…Sara Japanese Pottery proudly presents Mike Weber Sculpture and Vessel show.
We will be exhibiting Mike Weber’s recent works of sculptures, vessels, and tea ware.
Please join us for the Artist Reception on September 11, 2010 Saturday, featuring a Sake Tasting presented by ASAHI SHUZO featuring their sake DASSAI.
We will also be Open on Sunday, Sep 12th 12pm-6pm for this special event, please come by as Mike Weber will be spending Sunday with us at Sara Japanese Pottery.
950 Lexington Ave. New York, NY 10021
Purchase by Phone
To charge tickets over the phone, call:
Toll-free Hot Line 888-799-7242
Purchase by Fax
To purchase tickets by fax, fill out the order form and fax it to the number listed on the form no later than September 22.
More information: http://joyofsake.com/
The Joy of Sake returns to its elegant new venue at the Honolulu Academy of Arts. Over 300 sakes will be available for tasting, along with appetizers presented by 12 of Honolulu’s finest restaurants.
Sake tasting areas are set up along the Academy’s cool, open corridors, with restaurant stations located in five patio areas. It’s hard to imagine a more appealing venue for a tasting of the world’s finest sakes.
The Joy of Sake is the largest sake-tasting ouside Japan, and has been held annually since 2001. It features premium sakes submitted as entries to the U.S. National Sake Appraisal, a rigorous blind tasting held in Honolulu every year with ten judges from Japan and the U.S.
Date: Thursday, August 19, 2010
Time: 6:00–8:30 p.m.
Place: Honolulu Academy of Arts, 900 S. Beretania Street
Price: $80 per person
Rice, water, yeast and koji are the four main ingredients that the sake is comprised of.
The koji is rice that is steamed that also has cultivated koji mold spores. The official scientific name for this healthy mold is Aspergillus Oryzae. This mold creates enzymes that separate the rice starch into sugars that will be fermented by the yeast. This product then emits both alcohol and carbon dioxide. Sake can only happen with koji.
Mr. Kosuke Kuji is the Fifth Generation brewer of Nanbu Bijin Brewery and a special guest professor at Tokyo Agricultural University will be joining us at the event. Recently he has been involved in creating an animation called “MOYASHIMON” which is one of the most popular television programs in Japan about microbes in our life. He will teach us about these magical mold spores/microbes of sake by using animation.
He will bring special sake and local otsumami (tidbits) from his home prefecture of Iwate Prefecture.
We hope you will have a fun time with sake, food, and animation!!!
“To see more on “MOYASHIMON” click here”
Date: Wednesday, August 18th, 2010
Time: 6:30 p.m. – 8:30 p.m.
Place: The Japanese Culinary Center
711 3rd Avenue, NY, NY 10017
(on 45th Street bet. 2nd and 3rd Avenues)
Seats: 30 available
Nanbu Bijin (Southern Beauty) Tasting Sake:
Nanbu Bijin Daiginjo, Nanbu Bijin Tokubetsu Junmai, All Koji (Not available in US market), and Sugar Free Plum Sake (Not available in US market)
Asian Feastival is a one-day culinary festival and tasting event celebrating local, authentic Asian cuisines in Queens. Feastival goers will have the chance to see, taste and appreciate the diverse culinary landscape of Queens all in one place.
Curating a select group of Asian restaurants representing the best in the borough, Asian Feastival brings together a kaleidoscope of regional specialties ranging from piping hot Shanghainese soup dumplings and char grilled Thai satay to crisp Malaysian roti canai dipped in spicy curry.
In addition to the tasting, there will be a variety of programs for those interested in learning more from the culinary experts. Programs will include moderated panel discussions, cooking demos, an on-site Asian farmer’s market, a food bike tour, and a guided culinary tour of Flushing.
BUY TICKETS NOW! ←Click here
We served 3 kinds of Dassai; Dassai 39 Sparkling, Dassai 50 Nama (sold in only Japan), Dassai 39 for just $14 at the night.
Look at the big smile of Prince Dassai, Mr. Sakurai(on the right end) and 3 of cute brewers!! Hope we can do another “Kawauso(Otter) Night” soon!
Thank you Sake Samurai Tim-san for the great picture! I “SAKE” New York!!
We’ll start the evening with a virtual guided tour of the Hakkaisan Sake Brewery! Using a 3D multi-media presentation, you’ll tour the entire facility and see exactly where and how our …delicious sake is made. Guided by sake Educator Timothy Sullivan and Hakkaisan Brewery Representative Kumiko Kurosawa, peer inside of the brewery and see each and every step of sake production in action.
As we journey through the brewery facility together, sit back and enjoy a vertical sake tasting, from our Futsu-shu to our Junmai Ginjo, of ALL of Hakkaisan’s delicious sakes currently imported into the U.S.A.! This vertical tasting of all imported Hakkaisan sakes will give you an understanding of the spirit of the Brewery and demonstrate the nuances of each of our delicious sakes allowing you to attune your palate to the taste of Hakkaisan. We will also surprise you with a special sample of one of our sakes not yet available in the United States.
At the end of our tour, we’ll relax and enjoy some delicious Japanese food to pair with your favorite Hakkaisan Sake and allow time to answer any and all questions you may have! This will be a fun, informative and entertaining evening that is not to be missed!Event Details: Date: Tuesday, August 24th, 2010 Time: 7:00pm – 9:00pm Location: Astor Center, 23 East 4th St, 2nd Floor Cost: $75