Peel the skin off the ginger and slice 0.5cm (0.25 inch) thick. Wash the ginger and put into a large pot with 2 sticks of cinnamon, cook for 20 minutes on medium high heat and add brown sugar. Cook for another 20 minutes.
Let it cool down and put in a pitcher jar.
Clean the dried persimmons with a wet paper towel and remove the stalk and add to the jar. Keep in the refrigerator. Serve cold garnished with a few pine nuts.
(This drink will keep for a week in the refrigerator.)