Japanese Culture in New York - Chopsticks NY

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Sakaya tasting this Sat.

I want to share this Event information I received in E-mail.

For those who missed last Saturday's tasting of the special Autumn release nihonshu called Hiyaoroshi, we offer another opportunity to taste these soft but savory sake this Saturday, 11/1 from 3 to 6PM at SAKAYA. If you joined us last week and missed the opportunity to purchase the bottle that you sought because we had sold out, well, there's more of all three!

Just as beer lovers in Germany look forward to Oktoberfest, sake drinkers excitedly anticipate the release of the Autumn seasonal sake, Hiyaoroshi. Brewed using the newly harvested rice from the previous Fall, Hiyaoroshi is pasteurized once just before being cellared in the Spring. It is then stored, according to its traditional method, to allow it to mature throughout the Summer and develop its characteristic mellow flavors and unique crispness in time for its October release. Unlike regular sake, with Hiyaoroshi there is no second pasteurization before bottling. As a result, the sake is more aromatic and imbued with the bolder flavor profile that characterizes unpasteurized (nama) sake, yet it also has smooth and rounded finish.
Wakatake Onikoroshi Tokubetsu Junmai Hiyaoroshi (Shizuoka), Tsuki no Katsura Junmai Hiyaoroshi (Kyoto), & Urakasumi Junmai Hiyaoroshi (Miyagi)

We look forward to seeing you!

Kanpai!

Rick & Hiroko


SAKAYA
324 E. 9th Street (btwn 1st & 2nd Ave.)
NYC 10003
212.505.7253 (SAKE)
www.sakayanyc.com

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