Tamagozake

Warm the 8 oz Sake gently in a saucepan over low heat — do not boil.

In a separate bowl, whisk the 1 Whole Egg and 0.5 oz Sugar until smooth and pale.

Slowly stream the warm 8 oz Sake into the egg mixture, whisking constantly to temper.

Return the mixture to the saucepan and gently heat, stirring, until just thickened — do not let it boil.

Serve hot in a mug or small bowl.