Best Infused Sake Recipes

PEACH SAKE

Steps:

• Cut peaches in half, and remove pits but not skins. Slice thin, and place in large Mason jar or pitcher. Pour sake over the peaches, cover and refrigerate 24 hours.
• Strain sake through cheesecloth into clean decanter, reserving peaches. Serve immediately, with 3 or 4 peach slices in each glass, or refrigerate sake and peaches in separate containers for later. Infused sake will keep 4 to 5 days in sealed bottle in refrigerator. Peaches will keep 3 days.

LYCHEE SAKETINI BLUSH

Steps:

• Chill 2 martini glasses. Fill a martini shaker with ice and add vodka, sake, lychee syrup, and grenadine. Shake to combine. Strain into the chilled glasses and garnish with a lychee nut dropped in each glass. Serve immediately.

PLUM SAKE

Steps:

• Fill pitcher with ice and add sake, plum wine, and cherry juice. Stir and pour into glasses. Garnish with a cucumber slice and maraschino cherry.

INFUSED SAKE

Steps:

• In a 4- to 6-cup widemouthed jar, make sure it's a jar you can seal, combine 1 bottle sake and 1 cup sliced fresh pineapple or sliced mango.
• Cover and put in refrigerator until sake has a subtle fruit flavor, about 1 week. Lift out fruit with a slotted spoon and discard.
• Serve cold-the sooner, the better. Leftover sake (without fruit) will keep up to 1 week when stored airtight in the refrigerator.
• cook time is resting time.