FOR GOODNESS SAKE >>>
Legend has it that sake, the Japanese wine made from fermented rice, was originally called kuchikami no sake, which means, "chewing in the mouth sake." An entire village would gather to chew up nuts, rice and other tasty grains and then spit the result into a tub, where the enzymes in the saliva would ferment the liquid for several days - or so the story goes.
Fortunately, today's sake is made with more sanitary procedures.
And sake doesn't get any tastier than what's in TWOKOI's Wasabi Samurai. To create this light and refreshing cocktail ($9), Gekkeikan Deluxe sake - made from two varieties of select rice and pure underground water - combines with Ketel One Vodka, wasabi and ginger to create an earthy martini with a kick.
But watch out: Sake has always been known for its potency, or kuchi-atari.
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