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Saké Sangria Recipe

saké sangria

Saké replaces the wine in this fruity sangria from Denver’s Izakaya Den.

Offering a twist on a summertime staple, Denver’s Izakaya Den swaps wine for saké in their fruity sangria.


  • 1½ oz. Junmai Ginjo saké (Izakaya Den uses Momokawa Diamond)
  • 1¼ oz. Cognac
  • ¾ oz. lychee purée
  • ½ oz. fresh lime juice
  • ¼ oz. simple syrup (1:1)
  • 4 orange wheels
  • 6 ripe blackberries
  • Tools:muddler, shaker
  • Glass:Collins
  • Garnish:blackberry and orange slice


Muddle the oranges and blackberries in a shaker. Combine the remaining ingredients with ice, shake to chill, pour into a Collins glass and garnish.

Lychee purée: Blend 36 oz. of canned lychee with 22 oz. of triple sec. The remaining purée will keep in the fridge for about a week. Alternatively, use ½ oz. of premade lychee syrup and ¼ oz. of triple sec.


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