76°C) over 10 minutes by adding hot water or applying direct heat (if your system allows). Hold 10 minutes, then begin lautering.

Mash out (optional)

Sparge with enough water to collect about 6.5–7 gallons of wort in the brew kettle (account for evaporative and trub losses). Aim for a slow, even sparge at 170°F (77°C) to rinse sugars from the grain bed.

Sparge

Bring the collected wort to a rolling boil. Watch for boil-overs as hop and protein foam form early in the boil.

Bring to a boil

At the start of the 60-minute boil, add 1 oz Citra and 1 oz Simcoe (split if desired). These provide a moderate bitterness. Maintain a vigorous boil for the full 60 minutes.

Bittering hop addition (60 min)

With 10 minutes left in the boil, add 1 oz Mosaic and 1 oz Citra for flavor/aroma. Add Irish Moss or Whirlfloc at 10 minutes to aid clarification.

Whirlpool / late hop additions

After the 60-minute boil completes, turn off heat and allow wort to settle 5 minutes. Add the late/addition hops (2 oz Citra, 1 oz Simcoe, 1 oz Mosaic as designated) into the kettle, stir gently to create a whirlpool, and let steep at 180–190°F (82–88°C) for 15–30 minutes for intense hop flavor and oil extraction while limiting harsh bitterness.

End of boil and whirlpool

Drain the hot wort through a hop/false bottom or fine mesh to separate most hop debris, then chill rapidly to about 68°F (20°C) using an immersion wort chiller, counterflow chiller, or plate chiller. Transfer the chilled wort to a sanitized fermenter (oxygenate/aerate as described below) leaving most trub behind.

Chill wort

If using dry US-05, rehydrate per manufacturer's instructions or sprinkle directly onto wort if recommended. Aerate the wort well (shake, splash, or use oxygenation) to achieve dissolved oxygen for fermentation. Pitch the yeast at about 65–68°F (18–20°C).

Pitch yeast

Ferment at 66–68°F (19–20°C) for ~5–7 days until vigorous activity slows. Gravity should fall quickly the first few days. After the active fermentation slows, allow fermentation to finish at 68–70°F (20–21°C) for a few more days to clean up esters.

Primary fermentation

When primary fermentation is mostly complete (about 4–5 days in), add the dry hop blend (2 oz combined — e.g., Citra/Simcoe/Mosaic split) directly to the fermenter. Let sit for 3–5 days. Avoid extended contact beyond 7 days to reduce grassy vegetal notes. Keep fermentation temperature stable.

Dry hopping

After dry hop contact, cold crash the fermenter to 35–40°F (2–4°C) for 24–48 hours to help settle yeast and hop particles. Rack (siphon) the beer off the trub to a bottling bucket or keg.

Cold crash & clarification

If bottling, dissolve 3.5 oz (100 g) corn sugar in a small volume of boiling water, cool and add to bottling bucket. Gently transfer beer to the bucket, mix evenly but gently with the priming solution, and bottle. Cap bottles and store at 68°F (20°C) for carbonation for 10–14 days.

Priming and bottling

If kegging, transfer beer to a sanitized keg, carbonate to ~2.4–2.6 volumes CO2 (force-carbonate or set appropriate head pressure and chill).

Kegging

Age bottles/kegs at cellar temperature for a few days to several weeks to allow hop flavors to integrate. Best consumed fresh (within 1–3 months) to enjoy vibrant hop aroma. Serve chilled (45–50°F / 7–10°C) in a tulip or IPA glass.

Condition & drink

Pale 2-Row Malt

Maris Otter

Caramel/Crystal 40L

Carapils (dextrin malt)

Citra (pellet)

Simcoe (pellet)

Mosaic (pellet)

Citra (pellet) - late/addition

Simcoe (pellet) - late/addition

Mosaic (pellet) - late/addition

Hop whirlpool/biofine / dry hop blend

US-05 or other clean American ale yeast (dry)

Water (treated to neutral mineral profile)

Gypsum (calcium sulfate) - optional

Calcium chloride - optional

Irish Moss or Whirlfloc (fining)

Corn sugar (priming)

Campden tablet (optional, for chlorine/chloramine removal)

Place a coupe or martini glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

If using bottled sake that is not cold, chill the sake in the refrigerator or briefly in an ice bucket so it is well chilled before mixing.

In a mixing glass or cocktail shaker filled halfway with ice, add the gin, dry vermouth, yuzu (or lemon) juice, simple syrup, St. Germain or Cointreau (if using), and a dash of orange bitters.

Combine ingredients

Give the citrus and liqueur a quick, vigorous shake or stir for about 6–8 seconds to properly dilute and chill. Because sake is delicate, we recommend a short shake if you used citrus (to integrate), then proceed to the next step.

Short shake or stir

Strain the mixed spirit/citrus blend into a clean mixing glass filled with fresh ice. Gently pour the chilled sake over the back of a bar spoon into the mixing glass to layer and preserve sake's delicate aromatics. Stir gently for 6–8 seconds to marry the sake with the spirit base without over-oxidizing.

Add sake

Discard the ice or water from the chilled coupe. Double-strain (or fine-strain) the cocktail into the chilled coupe or martini glass to remove any small ice shards or citrus pulp.

Express the lemon or yuzu twist over the surface of the cocktail to release oils, then run the peel around the rim and drop it in as garnish. If desired, float an edible flower or a micro-shiso leaf on the surface for an elegant touch.

Finish

Serve immediately and enjoy. Note: adjust sweetness by varying simple syrup by 0.25 oz increments to taste.