1 ounce Kiuchi Brewery yuzu wine
4 fresh sage leaves
¼ ounce Acqua di Cedro liqueur
1 ½ ounces 42 Below Manuka Honey vodka
½ ounce Domaine de Canton
½ ounce yuzu juice
Carbonate the yuzu wine in a canister. Muddle three sage leaves with the Acqua di Cedro. Combine the vodka, Domaine de Canton, and yuzu juice in a cocktail shaker with ice. Shake and fine strain into a chilled glass. Top off with 1 ounce of the carbonated wine. Garnish with the last sage leaf, smacked to release aromatics.