Iinuma Honke and Confectionery Studio Entree: A Miraculous Collaboration Product is Born
Iinuma Honke Co., Ltd. will launch the 'Iinuma Honke Aged Sake Lees Fermented Premium Cheesecake', jointly developed with Confectionery Studio Entree, for in-store sales starting June 1st. Utilizing sake lees from the renowned 'Kinoene' sake and two types of French cream cheese, this unique cheesecake offers a deep and rich umami flavor.
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Iinuma Honke Co., Ltd. (Location: 106 Mabashi, Shisui-machi, Inba-gun, Chiba; CEO: Kazuki Iinuma) will begin over-the-counter sales of the collaborative product 'Iinuma Honke Aged Sake Lees Fermented Premium Cheesecake', jointly developed with Confectionery Studio Entree (Location: 6-8-2 Kaijin, Funabashi-shi, Chiba; CEO: Yasuhiro Takagi), at Iinuma Honke Kinoene Magariya starting Monday, June 1st.
A one-of-a-kind, special cheesecake has been completed, featuring two interwoven layers: a rare cheesecake generously utilizing sake lees from Iinuma Honke's representative brand 'Kinoene', and Entree's most popular 'Takagi Cheese'.
While preserving a 300-year tradition, Iinuma Honke values the courage to continuously adapt, creating a global 'SAKE' culture originating from Shisui. Their fermentation technology has merged with the skills of Entree's Chef Takagi, who continuously challenges himself to offer new appeal to customers while inheriting the pride and traditional taste built by his predecessor as a pastry chef. We invite you to try this confident masterpiece born from this fusion.
Iinuma Honke Aged Sake Lees Fermented Premium Cheesecake
Dedicated page: https://entree1971.com/pages/premium-cheesecake
The Taste of the Fermented Premium Cheesecake
A luxurious taste of two layers of cream cheese x sake
The upper layer features Entree's proud Takagi Cheese, while the lower layer consists of highly aromatic sake lees rare cheese. Combined with finely crushed cake sponge and caramel cookies, it is truly a premium cheesecake.
Upon taking a bite, a deep flavor woven by the two layers of cream cheese and the rich umami of live yeast spread harmoniously.
It is finished as a rich cheesecake for adults where you can thoroughly enjoy the abundant flavor of Japanese sake.
Aged Sake Lees of 'Kinoene'
Rich umami born from Iinuma Honke's sake with a 300-year tradition
Kinoene's sake lees are produced through sake brewing using medium-soft water drawn from 100 meters underground at the brewery. Because it possesses a rich umami drawn from rice, combining it with cheesecake allows you to enjoy an even richer and deeper flavor.
Iinuma Honke's Dedication
- Water
We use water drawn from 100 meters underground at the brewery. Because it is medium-soft with a soft water quality, the resulting sake also has a light and soft taste.
- Rice
We are a sake brewery with a rice milling plant, which is rare in Chiba Prefecture. By milling the rice while preserving its shape, a process called 'flat rice milling', the taste of the sake is vastly improved. It results in rice with less protein, which causes off-flavors, achieving a crisp taste like Daiginjo.
Using Two Special Types of French Cream Cheese
1. 'Kiri' Cream Cheese, Long Loved in France and Japan
'Takagi Cheese', certified as a 'Funabashi Brand Selection' in Funabashi City, is a proud masterpiece boasting a gentle flavor, richness, and a smooth, thick taste. It luxuriously uses 'Kiri' cream cheese, which is widely loved in both France and Japan.
Chef Takagi, who trained in authentic France, was impressed by his mentor who treated Kiri with care among many French cheeses as 'the taste of a mother familiar to French people'. Later, with the desire to make a cheesecake using Kiri cream cheese, which has been familiar to him since childhood in Japan as well, he bakes each one carefully with freshly laid brand eggs from the local Funabashi Oshiki Poultry Farm and fresh raw milk from Minagawa Farm.
2. High-Quality Cheese from Nature-Rich Normandy
Chef Takagi newly and carefully selected a Normandy cream cheese, which differs from Kiri in both raw milk and production methods.
Normandy cream cheese, from a nature-rich region northwest of Paris facing the English Channel, contains an abundance of minerals because it is made from milk collected from cows raised on pasture grass rich in minerals from the sea breeze. By adding live yeast (sake koji) to it, the flavor becomes even richer.
Please enjoy a special moment woven by the two types of French cream cheese carefully selected by Chef Takagi.
Two Ways to Enjoy
This product will be handed over in a special box. You can enjoy it in two ways according to your preference.
- As an ice cream cake 'semi-thawed'
Store it in the freezer, and if you thaw it in the refrigerator for about 1 to 2 hours before eating, you can enjoy it as an ice cream cake.
- As a cheesecake 'fully thawed'
If you thaw it in the refrigerator for about 6 to 10 hours, you can deliciously enjoy it as its original, smooth cheesecake.
Please take this opportunity to enjoy the Fermented Premium Cheesecake, where you can taste the freshly made deliciousness as is.
Product Overview
Product Name: Iinuma Honke Aged Sake Lees Fermented Premium Cheesecake
Price:
A one-of-a-kind, special cheesecake has been completed, featuring two interwoven layers: a rare cheesecake generously utilizing sake lees from Iinuma Honke's representative brand 'Kinoene', and Entree's most popular 'Takagi Cheese'.
While preserving a 300-year tradition, Iinuma Honke values the courage to continuously adapt, creating a global 'SAKE' culture originating from Shisui. Their fermentation technology has merged with the skills of Entree's Chef Takagi, who continuously challenges himself to offer new appeal to customers while inheriting the pride and traditional taste built by his predecessor as a pastry chef. We invite you to try this confident masterpiece born from this fusion.
Iinuma Honke Aged Sake Lees Fermented Premium Cheesecake
Dedicated page: https://entree1971.com/pages/premium-cheesecake
The Taste of the Fermented Premium Cheesecake
A luxurious taste of two layers of cream cheese x sake
The upper layer features Entree's proud Takagi Cheese, while the lower layer consists of highly aromatic sake lees rare cheese. Combined with finely crushed cake sponge and caramel cookies, it is truly a premium cheesecake.
Upon taking a bite, a deep flavor woven by the two layers of cream cheese and the rich umami of live yeast spread harmoniously.
It is finished as a rich cheesecake for adults where you can thoroughly enjoy the abundant flavor of Japanese sake.
Aged Sake Lees of 'Kinoene'
Rich umami born from Iinuma Honke's sake with a 300-year tradition
Kinoene's sake lees are produced through sake brewing using medium-soft water drawn from 100 meters underground at the brewery. Because it possesses a rich umami drawn from rice, combining it with cheesecake allows you to enjoy an even richer and deeper flavor.
Iinuma Honke's Dedication
- Water
We use water drawn from 100 meters underground at the brewery. Because it is medium-soft with a soft water quality, the resulting sake also has a light and soft taste.
- Rice
We are a sake brewery with a rice milling plant, which is rare in Chiba Prefecture. By milling the rice while preserving its shape, a process called 'flat rice milling', the taste of the sake is vastly improved. It results in rice with less protein, which causes off-flavors, achieving a crisp taste like Daiginjo.
Using Two Special Types of French Cream Cheese
1. 'Kiri' Cream Cheese, Long Loved in France and Japan
'Takagi Cheese', certified as a 'Funabashi Brand Selection' in Funabashi City, is a proud masterpiece boasting a gentle flavor, richness, and a smooth, thick taste. It luxuriously uses 'Kiri' cream cheese, which is widely loved in both France and Japan.
Chef Takagi, who trained in authentic France, was impressed by his mentor who treated Kiri with care among many French cheeses as 'the taste of a mother familiar to French people'. Later, with the desire to make a cheesecake using Kiri cream cheese, which has been familiar to him since childhood in Japan as well, he bakes each one carefully with freshly laid brand eggs from the local Funabashi Oshiki Poultry Farm and fresh raw milk from Minagawa Farm.
2. High-Quality Cheese from Nature-Rich Normandy
Chef Takagi newly and carefully selected a Normandy cream cheese, which differs from Kiri in both raw milk and production methods.
Normandy cream cheese, from a nature-rich region northwest of Paris facing the English Channel, contains an abundance of minerals because it is made from milk collected from cows raised on pasture grass rich in minerals from the sea breeze. By adding live yeast (sake koji) to it, the flavor becomes even richer.
Please enjoy a special moment woven by the two types of French cream cheese carefully selected by Chef Takagi.
Two Ways to Enjoy
This product will be handed over in a special box. You can enjoy it in two ways according to your preference.
- As an ice cream cake 'semi-thawed'
Store it in the freezer, and if you thaw it in the refrigerator for about 1 to 2 hours before eating, you can enjoy it as an ice cream cake.
- As a cheesecake 'fully thawed'
If you thaw it in the refrigerator for about 6 to 10 hours, you can deliciously enjoy it as its original, smooth cheesecake.
Please take this opportunity to enjoy the Fermented Premium Cheesecake, where you can taste the freshly made deliciousness as is.
Product Overview
Product Name: Iinuma Honke Aged Sake Lees Fermented Premium Cheesecake
Price:
FAQ
飯沼本家とアントレのコラボ商品の名前は何ですか？
「飯沼本家 熟成酒粕 発酵プレミアムチーズケーキ」です。
このチーズケーキはいつから、どこで購入できますか？
6月1日（月）より「飯沼本家きのえねまがり家」の店頭で販売されます。
どの日本酒の酒粕が使用されていますか？
飯沼本家の代表銘柄である「甲子（きのえね）」の熟成酒粕が使用されています。
どのようなクリームチーズを使用していますか？
フランス産の「Kiri」クリームチーズと、ミネラル豊富なノルマンディー産クリームチーズの2種類をブレンドして使用しています。
チーズケーキのおすすめの食べ方はありますか？
冷蔵庫で1〜2時間解凍して「半解凍」のアイスケーキとして、または6〜10時間解凍して「全解凍」のチーズケーキとしての2通りの楽しみ方があります。