2 oz. junmai ginjo saké (Tokyo Record Bar uses Koshi No Kanbai)
1 oz. yuzu saké (Tokyo Record Bar uses Joto)
1 oz. Banzai Bunny sparkling yuzu saké
3 shiso leaves
Garnish: shiso leaf
Muddle the shiso leaves in the bottom of a glass. Add the junmai ginjo saké and yuzu saké to the glass and fill with ice. Top with sparkling yuzu saké and garnish.
Ashtin Berry and Ariel Arce, Tokyo Record Bar, New York City
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