More pictures from 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!!

The Kitano New York and Dassai present
Special Spring Kaiseki Dinner served with Dassai
in the Private Tatami Room

Photos by Kumi Hayase

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Photos by Kumi Hayase Chamagraphy

Suitman Young Kim with Hakkaisan

I love his work! Check this out!

Suitman

Happy birthday Tim!! You are sooo SAKE SAMURAI!!!

Kagami Biraki of Nanbu Bijin and huge birthday cake with Hakkaisan Junmai Ginjo picture!

<Kagami Biraki (鏡開き) is a Japanese traditional ceremony which literally translates to “Opening the Mirror” (from an abstinence) or, also, “Breaking of the Mochi.” It traditionally falls on January 11 (odd numbers are associated with being good luck in Japan) but, in practice outside of Japan, generally occurs around that date. It is generally the first important event of the year after New Years Day. It refers to the opening of a Kagami mochi, or to the opening of a cask of Sake at a party or ceremony.>

Photos by A Y U M I  SAKAMOTO

Their sake organic Junmai “Akira” is made with their organic Mitsuhikari rice, which is grown and certified organic in Japan. The name “Akira” is from the name of the chairperosn of Kanazawa Daichi Mr. Akira Imura, who is 68 years old. His farming practice focuses on : safety, affordable prices, and a continuous supply of delicious and stable agricultural farm products. Akira Imura has been farming rice, wheat, soybean, and vegetables for over 50 years in a large area of reclaimed land known as “Kahokugata”, a suburb of Kanazawa city in Ishikawa prefecture. Kanazawa Daichi also produces tofu, miso, and soy sauce all made with their organic ingredients and traditional methods handed down for generations. This is Mr. Akira Imura’s fifty-second year farming rice. Mr. Imura says there is nothing he would change about his life. He continues to grow and harvest rice and keep a strong connection to the true spirit of farming.

Junmai Akira, you will feel the power of pure, natural rice with your very first sip. Quite robust, a touch rugged and with a bitter undertone…. These flavors immediately bring to mind the beauty of a vast Japanese rice field. I highly recommend Akira Sake be served warm, in the range of 98F – 108F. You’ll find the flavor to be very mild and creamy, yet still having a nice bitterness and acidity, much as you would enjoy with a Yamahai or Kimoto style sake. Akira has an exciting, new flavor, but also remains true to the traditional taste of Japanese sake. I want everyone to know…. Akira is one of the best sakes in the world for serving warm!

We had a special party at authentic Japanese restaurant Hakubai New York on February, 3rd. Hakubai was renewed end of January. I love Hakubai, but new Hakubai is soooo beautiful!! Food is wonderful as always, but the atmosphere is brighter and more modern classic now. You have to try!

I produced their first New York tour, and had great tasting events with the farmers in New York. It was unforgettable days! So many people enjoyed and felt their farmer’s spirits!! See the pictures!! Farmer’s spirits made them big smile!!

They are looking for importers and distributors for US market. If you are interested in their products, let them know!

photos by Atsushi Nishijima

I had been in Park City for Sundance film festival for this last few days. My husband is film maker, and he edited one of the movies “Blue Valentine“. We had a great party with the crew, including Ryan Gosling and Michalle Williams. It was wonderful night!!

The movie is very beautiful and sad… so real love story. Ryan and Michalle are awesome! They made me cry a lot!

We wish Blue Valentine will get awarded….!