90th Edition [Sake and Food Around Mamiana] × 50 Pairs of Junmai Daiginjo
As March begins, the lingering snow of winter mingles with the signs of spring. Many people attended "Niigata Sake no Jin 2026" held at Toki Messe in Niigata City, and the "Yoshinogawa Sake Festival" held at our brewery. Thank you very much. Through sake, Yoshinogawa was able to connect with many customers. On April 18th, we are planning the "Yoshinogawa Brewery Open House," an event many people look forward to every year. We look forward to seeing you all again as spring arrives. Please check our social media for the latest information!
In this segment, "Tipsy OneDish," we visit restaurants and bars in Niigata Prefecture and ask them to create snacks that pair well with Yoshinogawa sake. This time, we asked "Sake and Food Mawari Mamiana," located in Chuo Ward, Niigata City, to create a dish that pairs well with "Junmai Daiginjo 50 PAIR" from their "PAIR" series, which is based on the concept of "enjoying the compatibility of food and sake"!
This featured sake, "Junmai Daiginjo 50 PAIR," is a Junmai Daiginjo sake brewed with rice from Niigata Prefecture. It boasts a refreshing and gentle ginjo aroma and a clean taste that allows you to fully enjoy the umami of the rice. With an alcohol content of 14%, it's slightly lower than typical sake, yet it has a mild and rich flavor. In 2021, it won the "Gold Award" in the "Premium Daiginjo Category" at the "Delicious Sake in a Wine Glass Award 2021," one of the largest sake competitions in Japan. It also won the "Grand Gold Award" in the "Premium Warm Sake Category" at the "National Warm Sake Contest 2021," which evaluates the appeal of warm sake.
"Sake and Food Mawari Mamiana" opened in May 2023 next to "Jizake no Miyakoya," run by the proprietress's husband. It's a place that fulfills the wish of "being able to enjoy a drink in a stylish and relaxed atmosphere from lunchtime onwards." The concept is "a cafe-like space where women can enjoy daytime drinking alone with peace of mind." The name "Mami" means female raccoon dog, reflecting the proprietress's desire to be close to women. It's a cozy, hidden gem of a restaurant that cherishes local eateries and deliberately closes at 7 PM.
For this occasion, we asked proprietress Megumi Sakagami to prepare a dish that would pair well with "Junmai Daiginjo 50 PAIR," and she made "Butterbur and Scallop Gratin." This dish was created because the couple enjoys pairing white sauce with sake when they have drinks in the evening.
Now, let's get straight to the recipe!
★Ingredients★ (2 servings)
・Fuki no tou (butterbur sprouts): 10 sprouts
Baby scallops: 100g
• Blue cheese: 25g
• Natural cheese: 25g (approximate)
<White Sauce>
Flour: 1.5 tablespoons
Butter: 15g
Milk: 150 ml
<How to make>
1. Blanch the butterbur sprouts in boiling water for 1 to 1.5 minutes, then cool them in cold water.
2. Lightly squeeze out the excess water, remove the stems, cut into bite-sized pieces, and place on a heatproof dish.
3. Cut the scallops and blue cheese into bite-sized pieces and place them on top.
4. To make the white sauce, melt the butter in a frying pan, add the flour, and mix well with a whisk.
POINT: Using a small whisk will help prevent lumps from forming.
When using this with a non-stick (Teflon) frying pan, please be careful as the whisk may scratch the surface!
5. Add the milk little by little while heating it over low heat, stirring constantly.
6. Top with white sauce and natural cheese, then place in a preheated oven and bake at around 240 degrees Celsius for about 15 minutes.
POINT: Adjust the oven temperature and time according to the size of the heat-resistant container you are using.please!!
7. Once plated, it's done!
This spring gratin features the subtle bitterness of butterbur sprouts and the concentrated umami of baby scallops, gently enveloped in a white sauce. Pairing it with Junmai Daiginjo 50PAIR creates an astonishingly rich marriage of flavors. The "spring bitterness" of the butterbur sprouts vividly enhances the sake's elegant aroma and rice flavor, while the scallop broth resonates beautifully with the umami of the Junmai Daiginjo sake. The sake's crisp finish neatly balances the creamy aftertaste. This is truly a sophisticated spring recipe where bitterness and sweetness blend perfectly. It is not available for sale in stores, but please enjoy it at home.
And here's another recommendation from the shop!!
Shrimp dumpling ¥950 (tax included)
Our restaurant's number one recommended dish, "Ebi Shinjo," is made with a base of minced black tiger shrimp and generously mixed with Niigata's famous "Nanban shrimp." The flavor of shrimp fills your mouth, and the sweetness of the shrimp is enhanced by the gentle ginjo aroma and rice flavor of Junmai Daiginjo 50 PAIR. The oiliness is also cleansed away, making it impossible to stop eating. Please enjoy it with sake at our restaurant.
The details of this event will be broadcast on NST from 6 PM on Saturday, March 14th.Smile StadiumIt will be broadcast within "[program name]!". It will only be broadcast within Niigata Prefecture. For those outside the prefecture, please check the YouTube channel "I love Niigata! ChannelYou can see it here.
"Mamiana: Food and Drink"
[Address] 2-3 Oyamatsu, Chuo-ku, Niigata City, Niigata Prefecture
[Telephone] 025-288-5210
[Business Hours]
Monday, Tuesday, Friday, Saturday / 13:00 - 19:00 (Last order for food: 18:30)
Sundays and public holidays: 12:00 - 19:00 (Last order for food: 18:30)
[Regular holidays]
Wednesday and Thursday