{"id":583,"date":"2010-03-11T18:43:34","date_gmt":"2010-03-11T22:43:34","guid":{"rendered":"http:\/\/www.sakayanyc.com\/blog\/wordpress\/?p=583"},"modified":"2010-03-11T18:43:34","modified_gmt":"2010-03-11T22:43:34","slug":"march-2010-sake-tastings","status":"publish","type":"post","link":"https:\/\/www.sakayanyc.com\/blog\/march-2010-sake-tastings\/","title":{"rendered":"March 2010 Sake Tastings"},"content":{"rendered":"<p>At the end of this month, the\u00c2\u00a0 much-anticipated\u00c2\u00a0<strong> Masumi Arabashiri Namazake <\/strong>from Nagano arrives at SAKAYA and at selected restaurants in NYC.\u00c2\u00a0 An early spring seasonal unpasteurized sake (<em>namazake<\/em> is\u00c2\u00a0 unpasteurized sake), it has become a favorite of many of our customers and has won fans among sake enthusiasts and neophytes alike.<\/p>\n<p>What is <em>arabashiri<\/em>?\u00c2\u00a0 In the latter stages of the sake brewing process,\u00c2\u00a0 the fermented\u00c2\u00a0 mash of rice, water, yeast and koji, called the <em>moromi<\/em> is\u00c2\u00a0 pressed to separate the liquid (sake) from the solids\u00c2\u00a0 (sake kasu).\u00c2\u00a0 This pressing portion of the process has three stages and the sake from each is earmarked for\u00c2\u00a0 separate bottlings.\u00c2\u00a0 Arabashiri is the first stage which yields a sake that has a bright, zingy, fresh taste.\u00c2\u00a0 Arabashiri is followed by <em>Nakadori<\/em> (middle stage) and<em> Seme<\/em> (the last stage).<\/p>\n<p>We&#8217;ll also be featuring two exquisite sake, <strong>Kanbara &#8220;Bride of the Fox&#8221; Junmai Ginjo<\/strong> and <strong>Tentaka Kuni &#8220;Hawk in the Heavens&#8221; Junmai<\/strong>,\u00c2\u00a0 from\u00c2\u00a0 Hiroko&#8217;s recent six kura itinerary in northeastern Japan on March 12 and a tasting of one of Saga prefecture&#8217;s finest sake, <strong>Azumaichi Junmai<\/strong>,\u00c2\u00a0 on March 20.<\/p>\n<p>We hope that you can join us for one or all of these memorable sake experiences!<\/p>\n<p style=\"text-align: center;\"><em><span style=\"text-decoration: underline;\">Saturday, March 6, 2010, 4 to 6PM<\/span><\/em><\/p>\n<p style=\"text-align: center;\">JFC Importer Sake Tasting<\/p>\n<p style=\"text-align: center;\"><strong>Kotsuzumi Junmai &amp; Junmai Daiginjo (Hyogo)<\/strong><\/p>\n<p><br style=\"text-align: center;\" \/><\/p>\n<p style=\"text-align: center;\"><em><span style=\"text-decoration: underline;\">Friday, March 12, 2010, 6 to 8PM<\/span><\/em><\/p>\n<p style=\"text-align: center;\">Vine Connection Importer Sake Tasting<\/p>\n<p style=\"text-align: center;\"><strong>Kanbara Junmai Ginjo (Niigata) &amp; Tentaka Junmai (Tochigi)<\/strong><\/p>\n<p><br style=\"text-align: center;\" \/><\/p>\n<p style=\"text-align: center;\"><span style=\"text-decoration: underline;\"><em>Saturday, March 20, 2010, 4 to 6PM<\/em><\/span><\/p>\n<p style=\"text-align: center;\"><strong>Azumaichi Junmai (Saga)<\/strong><\/p>\n<p><br style=\"text-align: center;\" \/><\/p>\n<p style=\"text-align: center;\"><em><span style=\"text-decoration: underline;\">Friday, March 26, 2010, 6 to 8PM<\/span><\/em><\/p>\n<p style=\"text-align: center;\">World Sake Import Sake Tasting<\/p>\n<p style=\"text-align: center;\"><strong>Masumi Arabashiri (Nagano)<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>At the end of this month, the\u00c2\u00a0 much-anticipated\u00c2\u00a0 Masumi Arabashiri Namazake from Nagano arrives at SAKAYA and at selected restaurants in NYC.\u00c2\u00a0 An early spring seasonal unpasteurized sake (namazake is\u00c2\u00a0 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?\u00c2\u00a0 [&hellip;]<\/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":[24,25],"tags":[11,5,3],"class_list":["post-583","post","type-post","status-publish","format-standard","hentry","category-basic","category-store","tag-basic","tag-sake-store","tag-tasting"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>March 2010 Sake Tastings - Sakaya NYC Blog<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"March 2010 Sake Tastings - Sakaya NYC Blog\" \/>\n<meta property=\"og:description\" content=\"At the end of this month, the\u00c2\u00a0 much-anticipated\u00c2\u00a0 Masumi Arabashiri Namazake from Nagano arrives at SAKAYA and at selected restaurants in NYC.\u00c2\u00a0 An early spring seasonal unpasteurized sake (namazake is\u00c2\u00a0 unpasteurized sake), it has become a favorite of many of our customers and has won fans among sake enthusiasts and neophytes alike. 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