Contrary to popular belief that Sake is a “rice wine" the way that Sake is made is actually much closer to how beers are brewed, starting with key ingredients such as grain, sugar and yeast. You may have tried Sake at a japanese restaurant paired with sushi, but did you know that Sake can complement a wide range of foods from seafood to pizza? While Sake is typically intended to be sipped it hasn't stopped the cocktail world from experimenting. Around the globe, Sake is one of the hottest new ingredients mixologists are reaching for. If you're itching to flex your mixing muscles whip up this Top Shelf Blogger cocktail recipe, the Dill Snap Pea Sake.
Not every cocktail has to pack a high-alcohol punch to be delicious. This particular spring sipper features fresh cucumber, dill, and spring pea pods, along with low ABV Junmai sake. It’s light, refreshing, and sessionable. Cheers!