TYKU WHITE SAKÉ, AVIATION GIN, Q ELDERFLOWER TONIC AND FRESH CUCUMBER

Cucumber Eclipse Martini

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

Dry and crisp, the flavors are dominated by mixed nuts, fresh cut green grass and other earthier flavors

Place the bottle of Tentaka Tokubetsu Junmai in the refrigerator for at least 2–4 hours before serving so it is well chilled (around 45–55°F / 7–13°C). For faster chilling, submerge bottle in an ice bucket filled with ice and water for 20–30 minutes.

Chill sake

If using a carafe (tokkuri), chill it in the refrigerator or rinse with cold water. Arrange ochoko or small tasting cups on a serving tray. Keep an ice bucket nearby to maintain temperature while serving.

Prepare serving ware

Pour the chilled sake into the chilled carafe (optional) and then into ochoko, filling each cup about two-thirds full to allow aroma to develop. Encourage guests to hold the cup with two hands and inhale first to appreciate the mixed-nut, green-grass aromas before sipping.

Pour and serve

If serving over a longer period, set the bottle in the ice bucket and top up with fresh ice or cold water as needed to keep it crisp. Avoid warming this sake; it is best enjoyed chilled to highlight its nutty, grassy, and earthy notes.

Maintain temperature

Preheat oven to 350°F (175°C). Spread 1.5 cups mixed nuts in a single layer on a baking sheet. Lightly toast for 7–10 minutes, stirring once halfway through, until fragrant and slightly golden. Remove and let cool. While still warm, sprinkle with 1 tsp sea salt and toss gently. Allow to cool completely before serving so oils settle and flavors sharpen.

Toast mixed nuts

Trim snap peas and blanch in boiling water for 30–45 seconds until bright green and crisp-tender. Immediately plunge into an ice bath to stop cooking and preserve color. Drain and pat dry. Peel and thinly slice daikon or jicama into matchsticks or thin rounds; chill until serving.

Prepare snap peas and daikon/jicama

Using a peeler, shave a cucumber into ribbons. Combine 1/2 cup rice vinegar (or equal parts rice vinegar + water) with 1 tsp sugar and a pinch of salt; stir until dissolved. Toss cucumber ribbons in pickling liquid and let sit 10–15 minutes in the refrigerator. Drain lightly before serving to avoid excess liquid.

Quick-pickle cucumber ribbons

Heat a grill pan or skillet over high heat. Toss shishito peppers briefly with a drizzle of neutral oil. Grill or sear for 2–4 minutes, turning until blistered and lightly charred. Transfer to a plate and sprinkle with a small pinch of sea salt. Serve hot or at warm temperature.

Grill shishito peppers

Arrange toasted mixed nuts, blanched snap peas, pickled cucumber ribbons, sliced daikon/jicama, grilled shishito peppers, and rice crackers on a serving board. Place lemon wedges at the edge for guests who want a brief bright accent. Position the chilled bottle/carafe and ochoko nearby so guests can easily pair bites with sips of sake.

Assemble platter

Advise guests to take small sips between bites. The dry, crisp Tentaka Tokubetsu Junmai will emphasize the mixed-nut and earthy flavors — pair richer bites (nuts, grilled peppers) to highlight nuttiness and char; pair crisp vegetables and pickles to accent the fresh-cut grass and mineral qualities. Avoid overly sweet or heavy sauces that can mask the sake's subtleties.

Tasting guidance

Tentaka Tokubetsu Junmai sake (chilled)

Ice bucket with ice and water

Small carafe or tokkuri (optional)

Ochoko or small tasting cups

Mixed nuts (unsalted; almonds, cashews, walnuts, hazelnuts)

Fresh snap peas or sugar snap peas (trimmed)

Lightly pickled cucumber ribbons (quick pickle)

Grilled shishito peppers

Thinly sliced daikon or jicama

Toasted sesame rice crackers (senbei) or plain rice crackers

Sea salt

Lemon wedges (optional)

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Make Tentaka Tokubetsu Junmai "Hawk In The Heavens" Recipe in just 45m. Dry and crisp, the flavors are dominated by mixed nuts, fresh cut green grass and other earthier flavors

Tentaka Tokubetsu Junmai "hawk In The Heavens" Recipe

Descriptors

Tasting Notes

Food Pairings

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