Japanese Culture in New York - Chopsticks NY

HANA-KOHAKU PLUM SAKE

Natural water from the spring of Mt. Rokko in Hyogo Prefecture is rich in minerals and highly conducive for sake production. Tatsuuma-Honke has been brewing delectable sake with this blessed natural water since 1662. Their Hana-Kohaku Plum Sake, made from all natural ingredients, is available exclusively in the U.S. and has a delicate harmony of savory ume plum essence and junmai sake with a magnificent depth of flavor. Serve it chilled, and it also has a great aftertaste that pairs well with spicy dishes or just about any type of Asian cuisine.

Tatsuuma-Honke Brewing Co., Ltd.
2-10 Tateishi, Nishinomiya, Hyogo 662-8510 Japan
www.hakushika.co.jp

Ms. Kaori Sugiyama
(Assistant Mgr. Int’l Dept.)

This well-rounded and refreshing sake is relished both by the sake novice and enthusiast alike. Enjoy it also as an aperitif or a dessert wine.

SAKEHITOSUJI JUNBAISYU

Toshimori Brewery has been producing sake since 1868 with a firm belief that sake should be brewed with local rice and water in their native climate. Sakehitosuji Junbaisyu is a premium sake with natural plum flavors added. The sake used in the infusion is brewed specifically for umeshu (plum sake), and it brings out the delicious essence of the fruit while minimizing the need for sugar additives. It is wonderfully fragrant and has a briskness that goes well with oily meat or seafood dishes. Serve it chilled as an aperitif or to savor with dessert, or even with crushed ice as a refreshment.

Toshimori Sake Brewery Co., Ltd.
762-1 Nishikarube, Akaiwa Okayama 701-2215 Japan
www.sakehitosuji.co.jp

Mr. Hiromitsu Toshimori
(Managing Director)

It’s a “naturalistic plum sake” that is dry and crisp. Enjoy its silky mouth-feel and pungent flavor of plum.

G JOY Junmai Ginjo Genshu

“This is the kind of saké I’ve wanted an American producer to make,” says Eric Swanson, sake sommelier. G Joy is brewed in Oregon by an American sake master Greg Lorenz who was an apprentice under the highly regarded master toji Yoshio Koizumi of Momokawa Brewing. It is a junmai ginjo genshu saké with deep and complex flavors, similar to those found in Shizuoka and Nara Prefectures. Big, full bodied, with layers of flavors with apple, pear and notes of tropical spices. It goes very well with a wide range of hearty dishes like burgers, pizza and fatty tuna. Serve it in a wine glass at room temperature, lightly chilled or even on the rocks.

Saké One
820 Elm Street, Forest Grove, OR 97116
www.sakeone.com

Mr. Greg Lorenz
(Sake Master)

We hope you enjoy our Oregon crafted G Joy – one of our most prized sake, and it is an honor to share it with you. Let us know what you think. info@sakeone.com.

Hidden in the quiet neighborhood of Williamsburg, Bozu is a popular dining destination where patrons come to cherish Japanese cuisine with a wonderful selection of drinks. Their bar showcases over 20 kinds of sake, shochu, unique cocktails as well as 16 infused shochu, and you will always find something new to pair with your meal. A must try for this fall is Tsubu Tsubu Yuzu - an original cocktail created by the bartender Shigeo Kitade. He took Bozu’s most popular non-alcoholic drink, Yuzu Water, to the next level by blending it with vodka, high-pulp orange juice, blood orange, mint leaves and sugar cane. This cocktail is a perfect marriage of contrasting flavors, and it is very easy to drink, with enough body and flavor to satisfy your taste buds.