“The Eighth Spring Akita Sake Tasting Event”
ASC was established in June 2006 to introduce AKITA Prefecture’s sake, food, and goods
to the people in the NYC area. This Spring, ASC is proud to announce “The Akita Sake Tasting Event” on May 1, 2009.
Please join over 22 visiting sake brewers from Akita and different all across Japan to taste over 40 of finest sakes we have chosen for you to try.
You can also savour some of Akita’s delicacies such as Inaniwa cold noodle, Akita miso flavor fried chicken, Iburi gakko (Smoked radish pickles), and many others. For our environment’s sake, if you attended our last sake tasting event, please bring your sake glass !
Guest musicians will be performing Japanese Drum for our guests.
Organizer:[ASC: Akita Sake Club]
Sponsor:[Sun Pop International Corporation]
Date: May 1, 2009 (Friday)
Time: 7:00pm to 9:00pm
Location: The Japanese American Association of New York, Inc.
15 West 44th Street, 11th Floor, New York, NY 10036
Space is limited and reservation is required. Please pay the admission fee by Cash (No change, please) at the reception desk on May 1, 2009.
Admission Fee: $50
Reservation/Contact: Masatoshi Yamamoto
Sun Pop International Corporation
211 East 43rd Street, Suite 1702, New York, NY 10017
DAISHICHI SAKE BREWERY CO., LTD.
1-66 Takeda Nihonmatsu-shi Fukushima Prefecture 964-0902
TEL +81 243-23-0007 FAX +81 243-23-0008 E-mail:email@example.com
Nihonmatsu-shi, Fukushima Prefecture. Mt. Adatara provides a setting of breathtaking natural beauty. At its foot is a rich supply of water from sources such as the Well of Sunshine (Hikage no Ido), one of Japan’s three most famous wells. According to tradition, three brothers from the Ohta family, of the Seiwa Genji line, came to Nihonmatsu from old Ise Province during the Kan’ei period (1624-1643). They each took up brewing, eventually becoming the area’s top merchants. Saburobe Yoshishige during the Meiwa era, and Chozaemon Toyoharu of the Murakami Genji line during the An’ei era, greatly bolstered the family fortunes. Saburoemon, son of Yoshishige began another family branch, establishing the current Daishichi Sake Brewery in 1752. From the third generation, Shichiemon was used as the family name, assumed by each head of the family in turn. From that time through to the present 10th generation, the family has focused exclusively on brewing sake. Called “Ohyama” sake in the early days, the name was later changed to “Daishichi”, incorporating elements of the name Shichiemon. During the time of the 8th Shichiemon, the brewery won the prestigious National Refined Sake Competition, and established its reputation as Japan’s leader in the traditional kimoto brewing method, now rare in Japan. More recently, Daishichi has earned high praise in the US and Europe.