First, make an Oleo Saccharum:

Using a vegetable peeler, remove the peel from 3 lemons, trying to remove as little pith as possible. Juice the lemons, and set the juice aside for a moment.

Combine the peels with 110g (½ cup) sugar in a bowl. Toss the peels to totally cover them with the sugar, rubbing them to help begin releasing the peels' essential oils.

Inside the Porthole:

• Transfer the Oleo Saccharum mixture to the Porthole
• Close the Porthole, checking the seal for good contact on both sides.
• Let sit for 1 hour or more, occasionally shaking (with stopper inserted).

Liquid to be Added:

• 113g (½ cup) rice wine vinegar
• 160g (¾ cup) lemon juice, about 3 lemons worth, strained to remove pulp
• 113g (½ cup) Sake

Strain the reserved lemon juice to remove any pulp. Add the rice wine vinegar and sake to lemon juice, stirring to combine. Transfer the liquid mix into the assembled Porthole through the spout. Insert the stopper and shake until the sugar is completely dissolved.

Allow the mixture to infuse at least 1 hour, periodically toggling the Porthole. You can allow the infusion to continue for several months.

- Using the ponzu -

Ponzu Sour:

To a small glass, add 1 oz Japanese Whiskey, 1 oz infused ponzu, 1/8 tsp soy sauce and ice, stirring to combine.

Ponzu Sparkle:

Combine a portion of the infused ponzu with a splash of sparkling water over ice.