• 2 oz Sake ONO
• .5 oz lemon juice
• .25 oz premium bourbon
• .25 oz simple syrup
• club soda

Combine Sake ONO, lemon juice, bourbon, and simple syrup into a shaker tin. Add ice and shake for about 15 seconds. Strain over ice into a highball glass. Top with club soda. Garnish with a lemon wheel.

• 2 oz. Sake ONO
• .5 oz fresh celery juice
• .5 oz fresh lime juice
• .5 oz fresh green apple juice
• .25 oz French gentian liqueur
• .25 oz. simple syrup
• tonic water

Combine all ingredients except tonic water in a shaker tin, fill with ice and shake for 10 seconds. Strain over ice cubes in a highball glass. Top with tonic water and stir lightly. Garnish with a celery leaf and lime wheel.

• 2 oz Sake ONO
• .5 oz fresh lime juice
• .25 oz silver cachaça 
• .25 oz wildflower honey syrup
• .25 oz orange cognac liqueur
• 1 mist orange blossom water

Combine all ingredients except orange blossom water in shaker tin, fill with ice, and shake for 15 seconds. Strain into a chilled Nick & Nora glass and mist with orange flower water. Garnish with an edible flower.

• 2 oz Sake ONO
• .75 oz fresh lemon juice
• .5 oz non-peated Japanese whisky
• barspoon raspberry preserves
• 5 fresh raspberries
• 1 bar spoon sugar

Combine Sake ONO, lemon juice, whisky, and raspberry preserves in a shaker tin and shake vigorously for 15 seconds. Muddle fresh raspberries and sugar into rocks glass until sugar is mostly dissolved and fill with crushed ice. Double strain shaker tin into the rocks glass. Garnish with skewered lemon wheels and fresh raspberries.

• 1.5 oz Sake ONO
• 1 oz whisky-based Umeshu
• .5 oz ambrato vermouth
• 1 barspoon matsutake shoyu
• 1 mist cedar smoke bliss - optional

Combine ingredients in a mixing glass, then add lots of cubed ice – no need to stir. Strain into a chilled cocktail coupe right away. Garnish with fresh bay leaf and two small slices of fresh oyster mushroom using a small laundry pin.

• 6 medium sized mango cubes
• 2.5 oz Sake ONO
• 1 basil leaf
• dry Prosecco
• club soda

Muddle mango cubes in a shaker tin until fully broken down. Add Sake ONO, basil and fill with ice. Shake vigorously for 15 seconds. Double strain into a white wine glass and fill with ice cubes. Add a splash of club soda, top with prosecco, and stir lightly. Garnish with a mango slice and basil leaf.

• 1.5 oz Sake ONO
• .5 oz pamplemousse liqueur
• .5 oz fresh grapefruit juice
• .25 oz agave syrup
• dry Prosecco
• club soda

Combine Sake ONO, pamplemousse liqueur, grapefruit juice, and agave syrup in a shaker tin and fill with ice. Shake for about 10 seconds. Strain into a white wine glass and fill with ice cubes. Add a splash of club soda, top with prosecco, and stir lightly. Garnish with a grapefruit half-wheel.

• 6 large sized honeydew melon cubes
• 2 oz Sake ONO
• .5 oz fresh lime juice
• .25 oz premium dry white rum
• .25 oz simple syrup
• club soda

Muddle honeydew cubes in shaker tin until fully broken down. Add Sake ONO, lime juice, rum, simple syrup and shake with ice for about 15 seconds. Double strain over ice into a highball glass. Top with club soda and stir lightly. Garnish with lime wheels.

• 2.5 oz Sake ONO
• .75 oz non-peated Japanese whisky
• .75 oz coconut sugar simple syrup 
• Splash fresh Meyer lemon juice
• 2 dashes aromatic bitters

Combine ingredients in a mixing glass, fill with ice, and stir until fully chilled for about 15 seconds. Strain over ice into an old fashioned glass. Garnish with a Meyer lemon wheel.

• 2.5 oz Sake ONO
• .5 oz premium dry gin
• .25 oz premium vodka
• 2 dashes umami bitters

Combine ingredients in a mixing glass, fill with ice, and stir until fully chilled for about 15 seconds. Pour into a chilled coupe glass and express lemon peel. Garnish with a lemon peel and two skewered olives.

• 1.5 oz Sake ONO
• .75 oz pineapple liqueur
• .75 oz pineapple gum syrup
• .75 oz fresh lemon juice
• .25 oz premium dry gin
• 1 bar spoon amarena cherry syrup

Combine ingredients in a shaker tin, fill with ice and shake for about 15 seconds. Strain into a rocks glass and top with ice. Garnish with a skewered amarena cherry and lemon wheel.

• 2 oz Sake ONO
• .75 oz fresh pineapple juice
• .5 oz lime juice
• .25 oz orange cognac liqueur
• .25 oz French herbal liqueur
• 2 dashes orange bitters

Combine ingredients in a shaker tin, fill with ice and shake for about 10 seconds. Strain into a highball glass and top with crushed ice. Garnish with a skewered pineapple wedge, amarena cherry and a straw.

• 2 oz. Sake ONO
• .5 oz fresh cucumber water
• .25 oz premium blanco tequila
• .25 oz fresh lime juice
• .25 oz agave

Combine ingredients in a shaker tin, fill with ice and shake for about 15 seconds. Double strain into a chilled coupe glass. Garnish with a skewered cucumber ribbon.

• 2 oz Sake ONO
• .5 oz fresh lemon juice
• .25 oz melon liqueur
• .25 oz rich simple syrup
• 8 mint leaves

Combine ingredients in a shaker tin, fill with ice and shake for about 15 seconds. Double strain into a chilled Nick & Nora glass. Garnish with a skewered honeydew melon ball and mint sprig.

• 2 oz Sake ONO
• .75 oz bitter red liqueur
• .75 oz ambrato vermouth
• 2 dashes orange bitters

Combine ingredients into mixing glass, fill with ice and stir for 10 seconds. Strain into an old fashioned glass over a large ice cube. Express orange peel and use as garnish.

• 1.5 oz Sake ONO
• 1.5 oz Fino Sherry

Combine ingredients in a mixing glass, fill with ice, and stir until fully chilled for about 15 seconds. Pour into a chilled coupe glass and express lemon peel. Discard lemon peel.