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Kirakuya, Daishichi Sake Brewery, and Sake Discoveries present

Daishichi “BIG SEVEN” Kimoto Night

On Tuesday February 21st, we will offer a very special tasting set
DAISHICHI KIMOTO TASTING SET for $15 comes with a special gift from Daishichi Sake Brewery

The tasting set is highlighting;
Daishichi Minowamon Junmai Daiginjo
Daishichi Junmai
Daishichi Yuki Shibori nigori

All guests who order the tasting set will receive a special Daishichi glass.

Please stop by Kirakuya, and feel KIMOTO power!!!

Kirakuya: 2 West 32nd Street 2F, New York NY
RSVP: 212-695-7272

Daishichi Sake Brewery was established in 1752, and is based in Nihonmatsu City, Fukushima, Japan. Daishichi makes rich, mellow sakes whose outstanding reputation comes from an insistence on a strictly orthodox brewing tradition: KIMOTO style sake.

Fukushima products have been in the news lately, but we’re happy to report Daishichi sake has had no damage. Nihonmatsu City is over 40 miles away from the nuclear plant, and their brewery is solidly constructed, including 12.5 inch thick concrete walls, keeping their sake in a very safe environment.

I know that many people are very concerned about foods, sake, any products coming from Fukushima. Please read the message from Daishichi Sake Brewery of Fukushima, Japan. You will know how they protect their sake and brewers from the nuclear accident. I visited them last November, and saw the systems. Also, I felt their strong love and pride for their work and products. I went there to encourage them as one of their supporters, but actually, on the contrary, their beautiful smiles and passions encouraged me….

Measures taken by Daishichi because of the nuclear reactor accident in Fukushima Prefecture.

The nuclear accident in Fukushima and the resulting contamination by radiation have caused worries in Japan and abroad. Hereby we would like to assure our customers that we have taken all possible measures to prevent our sake from being affected. We can state with the strongest conviction that our products are completely safe and radiation-free.
The measures we have taken are described below.

Location of Daishichi

The Daishichi Brewery is located inland, 60 kilometers from the nuclear facility. This is not a directly affected area, but because of the initial hydrogen explosion in March, radioactive matter was spread over a wide area, including ours.

Emergency measures taken at the time of the accident

As soon as we heard the news about the nuclear accident on March 11, we immediately stopped air conditioners and ventilators and covered the windows and air ducts in plastic sheets to keep the inside of the brewery and storage areas airtight. In that way, we prevented that radioactive dust particles hovering in the air would enter the building.

（Photo: windows and ventilators covered with plastic sheets.）

Permanent measures taken after the accident

★ We have installed high-performance filters on all ventilation openings and air ducts. No dust can enter from the outside.
★ We have installed high-speed shutters and air curtains at the entrances of the bottling plant and products warehouse, so that no air can enter from the outside.
★ We have obtained a NaI scintillation survey meter (Hitachi Aloka Medical) and thoroughly check the rice, the water and the products according to the standards set by the Ministry of Health, Labor and Welfare.

（Photo: high-performance filter）	（Photo: air curtain）	（Photo: measuring equipment）

The environment inside the company

The walls of the brewery consist of 25 cm thick concrete. In addition there are fire-resistant tiles and hollow concrete blocks, making a total of 32 cm of protection from the outside. The sake storage area has even thicker walls in order to keep the products cool. No radiation can penetrate these walls. As described above, we have closed all openings and doors with high-performance filters and air curtains. The environment inside the brewery is kept very clean.

About the water

Our brewing water comes from a well inside our building called “Naka Ido.” Radiation can not penetrate the soil, even in Chernobyl radiation elements were not found beyond a few centimeters of depth. So the water in our deep well is safe – the more as it is located inside our brewery building so that there is no contact with the outside atmosphere. Since the spring of 2011, we have had this brewing water several times thoroughly checked with a germanium detector. No radiation matter was found. Also, the tap water we get from the municipality of Nihonmatsu (used for washing our implements, etc.) comes from a deep well at the foot of Mt. Adatara and does not pass through any open waters. The Municipality of Nihonmatsu regularly issues monitoring certificates of the city’s drinking water and there has been no radiation matter detected in it.

（Photo: the Naka Ido Well.）

About the rice

The rice Daishichi uses as ingredient for sake mainly comes from the Aizu-Wakamatsu area in western Fukushima (Gohyakumangoku rice), from Toyama on the Japan Sea coast (Gohyakumangoku rice), and from Hyogo Prefecture in Western Japan (Yamada Nishiki rice) – all areas distant from the nuclear facility. In Nihonmatsu we have our own rice field “Mutenden” where our staff produces organic rice. In 2011 we have not used this field, but instead have been busy with soil cleaning. We have obtained a NaI scintillation survey meter (Hitachi Aloka Medical) and throroughly check the rice according to the standards set by the Ministry of Health, Labor and Welfare. Based on our own strict rules, we only buy rice from areas where no radiation has been found and check this per lot and producer thoroughly by once again measuring it ourselves. We also measure the rice after it has been polished in our factory and we again measure the finished sake. So there are double and even triple checks. We also operate a machine that checks the color of the rice grains, and removes all foreign elements from the white rice, including green and bad grains. In other words, we only use carefully selected, excellent grains. We put our utmost efforts in guaranteeing the safety of the rice we use.

Our products

Our top products as the ginjo sakes Myoka Rangyoku, Houreki, Shoka, Minowamon, Masakura and Kaiden and the plum sakes Gokujohin and Kimoto Umeshu are bottled immediately after fermentation and pressing and put in cool storage for maturation and shipping. Our Kimoto sake is known to mature with time and spends ample time in our warehouse. The above mentioned products being shipped now are brewing year (BY) 2007 for the Myoka Rangyoku, BY 2009 for the ginjo sakes, and BY 2010 for the plum sake. These products are completely free from any influence of the nuclear accident.
Our Junmai Kimoto, Junmai Kimoto CLASSIC, Junmai Kimoto Yamada Nishiki, Karakuchi Kimoto, Kimoto and Seishu Daishichi are kept in storage tanks after fermentation, for periods of 10 months to several years in order to mature. When these products are ready for drinking, we bottle and ship them. Products now being sold all date from BY 2010 or earlier.
Only our Yukishibori Namagenshu and Yukishibori Sparkling Nigori were produced in 2011. Of course, we have thoroughly checked the ingredients and produced the sake under completely safe conditions. A radiation check by the Hightech Plaza of Fukushima Prefecture (with a germanium detector) has found no radiation whatsoever. We will also have our other new products checked by outside, public organisations.
On top of that our bottling facility is the first anoxic bottling line in Japan. Bottling takes place in anoxic, hermetically-sealed conditions and there is no contact between the sake and the air outside. As described above, on top of that we keep a clean environment by the use of high-performance filters and air curtains.

★★All Daishichi’s products are safe★★

As demonstrated above, we can state with conviction that all Daishichi’s products are completely safe.

DAISHICHI SAKE BREWERY CO., LTD.
1-66 Takeda, Nihonmatsu,
Fukushima 964-0902, JAPAN
FAX +81 243-23-0008
E-mail:info@daishichi.com
We welcome your inquiries in either English or Japanese.

Click the photo to see all photos on Sakelovers.com.

http://sakelovers.com/album/sakeshinnenkaikasadela1212012?p=1#3

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!

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

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

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

For Reservations, Please contact:
rsvp@kitano.com 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
Facebook: nyshochu

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.

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

Date: Friday, February 3rd 2012

Place: Robataya NY