The 75th edition: [Tenpu] x Ginjo Gokujo Yoshinogawa

There's less than a month left in the year. Snow has begun to accumulate in the Higashiyama mountain range, which is the source of the water used to brew Yoshinogawa sake, and snowman icons have started appearing in weather forecasts.

Have you finished greeting those who have helped you and preparing your New Year's drinks? This year at Niigata Station, Yoshinogawa CoCoLo Niigata Store This will be the first New Year's holiday since ' opened.'Yoshinogawa Sake Museum BreweryWe also have a great selection of delicious sake at both locations. Both stores are offering special Yoshinogawa sake available only during this season, so please come and visit us. Enjoy the New Year holidays with Yoshinogawa!

Although there is no snow yet on the premises, the temperature has dropped significantly, and sake brewing at Yoshinogawa is progressing smoothly. We hope you will all look forward to next year's Yoshinogawa!

 

Now, in this segment called "Tipsy One Dish," we visit restaurants and bars in Niigata Prefecture and ask them to create snacks that pair well with Yoshinogawa sake. This time, the restaurant that will be preparing the dishes for us is "Tenpu" in Nagaoka City. They have created dishes that pair perfectly with Ginjo Gokujo Yoshinogawa!

 

"Ginjo Gokujo Yoshinogawa" is a sake that has continued the "ginjo brewing" method, considered the foundation of sake brewing, even during the post-war era when rice was scarce, passing down its techniques. It is a special ginjo sake brewed using 100% locally contract-grown sake rice [Gohyakumangoku]. Its gentle ginjo aroma and clear, refreshing taste will impress even the most discerning sake connoisseurs.

 

The restaurant that prepares the food, "Tenpu," was started by the first generation as a small restaurant, and in 1966, the current second-generation owner, Yoshihiko Sudo, took over, and it continues to the present day as the third generation. Having trained at a chicken restaurant, it is a rare place in Nagaoka where you can enjoy "wild bird dishes."

 

For this occasion, we asked Kunihiko Sudo, the third-generation owner, to prepare a dish that would pair well with the premium Ginjo Yoshinogawa sake: "persimmon namasu" (a type of pickled vegetable dish).

Now, let's get straight to the recipe!

 

★Ingredients★ (4-5 servings)

 

・Persimmons: 2 (slightly ripe, cut into chunks)

・Radish: 400g (grated)

Carrots: 50g (cut into ginkgo leaf shapes, lightly cooked, and then soaked in cold water)

・Cucumber: 1 (cut into ginkgo leaf shapes)

- Canned nameko mushrooms (small): 40g (use with the juice)

 

[Vinegar mixture]

Vinegar: 3 tablespoons

• Sugar: 3 tablespoons

Water: 6 tablespoons

Salt: 1/2 teaspoon

 

<How to make>

1. Make sweet and sour sauce using the mixed vinegar.

2. Add grated daikon radish, cucumber, carrot, nameko mushrooms, and persimmon.

　

 

3. Add the sweet and sour sauce and mix well.

Point: Leaving it in the refrigerator for a day allows the flavors to meld and the acidity to mellow!

 

4. Plate and serve!

Using slightly ripe persimmons enhances their sweetness, and the crisp texture of cucumber and carrots, combined with the sweet and sour daikon radish, further accentuates the clean taste of Ginjo Gokujo Yoshinogawa sake, making it easy to keep drinking. When I asked the third-generation owner, he advised that although they used persimmons this time because it's autumn, you can enjoy this seasonal namasu anytime by substituting seasonal fruits. Because it's refreshing, it's a great accompaniment to slightly fatty dishes and is also recommended for stimulating the appetite. The acidity is mild, so even children who don't like vinegared dishes can enjoy it, so please give it a try.

 

• Pickled persimmon: 660 yen (tax included) *Limited time offer (may not be available depending on supply).

 

And here's another recommended item from the restaurant!

• Braised duck breast: 880 yen (tax included) *Availability may vary depending on supply.

When you think of Tenpu, you think of wild bird dishes! This time, they prepared the braised duck breast, which is usually served as part of their course menu. By carefully adjusting the heat according to the texture of the meat, they achieve a tender texture with a slightly pink center. Eating it with orange is also highly recommended, as the sweet fat spreads in your mouth, and the refreshing citrus flavor combines with the crisp taste of Ginjo Gokujo Yoshinogawa sake, bringing out the deliciousness beautifully. You can also enjoy the knife work unique to Japanese cuisine with your eyes, so please come to the restaurant and enjoy the exquisitely cooked braised duck breast with Ginjo Gokujo Yoshinogawa sake.

 

The details of this event will be broadcast on NST at 6:00 PM on Saturday, December 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 view it at [link/website].

 

"Tenpu"

【address】2-1-1 Jonai-cho, Nagaoka City, Niigata Prefecture

[Telephone] 0258-35-3093

[Opening Hours] 17:30 - 23:30 (Last Order for Food and Drinks: 22:30)

[Regular closing day] Sunday

[Total number of seats] 38 seats