- 1.8 quarts Hokusetsu saké (pure rice)
- 7 ounces sugar syrup
- 10 1/2 ounces mango flesh
- 3 tablespoons and 1 teaspoon mango syrup
- 10 drops ginger juice, squeezed from the root in a ginger press
- Combine a little Japanese saké, syrup and fresh mango in a blender and blend.
- Add the mango syrup and ginger juice, then strain through a cloth. Add the remaining saké and store in the refrigerator.