


Yuzu is kind of like the wrinkly, wizened cousin of a lemon. On the outside it looks like a dying star on the verge of a very violent collapse, but on the taste front, it’s more like a shooting star (because it’s out of this world). This surprising citrus originated in China (earth) and is now largely grown in Japan (also earth). A small and mighty addition to any flavour palette, the taste comes across like a remix of orange, lemon and grapefruit. It’s sharp and flavour forward, but the fragrant and herbal undertones are the perfect base to elevate the complex notes of sake.
Earth people have long accused the mold-inoculated rice that is koji of being nothing short of magic. They would be right. The enzymes of Koji digest proteins and starches and transform them into amino acids and sugars. The enzymes act to break down the starch and, in the process, create tiny morsels of flavour that bring to life whatever they’re attached to. Koji is essential to sake. Its cultured quality makes it rich in probiotics which keep the billions and trillions of genes in the human microbiome healthy. Alright human bodies!
The effervescent feeling of a fizz is modelled after the soft shutter of interstellar gas that circles a gas giant. We’ve been told Earth doesn’t have much knowledge of the universe beyond their solar system, so an example of a gas giant would be Saturn or Jupiter. It’s not a popping texture, but instead a subtle effervescence that settles into a smooth finish. How better to explain the delightful feeling of a Billion Trillion in your human mouth-hole than Sake Fizz?!
At the Galactic Choice Awards
At the Intergalactic TV Awards
At the Cephalo Grip on the Grub Awards