“TENGUMAI” was born in Ishikawa prefecture at the Shata Brewery in 1823. “TENGUMAI” literally means “Dancing Goblin”. Long ago, the Kura (sake house) was surrounded by deep forest and the rustling of leaves sounded like what was interpreted as “a Goblin dancing when the wind blows”. The Tengumai name came from that tale.
Commonly called Yamahai, Yamahai-Shikomi, is presented by the well known brand, Tengumai. Yamahai has a very distinct flavor all its own. In the process of yamahai, the lactic acid develops much sooner which makes for a unique bacteria where even the cells of the wild yeast enter the Moto (a yeast starter). This makes for a bold flavor set.
We would like you to enjoy Tengumai at different temperatures since it is an excellent choice for Kanzake (warmed sake). It is also a great choice for pairing with cheeses. At this event, we will welcome the brewmaster, Mr.Kazunari Shata of Shata brewery of Ishikawa prefecture, Japan. He will bring a special sake “Tengumai Aged Junmai Daiginjo Labeled by Alexander Gelman” for this special event. You will also be given a special gift; an original kiki-choko (a small sake cup)!
Date: Thursday, October 7th, 2010
Time: 6:30 p.m. â€“ 8:00 p.m.
Place: The Japanese Culinary Center
711 3rd Avenue, New York NY 10017
(on 45th Street Between 2nd and 3rd Avenues)
A line of Tengumai
Tengumai Yamahai Junmai
Tengumai Umagin (Ginjo)
Tengumai Umajun (Junmai)
Tengumai Aged Junmai Daiginjo labeled by Alexander Gelman
Register at www.japaneseculinarycenter.com
**Reservations are on a first come first served basis. There will be a 30 person limit per class. **