1 or 8

Event Organizer’s Description:
Our next special dinner will be on Wednesday September 8th at 7PM.
It will be a hard core sushi and sake pairing dinner served at the sushi bar.
10 nigiri will be paired with 10 different sake. Yes, 10 different sake.

Because of the capacity of the sushi bar, we have to limit the number of participants at 12 max for this dinner.
The dinner including the sake is $90 per person (not including tax and gratuity).

As usual, reservation and pre-payment information is needed for this dinner. Please let us know if you are interested in participating!

Now, the menu and the pairing is still a work in progress, but with your understanding that details may change, here is the current plan:

v Soup
v Blue fin tuna toro ———-Masumi-Nanago Yamahai Ginjo
v Kanpachi ———————Ura Gassanryu Honjozo
v Pacific salmon ————–Tedorigawa Yamahai Junmai
v Seasonal white fish w/yuzu kosho ———Azumaichi Junmai Ginjo
v Botan ebi w/ lobster miso ——————-Ganroku Junmai
v Chawan mushi
v Chopped horse mackerel w/ scallion & ginger ———Tengumai Yamahai Junmai
v Squid, sea urchin on top ———————Miyasaka Junmai
v Sea eel w/ soy sauce reduction ————Yuho Yamahai Junmai Ginjo
v Kohada w/ yuzu zest ————————-Choshu Roman Tokubetsu Junmai
v Seared scallop w/ shichimi pepper ——- Daishichi Kimoto Junmai
v Dessert

Hope this gives you an idea. Awaiting sushi and sake lovers, the curious and the adventurous.

1 or 8
66 South 2nd street, Brooklyn, NY 11211
718-384-2152
email: info@oneoreightbk.com

Japanese Culinary Center and Nanbu Bijin Brewery recently co-sponsored an event celebrating Nanbu Bijin’s role in Moyashimon. Have you ever heard of the Japanese Manga Moyashimon (aka “Tales of Agriculture”)? It’s a fun story about a young student at a Japanese Agriculture university who has the unique ability to see and communicate with bacteria, koji and microbes! Check out this quick video from YouTube.com to view a quick peek of the cute Moyashimon critters:

Mr. Kosuke Kuji is the Fifth Generation brewer of Nanbu Bijin Brewery and a special guest professor at Tokyo Agricultural University lectured on this event. Recently he has been involved in creating Moyashimon.

Using an inspiring lecture with moment by moment translation by George Kao of Mutual Trading Kuji-sensei explained the ins and outs of sake making using Koji and also fielded questions from the audience about all things sake. We also tasted four exquisite sakes from Nanbu Bijin including Nanbu Bijin Tokubetsu Junmai, Daiginjo, no-added sugar Umeshu and their special All Koji sake. It was an honor to listen to Kuji-sensei’s sake lecture without have to travel to Tokyo Agricultural University to hear it! An awesome event!

With George-san (left) and Kuji-sensei (center)
photo © Kumi Hayase

Nanbu Bijin Sakes Served at this tasting! Delicious!
photo © Kumi Hayase

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sake_world_bannerHave you ever wanted to tour Japan and visit the places where sake is made? I just heard about an amazing opportunity to do just that!! Sake-World expert John Gaunter and TokyoFoodCast dynamo Etsuko Nakamura are undertaking something I had always wished existed – Sake Brewery Tours!

John and Etsuko have two sake brewery tours set up for early 2011. I’m telling you – these are not to be missed and they couldn’t be lead by more knowledgeable or nicer people. It’s a rare opportunity to peek inside the closed world of the Sake Brewer and see the delicious day to day live of making the world’s best beverage. Special Note!! Travelers receive 10,000 JPY discount for booking before the 1st of December by using the promotional code “URBSA“. Space is extremely limited so make your booking today! Here are the details:


Sake Brewery Tour of Japan’s Akita Region

Akita

Feb. 21 – Feb. 25, 2011
>See Details
>Download PDF Brochure

February 21, 2011 (Monday) Yuri Honjo and Yokote, Akita

February 22, 2011 (Tuesday) Yokote, Akita

February 23, 2011 (Wednesday) Daisen, Akita


February 24, 2010 (Thursday) Kakunodate and Nyuto Onsen, Akita

February 25, 2010 (Friday) Nyuto Onsen, Akita to Tokyo

Travelers receive 10,000 JPY discount for booking before the 1st of December by using the promotional code “URBSA“. Space is extremely limited so make your booking today!


Sake Brewery Tour of Japan’s Sanin Region

Sanin Region

Sanin Region

March 14 – March 18, 2011
>See Details
>Download PDF Brochure

March 14, 2011 (Monday) Yonago and Sakaiminato, Tottori

March 15, 2011 (Tuesday) Yasugi and Matsue, Shimane

March 16, 2011 (Wednesday) Matsue, Shimane

March 17, 2011 (Thursday) Izumo and Yunotsu, Shimane

March 18, 2010 (Friday) Iwami Ginzan Silver Mine, Shimane and Hiroshima

Travelers receive 10,000 JPY discount for booking before the 1st of December by using the promotional code “URBSA“. Space is extremely limited so make your booking today!


Rice, water, yeast and koji are the four main ingredients that the sake is comprised of. The koji is rice that is steamed that also has cultivated koji mold spores. The official scientific name for this healthy mold is Aspergillus Oryzae. This mold creates enzymes that separate the rice starch into sugars that will be fermented by the yeast. This product then emits both alcohol and carbon dioxide. Sake can only happen with koji.

Mr. Kosuke Kuji is the Fifth Generation brewer of Nanbu Bijin Brewery and a special guest professor at Tokyo Agricultural University will be joining us at the event. Recently he has been involved in creating an animation called “MOYASHIMON” which is one of the most popular television programs in Japan about microbes in our life. He will teach us about these magical mold spores/microbes of sake by using animation.

He will bring special sake and local otsumami (tidbits) from his home prefecture of Iwate Prefecture. We hope you will have a fun time with sake, food, and animation!!!

“To see more on “MOYASHIMON” click here”

Wednesday, August 18th, 2010

Time: 6:30 p.m. – 8:30 p.m.

Location: Japanese Culinary Center

711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)

Charge: $20 per person

Seats: 30 available
http://japaneseculinarycenter.com/?p=1624

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Tasting Sake

NANBU BIJIN DAIGINJO

NANBU BIJIN TOKUBETSU JUNMAI

ALL KOJI

PLUM

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Chilling with Sake

Forget about hot Saké & branch out to the joys of chilled Saké.
Learn the basics of Saké with wine writer & great Saké communicator Richard Auffrey. You’ll learn everything from history and brewing to modern selections and post-modern cocktails. Sushi too, by Super Fusion.

October 13, 2010 (Wed)
6:30 PM – 8:30 PM

Instructor: Richard Auffrey, The Passionate Foodie

Location:
Boston Wine School
1354 Commonwealth Avenue
Boston, MA 02134
ph. 617-784-7150
http://www.bostonwineschool.com/

New York Vintners Hosts:

Premium Sake and Asian Tapas – September 7 (G)
September 7th at 6:30-8:30pm
Sake, much like wine, comes in a diverse array of types and styles and pairs well with almost any food. Served as an aperitif or paired with dinner, sake is well adapted to handle a diverse range of occasions. Learn the secrets of pairing sake with three intriguing small plates such as summer rolls, fried rice, dumpling, Chinese meatballs, or chicken satay. Discover the origin and history of sake, how it is produced, and how the different styles vary from one to the other.

http://newyorkvintners.com/p-5412-premium-sake-and-asian-tapas-september-7-g.aspx

sakaya.gifDewazakura Sake Tasting

When: Thu Aug 19, 2010 6pm – 8pm

SAKAYA
324 E. 9th Street (btwn 1st & 2nd Ave.)
NYC 10003
212.505.7253 (SAKE)
www.sakayanyc.com

sakaya.gifTakaisami & Kaiun Sake Tasting

When: Sat Aug 28, 2010 5pm to 7pm

Tasting: Takaisami Tokubetsu Junmai & Kaiun Junmai Ginjo

SAKAYA
324 E. 9th Street (btwn 1st & 2nd Ave.)
NYC 10003
212.505.7253 (SAKE)
www.sakayanyc.com

sakaya.gifGasanryu Sake Tasting

When: Sat Sep 11, 5pm – 7pm

Tasting: Ura Gasanryu Honjozo

SAKAYA
324 E. 9th Street (btwn 1st & 2nd Ave.)
NYC 10003
212.505.7253 (SAKE)
www.sakayanyc.com

sakaya.gifKubota Sake Tasting

When
Sat Aug 14 5pm – 7pm

SAKAYA
324 E. 9th Street (btwn 1st & 2nd Ave.)
NYC 10003
212.505.7253 (SAKE)
www.sakayanyc.com

sakaya.gifSake Story Imports Sake Tasting

When: Thu Sep 9 6pm – 8pm

SAKAYA
324 E. 9th Street (btwn 1st & 2nd Ave.)
NYC 10003
212.505.7253 (SAKE)
www.sakayanyc.com

tim_photo.jpg Elements of Sake Class II: Pairing Sake and Food!

Please join me!! I am teaching a sake class at the Astor center called the “Elements of Sake II: Pairing Sake and Food.” The perfect follow-up to The Elements of Saké or an ideal choice for any saké enthusiast eager to broaden their horizons! In Part II, we’ll deepen our exploration into this ancient brew. We will discover the wild side of saké by tasting bold Kimoto and Yamahai styles (made using yeast starters), as well as some sweet and delightful Sparkling sakés, and rich and decadent aged sakés. Furthermore, we’ll begin to explore the theories behind sake and food pairings by sampling some dishes made specifically to compliment our saké. Join us for an in depth look at Nihonshu to take your understanding of saké to the next level.

This class takes place at Astor Center. Tickets required. Cost $75

Please visit the website to Register for this class

399 Lafayette St. NY, NY 10003 (At East 4th Street) PHONE: (212) 674-7501

In early August, I made time to visit a special tasting night at Sakagura. Mr. Kazuhiro Sakurai, executive director of Dassai Brewery (Asahi Shuzo) and three young Kurabito (sake brewery workers) came to New York to offer a unique tasting set. The delicious three sakes that were carefully selected (including ones yet-to-be introduced to the New York market) for that night made up the “Natsu no Kawauso (Summer Otter) Sake Tasting Set”:

  • Dassai 39 Sparkling Nigori
  • Dassai 50 Junmai Daiginjo Nama (Draft)
  • Dassai 39 Junmai Daiginjo

The evening was a blast and nothing says summer to me like the delicious Dassai 50 Nama… It’s not available for sale in the USA, so I jump at the chance to try it anytime I can! Yukie-san, Sakagura manager and Chizuko-san of Sake Discoveries were on hand in yukata to ensure everyone enjoyed their Dassai. I know I did! thanks for this special event!

Dassai Tasting Set at Sakagura

Introducing Dassai Sake at Sakagura

Dassai Brewery Kurabito enjoy Sakagura along with Sakurai-san, Yukie-san and Chizuko-san!

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Special Sake!

Hakkaisan Sake Brewery is hosting a very special sake tasting event! We’re taking you as close to visiting our Brewery as you can get without visiting Japan!

We’ll start the evening with a virtual guided tour of the Hakkaisan Sake Brewery! Using a 3D multi-media presentation, you’ll tour the entire facility and see exactly where and how our delicious sake is made. Guided by sake Educator Timothy Sullivan and Hakkaisan Brewery Representative Kumiko Kurosawa, peer inside of the brewery and see each and every step of sake production in action.

As we journey through the brewery facility together, sit back and enjoy a vertical sake tasting, from our Futsu-shu to our Junmai Ginjo, of ALL of Hakkaisan’s delicious sakes currently imported into the U.S.A.! This vertical tasting of all imported Hakkaisan sakes will give you an understanding of the spirit of the Brewery and demonstrate the nuances of each of our delicious sakes allowing you to attune your palate to the taste of Hakkaisan. We will also surprise you with a special sample of one of our sakes not yet available in the United States.

At the end of our tour, we’ll relax and enjoy some delicious Japanese food to pair with your favorite Hakkaisan Sake and allow time to answer any and all questions you may have!

    Menu Includes:
  • Hanger steak marinated with rich miso & green salad.
  • Steamed chicken with almond sauce.
  • Grilled fluke soaked in a dashi broth.
  • Sauteed fresh lettuce
  • Bara-chirashi.

This will be a fun, informative and entertaining evening that is not to be missed!

Buy Tickets via PayPal:




Event Details:
Date: Tuesday, August 24th, 2010
Time: 7:00pm – 9:00pm
Location: Astor Center, 23 East 4th St, 2nd Floor
Cost: $75



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