In combination with mild Premium Sake, Yuzu turns into a uniquely refreshing Aperitif: Just pour Île Four Yuzu Sake over lots of crushed ice in a tumbler for a ‘Yuzu Crush’, or add some Champagne for extra fizz! It's housed in a brick warehouse in Peckham, where founders Tom and Lucy polish and brew their award-winning sake. The drink is crafted from four ingredients – rice, water, yeast, and the fungus koji-kin (more on which later) – and although it falls in a similar ABV range to wine, it's brewed more like beer. However, as Japanese cuisine has boomed in the west over the last two decades, sake's fortunes rose, and it's now possible to get hold of great examples without needing a contact in Ginza.

Next comes koji, that converts starch into glucose, allowing yeast to start fermentation, thus creating the product we love.

The invisible activity of the micro-organisms brewing the alcohol seem to me just like the various unclarified cosmic phenomena, the rich flavors of sake are the stars twinkling in the night sky. Its versatility in cocktails and as a standalone beverage makes it a perfect addition to any liquor cabinet or bar.

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This nigori sake is the perfect pairing for Thai and Korean takeout, and its resealable lid makes it super versatile. They also serve it, alongside favourite bottles they discovered while studying the art of sake-making in Japan, from a tiny bottle bar up a set of rickety stairs above the brewery. If you heat fruity, light, floral sake, all you're going to get is alcohol fumes," says Cheong-Thong.