Explore a new way of drinking sake!
In this exhibition, we will show you one of the best ways to drink sake properly on sweltering hot days. One of the most beguiling and engaging aspects of sake is its ability to be enjoyed over a wide range of temperatures. One of our purposes in this exhibition is to have you try each sake at its recommended temperature ranges. Different temperatures suit different sake and we encourage you to taste each of them at a cool temperature at this exhibition. We will exhibit six kinds of sake each of which have strong features and flavors and are best drunk cold.
Sake that is served cold will generally taste drier, fruitier and with a lighter flavor. These sake will be available for tasting at the very reasonable price of $3-4 for mini glasses or O-choko, which are Japanese traditional sake cups.
We will be serving the sake in the three ways below:
- Reishu (sake served chilled)
- On the Rocks
This will be a great means for enhancing your knowledge of sake and learning which one is your favorite. We encourage you to experiment with all the different sake!
In addition, during this exhibition, we will hold a sake event in which attendees can explore a new pairing of three different sake with authentic Spanish Ham products. Attendees will also listen to a small sake lecture from Kikusui Shuzo. Please click here for more info! We’re looking forward to seeing you there!
Our Sake List
Please click company names (in red) to see their websites.
Hiro Blue Sake Junmai Ginjo
HIRO Sake is a Multi-Award Wining Handcrafted Premium Japanese Sake brewed and bottled in the Niigata Prefecture, the premier Sake producing region in Japan. HIRO BLUE has been specially handcrafted by their own Toji (master brewer) to be enjoyed either chilled or on the rocks and can also be used in your favorite cocktail in place of Vodka, Gin or White Rum.
Funaguchi Kikusui Nama Genshu Honjozo
Japan’s first Nama-Sake, created over 40 years ago, sparking the Nama-Sake boom. Being un-pasteurized and undiluted allows you to enjoy the fruity aroma and fresh full bodied flavor of this Sake, and being 19% alcohol it’s a high-impact sensory experience. Because of the delicate nature of un-pasteurized Sake this product is sold in a can to shield it from the light.
Souden Tokubetsu Junmai
Produced using exceptional yamada-nishiki sake rice locally cultivated in Fukuoka and applying the yamahai method, low temperature fermentation over the course of 2 months.
This unique combination results in a fruit-forward and elevated acidity profile that complements meat-centric and richly flavored cuisine.
Muroka Genshu Junmai Ginjo
Sake of the muroka genshu variety (non-charcoal filtered, cask-strength) is typically only available to brewery staff. This muroka genshu made from Koshi No Shizuku, a crossbreed of Hyogo Kita Nishiki and Miyama Nishiki sake rice is rich and full-bodied. Because it is non-charcoal filtered, it is naturally lightly hued. Pairs well with hearty cuisine.
Dassai 50 Junmai Dai Ginjo
“Rather than sake that will get someone drunk, or sake that will sell the most, Asahishuzo’s aim is to create sake for tasting – to brew sake that is truly delicious and enjoyable for all. Their brand Dassai is the personification of this philosophy.
We must note, however, that they have no intention of brewing elusive phantom sake that doesn’t sell. This brewery makes some of the most popular and universally relatable sake in the world today.
Sempuku Shinriki Muroka Genshu
Sempuku-no-kura, “Brewery of a Thousand Fortunes,” founded in 1856 was destroyed during the bombing campaigns of WWII; at the close of the war, only two structural walls remained standing of the dozen or structures that comprised the brewery and its adjoining residence. By late 1946, the brewery was rebuilt and resumed production. Miyake Honten’s brewing ethos is to cultivate strong koji (aspergillus oryzae) and achieve a umami-filled yeast fermentation; while ever-seeking the ultimate balance between umami, acidity, and food-friendliness.
Adjacent to sake exhibition, we are exhibiting several sake wares which make sake taste differently. We are exhibiting pottery, stainless and glass wares. These are made by Japanese artisans that are available here in NY! Please feel free to look at these pieces as well!
Our Sake Wares
The SANSAKU is a cup created specifically for the enjoyment of sake. It comes in three different styles, designed to accentuate and amplify the aroma, texture, flavor, and aftertaste of sake. Because, sake can be enjoyed at a wide range of temperatures, we have carefully spun single sheets of stainless steel using our specially designed mold and spatula, creating a vessel that can control how heat is transmitted to the mouth. Everyone has their own sense of taste, and preferences can change according to mood, physical condition and the social environment. The SANSAKU lets us enjoy our sake at different temperatures and occasion-perhaps you will be pleasantly surprised by a new flavor experience in your usual sake.
Yasumitsu Morito is a NYC based Japanese ceramic sculptor who works primarily in sculpture that extends from intimate gallery space to interactive public space. He has exhibited in various venues in New York, including a Public Sculpture in Carl Schurz Park in NY, solo show at the Bill Hodges Gallery, RESOBOX Gallery, and the Consulate General of Japan in New York. Morito’s work has been featured in various publications including the Wall Street Journal, NY1, the Smithsonian and the Consulate General of Japan. He is an elected member of National Sculpture Society and currently teaches Ceramic Sculpture at the Art Students League of NY.
Kimoto Glassware started in Asakusa 80 years ago, since then, they have kept to their principle of “Keeping traditional techniques and creating the future of glassware.” Since starting, they have made millions of glasses with offers and requests. They are continuing as the major glassware company in Tokyo in developing and creating new aspects of glass in their downtown factories, while working with craftsmen, designers and creators.
Edo Kiriko is a glass craft that has been handed down in Tokyo. It was fostered in the urban culture among the townspeople, and during the Meiji era (mid-19th century), the craft introduced not only Western equipment and instruments, but also their technique while preserving traditional techniques and has been passed down to the present time.
About the Distributors
Wine of Japan
Wine of Japan Import, Inc. (WOJ) stands as one of the oldest family-owned and operated national importers of ultra-premium sake, spirits and beer. Founded in 1973, WOJ began as an importer and regional beverage alcohol distributor servicing the New York tri-state area. In 1984, Sanwa Trading Co., Inc. was founded as the commercial foodstuff sister importer and distributor. In 2003, a second beverage alcohol and commercial foodstuff distribution center was established in Orlando, Florida under the Sanwa banner. Most recently in 2015, WOJ established a west coast distribution center in Los Angeles, California.
With over 45 years of experience, WOJ continues to introduce the best Japan has to offer to an ever-growing audience here in the United States. Keeping current with evolving consumer palates, our portfolio is continuously evaluated and curated to ensure that only the most exclusive and select products are offered.
Longevity is a testament to WOJ’s expertise, foresight, and unrelenting focus on customer service. We are proud to offer you our tradition of unremitting excellence.
MUTUAL TRADING COMPANY INC. is the premier Japanese food, alcohol beverage, and restaurant supply specialist. We are the Japanese food authority – true to the heart in upholding genuine Japanese cuisine traditions, and progressive in exploring new ways to provide innovative products and services. Mutual Trading imports, exports, distributes and manufactures the top brands for our retailer and foodservice customers.