A Wealth of Valentine's Limited Menus and Events!

■ Valentine's Limited Menu @ Mirai Nihon Sake / KUBOTA SAKE BAR
From Friday, January 17th to Sunday, February 16th, "Mirai Nihon Sake / KUBOTA SAKE BAR" on the B1 floor of Shibuya PARCO will offer a Valentine's limited menu. Highlights include the "Adult Chocolate Cocktail" based on Kubota Bijyu and the "KUBOTA SAKE BAR Original Bijyu Chocolat." Additionally, the "KUBOTA SAKE SALON ~Sake x Chocolate Pairing~" event, offering a chance to experience sake and chocolate pairings, will be held on Saturday, February 8th and Sunday, February 9th.

<Limited Menu>
Period: Friday, January 17, 2020 - Sunday, February 16, 2020
Location: Mirai Nihon Sake / KUBOTA SAKE BAR
Menu:
'Adult Chocolate Cocktail' ¥800 (excl. tax)
A cocktail made with Kubota Bijyu, chocolate sauce, coffee, and cranberry, mixed with soda and grapefruit juice. Coconut adds a subtle accent.

'KUBOTA SAKE BAR Original Bijyu Chocolat' ¥500 (excl. tax)
Original chocolates made by steeping dried fruits in Kubota Bijyu, infused with aromatic spices. The dark chocolate version features raisins and cranberries with cinnamon, nutmeg, and Sichuan pepper, while the white chocolate version includes apricots and figs with cinnamon, cardamom, and sansho pepper, creating a sophisticated treat.

<KUBOTA SAKE SALON ~Sake x Chocolate Pairing~ Overview>
Date & Time: Saturday, February 8, 2020 & Sunday, February 9, 2020; Session 1: 2:00 PM - 3:00 PM, Session 2: 4:00 PM - 5:00 PM
Location: Mirai Nihon Sake / KUBOTA SAKE BAR
Price: ¥2,500 (excl. tax)
Capacity: 8 people per session
Instructor: Asahi Shuzo employee
Content: "KUBOTA SAKE SALON" is a seminar where you can discover new ways to enjoy sake and its deliciousness. For Valentine's Day, we will introduce pairings of chocolate and sake. Experience pairings of four types of couverture chocolates from Barry Callebaut, including the popular ruby chocolate, with several Kubota sakes. The pairing of warm sake and chocolate is particularly noteworthy. You can also enjoy the original Bijyu Chocolat.

Application:http://www.kubota-sake-bar.com/

■ Adult Sweets Gathering: Chocolate x Strawberry @ Ginza Kubota
At "Ginza Kubota," a directly managed store of Asahi Shuzo Co., Ltd., we will host an "Adult Sweets Gathering: Chocolate x Strawberry" on Saturday, February 8th and Sunday, February 9th, where you can enjoy sake alongside chocolate and strawberry sweets.
You can enjoy sake with various chocolate sweets, including chocolate sauce with aromatic vegetables and roast beef, and a chocolate dome parfait.

<Overview>
Date & Time: Saturday, February 8, 2020 & Sunday, February 9, 2020; 3:00 PM - 4:30 PM (Reception starts at 2:45 PM)
Location: Ginza Kubota (Ginza 888 Building 3F, 8-8-8 Ginza, Chuo-ku, Tokyo)
Price: ¥5,500 (incl. tax and service charge) *Advance reservation required
Capacity: 20 people per day
Reservations: 03-6264-6888 (Ginza Kubota)
Menu:
'First Plate: Kubota Junmai Daiginjo'
• Strawberry Marinade with White Chocolate Cream
Strawberries served with a tangy fresh cream.
• Fondant Chocolat
A warm, rich chocolate fondant that pairs exceptionally well with sake.
• Baked Sweet Potato Brulee with Strawberry and Matcha Mousse
A delightful rendition of baked sweet potato, a classic Japanese dessert, prepared as a brulee.

'Second Plate: Kubota Senju Junmai Ginjo'
• Roast Beef with Aromatic Vegetables and Chocolate Sauce
A unique salad featuring roast beef and aromatic wild vegetables, dressed in a chocolate sauce made with balsamic vinegar, olive oil, and dark chocolate. The slight acidity of the chocolate sauce complements the bitterness of the vegetables and the richness of the meat.

'Third Plate: Karine'
• Chocolate Dome Parfait
A chocolate dome that sparks anticipation. Crack it open to reveal a delightful assortment of anglaise, blueberry jam, raspberry sorbet, strawberries, warabi mochi, and chocolate mousse. Served with a captivating bright red raspberry sauce.

■ Easy at Home! Valentine's Recipes Using "Kubota" Sake
We present recipes perfect for Valentine's Day, including a chocolate fondue infused with the aroma of Kubota Junmai Daiginjo and a chocolate terrine made with Kubota Junmai Daiginjo. This year, why not celebrate Valentine's Day with sake and chocolate?

'Chocolate Fondue with the Aroma of Kubota Junmai Daiginjo'
[Ingredients (makes a generous portion)]
• Kubota Junmai Daiginjo: 3 tablespoons
• Chocolate bar (bitter): 300g
• Milk: 150ml
• Assorted fondue ingredients: as desired
[Instructions]
1. Finely chop the chocolate bar.
2. Heat the milk in a pot until just before boiling. Add the Kubota Junmai Daiginjo and stir. Gradually add the chocolate, stirring until smoothly melted, then remove from heat.
3. Maintain the temperature of the mixture at 35-40°C and dip your chosen fondue ingredients.

'Chocolat Terrine with Kubota Junmai Daiginjo'
[Ingredients (makes a generous portion)]
*Using S-size pound cake mold (175mm length x 57mm width (47mm base) x 60mm height)
• Kubota Junmai Daiginjo: 100ml
• Cream cheese: 150g
• Chocolate bar (milk): 2 bars (100g total)
• Milk: 100ml
• Agar-agar powder: 2g
A- Granulated sugar: 3 tablespoons
A- Cocoa powder: 2 tablespoons

[Instructions]
1. Soften the cream cheese to room temperature (or warm briefly in the microwave). Sift the cocoa powder. Line the mold with parchment paper.
2. Roughly chop the chocolate bar and place in a large bowl. Melt over a double boiler. Add A (granulated sugar and cocoa powder) and mix with a rubber spatula until smooth. Add the cream cheese and continue mixing until well combined.
3. In a small saucepan, combine Kubota Junmai Daiginjo and milk, and bring to a gentle boil. Remove from heat, add agar-agar powder, and stir to dissolve. Gradually add this mixture to the bowl from step 2, stirring constantly. Pour into the prepared mold. Once cooled to room temperature, chill in the refrigerator until set. Remove from the mold and cut into desired serving sizes.

<Mirai Nihon Sake / KUBOTA SAKE BAR>
Address: Shibuya PARCO B1F, 15-1 Udagawa-cho, Shibuya-ku, Tokyo
Business Hours: 11:00 AM - 11:30 PM (Last order 11:00 PM)
Seating: 12 table seats (4 seated, 8 standing), 13 counter seats (4 seated, 9 standing)