66th Edition: [Yasubei Main Store] x Specially Cultivated Gohyakumangoku Rice Junmai Ginjo Unfiltered Genshu <Low Temperature Bottle Aged>
March 3rd was "Hinamatsuri" (Girls' Day). At the Yoshinogawa Sake Museum Brewery, the Kawakami family's Hina dolls are on display as part of the Echigo Nagaoka Hina Monogatari (Story of Echigo Nagaoka Dolls). These dolls were made by Maruhei in Kyoto, and following the Kansai style of "Kyoto Hina," the male doll is on the right and the female doll is on the left. The dolls will be on display until mid-April, which corresponds to the 3rd day of the 3rd month of the lunar calendar, so please come and see them.
Now, in this segment called "Tipsy OneDish," we visit restaurants and bars in Niigata Prefecture and ask them to come up with snacks that pair well with Yoshinogawa sake. The restaurant that will be preparing the dishes for us this time is located in Chuo Ward, Niigata City.Yasubei Main Store」This is [Name]. This time, they prepared dishes that pair well with "Specially Cultivated Gohyakumangoku Junmai Ginjo Unfiltered Genshu (Low-Temperature Bottled)"!
This time, we're featuring "Specially Cultivated Gohyakumangoku Junmai Ginjo Unfiltered Genshu <Low-Temperature Bottle-Aged>". This sake uses specially cultivated rice grown by Yoshinogawa Agricultural Products and is the second in a series that allows you to enjoy the same sake with three different storage methods and storage periods. Using "Gohyakumangoku," a sake rice certified as specially cultivated by Niigata Prefecture, the first release was delivered to you in its freshest state, "freshly pressed". This second release, "Low-Temperature Bottle-Aged," was stored for approximately three months in the brewery's newly constructed refrigerated warehouse. Because it is stored in bottles, it retains its freshness while allowing you to enjoy the powerful and pure taste unique to undiluted sake. After this, the third release will be stored in a snow cellar facility for approximately six months. Don't miss that one either!
And they will cook for you「Yasubei Main Store"[Restaurant Name]" is a casual izakaya near JR Niigata Station where you can drink from lunchtime. You can enjoy Niigata's local sake, regional cuisine, and seasonal recommendations. They use Niigata-grown Koshihikari rice, and their Niigata soul food, "Tare Katsu Don" (pork cutlet rice bowl with sauce), is a popular menu item. The private rooms are tatami rooms, but have been converted to chair seating to make them more accessible for elderly customers, and can accommodate small groups of 6-10 people as well as banquets of up to 32 people.
SuchYasubei Main StoreWe learned how to make "Miso-Marinated Cream Cheese" from "[Restaurant Name]". Thanks to the restaurant's generosity, they have kindly shared their recipe with us. It's an easy recipe where you mix three seasonings that you can find at home, coat the cream cheese with them, and marinate it in the refrigerator for 3-4 days.
Now, let's get straight to the recipe!
The recipe is here ↓
★Material★
• Cream cheese: 1 commercially available product
Miso: 375g
・Alcohol: 45cc
Mirin: 45cc
Sugar: 50g
<How to make>
Simply mix together miso, sake, mirin, and sugar, spread it around the cream cheese, and marinate in the refrigerator for 3-4 days! Once you've mastered the basics, try adjusting the quantities to create your own original recipe.
Point: Rinse off any miso that has adhered to the marinated cream cheese, then pat the cream cheese dry with a paper towel.
You can cut it as is, but I recommend putting it in a sandwich with crackers and cucumber!
Fermented foods pair exceptionally well together. The miso seeps into the cream cheese, mellowing its acidity, while the strong saltiness enhances the flavor, creating an even richer taste. It goes without saying that it pairs perfectly with "Specially Cultivated Gohyakumangoku Junmai Ginjo Unfiltered Sake <Low-Temperature Bottled>," naturally leading you to reach for the sake. The robust flavor of the sake and the distinctive taste of the cream cheese create an endlessly addictive combination. If you make this at home, it's guaranteed to be a hit!
They try to include it in their daily menu as much as possible, but please note that it may not be available depending on the season.
• Cream cheese marinated in miso: 550 yen (tax included)
And another recommendation is the popular winter-only menu item, "Soy-marinated squid guts."
・Soy-marinated squid innards: 360 yen (tax included)
It's a bit of a surprise to be served frozen, but the crunchy texture and rich squid innards are irresistible for sake lovers. It's best enjoyed slowly melting in your mouth and paired with sake! This popular menu item has a high repeat customer rate, so please come to the restaurant and enjoy it with Yoshinogawa sake.
「Yasubei Main StoreAt "[Restaurant Name]", they also offer Ginjo Gokujo Yoshinogawa, Hiyashi Nama, and Hojun! Please enjoy these Yoshinogawa as well.
The details of this event will be broadcast on NST from 6:00 PM on Saturday, March 9th.「
Channel: "I Love Niigata! Channel" ↓↓
https://www.youtube.com/channel/UCXScRoBNwPISEKWqBXeGiwQ
——————-☆The shop we requested this time☆——————-
[Address] 1-2-5 Higashi-odori, Chuo-ku, Niigata City, Niigata Prefecture, B1F
[Telephone] 025-243-3533
[Opening Hours] 11:30 AM - 10:00 PM (Last Order 9:15 PM)
[Regular closing day] Every Wednesday *Please note that this may change.
[Total number of seats] 87 seats