Bloody Samurai: A Sake Bloody Mary - Imbibe Magazine Subscribe + Save

Bloody Samurai: A Sake Bloody Mary

Bloody Samurai Sake Bloody Mary

An umami-driven Bloody Mary.

Jazz Moralez of Finch & Fork Restaurant in Santa Barbara, California, wanted to create an umami-driven Bloody Mary, “to bring in an abundance of flavor possibilities; a sense of umami and complexity,” she says. For this sake Bloody Mary, she trades out Worcestershire sauce for fermented fish sauce. That funky brininess is then enhanced with tamari. But the key element, she says, is the pickled ginger juice, which “serves as a palate cleanser and brings a balance and clean finish to the drink.”


  • 3 oz. housemade Bloody Mary mix
  • 2 oz. Junmai sake (Moralez uses Yaegaki)
  • 1/2 oz. lime juice
  • Barspoon of pickled ginger juice
  • 3 dashes sriracha
  • 3 dashes tamari sauce
  • _______________________________
  • Bloody Mary Mix
  • 3 oz. tomato juice
  • 2 dashes Worcestershire sauce
  • 2 tsp grated horseradish
  • 1 tsp celery salt
  • Pinch of smoked paprika
  • Pinch of garlic powder
  • A dash of red pepper flakes
  • 2 dashes of black pepper
  • A dash of olive juice
  • Squeeze of lemon wedge
  • 1 grilled jalapeño, finely chopped
  • Tools:blender
  • Glass:collins
  • Garnish:pickled ginger, celery stick dipped in Korean chili flake, furikake rim


Use a lime wedge to rim one side of a Collins glass with Furikake and then build the drink in the glass. Combine ingredients, add ice, and garnish.

Bloody Mary MixAdd ingredients to a blender and purée until smooth. Makes 5 oz. Will keep in refrigerator for 4-5 days.

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