Honolulu: ASABIRAKI at The Sake Shop

The Sake Shop


Event Organizer’s Description:
Although we just had a sake tasting last week we were offered the opportunity to host Mr. Hirohisa Kikuchi from Asabiraki Brewery this Sunday and decided to go for it. The last time he stopped by the shop was May of 2010 when Asabiraki sake was first being introduced to Hawaii. Fast forward almost a year and Yumeakari and Nanburyu sake have become very popular at the shop. Sounds like the perfect time for an Asabiraki Sake Tasting!

We’ll be tasting three different sake from Asabiraki Brewery, Yumeakari, Nanburyu and an Umeshu called Ume Kanon. Mr. Kikuchi from Asabiraki will be pouring at the shop from 3:00 pm to 6:00 pm this Sunday, January 30, 2011. Sake Sommelier Ikuko Shimizu will also be on hand to assist and answer questions.

Here’s the lineup for this Sunday.

Yumeakari Junmai Ginjo “Dream Light”
Mild sake with a smooth and fruity flavor profile. Made from 100% Hitomebore rice and actually milled down to the Daiginjo level of 50%, this sake has a fragrant nose with flavors of pear and melon.

Nanburyu Junmai “Southern Stream”
Medium dry and well balanced Junmai that drinks smooth. This sake is made from Toyo Nishiki rice that has actually been milled down to the Ginjo level of 60%. Some people taste a slight pleasant cedar or “sugi” flavor although this is not a taruzake.

Ume Kanon Junmai
Umeshu is usually made using shochu, but this one is made using 100% Junmai sake. The result is a softer more balanced ume flavor with a pleasant acidity. Great with desserts or all by itself as an after dinner drink.

So please stop by this Sunday for a taste of Asabiraki sake. As always, it’s complimentary and a great way to spend a Sunday afternoon. See you then!
Malcolm & Nadine Leong
The Sake Shop

Sunday, January 30, 2011
3:00 pm to 6:00 pm

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

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

NYC: Japanese Culinary Center Kubota Sake Event


Event Organizer’s Description:
We would like to announce a very special event coming up in February.

The brewers of Kubota Sake will be visiting us from Niigata, Japan. Also known in Japan as “Snow Country”, the natural vegetation and climate makes for ideal Sake making conditions.

Sign up now and come take part in a great way to learn the secrets of the legendary Kubota Sake. How the sake is made. Why you get such unique flavors? And why it commands a premium price.

Sake Tasting :

Kubota Manju – Junmai Daiginjo

Kubota Hekiju – Junmai Daiginjo Yamahai

Kubota Senju – Honjozo

Special Sake :

Kubota Ginjo Genshu (25th Year Anniversary Batch) only 600 bottles released in the US.

Date: Thursday, February 3rd, 2011

Time: 6:30 p.m. – 8:30 p.m.

Place: The Japanese Culinary Center

711 3rd Avenue New York, NY 10017

(on 45th Street Between 2nd and 3rd Avenues)

Price: $30.00


Register at www.japaneseculinarycenter.com

**Reservations are on a first come first served basis. There will be a 30 person limit per class. **

NYC: Warm Sake Night at Sakagura


Warm Sake Night at Sakagura

Event organizer’s Description:

Sakagura and Kuramoto US, Inc Present
Nurukan no Kai – Warm Sake Night
Thursday, February 3rd, 2011 7:00pm – 9:00pm

On Thursday, February 3rd, Sakagura and Kuramoto US, Inc (http://www.kuramotous.com) will play proud host to TEN of the most distinguished breweries from Japan.
We cordially welcome you to the first sake event of this year at Sakagura!

Nuru-kan: It means a WARM sake ! Not a HOT sake. There are several terms that are used in reference to warming sake. Heated sake in general is known as O-kan, or Kanzake. Nurukan refers to gently warmed sake, whereas Atsukan is piping-hot sake. Atsukan is for the most part too hot to taste anything, so Nurukan is what we want to be drinking.
There is plenty of premium sake that is absolutely wonderful warm. In fact, many brewers make sake with flavor profiles specifically suited to warming. These ten sakes that have been carefully selected
for this event. In addition, luscious finger foods will be featured for paring warm sakes.

Also, February 3rd is Setsubun no Hi in Japan. Let’s shout “Oni wa soto! Fuku wa uchi!” (“Devils out, happiness in”) to drive away disease-bringing evils together!
We hope you will join us in tasting the best Nurukan to make you warm!

*Setsubun (Bean-Throwing Festival or Bean-Throwing Ceremony) is the day before the beginning of each season in Japan. The name literally means “seasonal division”, but usually the term refers to the spring Setsubun, properly called Risshun celebrated yearly on February 3 as part of the Spring Festival. In its association with the Lunar New Year, Setsubun can be and was previously thought of as a sort of New Year’s Eve, and so was accompanied by a special ritual to cleanse away all the evil of the former year and drive away disease-bringing evil spirits for the year to come. This special ritual is called Mamemaki (Bean throwing). Afterwards throwing beans, people pick up and eat the number of beans, which corresponds to their age.

Sake Tasting & Appetizers:
$40 per person (includes tax and tip)

Sake Line-ups:
“Miya no Yuki” Honjozo from Mie

“Miyosakae” Tanrei Amakuchi from Ehime

“Matsu no Hana” Junmai from Shiga

“Taiten Shirakiku” Genshu from Okayama

“Shirakiku” Nigori from Okayama

“Koikawa” Nigori from Yamagata

“Asabiraki Ume-Kanon” Plum Sake from Iwate

“Matsu no Midori” Junmai Daiginjo from Kyoto

“Sasaichi” Junmai from Yamanashi

“Suehiro” Yamahai Junmai from Fukushima

RSVP Hotline : 212-953-SAKE (7253)
This event is limited to 40 guests; prompt RSVPs are highly recommended.
A credit Card Number is needed to process the RSVP. (24-hour cancellation policy) Please note that this event is buffet (stand-up) style. Tables and chairs are not available.

NEW YORK, NY 10017
(bet 2nd and 3rd Avenue)
212-953-SAKE (7253)

NYC: Elements of Sake Class

tim_photo.jpg Elements of Sake Class!

Note: Registration for this class will begin in February

Please join me!! I am teaching a sake 101 class at the Astor center called the “Elements of Sake.” This class is a fun, informative and tasty way to dive into the world of premium saké. I’ll walk you through every step of the saké production process to show you how master brewers go from rice and water to what the Japanese call “the drink of the gods.” Next, I’ll demystify the various saké classifications to help you find the brews that fit your taste and your budget. Finally, we’d never leave out the delicious saké tastings that will help you evaluate and enjoy the ever-increasing variety of sakés that are becoming available. Kanpai!

This class takes place at Astor Center. Tickets required. Cost $65

Please visit the website to Register for this class

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