{"id":421,"date":"2009-11-05T19:30:11","date_gmt":"2009-11-05T23:30:11","guid":{"rendered":"http:\/\/www.sakayanyc.com\/blog\/wordpress\/?p=421"},"modified":"2009-11-05T19:30:11","modified_gmt":"2009-11-05T23:30:11","slug":"november-2009-sake-tastings","status":"publish","type":"post","link":"https:\/\/www.sakayanyc.com\/blog\/november-2009-sake-tastings\/","title":{"rendered":"November 2009 Sake Tastings"},"content":{"rendered":"

The more familiar you become with sake, the more you come to find how many different approaches there are to making it.\u00c2\u00a0 While\u00c2\u00a0brewing a beverage\u00c2\u00a0from rice, water, yeast, and koji\u00c2\u00a0may seem relatively straightforward, there\u00c2\u00a0are an\u00c2\u00a0unfathomable number of\u00c2\u00a0variations on the basic method (if there is such a thing) used by brewers to create\u00c2\u00a0their own\u00c2\u00a0unique sake.\u00c2\u00a0 To add to your experience we’ve scheduled a variety of sake, each with its own “recipe” and story behind it.\u00c2\u00a0 Please join us to taste them and hear what was done to give them each their own distinct aromatics and flavor profile.<\/span><\/p>\n

We look forward to seeing you!<\/span><\/p>\n

Kanpai!<\/span><\/p>\n

Rick & Hiroko
\n<\/span><\/p>\n

Friday, November 6, 2009, 6-8PM<\/span><\/span><\/em><\/strong><\/p>\n

Yumegokoro Sake Brewery Tasting by Nobuo Shoji, the Exective Director<\/span><\/span><\/p>\n

Naraman Muroka Junmai (Fukushiima)<\/span><\/strong><\/span><\/p>\n

\n

Saturday, November 14, 2009, 5-7PM<\/span><\/em><\/span><\/strong><\/p>\n

Wataribune Junmai Ginjo Tasting (Ibaraki)<\/span><\/strong><\/span><\/p>\n

\n

Friday, November 20, 2009, 6-8PM<\/span><\/span><\/em><\/strong><\/p>\n

JFC Importer Sake Tasting<\/span><\/p>\n

Gassanryu Junmai & Ura-Gassanryu Honjozo Muroka Namazume (Yamagata)<\/span><\/strong><\/span><\/p>\n

\n

Saturday, November 28, 2009, 5-7PM<\/span><\/em><\/span><\/strong><\/p>\n

Takaisami Tokubetsu Junmai (Tottori)<\/span><\/strong><\/span><\/p>\n


\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

The more familiar you become with sake, the more you come to find how many different approaches there are to making it.\u00c2\u00a0 While\u00c2\u00a0brewing a beverage\u00c2\u00a0from rice, water, yeast, and koji\u00c2\u00a0may seem relatively straightforward, there\u00c2\u00a0are an\u00c2\u00a0unfathomable number of\u00c2\u00a0variations on the basic method (if there is such a thing) used by brewers to create\u00c2\u00a0their own\u00c2\u00a0unique sake.\u00c2\u00a0 To […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[16,24,25],"tags":[4,11,5,3],"class_list":["post-421","post","type-post","status-publish","format-standard","hentry","category-brewers","category-basic","category-store","tag-education","tag-basic","tag-sake-store","tag-tasting"],"yoast_head":"\nNovember 2009 Sake Tastings - 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