Cookin’ on the Coast: A Warming Umami Bowl
Gekkeikan Junmai Nama Sake with Turkey Wonton Soup
S14, E7
When the coastal weather turns chilly, there is nothing quite like a steaming bowl of homemade soup to bring everyone together. For Episode 7 of Cookin’ on the Coast, Chef Heidi is serving up a “better than takeout” family favorite: Turkey Wonton Soup. This recipe takes simple ingredients, techniques, and a healthy twist to create a fragrant, restorative dinner in.
And to match the fragrant ginger, garlic, and rich umami broth? We are stepping outside the traditional wine box and pouring a glass of world-class, unpasteurized Japanese sake.
The Beverage: Gekkeikan Junmai Nama Sake
Sake brewing is an ancient craft dating back over 2,000 years, but few producers carry a legacy quite like Gekkeikan. Founded in 1637 by Jiemon Okura in Fushimi, Kyoto (a region world-renowned for its pristine, mineral-rich spring water), Gekkeikan has been perfecting the art of sake for nearly 400 years. Adopted in 1905, the brand name “Gekkeikan” translates to “crown of laurel,” a formal pledge to victory, glory, and uncompromising quality.
Gekkeikan’s Tokubetsu (“special”) Junmai Nama Sake is crafted exclusively using 100% Yamada-Nishiki rice, coveted across Japan as the “king of sake rice” for the rich flavors and aromas it imparts. “Junmai” means pure rice (brewed strictly from rice, water, koji, and yeast with zero added alcohol or sulfites), while “Nama” refers to its unpasteurized character. Rather than using heat pasteurization, Gekkeikan utilizes state-of-the-art ultra-micro-filtration technology, preserving its incredibly fresh, vibrant, and smooth profile straight from the brewery.
In the glass, this sake is elegantly aromatic and inviting. The nose reveals gentle notes of rice flour, green apple, melon, and banana, alongside subtle hints of sweet cotton candy and honey. On the palate, it sits in medium-dry territory (14-15% ABV) with a delicate floral aroma, a well-rounded body, and a clean, refreshing finish.
Behind The Bottle
Gekkeikan has always been a pioneer. In 1909, they established the sake industry’s very first scientific research institute, analyzing fermentation methods to revolutionize quality and consistency. They introduced the first preservative-free bottled sake in 1911 and developed year-round brewing techniques in 1961.
Today, while Gekkeikan continues its legacy in Kyoto, they also opened Gekkeikan USA in Folsom, California, in 1989 to share fresh, high-quality sake across North America. Light, versatile, and deeply rooted in craftsmanship, this Tokubetsu Junmai Sake can be enjoyed chilled (hiya), at room temperature, or gently warmed (kan), making it a brilliant match for food.
Ready to explore the world of sake at home? Head to your nearest Liquor Plus liquor store to pick up a bottle of Gekkeikan Sake!
The Dish: Chef Heidi’s Turkey Wonton Soup
This recipe proves that homemade wonton soup is a fun, rewarding kitchen project for the whole family.
Chef Heidi starts by building a deeply aromatic broth, simmering chicken stock with sliced fresh ginger, smashed garlic, soy sauce, and a touch of sugar. For the filling, ground turkey breast replaces standard pork for a leaner bite. The key to that signature “bouncy” texture lies in kneading the turkey with stock, soy sauce, dry sherry, white pepper, and cornstarch until sticky, before folding in sautéed sui choy, garlic, and ginger.
After folding the filling into thin wonton wrappers satchel-style, they are boiled in water until translucent and plump, then gently transferred into the hot, ginger-infused broth along with fresh baby bok choy, toasted sesame oil, green onions, and an optional drizzle of spicy chili crisp.
Grab the full recipe here: Chef Heidi’s Turkey Wonton Soup
The Perfect Pairing: Why It Works
If you’ve never tried pairing sake with a savory soup, this combination will completely change your perspective. Here is why Gekkeikan Junmai Nama Sake and Turkey Wonton Soup are a match made in heaven:
- Aromatics in Alignment: The aromatic broth — infused with ginger, garlic, and dry sherry — finds a natural soulmate in the sake’s gentle floral nose and hints of fruit. The sake complements the ginger’s spice without clashing.
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Umami Magic: Sake is rich in natural amino acids from fermentation. When paired with the savory turkey wontons, soy sauce, and sesame oil, the sake enhances the natural umami depth of the entire bowl.
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Refreshing Palate Cleanser: Because this Junmai Nama is unpasteurized and ultra-micro-filtered, its crisp, medium-dry finish and zesty acidity slice cleanly through the rich sesame oil and savory broth, resetting your palate between every spoonful.
- Smooth & Balanced: Unlike bold red wines that can overpower delicate poultry or white wines that might clash with garlic and chili crisp, the silky, medium body of this sake holds its ground smoothly, enhancing the soup’s delicate flavors.
Whether you’re warming up after a rainy coastal afternoon or hosting a fun family cooking night, this pairing delivers pure comfort in every bite and sip. Head down to your local Liquor Plus to pick up your bottle of Gekkeikan Sake, grab your fresh ingredients from Country Grocer, and tune in to Season 14, Episode 7 to cook along with Chef Heidi!
Liquor Plus Sponsors Cookin’ on the Coast
Each week, Liquor Plus sponsors the Pairings segment of Cookin’ on the Coast on CHEK. The show features unique food and drink pairings offered by BC suppliers, with recipes created by Chef Heidi Fink and sponsored by Country Grocer. All of the beverages featured on the program can be found in Liquor Plus stores across Vancouver Island.
