March 2010 Sake Tastings

At the end of this month, the  much-anticipated  Masumi Arabashiri Namazake from Nagano arrives at SAKAYA and at selected restaurants in NYC.  An early spring seasonal unpasteurized sake (namazake is  unpasteurized sake), it has become a favorite of many of our customers and has won fans among sake enthusiasts and neophytes alike.

What is arabashiri?  In the latter stages of the sake brewing process,  the fermented  mash of rice, water, yeast and koji, called the moromi is  pressed to separate the liquid (sake) from the solids  (sake kasu).  This pressing portion of the process has three stages and the sake from each is earmarked for  separate bottlings.  Arabashiri is the first stage which yields a sake that has a bright, zingy, fresh taste.  Arabashiri is followed by Nakadori (middle stage) and Seme (the last stage).

We’ll also be featuring two exquisite sake, Kanbara “Bride of the Fox” Junmai Ginjo and Tentaka Kuni “Hawk in the Heavens” Junmai,  from  Hiroko’s recent six kura itinerary in northeastern Japan on March 12 and a tasting of one of Saga prefecture’s finest sake, Azumaichi Junmai,  on March 20.

We hope that you can join us for one or all of these memorable sake experiences!

Saturday, March 6, 2010, 4 to 6PM

JFC Importer Sake Tasting

Kotsuzumi Junmai & Junmai Daiginjo (Hyogo)

Friday, March 12, 2010, 6 to 8PM

Vine Connection Importer Sake Tasting

Kanbara Junmai Ginjo (Niigata) & Tentaka Junmai (Tochigi)

Saturday, March 20, 2010, 4 to 6PM

Azumaichi Junmai (Saga)

Friday, March 26, 2010, 6 to 8PM

World Sake Import Sake Tasting

Masumi Arabashiri (Nagano)

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