Saturday, July 27, 2013

Watermelon Sake

This is almost like Japanese sangria and is just perfect for sitting around the backyard, maybe grilling some yakitori. Picking out a bottle of sake can be pretty intimidating, what with all the Japanese terms and names that, lets be honest, no one has any clue what they mean.  Now I'm no expert on sake but I'm working on that; the only advice I can really give is since you're adding flavors, don't waste really expensive, good quality sake on this recipe.  It seems like a basic rule is the longer the name of a category, the better the quality (junmai ginjo-shu is better than junmai-shu, junmai daiginjo-shu is better than junmai ginjo-shu); I'm sure there are a lot of exceptions to this rule though.  Anyhoo, try using one that's labeled Junmai-shu (which uses rice that has been polished to at least 70%) or Honjozo-Shu (which is junmai-shu which has had distilled alcohol added).

750 ml Sake
the zest of 2 limes
2 sprigs of mint
1 pint watermelon chunks
2 tbsp sugar

wedges of lime to serve

1. mix together all the ingredients and let the sake infuse in the fridge for 6-12 hours. strain and served chilled with a twist of lime.

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