DASSAI’S JUNMAI DAIGINJO SAKE-KASU (SAKE LEES) NABE POT DISH WEEK AT SAKAGURA
Tuesday to Saturday, January 25th to 29th, 2011
*DINNER TIME ONLY
Have you ever had Sake Kasu Nabe? If you haven’t, we have a good news! We will serve Sake Kasu Pot Dish using Dassai 23 Junmai Daiginjo’s sake lees from Asahi Shuzo
(http://www.asahishuzo.ne.jp/en/) since Tuesday, January 25th to Saturday, 29th of January.
Sake Kasu is what is left after sake has been pressed out of the mash. It is quite nutritious and flavorful and the fragrance (especially daiginjo sake kasu) is very fruity. It is used in home cooking in many ways to create wonderfully complex flavored dishes during the winter. Many traditional Japanese confection uses lots of sake kasu to flavor some of their products.
You will also get a complementary glass of Dassai 50 Junmai Daiginjo sake when you order Sake-Kasu Nabe! Not finished exciting announcement yet! Mr. Kazuhiro Sakurai, executive director of Dassai Brewery will bring Dassai 50 Hatsu Shibori (freshly brewed unpasteurized sake) and those sake will be served with Nabe as a complementary ONLY Friday night, 28th!
Nabe and Daiginjo sake are limited every night. Please hurry to make the RSVPs in advance!
“DASSAI SAKE-KASU NABE” served with a glass of Dassai 50 Junmai Daiginjo (Friday: Dassai 50 Junmai Daiginjo Nama) $25.00
Variety Kinds of Seafood and Seasonal Vegetables Served with Dassai 23’s Junmai Daiginjo Sake Kasu Infused Soy Sauce In an Iron Pot
RSVP Hotlines : 212-953-SAKE (7253)
*RSVP will be taken on a first-come first-serve basis. We cannot hold orders in advance.
That’s NOT true!
Unfortunately, some of restaurants still don’t know how to make Okan sake. (warm sake)
Basically, I love NOT heated-up too much one called “Nurukan” (about 100F – 115F) when I have Okan sake, but if you try Hakkaisan Honjozo warm, I highly recommend a little higher temperature than Nurukan like 130F. It’s about between “Jokan” (about 120F ) and “Atsukan” (about 132F).
Recently, I visited Aburiya Kinnosuke in midtown NYC for a dinner, and they were serving best temperature for Hakkaisan Honjozo! Their grilled dishes are absolutely all great for Okan sake! You should try the great combination! I enjoyed hot Hakkaisan Honjozo with a grilled Eihire, dried skate fin, a deep fried soft boiled egg Onsen tamago with sea salt, and a Washu beef hanger stake on a salt rock plate. Omg, sooooo good!!!
They are serving Hakkaisan Honjozo hot sake as Atsukan special until end of January. Why don’t you try?
Also, I recommend some of more great Japanese restaurants where serving best temperature for hot Hakkaisan! Try try TRY!!
Go to Hakkaisan’s website!
The dinner is limited to couples (any couples!) only. This is part of our continuing series “Kaiseki Hajime no Ippo” or “First Steps into Kaiseki Style Dining” that we have been offering seasonally in conjunction with The Kitano New York. In Kaiseki style food, the seasonality of the ingredients is of paramount importance. This event features the beautiful winter season Kaiseki meal paired with Hakkaisan Sake.
Ms. Kumiko Kurosawa from Hakkaisan sake brewery will guide all about Hakkaisan, and sake sommelier Chizuko Niikawa-Helton will serve Hakkaisan sake for you.
In addition to a wonderful guided kaiseki meal, guests will also receive a special gift from Hakkaisan Sake brewery and The Kitano New York. This gift includes a beautiful handmade sake cup ochoko by Hisako Baba and a small bottle of Hakkaisan Tokubetsu Junmai! The cost is $150 per couple (does not include tax & gratuity).
To reserve your spot, please contact Manami at The Kitano New York.
Hakubai Restaurant at The Kitano Hotel New York
66 Park Avenue New York, NY 10016
Friday, Feb. 11th, 2011 or
Saturday, Feb. 12th, 2011
＄150 per couple (does not include tax and gratuity)
For Reservations, Please contact:
Manami: firstname.lastname@example.org or Tel: 212-885-7072
Photos and text by Chamagraphy
211 E 43rd Street, NY
On December 22, Hakkaisan hosted a holiday sake party at Sakagura in Midtown East. The evening included a special-feature sake Nama Genshu, which was not sold in USA and hand carried over from Japan for the event. In addition to the special sake, 3 other popular Hakkaisan sakes were served; Ginjo, Tokubetsu Junmai, and Honjozo. Sakagura prepared 5 dishes to pair with the sakes, including “omusubi” style rice ball made with the most expensive Japanese rice on the market – Niigata Uonuma Koshihikari.
As a special holiday gift, every guest received a beautiful hand-crafted ceramic sake cup “Guinomi Kagami Mochi” created by Misato Fukuoka. The cup came with a tiny cute orange made of ceramic. Turn the sake cup upside down, put the orange on the top, it becomes an ornament of a traditional Japanese round rice cakes used for celebrating New Year. Ms. Fukuoka was on hand at the event to debut her ceramic creations in New York.
１２月２２日、「八海山 ホリデー日本酒パーティー」 がNYミッドタウンにある酒蔵に て開催されました。アメリカでも人気の八海山吟醸、特別純米、本醸造の３種類のお酒が飲み放題。そして、もう１種類、アメリカ国内未発売、日本でも一部で しか販売されていないという、八海山しぼりたて原酒「越後で候」が振る舞われました。八海山のお酒を味わいながら、酒蔵の食事、唐揚げ、焼き鴨などの５品 を楽しむ、そのうち１品は八海山が特別に用意された最高級米「新潟魚沼産 こしひかり」を使ったおむすび、となんとも美味しいイベントでした。
今回のホリデーギフトとして、陶芸家の福岡光里さ んが八海山とコラボして製作された「ぐいのみ鏡餅」が参加者のみなさんにプレゼントされました。白くて丸みのあるおちょこですが、ひっくり返して付属のオ レンジ色のみかんの飾りをのせると、鏡餅の置物になる、というお正月にぴったりの素敵なおちょこです。今回のイベントにあわせて福岡さんもNYに来られ、 ゲストのみなさんとともにパーティーを楽しんでいらっしゃる様子でした。