Cinnamon-Scented Otoso (New Year’s Spiced Sake)- Japanese home cooking class in Tokyo
Otoso is a spiced sake traditionally enjoyed at New Year’s in Japan to pray for good health and longevity. It is made by steeping a blend of medicinal herbs, known as tososan, in sake or mirin. This festive drink is believed to drive away evil spirits and bring vitality for the year ahead. The custom originated in China and was introduced to Japan during the Heian period, becoming popular among ordinary people by the Edo period. Here, we’ll show you how to easily make otoso at home-even outside Japan.
Cinnamon-Scented Otoso (New Year’s Spiced Sake)-Japanese home cooking class in Tokyo
Servings: About 2–3 people
Ingredients
Sake: 200 ml
Hon-mirin (sweet rice wine): 100 ml
(For a less sweet flavor, adjust to 250 ml sake + 50 ml mirin, etc.)Cinnamon stick: ½–1 stick (or a few dashes of cinnamon powder)
Peel of a mandarin or orange: a small piece (remove as much white pith as possible) Optional but recommended
Fresh ginger: 2–3 slices (or a small amount of grated ginger) Optional
Sansho peppercorns: a few berries Optional
Directions
Combine the sake and mirin in a clean glass bottle or heatproof container.
Add all the spices — cinnamon, citrus peel, ginger, and sansho (if using).
Cover and let it sit in a cool dark place or refrigerator for about 5–8 hours (half a day to overnight) to infuse the flavors.
Taste and remove the spices if the cinnamon starts to dominate. Strain through a fine sieve before serving.
Tips
Increase the ratio of sake for a drier drink, or mirin for a sweeter, milder taste.
Non-Alcoholic Variations
For a low-alcohol version, use only mirin. Simmer gently for about 3 minutes to evaporate the alcohol, then add the cinnamon and other spices.
For a completely alcohol-free “craft otoso,” infuse cinnamon, ginger, and citrus peel in apple juice or grape juice instead — it makes a beautifully aromatic mocktail.
Aroma Tips
Cinnamon-Scented Otoso (New Year’s Spiced Sake)-Japanese home cooking class in Tokyo
Too much cinnamon can make the flavor heavy, so start with a small amount and adjust to taste.
Adding a little citrus peel and ginger gives a refreshing, herbal aroma similar to traditional tososan and balances the sweetness nicely.
