Yuzu Sake Highball

This bright, sparkling cocktail balances the gentle rice notes of chilled sake with the floral tartness of yuzu and the lively spice of ginger beer. Served over plenty of ice with a fresh burst of yuzu zest, it is crisp, aromatic, and very easy to drink.

Nutrition · per serving

133kcal

0.8gProtein

15.5gCarbs

0.1gFat

0.1gFiber

2 servings

Ingredients

5 items

Cocktail base

junmai sake, well chilled180 ml

yuzu juice60 ml

ginger beer, well chilled240 ml

ice cubes300 g

Garnish

yuzu zest1 tsp

Tips

•For the cleanest flavor, use a dry or semi-dry junmai sake rather than a very sweet style.
•If fresh yuzu is unavailable, use bottled yuzu juice with no added sugar for the most balanced drink.
•Twist the zest directly over the glass to release its aromatic oils before dropping it in or sprinkling it on top.
•For a slightly lighter cocktail, reduce the ginger beer to 180 ml total; for a sweeter version, choose a spicier, sweeter style of ginger beer.

Steps

1
Chill 2 highball glasses if possible. Divide the ice cubes between the glasses, filling them nearly to the top; plenty of ice keeps the drink cold without diluting too quickly.
300 g ice cubes
2
Pour 90 ml junmai sake and 30 ml yuzu juice into each glass. Stir gently 2-3 times to combine without knocking too much chill off the drink.
180 ml junmai sake, well chilled60 ml yuzu juice
3
Top each glass with 120 ml ginger beer. Stir once very lightly from the bottom upward so the cocktail stays sparkling.
240 ml ginger beer, well chilled
4
Finish each drink with a pinch of yuzu zest over the top. Serve immediately while briskly carbonated and ice-cold.
1 tsp yuzu zest

Origin & History

Highballs are a natural fit in modern Japanese drinking culture, where balanced, refreshing mixed drinks are popular alongside beer, whisky, and sake. Yuzu, a prized citrus in Japan, adds a fragrant tartness that pairs especially well with sake's delicate rice character. This style of sparkling sake cocktail is a contemporary bar-friendly variation rather than a formal classic.

japanese cocktail sake yuzu ginger vegan highball quick

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Steps

Chill 2 highball glasses if possible. Divide the ice cubes between the glasses, filling them nearly to the top; plenty of ice keeps the drink cold without diluting too quickly.

300 g ice cubes

Pour 90 ml junmai sake and 30 ml yuzu juice into each glass. Stir gently 2-3 times to combine without knocking too much chill off the drink.

180 ml junmai sake, well chilled60 ml yuzu juice

Top each glass with 120 ml ginger beer. Stir once very lightly from the bottom upward so the cocktail stays sparkling.

240 ml ginger beer, well chilled

Finish each drink with a pinch of yuzu zest over the top. Serve immediately while briskly carbonated and ice-cold.

1 tsp yuzu zest

Origin & History