10 minutes, plus 4 days infusing
Adapted from Jer-ne Restaurant, the Ritz-Carlton, Marina del Rey. You may also use yuzu when in season for this recipe
1 bottle (720 ml or 24 ounces) premium (daiginjo or ginjo) sake
Zest of 2 limes or 2 oranges
1/2 cup fresh-squeezed lime or orange juice
2 teaspoons simple syrup (made by boiling 1 part sugar to 2 parts water and boiling until clear, about 2 to 3 minutes)
1. Pour the sake into a glass container. Grate the citrus and squeeze the juice. Combine the zest with the juice and add to the sake.
2. Add the simple syrup.
3. Shake and let the mixture sit at room temperature for 4 days. Refrigerate and drink very cold, straight or on ice.