1 teaspoon Sansho (apanese Mountain Pepper)

Cinnamon Stick

2 teaspoons Asian Ginger root Powder

1 teaspoon Cumin

1 whole Tangerine Pell (dried)

1 small Dried Gingeng Root

2 tablespoons Lemon Juice

3 tablespoons Mizuame (Japanese Rice Malt)

Infuse all the following ingredients in 2L of Hakutsuru Sayuri Nigori saké for 9-10 hours. After 9-10 hours or overnight infusion, taste the brew.

If it’s infused to your liking, strain the otososan. Sip from your favorite small cup or glass