Recipes

Junmai Daiginjo Sake Chocolate Terrine

Using Junmai Daiginjo both in and alongside this dessert creates a seamless loop of fruity, floral, and chocolatey notes.

Junmai Daiginjo Sake Chocolate Terrine

Ingredients (serves 6)

Use a small pound mold (Approximately 6.8" x 2.2" x 2.3")

  • 3.5 fl oz Kubota JDG
  • 5.3 oz cream cheese, room temperature
  • 3.5 oz milk chocolate
  • 3.5 fl oz milk
  • 1/2 teaspoon powdered agar

Dry Mix

  • 3 tablespoons granulated sugar
  • 2 tablespoons cocoa powder, sifted

Directions

  1. Step 1

    Bring the cream cheese to room temperature (or soften briefly in the microwave). Sift the cocoa powder. Line the pound mold with baking paper.

  2. Step 2

    Break the chocolate into pieces and melt in a bowl set over hot water. Add the dry mix and stir well with a rubber spatula. Add the cream cheese and mix until smooth.

  3. Step 3

    Combine the sake and milk in a small saucepan and bring to a boil. Remove from heat and stir in the powdered agar.

  4. Step 4

    Add the sake mixture from Step 3 into the chocolate mixture a little at a time, stirring to combine. Pour into the lined mold and let cool slightly, then refrigerate until set. Once firm, unmold, slice as desired, and serve.

You Might Also Like

From Niigata.

FOR EVERYWHERE.

Explore Collections
  • Snow Peak White

    Snow Peak White

    Vibrant winter brew. Bursting with light, refreshing sweetness and a clean finish.

  • Kubota Suiju

    Kubota Suiju

    Vibrant unpasteurized sake. Silky notes of peach with a hint of cotton candy.

  • Kubota JDG

    Kubota JDG

    Harmony in a glass. Bright aroma, subtle sweetness, and a crisp finish.

  • Manju Original Yeast X

    Manju Original Yeast X

    Limited-release. Master-crafted. Smooth peach and apricot notes lead to a clean finish.

Kubota is available at select retailers across the country. Find a location near you, pick up a bottle, and pour it your way.

Store Locator