Tamaryokucha Sake Spritz
A light, fizzy spritz pairing tamaryokucha-infused sake with soda and a splash of pear — easygoing and delicate, with a built-in non-alcoholic version.
Tamaryokucha's fruity, mellow character makes it a natural partner for sake rather than stronger spirits — both are delicate, and neither benefits from being drowned out. Infusing junmai or ginjo sake with the leaves for a short period picks up tamaryokucha's soft sweetness without adding bitterness, since the brief infusion time keeps tannin extraction low.
The infusion only needs about 20 minutes at room temperature — much shorter than infusing a bolder spirit like pisco or gin, because sake's gentler base would be overwhelmed by a longer steep. Strain it carefully and chill it well before building the spritz.
A splash of pear juice and soda water lighten the drink further, keeping it low-proof and easy to sip over a long afternoon. The bubbles lift the tea's aroma in a way a still drink wouldn't, making this feel more like a refreshment than a strong cocktail.
For a non-alcoholic version, skip the sake infusion entirely and instead brew tamaryokucha cold and strong, then mix it directly with the pear juice and soda water in the same proportions. The result is a fragrant, fruity mocktail that captures the same gentle, fizzy character — a good option for an evening when you want the ritual without the alcohol.
Ingredients
- 100 ml junmai or ginjo sake
- 1 tbsp loose tamaryokucha leaves
- 30 ml pear juice
- 60 ml soda water, chilled
- Ice cubes
- Thin pear slice, for garnish
- 1 mint sprig, for garnish
How to make it
- 1Combine the sake and tamaryokucha leaves in a jar and let infuse at room temperature for 20 minutes.
- 2Strain the infused sake through a fine sieve, discarding the leaves, and chill in the refrigerator or over ice for a few minutes.
- 3Fill a wine glass with ice and pour in the chilled tamaryokucha sake.
- 4Add the pear juice, then top with chilled soda water and stir gently.
- 5Garnish with a thin pear slice and a mint sprig.
- 6For the non-alcoholic version: cold-brew 1 tbsp tamaryokucha leaves in 100 ml cold water for 2–3 hours, strain, then build the drink the same way in place of the infused sake.
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