Ozeki Sake Cocktail Mixes

Mango Lychee Bliss:
Indulge in the tropical allure of Ozeki's Mango Lychee Bliss. The first sip reveals a harmonious dance of ripe mango and exotic lychee, perfectly balanced with the smooth base of premium sake. The luscious sweetness of mango intertwines with the floral notes of lychee, creating a refreshing and vibrant cocktail that transports the palate to sun-kissed orchards.

Yuzu Citrus Zing:
Experience a burst of Japanese citrus with Ozeki's Yuzu Citrus Zing. The lively aroma of yuzu immediately captivates, leading to a bright and zesty flavor profile. The natural tartness of yuzu complements the sake base, offering a revitalizing and invigorating sip. This cocktail mix is a citrus lover's delight, awakening the senses with each impeccably balanced pour.

Green Tea Infusion:
Discover the serenity of Ozeki's Green Tea Infusion, where the earthy richness of green tea meets the elegance of premium sake. The initial notes of authentic Japanese green tea gracefully unfold, creating a sophisticated and calming drinking experience. Sip and savor the nuanced layers as the sake provides a smooth canvas for the subtle bitterness and herbal warmth of green tea.

Peach Sakura Blossom:
Immerse yourself in the delicate beauty of Ozeki's Peach Sakura Blossom. The fragrant essence of sakura blossoms harmonizes with the succulent sweetness of ripe peaches, resulting in a gracefully floral cocktail. The interplay of floral and fruity notes, coupled with the underlying sake smoothness, evokes the fleeting beauty of cherry blossoms in spring.

in Hollister, California, USA. Celebrated 300th anniversary of the founding as one of the world's major sake brewers.
From the days when sake was brewed at the Imperial Court in Nara, the most important area of sake production has always been in western Japan, and in particular, the city of Kobe and its environs in Hyogo prefecture.
In 1711, a man named Chobee Osakaya founded the brewery called Manryo in the Nada district of Hyogo prefecture. Hyogo, and specifically Nada, is famous for the high quality rice and water available in the region. In 1884, the brewery changed its flagship brand name to Ozeki as an homage to the sport of sumo.After all, sake making process has been refined over the centuries by sake masters (toji) in their regional sake brewery. There are five main types of sake, each brewed in different ways and made through different percentages of milling.
Although there are many parallels between sake, beer, and wine, it is truly a unique brewing process. Sake is not a liquor and is not distilled and while it has a high ABV and complexity like wine, there are no natural sugars in rice.
Sake is an alcoholic beverage made from rice, koji, and water. Like wine and beer, producing sake requires fermenting the ingredients. On the contrary to what many people may believe, it is not a distilled spirit.
Thus, sake is a fermented drink, not a distilled one. It is called a “wine” because the fermentation process is similar to that of classic wine made with grapes, but it can just as easily be compared to beer as it uses a grain and yeast for fermentation.