Summer is about one thing: drinking lighter, smarter, and with more inspiration. We've all discovered the highball with whisky and soda – the Japanese bar has taught the world the art of taking something strong and making it fresh and irresistible. But what happens when you swap out the whisky for sake? That's when the magic happens.
I've spent the last few weeks experimenting with exactly this on the kitchen counter – and the result is a drink that fits perfectly on a warm Norwegian summer evening with the grill going and guests getting hungry.
What exactly is a highball?
A highball is simply a base spirit mixed with soda and ice in a tall glass. The classic Japanese whisky highball – «whisky soda» – is simple, well-balanced, and refreshing. The formula is easy to adapt: swap out the base, keep the principle.
The Japanese highball tradition dates back to the postwar era, when whisky was expensive and had to be stretched. Today, the drink's simple elegance is the whole point – not a compromise. And it's precisely that philosophy that makes sake a perfect heir.
Why sake in a highball?
Sake is an ideal highball base because it is naturally mild, complex without being dominant, and it pairs with water and soda in a way whisky never quite manages. Sake adds a delicate umami character and floral notes – a depth that surprises you after the first sip.
The result is a drink with 5–8% alcohol, as fresh as a spritz, but with more soul and Japanese elegance. Perfect for the long, bright summer evenings we're right in the middle of now.
Which sake works best in a highball?
For a highball you want sake with fresh, light flavors and good acidity. A Junmai Ginjo or a low-alcohol sake with citrus notes are ideal choices – they survive the mix without disappearing into the bubbles.
Here are three candidates I've tested and can recommend:
- Ninki-Ichi Yuzu Sake is a natural favorite. With just 8% alcohol and a distinct yuzu character – the Japanese citrus we're all a little obsessed with – this is a sake that was almost made for the highball. Mixed with tonic or sparkling wine water and a large ice cube, this is summer in a glass. Fruity, tart, and light on alcohol.
- Matsui Kagura Clear Junmai Sake is another exciting candidate. Clean, fresh, and light at 13% – it can handle a bit more soda and delivers a more «classic» sake highball with good length and a subtle floral aroma.
- Gekkeikan Sake is the solid, reliable classic many know from Japanese restaurants. At 14% with a neutral, pleasant profile, it makes a forgiving base for experimentation – excellent if you're new to the sake highball world.
The basic sake highball recipe
This is the starting point – simple, elegant, and endlessly adaptable.
Ingredients
- 6 cl sake (Junmai Ginjo or yuzu sake recommended)
- 12 cl ice-cold sparkling water or tonic
- 3–4 large ice cubes
- Lemon twist or cucumber for garnish
Method
- Fill a tall highball glass with large ice cubes and let it chill for 30 seconds.
- Pour the sake gently over the ice.
- Add the ice-cold sparkling water in a slow, circular motion – don't stir too much, you want to preserve the bubbles.
- Add the garnish: scrape a lemon twist over the glass for the aroma, and place it along the rim.
- Serve immediately.
Bartender tip: Large ice cubes melt more slowly and dilute the drink less. Consider buying ice cube molds or use an ice block that you chip. And yes – temperature is everything. Chill the glass in the freezer for at least 10 minutes before serving. That small extra step makes a noticeable difference.
Three creative variations for the grill evening
1. Yuzu Highball – summer's freshest glass
Swap the sparkling water for yuzu tonic (available at specialist stores and Asian grocery stores) and use Ninki-Ichi Yuzu Sake as the base. Garnish with fresh mint and a slice of cucumber. The result is a drink that pairs just as well with grilled chicken as with raw oysters – and that looks as good as it tastes.
2. Shiso and ginger highball
Use a neutral sake like Matsui Kagura Clear Junmai Sake, add ginger beer instead of soda, and garnish with fresh shiso leaves – or basil if shiso is hard to come by. Slightly spicy, slightly herbal, and with a pleasant warmth in the finish. Perfect with grilled scampi or chicken skewers.
3. The rosé-colored Sloe Sake Highball
Rannei Sake Sloe – a sake with sloe berry infusion and 12% alcohol – gives the highball a beautiful pink color and a light, slightly sweet berry character. Mix with tonic and a splash of lemon juice. Aesthetic enough to photograph, delicious enough to have two of. A sure winner on summer's first grill evening.
What food does sake highball pair with?
The great advantage of sake highball over a classic cocktail is its ability to work at the table. Sake naturally contains glutamate, which enhances umami in food. That means the drink actually makes the food better – it doesn't compete, it elevates.
Perfect food pairings:
- Grilled salmon or other seafood
- Chicken skewers with teriyaki marinade
- Edamame and Japanese snacks
- Grilled corn with miso butter
- Sushi and maki (of course)
It also pairs surprisingly well with a classic Norwegian grill evening featuring sausages and potato salad – sake is more forgiving and versatile than we think. Try it next time you're grilling, and see if your guests don't ask what you have in your glass.
Is this the trend right now?
Absolutely. Japanese drinking culture has never been more relevant. After the whisky highball became a global phenomenon through Japanese restaurants in London and New York, we're now seeing the sake highball take over as the more sophisticated, low-alcohol-friendly alternative. «Lo-and-slow» – low alcohol, lots of flavor, slow evenings – is where everything is pointing this summer.
And the best part? You don't need a fancy bar or exotic ingredients. You need a good sake, ice-cold soda, and large ice cubes. The rest is technique – and now you have that too.
Cheers, as we perhaps should say: Kanpai.
