The Toasted Sesame Yuzu Sake Mimosa

The Toasted Sesame Yuzu Sake Mimosa is the most distinctly and unapologetically Japanese drink in this entire collection — a mimosa that replaces Champagne with premium sparkling sake, pairs it with yuzu's extraordinary citrus complexity, and introduces the warm, nutty depth of toasted sesame in a cocktail application so unexpected it stops conversation at the table. It is the mimosa for the guest who understands that the most interesting drinks are those that refuse categorization.

About Sparkling Sake

Sake (*Nihonshu*, 日本酒) is Japan's national beverage — a brewed rice wine of extraordinary complexity, produced through a dual fermentation process unique in the world of fermented beverages. Sparkling sake (*happo-shu*, 発泡酒) adds effervescence through secondary fermentation or carbonation injection, and has become one of the most dynamic growth categories in the global drinks market.

The sparkling sake most relevant to this recipe is Mio Sparkling Sake by Takara Sake — a lightly sweet (mondo) style with delicate rice, melon, and floral notes, at 5% ABV, widely available at Japanese grocery stores, Whole Foods, and BevMo. Hakutsuru Sayuri Nigori Sake is an unfiltered (nigori) sake with a cloudy appearance and creamier character that produces a more opaque, milky aesthetic in the glass. Both are excellent starting points.

For the most sophisticated expression, Dassai 45 Sparkling from Asahi Shuzo uses premium Yamada Nishiki rice and a Champagne-method secondary fermentation to produce a sake of exceptional delicacy and complexity — genuinely comparable in quality to a fine Crémant.

Toasted Sesame Simple Syrup: - ¼ cup white sesame seeds - ½ cup water - ½ cup granulated sugar

Toast sesame seeds in a dry pan over medium heat, stirring constantly, for 3–4 minutes until golden and very fragrant. Cool slightly. Combine water, sugar, and toasted sesame seeds in a small saucepan. Heat gently, stirring until sugar dissolves. Simmer 3 minutes. Remove from heat and steep 20 minutes. Strain through a fine-mesh sieve — press firmly to extract maximum flavor. Cool completely. Refrigerate for up to 2 weeks. The syrup will be pale gold with a pronounced, warm sesame aroma.

Yuzu-Sesame Base: - 4 tablespoons bottled yuzu juice (Yakami Orchard 100% Yuzu Juice or Yuzuco) - 3 tablespoons toasted sesame simple syrup (above) - 1 tablespoon fresh lemon juice

Stir together and chill.

Ingredients (serves 6): - Yuzu-sesame base (above — approximately 8 tablespoons total) - 2 bottles (3 ⅛ cups each, or equivalent volume) chilled Mio Sparkling Sake or Dassai 45 Sparkling Sake - Toasted sesame seeds and thin yuzu or lemon wheel for garnish - Optional: ½ oz of ginger liqueur (Domaine de Canton) per serving for a warming dimension

Instructions: Chill wide coupe glasses or Japanese-style wide-mouth glassware for 5 minutes — the wider vessel allows the sesame aroma to bloom more effectively than a narrow flute.

Pour about 1¼ tablespoons of the yuzu-sesame base into each glass. Add ginger liqueur if using. Top slowly with chilled sparkling sake, pouring gently. The pale base will create a barely-tinted, golden-clear drink of delicate beauty. Garnish with a scatter of toasted sesame seeds on the foam surface and a thin yuzu or lemon wheel balanced on the rim.

For a Mimosa Bar (serves 12): - Double the yuzu-sesame base quantities - 4 bottles Mio Sparkling Sake or equivalent, chilled

Variations: - Replace sparkling sake with Champagne Blanc de Blancs for a more traditional mimosa format that retains the yuzu-sesame character. - Add ½ oz of umeshu (Japanese plum wine — Choya Umeshu) per serving for a Yuzu Plum Sesame Sake Mimosa with a deeper, more complex flavor. - Add a strip of toasted nori (seaweed) infused in the sesame syrup for a umami-forward version that pairs extraordinarily with Japanese-inspired brunch.

Pairing: The toasted sesame's umami depth and yuzu's extraordinary aromatic complexity make this mimosa the ideal companion for Japanese-inspired brunch dishes — sushi, sashimi, rice preparations, and anything with soy or miso. It is equally exceptional alongside Western egg preparations: the sesame provides an umami bridge that makes eggs Benedict and smoked salmon taste markedly more complex.

Reference Links: - Choya Umeshu: Choya USA

Pro Tips: Toasted sesame syrup is one of the most versatile cocktail syrups in the Japanese-inspired bar toolkit — it stores for two weeks and pairs with almost any citrus-forward drink. Toast the seeds until they're golden and popping slightly — under-toasted seeds produce a much less flavorful syrup. Yuzu juice should always be bottled pure 100% yuzu; avoid products with added citric acid, which create a harsh, artificial note.