Umeshu Sake Spritz

Ingredients

• 1 cup (240ml) umeshu (Japanese plum wine, store-bought or homemade)
• 1 cup (240ml) junmai sake (pure rice sake, chilled)
• 2 cups (480ml) sparkling water or club soda, chilled
• 4 tablespoons fresh yuzu juice or fresh lemon juice
• 2 tablespoons simple syrup (optional, to taste)
• 8 to 12 ice cubes
• 4 thin slices of lemon or yuzu for garnish
• 4 whole pickled umeboshi or fresh mint sprigs for garnish (optional)

Instructions

1. Chill four tall glasses or wine glasses in the freezer for at least 5 minutes before serving to keep the drink cold longer.
2. Fill each chilled glass with 2 to 3 ice cubes, leaving enough room for all the liquid components.
3. Pour 60ml (1/4 cup) of umeshu into each glass as the base layer, allowing it to settle over the ice.
4. Add 60ml (1/4 cup) of chilled junmai sake to each glass and stir gently twice to lightly combine with the umeshu.
5. Squeeze 1 tablespoon of fresh yuzu juice or lemon juice into each glass, and add 1/2 tablespoon of simple syrup if you prefer a sweeter drink.
6. Slowly pour 120ml (1/2 cup) of chilled sparkling water into each glass over the back of a spoon to preserve the carbonation.
7. Stir once very gently with a bar spoon to combine all ingredients without losing too much effervescence.
8. Garnish each glass with a thin lemon or yuzu slice on the rim and optionally place one umeboshi or a sprig of fresh mint into the drink.
9. Serve immediately while cold; note each serving contains approximately 8 to 10 percent ABV based on standard umeshu at 12 percent and sake at 15 percent diluted with sparkling water.
10. For a non-alcoholic variation, replace the umeshu with 1/4 cup of white grape juice mixed with 1 teaspoon of ume (plum) extract or plum jam, and replace the sake with chilled white tea or lychee juice, then proceed with the same steps.