With the New Year, Sumiao Hunan Kitchen in Cambridge’s Kendall Square is continuing their tradition of shaking up a monthly cocktail special as created by their team of mixologists. Available throughout the month of January, the Saketini elegantly balances Grey Goose vodka with Diaginjo sake and is garnished with a refreshing cucumber slice ($10).
Considered the pinnacle of a sake brewer’s art, Diaginjo is a super-premium type of sake. It can be differentiated through its rice-polishing ratio, which removes the outer layer of the grain that produces unwanted flavors and instead yields a cleaner, more delicate and luxurious taste. In keeping with those New Year’s resolutions for a more healthful lifestyle, Diaginjo has no preservatives or additives so there is less guilt when you indulge during a night out on the town.
Gānbēi to the New Year!