How to make a sake spritz

The spritz is the easy drink of summer afternoons: something cold, bubbly, and refreshing to sip while the light goes golden. Sake makes a great base for one. Its clean flavor and soft umami take well to bubbles and citrus, and there's no special gear or bottles to buy.

Why sake works in a spritz

A good spritz needs a base that's crisp, a little aromatic, and easy to pair with fruit. Junmai Ginjo checks every box. Its gentle fruit and floral notes come through the bubbles, and its smooth texture keeps the drink feeling soft rather than sharp.

Sake also plays well with flavors you already have in the kitchen: lemon, lime, grapefruit, cucumber, mint, and ginger. If you can make a glass of iced tea, you can make a sake spritz.

The classic sake spritz

Makes 1 drink

• 3 oz (90 mL) chilled WESAKE Junmai Ginjo, half a can
• 2 to 3 oz (60 to 90 mL) chilled sparkling water or club soda
• 1 strip of lemon peel
• Ice

How to make it

1. Fill a large wine glass with ice.
2. Pour in the sake.
3. Top with sparkling water and give it one gentle stir to keep the bubbles.
4. Twist the lemon peel over the glass to release its oils, then drop it in.

Taste and adjust. Want it brighter? Add a small squeeze of lemon. Softer? A little more soda.

Why half a can? One 180 mL can makes two spritzes, so it's perfect for sharing with a friend, or for making one now and keeping the rest cold for later in the afternoon.

Four easy twists

Yuzu spritz

Add 1/4 oz (7 mL) yuzu juice and 1/4 oz (7 mL) simple syrup to the classic. Garnish with a thin lemon wheel. Yuzu is a Japanese citrus with notes of lemon, mandarin, and grapefruit, and it's a natural partner for sake. Bottled yuzu juice is easy to find in Japanese grocery stores.

Elderflower spritz

Add 1/2 oz (15 mL) elderflower cordial or syrup to the classic and garnish with a lemon twist. It brings out the floral side of a Junmai Ginjo.

Cucumber mint spritz

Gently press three thin cucumber slices and a few mint leaves in the bottom of the glass before adding ice. Build the classic on top. Garnish with a cucumber ribbon. Cool, green, and perfect with sushi or a salad.

Grapefruit spritz

Swap the sparkling water for grapefruit soda, or use half sparkling water and 1 oz (30 mL) fresh grapefruit juice. Garnish with a grapefruit slice. Pleasantly bitter, very refreshing, and great with salty snacks.

Tips for a better spritz

• Chill everything. Cold sake, cold soda, plenty of ice. Warm ingredients melt the ice fast and flatten the bubbles. See our hot or cold guide for why cold suits Junmai Ginjo.
• Pour soda last and stir just once. Too much stirring knocks out the fizz.
• Use a big glass. A wine glass gathers the aroma and leaves room for ice. More ideas in the best glass for sake.
• Keep it simple. Sake is delicate. One or two extra flavors are plenty.
• Measure. Using a jigger keeps every spritz the same and helps you keep track of how much you're pouring.

Spritz for a crowd

Hosting? Build a pitcher and let people pour as they go.

Makes about 6 drinks

• 2 WESAKE cans (360 mL), chilled
• 2 to 3 cups (16 to 24 oz) sparkling water, chilled
• 1 lemon, thinly sliced
• A handful of mint or cucumber slices (optional)

Add the sake, lemon, and herbs to a pitcher and keep it in the fridge. Add the sparkling water just before serving, and serve over ice in wine glasses. Set out plenty of food, a pitcher of water, and an alcohol-free option alongside so everyone can pace themselves. Each drink holds about 2 oz (60 mL) of sake, a lighter pour that's made for an afternoon of slow sipping.

Pairing your spritz

A sake spritz loves bright, salty, and fresh food: oysters, ceviche, sushi rolls, fried chicken, salted nuts, fish tacos, or a plate of crudités. For more ideas, read our sake food pairing guide.

If you like your sake with bubbles, a sake highball is the spritz's close cousin, served tall in a tumbler. And if you're new to sake and want to know what's in the glass, start with what is Junmai Ginjo. If you'd rather taste the sake on its own, it's lovely ice cold straight from the can.