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SAKAYA 3rd Year Anniversary Party

When: Fri Dec 10, 2010 6pm to Fri Dec 10, 2010 8pm EST

Where: SAKAYA

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

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SAKAYA 3rd Year Anniversary Party

When: Sat Dec 11, 2010 5pm to Sat Dec 11, 2010 7pm EST

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

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Joto Sake Tasting

When: Fri Dec 3, 2010 6pm to Fri Dec 3, 2010 8pm EST

Where: SAKAYA

Event Description: Seikyo Junmai Ginjo & Seikyo Junmai (Hiroshima)

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

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Sato no Homare “Pride of the Village” Junmai Ginjo tasting

When: Sat Dec 18, 2010 5pm to Sat Dec 18, 2010 7pm EST

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

The Sake Shop

HARUSHIKA

Saturday, November 20, 2010
4:00 pm to 6:00 pm
Mr. Imanishi, President

Located in Nara prefecture, Harushika means “Spring Deer”. The first capital of Japan was established in Nara back in 710 AD which is also thought to be the birthplace of sake! Harushika Brewery was founded in 1884 as the official sake brewery of the Kasuga Grand Shrine. Their sake is described as light mellow tasting sake with a flowery yet sharp flavor.

Harushika Junmai
Daiginjo Shizuku

Harushika Junmai
Daiginjo

Harushika Junmai
Umakuchi Yodan

Chokarakuchi Extra
Junmai

Harushika Tokimeki
Sparkling Sake

The Sake Shop
1461 South King Street
Honolulu, HI 96814
Phone: (808) 947-7253
Fax: (808) 947-7254
Email: [email protected]
Website: www.sakeshophawaii.com

Hours
Monday – Saturday 10:00 am to 8:00 pm
Sunday 10:00 am to 6:00 pm

The Sake Shop

OKUNOMATSU

Thursday, November 18, 2010
6:00 pm – 8:00 pm
Mr. Tsushima, General Manager

Founded in Fukushima prefecture way back in 1716, Okunomatsu Sake Brewery has been making delicious sake for over 3 centuries! The pure spring water from Mount Adatara has helped their Tokubetsu Junmai win gold at the US National Appraisals for the last 9 consecutive years!

The Sake Shop
1461 South King Street
Honolulu, HI 96814
Phone: (808) 947-7253
Fax: (808) 947-7254
Email: sakesh[email protected]
Website: www.sakeshophawaii.com

Hours
Monday – Saturday 10:00 am to 8:00 pm
Sunday 10:00 am to 6:00 pm

The Sake Shop

TAIHEIZAN

Wednesday, November 17, 2010
5:30 pm to 7:30 pm
Mr. Kodama, President

Event organizers description:

The last time Mr. Kodama from Taiheizan came to the shop to pour his sake we were standing room only! We quickly sold out of his Daiginjo and ended up with a long waiting list on back order, This time we’re fully stocked and Mr. Kodama will be pouring not only his popular Daiginjo, but also his as Tsuzuki Junmai Ginjo as well as his Kimoto Junmai.

Taiheizan Tenko
Junmai Daiginjo

Taiheizan Tsuzuki
Junmai Ginjo

Taiheizan Kimoto
Junmai

The Sake Shop
1461 South King Street
Honolulu, HI 96814
Phone: (808) 947-7253
Fax: (808) 947-7254
Email: [email protected]
Website: www.sakeshophawaii.com

Hours
Monday – Saturday 10:00 am to 8:00 pm
Sunday 10:00 am to 6:00 pm

I recently attended the JFC Sake Expo in Manhattan. This is a trade event that introduces sakes imported by the sake importing company JFC.

For me, it’s a great chance to get up close and personal with some of the great sakes brought to the States. Here’s a sampling of what I tasted at this event and you can also check out the Gallery below to see some pictures of the JFC Sake Expo 2010!

Ippongi Brewery
Brand: Denshin
This is a vibrant brand from beautiful Fukui Prefecture on the Sea of Japan. Represented by Ippongi Brewery Vice President Mr. Kakutaro Kubo, the sakes a fresh, lively and have some of the most stunning branding and labels I’ve seen.
>See All Ippongi Denshin Sakes

Daishichi Sake Brewery
Brand: Daishichi
Mr. Ad Blankenstjn was the brewery representative on hand for Daishichi – which is the Brewery famous for their strict adherence to the kimoto Brewing method and their special flat rice polishing.
>See All Daishichi Sakes

Miyazaki Sake Brewery
Brand: Miyanoyuki
Rena Miyazaki introduces her family’s Miyanoyuki brand. They make both junmai and honjozo styles that are hearty and robust and go well with food.
>See All Miyazaki Miyanoyuki Sakes

Akira Sake
Brand: Akira
From beautiful Kanazawa, this is a new organic sake that is headed to our shores soon! I visited this Kanazawa last march and I can tell you this sake is fantastic and made from 100% organic, delicious local rice. Mr. Sugano was introducing Akira to many New Yorkers!

Aiyu Sake Brewery
Brand: Tomoju
Michiko Kanehira is the president of Aiyu which makes the lovely Tomoju brand. I tasted her new and delicious Umeshu (plum sake) that is coming soon to the U.S.!
>See All Aiyu Tomoju Sakes

Chiyomusubi Sake Brewery
Brand: Chiyomusubi
President Haruo Okasora introduced his yummy Chiyomusubi sakes. This brand is a leader in exporting premium cup sakes which have a special place in my heart! Try them!
>See All Chiyomusubi Sakes

Check out the gallery below for even more brands I tasted at this JFC event:

With Mrs. Saito and Mr. Takahashi

My next visit in Japan was to Akita’s Saiya Shuzoten, makers of the famous Yuko No Bosha sakes. Mr. Kataro Saito was off on business, but his lovely wife Ms. Maki Saito and their Toji Mr. Takahashi gave me a nice tour of their brewery!

One of the beautiful things I noticed about Saiya Sake Brewery was the layout and unique structure of the buildings. From back to front, the facility, which they have nicknamed the “nobori-kura” is built on a gentle downward slope, similar in feeling to the Japanese noborigama or japanese sloped kilns used long ago to make pottery. The highest point of the slope in the back is where rice is delivered and milled, then the rice is transported by pipe using gravity and water to the main brewery building and it’s fermentation rooms. Next the finished sake flows down again to the pressing and storage area of the brewery.

Nobori-kura Layout of the brewery
photo © Saiya Shuzoten

Most interesting of all is how they reach the bottling and shipping building at the base of the hill, but which is actually separated from the main building by a busy, busy two way street. They simply built a pipe over the street that carries the sake to their new bottling facility – genius!

Now whenever I drink Yuki No Bosha sake I’ll know it once flowed over a busy highway to get to the bottle.

The Brewery, founded in 1902 also has a unique architectural melding – combining styles of Japanese architecture and early 20th century western architecture, especially noticeable on the facade; The complex was declared a Tangible Cultural Property by the Japanese Government in 1997.

Saiya Brewery Facade

The sake that Saiya Shuzoten creates at this lovely building is hand crafted and elegant. You can tell they strive for a true hand made artisinal taste over big box mass production and I couldn’t imagine it any other way. One of their signature products in the U.S. is the Yuki no Bosha Junmai Ginjo Nigori. This sake is a lighter style nigori that has a perfect balance and body. really delicious!

My Special thanks to the Saito family for all their kindness during my visit. I was delighted to see the birthplace of such wonderfully handcrafted sake! Check out the gallery below for more photos and comments from my visit to this fantastic sake Brewery!

Dewatsuru Tasting

With a visit to Akita Seishu Sake Brewery, you really get two, two, two Breweries in one! You see Akita Seishu makes sake under two Brands in two facilities including both the Kariho and Dewatsuru labels.

I interviewed Mr. Yohei Ito of Dewatsuru back in February. After that interview, I was excited to see Akita Seishu for myself and now I had the chance.

When I arrived at Akita Seishu, I was able to briefly meet with the brewery President Mr. Tasturu Ito before getting a full tour of both facilities from Product Manager Mr. Sado and Brewery Employee Ms. Sasaki. We started in the Kariho facility where we toured the building and I was surprised by not only the beauty of the building but by the number of fune (‘boat-shaped’ or old fashioned style sake press) they had at Kariho. Sado-san and Sasaki-san went on to explain that the Kariho brand prides itself on the “six fune” they use to press ALL the sake for Kariho. It’s more labor intensive, but produces the taste they want. They even have a kariho sake named “Rokushu” or “six boats/fune” in honor of their pressing method.

Fune or Boat-shaped Sake press

After the Kariho tour and a short drive, we arrived at the Dewatsuru brewery facility. Right when entering the building there is a beautiful and seeming magical fountain flowing with “Shikomi Mizu” or the pure, natural brewing water piped down from the local mountains.

In addition to sizable koji, moto and moromi rooms, the Dewatsuru facility also has a large milling building that produces all the milled rice for the facility. After my tour, it was time to taste Dewatsuru which I really enjoyed. I actually noticed that Dewatsuru was widely distributed in Shops throughout Akita.

I thought my visit was winding down, but then we hopped in the car again to visit the bottling and again building in yet a third location. This large facility is where all Kariho and Dewatsuru is bottled, pasteurized and stored for shipping. How do they get the sake to the bottling? I was wondering the same thing… turns out the company owns a specially designed tanker truck used to transport all sake to this building!

What a day! Three sake facilities toured in one morning! My special thanks to the Ito family for receiving me so warmly and of course to Mr. Sado and Ms. Sasaki for taking me around, helping me learn so much and for the wonderful tastings too!

With Mr. Suzuki

My next stop on my Japan Trip this October was Suzuki Shuzoten, a company also known by their famous brand name Hideyoshi.

Founded in 1689, Suzuki Shuzoten is one of the oldest sake breweries in Akita – not to mention in all of Japan. The brand name “Hideoshi” is also a particular point of pride with the brewery. The name was granted to the Brewery for use by the regional Lord after he tasted all the sake of Akita and concluded theirs was the best. Flash forward to the 21st century and you should know that the Brewery imports several delicious sakes into the US including the rare blended Daiginjo Koshu “Flying Pegasus”.

Main Brewing Room

Naoki Suzuki is the 19th generation owner of Suzuki Shuzoten and he greeted me at the gates of his brewery as I arrived and after introducing me to his lovely wife, we headed immediately to the brewery facility for a tour. before we made even 10 steps into the brewery, we came across his dedicated Toji Mr. Shigemasa Ishizawa huddled over a small vat of sake rice soaking in water. I could tell by his dedication to the task, that we had a very serious Toji on our hands. After a quick hello he was right back on point and focused intently on the sake rice once again.

Suzuki-san showed me his rice steaming area, koji rooms, moto rooms, large moromi chamber as well as a construction site for a new brewing area. I realized quickly that there is always change and something new and exciting happening at Suzuki Shuzoten. Off the entrance, there was also a small shop that had all their sakes on display.

Samurai Armor

Off the main brewing area is also a small exhibition room with some valuable artifacts from the Brewery’s 300+ year history. The cornerstone of the collection is a helmet that once belonged to the Shogun himself and a suit of stunning samurai armor that was a gift of the regional Lord.

After the tour, Suzuki-san invited me to a reception room for a tasting. Along with some great Hiyaoroshi, I tasted a delicious Koshu and one of the brewery’s latest sakes – a delicious sparkling sake! This was a relaxing and enjoyable time talking with Suzuki-san about the sake industry and current trends in thte U.S. sake market.

I can’t thank Mr. and Mrs. Suzuki for hosting me at their beautiful brewery. I felt so welcomed and taken care of. Their warm personalities really came through and reflected the welcoming nature of their sakes. It’s been true for me that meeting the folks that make sake deepens my appreciation for their craft and that really was the case here at Suzuki Shuzoten. Wonderful people making wonderful sake. See the gallery below for more photos from the brewery.

With the Ohi Brothers at Tenju

Another stop on my whirlwind tour of Japan was the magnificent Tenju Sake Brewery. I was greeted at the brewery entrance by Mr. Takeshi Ohi, the brewery President, and his younger brother Mr. Hitoshi Ohi, the brewery’s Managing Director.

Tenju is a sake brewery situated at the foot of Mount Chokai, one of the prominent mountains in this region of Akita prefecture and also the name sake of their famous sake brand “Chokaisan“. It’s the soft, pure water from the snows of Mount Chokai that gives their sake is silky body and very light minerality.

The Ohi brothers welcomed me into the Brewery and we started off by sitting down and enjoying a delicious lunch together along with some equally delicious Tenju sake. After a great conversation about the sake industry, sake consumers in the U.S., and a good dash of humor thrown in for fun, we headed out the the adjacent brewery facility for a tour.

The Rolls Royce of Sake Tanks

As we toured their facility, I saw repeated examples of this brewery’s respect for tradition, but also their love of learning and innovation. Founded in 1874 and operating for 6 generations, Tenju has a lot of tradition to build upon, but in their love of research and education, they are also pushing the envelope to improve their sake.

Along the brewery tour, I saw a number of cutting edge machines that assist and improve sake production process such as one contraption that aids in quickly drying rice that has just been soaked, or these specially designed tanks that aid in moisture absorption of newly milled rice. They also had a tank in their Junmai Daiginjo brewing area that must be what I would call the “rolls royce” of sake brewing tanks… it’s a gorgeous, climate controlled, water insulated, stainless steel tank that has a rounded bottom and internal blades for automated stirring. A thing of beauty!

Delicious, Glorious Chokaisan

In addition to technology, Tenju also innovates with research. Examples of this include the Tenju Research Group, which is a consortium of rice farmers lead by the brewery that meet regularly to work together and share their data to improve their rice crops from year to year. I also learned about the special flower yeasts that Tenju has cultivated over the years. These yeasts give a flowery fresh and really delicious taste to Tenju sakes.

Tenju Brewery is currently importing two sakes into the USA. Their award winning and bestselling flagship product is the well loved Tenju Chokaisan Junami Daiginjo. This is an elegant, aromatic and balanced gem of a junmai daiginjo. Those flower yeasts mentioned earlier really come to bare in the brew. Accessible, delicious and oh-so-easy to enjoy, Chokaisan Junmai Daiginjo is a scrumptious sake that always pleases. The new Chokaisan on the block is their Tenju Chokaisan Junmai Ginjo Nigori. This nigori is all about texture and mouth-feel. With the signature wonderful balance of their other sakes, I predict this entry will be a hit with U.S. consumers, too.

My sincere thanks to Takeishi and Hitoshi Ohi and their lovely wives for making me feel so welcome and at home at their beautiful and historic brewery. Even though the rain and fog didn’t allow me to see the summit of Mount Chokai during this trip, I know now, I only have to reach for a bottle of Chokaisan sake if I want to taste the pure essence of this beautiful part of Akita!

Hinomaru Sake Brewery. This interview left me feeling greatful and intrigued by this Brewery and their well known brand "Manabito". When the opportunity came up to visit Akita this Fall, I was delighted to be able to pay a visit and see birthplace of Manabito for myself!'>

With Hinomaru Toji Mr. Takahashi

In late 2009, I had the honor of sitting down for a lengthy in-person interview with Mr. Jouji Sato, President of Akita’s Hinomaru Sake Brewery. This interview left me feeling greatful and intrigued by this Brewery and their well known brand “Manabito”. When the opportunity came up to visit Akita this Fall, I was delighted to be able to pay a visit and see birthplace of Manabito for myself!

Mr. Sato was away on business the day I arrived, but I was given a delightful tour of the facility by Hinomaru Section Chief Saeri Kutsuzawa and Hinomaru Director Mr. Yuji Nakajima. Ms. Kutsuzawa and Mr. Nakajima first led me on a tour of the Brewery facility where we started in the rice milling area. Even though the sake brewing for the season had not yet begun, the two milling machines at the brewery were already at work 24-7 milling rice.

A very wide variety of sake rice is used at Hinomaru

Rice is a big deal at Hinomaru brewery… they proudly use a staggering variety of sake rices from Gin No Sei to Aktia Sake Komachi to Takane Minori to Miyama-nishiki and even a lost variety of Akita sake rice they re-established from only 33 grains found in a rice archive.

After the brewery tour, I was given a chance to taste the full range of Hinomaru sakes in their landmark reception room, with it’s lacquer walls, intricate woodwork, and historic glass, this room is a tourist attraction for several groups that come to see it every day. In this room, Hinomaru has a physical manifestation of the respect for tradtion they infuse in all their sake. It was an honor to taste their sake there!

After tasting, I had the chance to taste some local Akita specialties including Inaniwa Udon and Iburigako Smoked daikon pickles. delicious and everything paired so well with Hinomaru sake. This is my idea of terrior – sake that matches the local cuisine perfectly!

Hinomaru Brewery is exporting several sakes to the United States. You can check out the following pages of my sake notebook to learn more about each brew:

You can also check out the ASPEC sake website to learn more about Hinomaru sakes. My sincere thanks and appreciation go out to Mr. Sato, Mr. Takahashi, Ms. Kutsuzawa and Mr. Nakajima for making my stay so lovely and informative. I won’t soon forget my visit!

With Mr. Naba at Naba Sake Brewery

My next stop in Japan was at the Naba Sake Brewery in Akita City, Japan. On a very rainy and cold Akita afternoon, I was welcomed to the Naba Sake brewery by its COO, Mr. Hisashi Naba. Mr. Naba was a youthful and engaging guide to his brewery.

Upon arriving at the brewery, he first called to my attention, the unique concrete construction of the building. Once we were inside the brewery itself, I came to realize the very unique construction of this brewery building.

Horoyoi

Constructed in the early part of the 20th century, the solid and large building is cast in concrete with subtle art deco detailing in staircases and archways. Rooms were planned in a logical order that allows the steamed rice to get quickly and easily to the koji, moromi or moto rooms. When built, the building also featured a then state-of-the-art-amenity that the brewery workers must have loved: an elevator which is still in service and still transporting rice and workers!

Naba Sake Brewery currently only exports Yamahai sake to the US and this is a style that very well represents their brand. If you want to get a feel for this Akita City gem, pick up one of their sakes. A good place to start would be their Horoyoi Yamahai Junmai Ginjo which is a delicious Junmai Ginjo made using the Yamahai yeast starter method. They also offer two robust futsushu style sakes in the U.S. : one is the Minato Harbor Tsuchizaki Yamahai Futsushu and the hearty Minato Harbor Tsuchizaki Yamahai Nama Genshu Futsushu

You can also check out the ASPEC sake website to learn more about Naba sakes. I’d like to thank Mr. Naba for taking the time to introduce me to his brewery and his delicious sake.

sakenomi.gifSaké Explorations at Sake Nomi

Event Organizer’s Description:
Sake Explorations:
Same Sake, Different Vessel
Saturday, Nov. 20 @ 7 p.m.

Please join us for our latest edition of saké-related seminars we call “Saké Explorations.”

This time around, on Saturday, November 20, we will be playing around with different drinking vessels and discussing how the choice of drinking vessel can affect one’s tasting experience.

We’ll be using glass, wooden masu, the “snake eye” kikijoko, and some handmade ceramics from Akiko’s Pottery.

Cost for the course is $60/person and includes all saké, and the seishu glass, masu, and original ceramic from Akiko that you may keep to enable you to further your independent saké “research” at home.

Please RSVP no later than Sunday, November 14
(tel: 206-467-7253, e-mail: [email protected]) if you’re interested in joining us for this casual, fun, informative evening.

www.sakenomi.us
Saké Nomi
76 S. Washington St. (in Pioneer Square)
Seattle, WA 98104
Hours: Tues. – Sat.: 2 – 10 p.m., Sunday: Noon- 6 p.m.,
(Closed Mondays)

Kenji Ichichima
photo © Ichishima Shuzo

My next stop in Japan was Ichishima Sake Brewery, located in Shibata City, Niigata. I’ve known the current brewery President, the young and dynamic Kenji Ichishima for several years now. Ichishima-san is the current leader of the Sake Brewer’s Association Junior Council / Sake Samurai organization where I first met him in 2007.

He is the descendant of a sake brewing family steeped in tradition that dates back over 200 years, but he has also spent considerable time abroad and in addition to speaking fluent English, he also understands the dynamic of western cultures. This all adds up to a very interesting Kuramoto-san who can speak equally well to his native Japanese and western customers.

Another point that makes Ichishima-san unique is the variety of sake he’s chosen to export to the States. Currently over 10 kinds of sake are exported from Futsushu to special award-winning Daiginjo, Ichishima Brewery selections allow you to taste a wide and diverse sampling of styles from their famous Kura. You can view the Ichishima Sake portfolio here.

Ichishima Tasting Room

When I arrived in Shibata, Ichishima-san greeted me at the train station which is just a short walk from his Brewery building. He was kind enough to give me a personal tour and we started in the interesting Ichishima Sake museum. The museum is comprised of several rooms that house artifacts from the Ichishima family from over 200 years in the sake brewing business. There were antique sake barrels and wooden sake making tools of every size and description. Other rooms had sake cups and porcelain along with family documents and kimonos – everything was beautiful and really gave me a taste of what life may have looked like at the brewery a few hundred years ago.

Ichishima Japanese Garden

Next I toured the brewery facility and Ichishima-san showed me the entire production process from rice steaming and washing to koji making and drying to brewing and storing. The brewery building takes a vertical approach with steaming and washing on the top floors and brewing on the lower floors so that sake can easily be transported down once steamed and processed. After the brewery tour, I visited the gorgeous store and tasting room which is housed in the original Edo Period brewing room with it’s majestic hand hewn beams. really stunning.

Equally stunning was the view from Ichishima’s home which looked out onto a fantastic japanese garden. Ichishima-san gave me a taste of their current hit sake, the Ichishima Umeshu or plum sake. It was lightly sweet and balanced and a perfect cap to the afternoon. My sincere thanks to Ichishima-san for taking the time to welcome me so graciously and with such generosity.

Masukagami

Before I left Kamo, Niigata, Ms. Yamazaki took me to meet a local sake Brewery in town. It was just a short drive from Yamazaki Sake shop to the Masukagami Sake Brewery. As they currently don’t export to the US, I had not yet tried their sake, but I was so happy to meet them.

Masakagami Sake Brewery is owned and operated by the Nakano family. Mr. Nakano, the current president welcomed us warmly and took us on a guided tour of their brewing facility in Kamo. I would say that Masakagami is widely known for their very unique and eye catching packaging. They sell in the standard bottles, but they also sell in glass and ceramic urns that come with a bamboo shaped ladle that allows you to display and serve sake as if from a punch bowl.

unique sake packaging

Although they don’t export to the U.S.A., this brewery currently does export to Canada, where you can buy their tokubetsu junmai sake. On my tour of their facility, I noticed a couple of unique things – I saw their beautiful bizen clay jars used for aging and storing sake as well as several large vats of umeshu or plum sake, with the plumbs soaking right in the vat.

The Nakano family was so kind and welcoming, I couldn’t help but be charmed by this brewery. They were generous to a fault and willing to share so much with me. It was a wonderful day spent discovering a wonderful brewery. Maybe their Tokubetsu Junmai will make it down from Canada one of these days? My special thanks to Mr. Nakano and his father for all their hospitality!

Visiting Megumi Yamazaki

My next stop this autumn in Japan is a small town in Niigata called Kamo. I met Megumi Yamazaki on twitter, and she introduced herself as someone who runs a sake shop in Japan.

I was excited to see how sake is sold outside the big city so I took a day and made a detour to Kamo! And boy am I glad I did. Yamazaki-san welcomed me graciously and quickly gave me a tour of her nice shop. She introduced me to several local brands and told me that the bestseller in her shop was a local futsushu sold by the ishobin. We also discussed the current crop of delicious hiyaoroshi style sakes that were in stock now – again, almost all from the local area!

After the shop tour, Megumi took me to meet a local sake producer! more on that soon…

Oh by the way, Megumi is super plugged in! You can find her promoting sake all over the web:
Website: http://www.yamazakisaketen.com/
Blog: http://jizake.exblog.jp/15358890/
Twitter: http://twitter.com/yamazakisaketen/
Facebook: http://www.facebook.com/yamazakisaketen
Youtube: http://www.youtube.com/user/yamazakisaketen

I really enjoyed my visit to this shop and my sincere thanks to Yamazaki-san for welcoming me so completely! Check out these pics from my visit to Yamazaki sake shop!

sakaya.gifBlack Koji Sake Tasting

Saturday, November 27, 2010, 5-7pm

Black Koji Sake Tasting

Kurokabuto Junmai Daiginjo (Fukuoka)

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

sakaya.gifJapan Prestige Sake Association Sake Tasting

Saturday, November 20, 2010, 6-8pm

Japan Prestige Sake Association Sake Tasting

Sawanoi Junmai Hiyaoroshi & Wakatake Onikoroshi Tokubetsu Junmai Hiyaoroshi

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

sakaya.gifHiyaoroshi Sake Tasting

Saturday, November 6, 2010, 5-7pm

Hiyaoroshi Sake Tastings

Kikusui Junmai Ginjo Hiyaoroshi & Urakasumi Tokubetsu Junmai Hiyaoroshi

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

sakaya.gifEvent Organizer’s Description:

Chocolate and sake. What better pairing could there be as an unexpectedly sublime holiday gift. We’ve teamed up with chocolatier Shaineal Shah of xocolatti to pair his dark chocolate and sake chocolate truffles with two perfect nihonshu matches; Ume no Yado Aragoshi Umeshu and Kagatobi Junmai Ginjo. Chef Shaineal will be on hand to share his insights and expertise as we pour and discuss the synergies between these magical combinations.

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