NEWS

New and old stories about Japanese Crafts. 

Saying Goodbye to Summer With a Sip

Ozaemon from Toki city, Gifu great balance of umami and acidity

Ozaemon from Toki city, Gifu great balance of umami and acidity

September signals the waning of summer and the inevitable change in seasons. It’s a profound time for all who love summer. In NYC, the days remain warm and mostly sunny. It’s a nice transition to what will follow. September is also a time when sake brewers everywhere debut their newest offerings. And for past five years, it’s also a time to welcome in a new batch of sake to New York City by a bevy a sake brewers who come to our fair city and show their latest wares at the NY Sake Expo. We happily accepted the task of checking out the Expo (as we have done the past few years) and enjoyed talking to many of the representatives and brewers from sakaguras all over Japan as well as some in the U.S. Please join us in recognizing and enjoying the magic that is sake...

Kakeya from Unnan city, Shimane. Full of Umami, sooooo good!

Kakeya from Unnan city, Shimane. Full of Umami, sooooo good!

Shochu maker Kyoya from Miyazaki, introducing Heihachiro. It goes well with fatty food, such as Tuna Tartar so well!

Shochu maker Kyoya from Miyazaki, introducing Heihachiro. It goes well with fatty food, such as Tuna Tartar so well!

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