Yoshi Takeda

45 ml (1.5 oz) Japanese whisky

15 ml (0.5 oz) Junmai sake

15 ml (0.5 oz) Yuzu juice (100%)

10 ml (0.33 oz) Ginger liqueur (e.g.

Domaine de Canton)

1 dash Angostura bitters

90 ml (3 oz) Chilled soda water, to fill glass Ice (clear spear or large cubes)

1 piece Lemon peel

1 piece Candied ginger

Chill a highball glass and the soda water.

In a shaker with ice, add Japanese whisky, junmai sake, yuzu juice, ginger liqueur, and Angostura bitters. Shake briskly for 5–7 seconds to chill and integrate.

Strain into the chilled highball glass filled with fresh clear ice.

Top with chilled soda water (90 ml) and gently lift with a bar spoon once to combine without losing carbonation.

Express the lemon peel over the drink, swipe the rim, then garnish with the peel and a candied ginger skewer. Serve immediately.