Sake Shinnenkai @ Kasadela

Sooooo much Sake FUN with Sake Fans!!! Thank you all!!!

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Say “Love” With Nanbu Bijin

Start New Year with Temaki Sushi & Nanbu Bijin

January 2012 Hakkaisan Restaurant Week


NYC: January 2012 Hakkaisan Restaurant Week

January 23rd to January 29th 2012

Start your year off right by joining us for Hakkaisan Sake Restaurant Week from January 23rd to 29th in NYC. You can get some amazing specials that feature Hakkaisan Sake sold at a special price! The participating restaurants this month include Sun Chan and Decibel. For updates be sure to Like us on Facebook!

Happy Sake Valentine Dinner for Couples!

On Feburary 10th and 11th Hakubai Restaurant in The Kitano New York will be holding two nights of special Valentine’s season Dinners. The dinner is limited to couples (any couples!) only. 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.

In addition to a wonderful guided kaiseki meal, guests will also receive a special gift from Hakkaisan Sake brewery. This gift includes a nice hakkasian sake cup ochoko and Tokkuri set made from fine Arita porcelain and a 300ml bottle of Hakkaisan Tokubetsu Junmai Sake! You will also receive two free tickets to the famous Kitano Hotel Jazz bar along with credits for 4 cocktails.

The cost is $150 per couple (does not include tax & tip).

Event Location:
Hakubai Restaurant at The Kitano Hotel New York
66 Park Avenue New York, NY 10016

Feb. 10th, 2011 6:30-9:00 pm or Feb. 11th, 2011 6:30 – 9:00 pm

$150 per couple (does not include tax and tips)

For Reservations, Please contact: or Tel: 212-885-7072


–16 Shochu Makers present NY SHOCHU NIGHT OUT–

Please join our ‘New York Shochu Night Out’ FREE SHOCHU TASTING party at Inakaya NY, Robataya, and Sakagura on Sunday, February 12th, 6pm to 9pm.
16 makers will be divided among 3 Japanese restaurants.

(Please note: The free shochu tasting will be offered to dinner guests only. Each restaurant will host 5-6 makers.)

You will be able to meet the following Shochu makers at;

Inakaya NY 231 West 40th Street(bet 7th & 8th ave) New York, NY 10018 TEL (212) 354-2195
Kitaya, Sanwa (Iichiko), Kyoya, Komasa, Zuisen (awamori)

Robataya 231 E 9th St (bet 2nd & 3rd ave), New York, NY 10003
TEL (212) 979-9674
Nishiyoshida(Tsukushi), Sengetsu, Fukiage, Taragawa (awamori)

Sakagura 211 East 43rd Street(bet 2nd & 3rd ave), New York, NY 10017 TEL (212) 953-7253
Shinozaki, Takahashi (shiro), Yamamoto, Genkai, Yamanomori, Kumesen (awamori), Satsuma (Kannoko, Shiranami),

RSVP recommended

Twitter: nyshochu
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What is SHOCHU??

Shochu is a Japanese traditional hard liquor. It’s a distilled spirit made from grains and vegetables. The most common base ingredients are sweet potato, barley, rice, buckwheat and sugar cane.
As you may know, Nihonshu (what we call ‘Sake’) is usually served only warm or chilled, but in contrast, Shochu can be enjoyed in a variety of ways. Due to Shochu’s higher alcohol content, it can be served straight, on the rocks, mixed with soda or water of different temperatures and can also be used as a cocktail base.

Additionally, Shochu’s alcohol level can be easily adjusted by adding different amount of water. So you can enjoy Shochu in different ways depending on your mood, the atmosphere and the circumstances around you. Connoisseurs know to take advantage of different serving temperatures and styles to accentuate a particular Shochu’s taste.
For example, in Kagoshima, the home of Imo (sweet potato) Shochu, it is common to enjoy Imo Shochu with hot water served in a 60:40 ratio. This serving style enhances the natural sweetness and aroma of the sweet potato (Satsuma Imo). Because Shochu pairs well with a wide variety of foods, it is enjoyed in Japan before, during and after meals.

Happy Dassai 23 day on February 3rd 2012!

Save the date! I’ll post all the detail!

Date: Friday, February 3rd 2012

Place: Robataya NY

Hakkaisan Restaurant Week January 2012

Start your year off right by joining us for Hakkaisan Sake Restaurant Week from January 23rd to 29th in NYC. You can get some amazing specials that feature Hakkaisan Sake sold at a special price! The participating restaurants this month include Sun Chan and Decibel. For updates be sure to Like us on Facebook!
Sun Chan
2707 Broadway
(between 103rd St & 104th St)
New York, NY 10025
(212) 749-5008

Hakkaisan Tokubetsu Junmai by the glass $7.00

(regularly 300ml bottle: $21 only)

Sake Bar Decibel
240 East 9th Street
(Basement Level)
New York, NY 10003
(212) 979-2733

“Hakkaisan Fuguhire Sake” – Warm Hakkaisan Honjozo served with charred blow fish fin by the glass $11.00

Sake Shinnenkai 2012 at Kasadela

Sake Discoveries and Kasadela present
New Year Sake Party “Sake Shinnen Kai”

Date: Saturday, January 21st
Time: 6pm-9pm
Place: Kasadela
647 East 11th Street New York, NY 10009
(212) 777-1582

Happy New Sake Year! Sake Discoveries and Kasadela are very excited to announce our first “Sake Shinnen-kai” event!
Please join us, and be sure to bring your own OCHOKO sake cup and if you have, bring any sake to share you may have hidden away! Let’s show our passion and pride for sake~! You’ll be sure to make new sake friends!

We’ll be serving all you can drink from these makers:
Hakkaisan, Dassai, Nanbu Bijin, Tengumai, Daishichi,
…as well as more special bottles from Chizuko’s hidden sake collection!

Food menu:
BEST Tebasaki in NYC!- Japanese Nagoya style chicken wings
Shime saba sashimi- Vinegared mackerel sashimi
Nasu dengaku- Broiled eggplant topped with sweet miso
Satoimo tempura- Yam tempura
Ika daikon- cooked squid with daikon radish
Onigiri/ rice ball and miso soup – Chizuko’s special :)

Special guest:
Ms. Kumiko Kurosawa from Hakkaisan Sake Brewery

Cost: Cash only!
$40(!!) Includes all sake, food, tax and tip as well as one drink ticket for a beer, cocktail or soft drink


RSVP: Kasadela (212) 777-1582 or



Happy New Year 2012!

Lots of love, sake, and shochu to all of you on the planet!!

新川 智慈子 Chizuko Niikawa-Helton
President, Kiki-Sake-Shi (Certified Sake Sommelier by Sake Service Institute)
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