Rinse 5 cinnamon sticks and put them in a pot with ½ cup of sliced ginger and 8 cups of water. Boil over high heat for 20 minutes, then over medium heat for 25 minutes.
Remove from the heat, stir in 1 cup of sugar, and let cool. Strain out the cinnamon and ginger.
Pour into a glass jar or bowl with 4 dried persimmons, stemmed and washed, and refrigerate for at least 12 hours. Serve cold with ice cubes, a persimmon, and a few pine nuts in each bowl.
