Kyoto Mimosa
- 2 oz Yuzu Omoi Sake
- 4 oz dry sparkling wine or Champagne, chilled
- 1 oz fresh-squeezed yuzu or citrus juice (grapefruit works well as a substitute)
- Ice (optional, for pre-chilling the glass)
- 1 thin yuzu or lemon wheel, for garnish
- Chill your glass. Place a champagne flute in the freezer for 5 minutes, or fill it with ice water and let it sit while you prep. A cold glass keeps the bubbles lively and the drink refreshing from the first sip.
- Combine the yuzu base. Pour the Yuzu Omoi Sake and fresh citrus juice into the bottom of your chilled flute. The sake's natural yuzu fragrance from Kyoto pairs beautifully with a splash of real citrus juice for a brighter, more layered flavor.
- Top with sparkling wine. Slowly pour the chilled sparkling wine over the back of a spoon to preserve the bubbles and create a gentle, effervescent layer. Fill to just below the rim.
- Garnish and serve. Perch a thin yuzu or lemon wheel on the rim of the glass. Serve immediately and enjoy the delicate floral citrus character of this Japanese-inspired mimosa.
