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Local Libations: Sake-bucha

2010 October 29

by Kat Durant


Upon seeing Sarah’s Fruit’s of Fall Vegetarian Ramen soup I decided to keep  this week’s cocktail simple and tasty.  With it’s nutrient rich broth and mix of fall vegetables, I wanted to inhale this soup not just sip it. This is the kind of soup that soothes your soul, that has the power to create a sense of being balanced and strong, ready to fight off a cold.

I decided to try and create a drink to support the healing characteristics of Sarah’s soup while promoting the relaxing properties of an after work cocktail. Healthy cocktail?  Hmmm… The first ingredient that comes to mind is  Kombucha, an effervescent fermented tea.  Fermentation has been getting a lot of buzz lately for it’s health benefits; it is a process that produces active enzymes, amino acids, and poly-phenols which can strengthen the immune system, aid digestion and fend off the effects of oxidation, aka: aging.  Other great fermented foods include sauerkraut, yogurt and vinegar but I wasn’t abut to make a cocktail with any of those! I chose California produced GT’s Kombucha,  recently back on the shelves after a slight snafu with the FDA.

Continuing the fermented theme I selected sake as my second ingredient. Sake is a fermented rice wine that also boasts health benefits due to it’s amino acid content. I’m using  Sakeone’s Momokawa Organic Ginjo made in  Forrest Grove, Oregon.  Lightly sweet with a polished finish I decided this traditional japanese beverage would be a perfect companion for Kombucha in this elixir, the Sake-bucha.

In this crisp and smooth cocktail, the sweetness of the Sake carries the slightly acidic tartness of the Kombucha.  It starts with a quick prickle from the bubbles of the Kombucha and awakes the tongue in preparation for the smooth mellowness of the sake.


Prep time: 1 minute

Yield: 1 serving

Tools: 1oz shot glass, small sharp knife,  and tumbler.


  • 1 oz. Ginger Kombucha tea
  • 2 oz. sake
  • fresh ginger, for garnish

Cooking Directions

  1. Pour 1 oz tea and 2 oz sake into tumbler.
  2. Garnish with a slice of fresh ginger.
  3. Cheers!