{"id":1448,"date":"2021-09-03T18:00:00","date_gmt":"2021-09-03T09:00:00","guid":{"rendered":"https:\/\/japansake.or.jp\/sake\/en\/?p=1448"},"modified":"2022-01-14T15:07:19","modified_gmt":"2022-01-14T06:07:19","slug":"cocktail-recipe-sake-x-green-tea-ryokucha","status":"publish","type":"post","link":"https:\/\/japansake.or.jp\/sake\/en\/topic\/recipes\/cocktail-recipe-sake-x-green-tea-ryokucha\/","title":{"rendered":"Cocktail Recipe: Sake x Green Tea (Ryokucha)"},"content":{"rendered":"\n<p>Full of vitamins and full marks for healthiness!<\/p>\n\n\n\n<p>This cocktail is a refreshing and trendy way to enjoy two of Japan&#8217;s iconic drinks. A recommended choice is to use namazake. In addition, by adding half a teaspoon of green tea powder, you can enhance the richness of the flavor. A cocktail that truly represents the flavors of Japan, this cocktail <a href=\"https:\/\/japansake.or.jp\/sake\/en\/professional\/sake-food-pairing-advanced\/seafood\/\">pairs well with fish dishes<\/a> such as sushi and sashimi. The green tea helps to hide any odors from the fish and brings out its umami.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients<\/h4>\n\n\n\n<figure class=\"wp-block-table is-style-stripes\"><table><tbody><tr><td>A full glass of ice<\/td><\/tr><tr><td>60ml (Approx.) of sake<\/td><\/tr><tr><td>60ml (Approx.) of green tea (ryokucha)<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">How to Make: Steps<\/h4>\n\n\n\n<p>Step 1:<br>Fill a rock glass full of ice and pour in an equal amount of sake and green tea.<br><br>Step 2:<br>Mix carefully! You can change the amount of either green tea or sake to your liking.<\/p>\n\n\n\n<p>Experience the wonders of pairing sake with seafood in this recipe for <a href=\"https:\/\/japansake.or.jp\/sake\/en\/topic\/recipes\/cooking-with-sake-fresh-fish-carpaccio\/\">fresh fish carpaccio<\/a>!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Full of vitamins and full marks for healthiness! This cocktail is a refreshing a [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":1450,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[38],"tags":[77],"class_list":["post-1448","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-cooking-with-sake"],"_links":{"self":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts\/1448","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/comments?post=1448"}],"version-history":[{"count":2,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts\/1448\/revisions"}],"predecessor-version":[{"id":1810,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/posts\/1448\/revisions\/1810"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/media\/1450"}],"wp:attachment":[{"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/media?parent=1448"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/categories?post=1448"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/japansake.or.jp\/sake\/en\/wp-json\/wp\/v2\/tags?post=1448"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}