Misadventures in Sake Infusion, Part II: Blueberries

sake, vodka, blueberries, infusion, mason jar

Serves 2.

Being a hipster isn’t all fun and games.  When my first batch of infused sake came out tasting like a pine tree, I knew I had to go back to the drawing board and come up with a better recipe to share with all ten people who read this blog.

For this round, I infused Gekkeikan with blueberries and added a secret ingredient: vodka.  This was at the behest of The Hipster King, who informed me that sake alone did not have a high enough alcohol content to prevent the growth of botulism.  Thanks for that potentially life-saving tip!

Here is what I did, based on a vodka infusion recipe from Hungry Southerner:


  • Mason jar
  • Mixing bowl
  • Small colander
  • 2 fancy wine glasses, for added class
Does this look like half a cup of blueberries to you? Hey, no one ever said this was a food blog...


  • 1/2 cup blueberries
  • 1/2 T lemon juice
  • 1/2 T sugar
  •  1 cup sake
  • 1/4 cup decent vodka — get something that isn’t disgusting, because you’ll be able to taste it

Muddle blueberries in a bowl so about half of them are crushed.  Mix with lemon juice and sugar.

Combine blueberry mixture, sake, and vodka in a mason jar.  Refrigerate for two days.

Strain into wine glasses to serve.  I initially lined the colander with a coffee filter, but that just took way too long.

The subtly flavored purple concoction had a nice kick to it from the vodka .  I wish I’d taken a picture of the finished product because it was actually really pretty, but my husband and I were too busy getting drunk.  Cheers!




  1. I approve of this project. Let’s do it in a siphon and flip the idea! Instead of blueberry infused sake, let’s make sake infused blueberries! 

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