Sour yet so, so sweet! It was a dark and stormy night – saved by the most heart-warming drink I've had in a long time: a Kyoto Sour at Ki Modern Japanese + Bar in Toronto (not to worry Prairie friends, there's a location in Calgary, as well.)  Sake, fennel and rosemary in one amazing cocktail. How's that for a Valentine's surprise? It's a heady mix of sweet and sour infused with a light touch of rosemary at the last minute. Ki Modern Japanese + Bar is a sleek bar-restaurant which is perfect for meeting up after work, or for a special dinner.  Sake sommelier Michael Tremblay (he's one of only a handful of sake sommeliers in Canada) adroitly guides diners through the pairing of tasty courses with sake to match. The food?  Think char-broiled pork belly, bronze seared scallops, maki rolls that are clearly a step up from many eateries of this genre around town, tempura and sushi that are best when shared. (As with most Japanese dining experiences, platters are the best route to go.) Try this at home or, if you're in the Toronto area, pop into Ki Modern Japanese and ask for chef Elio's Kyoto Sour: • 2 oz Tozai Living Jewel Junmai Sake • 3⁄4 oz Yuzu juice (a friend referred to the Yuzu fruit as a distant cousin of sour mandarin) • .5 oz Mirin • .25 oz Calpico (a Japanese soft drink) • .5 oz egg whites • 6 fennel seeds (giving a touch of sweetness for balance) • half sprig of rosemary • 5 drops angostura (bitters) Chef Elio's  instructions: Muddle fennel and rosemary with Mirin. Add remaining ingredients and shake over ice. Strain into a coup glass and garnish with Angostura bitters and a rosemary sprig. If you want to try some home-cooked Japanese food, check out our Japanese Fried Chicken from Canadian Living. Then again, for a night out (Valentine's is coming), book a table at Ki Modern and let someone else do the cooking. (Stay tuned for more on sake!)