2022 Moriki Shuzo 'suppin Rumiko No Sake' Junmai Ginjo Recipe

1. Chill and prepare

Decant the bottle of 2022 Moriki Shuzo 'Suppin Rumiko no Sake' Junmai Ginjo into a carafe. For this full-bodied Junmai Ginjo, serve slightly chilled (10–14°C / 50–57°F) to show its body and savory notes. Place the carafe in an ice bath for 8–12 minutes or refrigerate 30–45 minutes. If you prefer warmer (room temp), allow it to sit out 10 minutes before serving.

2. If you prefer a lighter expression alongside the rich food, prepare a small jug of chilled water to dilute at the table (optional): mix 200 ml cold water with 100–150 ml sake to taste. Provide small warmed or chilled sake cups depending on temperature chosen.

3. Salt and rest the fish

Rinse and pat the black cod fillets dry with paper towels. Lightly score the skin. Sprinkle about 1/4 tsp kosher salt per fillet (total 1.5 tsp across 4 fillets) and let rest uncovered in the refrigerator for 15–30 minutes to firm the flesh and draw out excess moisture.

4. Make the miso glaze

In a small bowl combine 5 tbs white miso, 3 tbs mirin, 1.5 tbs soy sauce, 2 tbs sake, 1 tbs sugar and 1 tsp grated ginger. Whisk until smooth and glossy. Taste and adjust — it should be richly savory with a balanced sweetness to stand up to the sake's body.

5. Pan-sear and glaze

Heat a nonstick or stainless steel skillet over medium-high heat and add 2 tbs neutral oil. Place fillets skin-side down and sear 3–4 minutes until the skin is crisp and the fish is mostly cooked through. Spoon off any excess fat. Reduce heat to medium-low, brush top of fillets with a thin layer of the miso glaze, cover the pan and cook 1–2 minutes until glaze sets and fish finishes (internal temp about 54–60°C / 130–140°F depending on preference). Turn off heat and let rest 2 minutes.

6. Finish under broiler (optional)

For a deeper caramelized glaze, place glazed fillets on a foil-lined baking sheet and broil 1–2 minutes at high rack position until glaze is bubbling and slightly charred. Watch closely to avoid burning.

7. Transfer fillets to plates, spoon any remaining glaze warmed in the pan over the fish, and garnish with thinly sliced scallions and a small wedge of lemon or yuzu.

8. Prep the bok choy

Wash bok choy thoroughly, halve lengthwise and pat dry. If stalks are thick, score the base slightly so they cook evenly.

9. Sauté

Heat a large skillet or wok over medium-high heat. Add 1 tsp vegetable oil and 1 tbs sesame oil. When shimmering, add sliced garlic and stir 20–30 seconds until fragrant but not browned. Add bok choy cut-side down, season with 1/2 tsp salt, and sauté 2–3 minutes until stalks are tender-crisp and leaves are wilted.

10. Finish

Drizzle 1 tbs light soy sauce over the bok choy, toss quickly to coat, then remove from heat. Sprinkle 1 tsp toasted sesame seeds over the vegetables and transfer to a serving dish.

11. Serve each portion with a small spoonful of pickled ginger or a light dusting of yuzu zest to brighten the dish between sips of sake. The full-bodied Junmai Ginjo complements the rich miso-glazed sablefish—its savory umami and rice-driven weight stand up to the fish's fat while the acidity and aromatic lift cut through richness.

12. Pour the sake in small cups. Sip between bites of fish and bok choy. If the bottle’s flavor feels too concentrated, try a small dilution (see Sake and Serving) to reveal more delicate aromatics while preserving body.