Japanese Culture in New York - Chopsticks NY

As you bring the glass to your nose, a flowery aroma wafts by. When you take a sip, a silky texture dances on your tongue. When it flows into your throat, it naturally penetrates your body like the tide on the beach sinking into the sand. This is how Kagatobi Junmai Daiginjo Ai tastes.

Kagatobi is brewed by Fukumitsuya, a company that was established in 1625 in Kanazawa City, Ishikawa Prefecture. The brewery is a type called junmai-gura where sake is made without adding alcohol or sugar, and accordingly the three elements of water, rice and the techniques of traditional craftsmen determine its taste. Fukumitsuya uses spring water with perfect mineral components for sake brewing. For the rice, it works with local farmers even from the beginning stage of developing the soil in order to harvest the best rice for sake. Also, Fukumitsuya’s brewers are particular about executing the brewing process by hand to bring out the maximum natural flavor.

The brand name Kagatobi comes from the name of a feudal lord firefighter group that was retained by the Kaga Clan at their Edo residence during the Edo Period (1603-1868). At the time they were extremely popular. Although their personalities were often described as “short-tempered,” they were considered to be a cool firefighting squad. This spirit is the brand’s concept, and as this implies, crispness is a key feature. Among the brand's lineup of sakes, Ai is the one comprising the brand's masculine crispness in addition to a feminine gorgeousness and sensitivity of its own.

It is such a high-quality sake that it is great for gifts as well as being enjoyed on its own. Also, it goes well with delicate dishes from any type of cuisine. If it is with Japanese food, some suggestions are Sake infused Steamed Abalone and Broiled Sea Bass. For Western dishes, White Meat Fish Mousse and Scallop Carpaccio are recommended. For Chinese cuisine, Bang Bang Chicken, and Fried Crab are highlighted. Ai will perfectly accompany your dinner the same way as white wine.

Fukumitsuya Sake Brewery 2-8-3 Ishibiki Kanazawa Ishikawa 920-8638 Japan www.fukumitsuya.co.jp
Where to buy Kagatobi Junmai Daiginjo Ai Elizabeth & Vine Inc., Sakaya Restaurants serving Kagatobi Junmai Daiginjo Ai Amber, Matsuri, Sachiko's on Clinton
This is a crisp junmai daiginjo with a delicate taste and fragrant aroma.  It goes well not only with Japanese food but Western and Chinese cuisines as well, and can be enjoyed with dinner in the same way that one regularly drinks wine.  Mr. Junichi Yageta (Manager of International Marketing)

Hiroshima prefecture has been prominent for sake production, since the first brewery in the region succeeded in creating savory sake from the local soft groundwater about 150 years ago. Aspiring to brew Hiroshima's sake with its native rice and water, Aihara Shuzo produces sake only above daiginjyo grade, brewed with rice milled at least 50% to its core. Ugo no Tsuki translated means "moon after the rain" is brewed from Hattannishiki and Omachimai; their thorough milling process results in a clean and pure taste. Its refreshing fragrance and mild, elegant flavor goes wonderfully with any type of food from cheese and meat to sushi and sashimi. It is an ultimate meal companion, best served chilled in a glass. 

Aihara Shuzo Co., Ltd
1-15-25 Nigatahonmachi, Kure
Hiroshima 737-0152 Japan
www.ugonotsuki.com

Ugo no Tsuki is created in the image of the moon in the night sky after the rain. Its sweet and smooth flavor is ideal for an intimate candlelight dinner. This sake is versatile. Try a bottle with a full course dinner to enjoy its different flavors and combinations.  Mr. Junichiro Aihara (President)

Asabiraki Brewery was born in Iwate Prefecture, the northern part of Japan, during the Meiji Restoration Period in 1871 when Japan was undergoing a political and social revolution. Iwate did not harvest sake rice at the time, and with the goal of producing "Iwate's sake from Iwate's local rice", Asabiraki Brewery engineered Iwate's original sake rice Ginginga after 8 years of research. Suijin, brewed from Iwate’s local rice, is a super dry Junmai, full-bodied and sharp with a sleek finish. The impact of the dryness followed by an explosion of palatable rice flavor is refreshing when served chilled. When pairing with food, serve lukewarm for a better aroma and flavor. The dryness refreshes your palate and is fabulous with seafood and rich dishes.

Asabiraki Co., Ltd.
10-34 Daijiji, Morioka
Iwate 020-0828 Japan
www.asabiraki-net.jp

Since ancient times “suijin”, symbolized by a dragon, has been honored as the god of water to bring rain for a successful rice harvest. Suijin is rich in rice flavor and smooth as water. The pungent aroma elevates your senses like a dragon rising up to the heavens. Mr. Yoshitake Murai (President)

Chiyomusubi Brewery was established 144 years ago amidst the Sea of Japan in Tottori Prefecture, a region prominent for its fish industry. They believe that the finest sake should be authentic, pure and healthy; their sake is brewed by a 50-year veteran brew master Tadayoshi Iwanari and his young protégés using a careful blend of local rice strains and spring water. Chiyomusubi Tokubetsu Junmai is bottled before pasteurization and characterized by the abundance of a fruity aroma and powerful taste. Serve it around 46-50oF for a wide range of flavors. Its subtle minerals enhance seafood dishes, and pairing it with the seafood of each season gives you a new appreciation for versatile sake.

Chiyomusubi Brewery
131 Taisyomachi, Sakaiminato
Tottori 684-0004 Japan
www.chukai.ne.jp/~sake88

Chiyomusubi Tokubetsu Junmai, with its gorgeous aroma and voluptuous flavors, is one of the most popular labels in our brand, and was also voted #1 in the Tokyo Junmai Festival 2007. Try it with different seasonal seafood to experience a world of new flavor combinations. Mr. Haruo Okasora (President)

Takenotsuyu Brewery prides itself on using only local ingredients for their sake. Hakuro Suishu is brewed from rice grown in the local Yamagata Prefecture and Dewasanzan natural water pumped from a 330 yard well on site. Dewasanzan water is soft alkaline water containing few to no minerals. It is known for its complexity in balancing the flavor of sake, but in spite of that, by utilizing both traditional and modern technologies, Takenotsuyu Brewery succeeded in brewing Hakuro Suishu, a sake with the allure of a melting quality and bursting aroma followed by a refreshing aftertaste. It has been awarded the Gold standard from Japan National Sake Appraisal 6 years in a row which no other brewer has accomplished before.

Takenotsuyu Brewery
133 Haguro, Tsuruoka
Yamagata 997-0152 Japan
www.takenotsuyu.com

With your support, Hakuro Suishu received the Gold standard from Japan National Sake Appraisal 2008 in Division One as well, and it marks our third consecutive win as the best sake in Japan. Its perfectly balanced and smooth flavor will win you over! Mr. Masao Aisawa (President, Managing Director, Production)

"Tamanohikari" means "Brilliant Jade", and the sake Tamanohikari Sake Brewing Co. produces is renowned for its rich and luxurious flavor. The brewery was founded in 1673 and has been producing premium sake with the motto "pure and natural". Tamanohikari Junmai Daiginjo is brewed with one of the oldest strains of sake rice Omachi, which was also used to engineer one of today ’s finest sake rice Yamadanishiki; their sake rice is milled to 50% of its original size for a well-rounded taste. It is full-bodied with an exquisite ample acidity, and has an eloquent fruity fragrance of peach, apple and pear. Its delicate balance of sweetness and acidity makes it an ideal companion for any meal.

Tamanohikari Sake
Brewing Co. LTD.
545 Higashisakai, Fushimi
Kyoto 612-8066 Japan
www.sake.com

We believe in producing only premium sake, and Tamanohikari Junmai Daiginjo is brewed from 100% Omachi, the finest sake rice known today. It has a more powerful flavor than the sake brewed from Yamadanishiki. Enjoy our sake that is pure & natural. Mr. Hiroshi Ujita (President)

Since 1868 Toshimori Sake Brewery has been producing sake with the belief that the best sake is brewed with rice and water in their native climate. They are devoted to selecting sake rice, and Sakehitosuji is brewed with a local strain of rice called Omachimai which at one point was almost extinct. Omachimai, now called Akaiwa Omachimai, makes flavorful sake with an excellent finish, which goes well with sushi and sashimi, and also is a good companion for meat dishes like sukiyaki and yakitori. It pairs exceptionally well with fatty fish by accentuating the flavors and cleaning your palate with its tanginess, unique to the Junmai style. Savor the essence of Sakehitosuji, a superior sake produced from extraordinary rice.

Toshimori Sake Brewery
762-1 Nishikarube, Akaiwa
Okayama 701-2215 Japan
TEL: 086-957-3117

With our effort to revive the local rice Omachimai, it has become one of the most premium sake rice known to produce fine sake today. Sakehitosuji is a chateau wine of sake. It is best served chilled and enjoyed formally just like a chateau white. Mr. Hiro Toshimori (Senior Marketing Director)