Name: IKON Sushi Vaughans Tenmei Bear Cup Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 12 oz Junmai sake (chilled); 1 each Fresh mint sprig; 1 slice Thin melon slice (cantaloupe or honeydew); 1 each Edible honeysuckle or microflower (optional); 1 each Small chilled ceramic sake cup (ochoko) or wine glass; 2 cups Ice (for chilling bottle or cup)

Blushing pink color, softer floral and fruit aromas result in this cute and chuggable amphora aged wine!

Pinot Gris Casablanca, CH SORV

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This Junmai is soft and layered, with a clean, crisp character and gentle aromas of honeysuckle, mochi rice, melon and mint.

Place the junmai sake bottle in the refrigerator for at least 2 hours prior to serving. If you need to chill quickly, submerge the sealed bottle in an ice water bath for 20–30 minutes until well chilled (around 40°F / 4–7°C).

Chill the sake bottle

If using a ceramic ochoko or glass, place it in the freezer for 10–15 minutes or set it in the ice bath for 2–3 minutes to get a slight chill. Remove and dry any excess water with a clean towel.

Prepare the serving cup

Hold the chilled bottle with two hands (or one hand with the other beneath for formality). Pour 3–4 oz (90–120 ml) of chilled junmai sake into each cup. For a 12 oz bottle serve approximately three 4-oz pours; adjust to provide roughly 3 servings from 12 oz.

Pour the sake

Serve the sake chilled to showcase its clean, crisp character and the gentle aromas of honeysuckle, mochi rice, melon and mint. Avoid letting the cup warm in your hands for extended periods.

Serve at recommended temperature

Prepare garnish: Gently bruise the mint sprig by pinching the stem once to release aroma, but keep it intact for presentation.

Place the mint sprig either upright alongside the rim of the cup or laid across the cup, leaving the leaves clear of the sake to avoid overpowering the aroma.

Add the melon slice: rest the thin melon slice on the rim or fold it and lay it beside the cup on the saucer for aroma pairing. Do not drop fruit into the cup so the sake remains clear and balanced.

Optional edible flower: If using an edible honeysuckle or microflower, place it delicately on the melon slice or on the cup rim for a visual nod to the sake's floral notes.

Final aromatics: Before serving, invite the guest to take a moment to inhale the mint and melon aromatics, then sip to appreciate the layered, soft Junmai character.

Reseal any remaining sake and store upright in the refrigerator. Consume remaining opened junmai within 7–10 days for best flavor.

Rinse and dry serveware promptly. Remove garnishes and compost or refrigerate fruit if unused.

Junmai sake (chilled)

Fresh mint sprig

Thin melon slice (cantaloupe or honeydew)

Edible honeysuckle or microflower (optional)

Small chilled ceramic sake cup (ochoko) or wine glass

Ice (for chilling bottle or cup)

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Make Tenmei Bear Cup Recipe in just 35m. This Junmai is soft and layered, with a clean, crisp character and gentle aromas of honeysuckle, mochi rice, melon and mint.

Tenmei Bear Cup Recipe

Descriptors

Tasting Notes

Food Pairings

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