Day Break

Kome Shochu (Rice)
Written By Guest User

by Alson Tian
Singapore

50ml Kome Shochu (Rice), Gokuraku, Kumamoto
20ml Oolong-infused Americano
5ml honey water
Lemon twist for garnish

Bring everything to a simmer and let the stock cool for 30 min before straining it. Bottle and keep at 65°C (149°F) in a circulator until you want to serve it in preheated cups. Lemon twist, for garnish.

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