KANPAI NY The Best Japanese Food and Drinks!

















10.03.15:  Visit our koi pond and feed the fish!

10.02.15:  Kurosawa Junmai Kimoto is our new Featured Sake!

10.01.15:  Yumiko Kayukawa's "Momiji"

10.01.15:  Happy Sake Day - Kanpai!

09.28.15:  We Love Daiginjo!

09.27.15:  Check out our Top Sake for Fall!

09.25.15:  Added Azure Ginjo to our sake reviews page!

09.24.15:  Added Dewazakura Ichiro to our sake reviews page!

09.23.15:  Happy First Day of Fall!

09.22.15:  Added Gasanryu Gokugetsu to our sake reviews page!

09.21.15:  We Love Ginjo!


  We Love Yumiko Kayukawa  


 Featured Sake... 


Kurosawa Junmai Kimoto
The Seven Sake 2015
Kurosawa (Nagano) Est.1858
Smooth, medium-bodied, slightly earthy flavor with a hint of pepper, made using the rare kimoto method, which produces rich flavor, medium dry
Rice: Miyamanishiki
Seimai Buai: 65%
Acidity: 1.8
SMV: +2










Now that it's October, it's really feeling like Fall! For the past few days, it's been cold, overcast, and rainy. Did I mention cold? All of a sudden, it's sweater weather! Apparently, the change in weather is due partly from a "tropical storm" that's passing through this week. But it doesn't feel very "tropical" here in NY. Normally, I like a little bit of bad weather. I like putting on my rain shell and going for a walk. But, this week, the chilly weather came a little sooner than expected, so I've been staying in. Perhaps I'm feeling a little less adventurous now that I'm 40! We had some nice warm soba (from Nagano) for dinner tonight, which was perfect on a cool Fall evening. This soba was the lightest-colored soba I've ever seen! But, Mie assured me that it was in fact soba. Interestingly, she said that it was lighter because of the polishing rate.  more...



Ume lead the way
Sakura are close behind
Kiku come later

Sakura in Fall
Leaves turning yellow and red
But still mostly green





Sushi Seki
1143 First Ave. (bet. 62 & 63 St.), New York, NY 10065, 212-371-0238
Sushi Seki, also located in the UES, is a popular sushi restaurant where you can enjoy top-notch sushi late into the night (they're open until 3:00 AM). Chef Seki was previously a chef at Sushi of Gari, and specializes in a similar style of creative sushi. The decor is somewhat eclectic, and the staff is very friendly (and happy to offer suggestions). Try the spicy scallop roll, which is their most popular sushi roll, and is a great example of traditional-looking sushi that's done in a creative way. They have a large (and interesting) sake selection, which suits the creative sushi and eclectic decor perfectly. Come here when you want great sushi in a fun, casual atmosphere.  more...


Toshiaki Kojima, SakeStory
Toshiaki Kojima is the vice president of marketing at SakeStory, a sake and shochu importer that was founded in 2005. SakeStory is a family-owned company that represents 11 sake breweries and 4 shochu distilleries from 12 prefectures. Toshi-san is involved in everything from establishing and managing relationships with breweries and distilleries in Japan to marketing and sales in the U.S.
1. Can you tell us about some of your sakes that are available here in NY?
Sure, I would be glad to.
Junmai Daiginjo Kura "Master's Pride" (Kitsukura Brewery, Nagano)
The Kura is a very refined daiginjo, but with solid textures and a multi-layered flavor profile. The subtle but beautiful sake aroma is followed by razor smooth, slightly earthy, but yet dignified flavor. Fantastic when paired with fresh seafood, raw bar, sushi and caviar.


Junmai - "Pure rice" sake; sake that is made from rice, water, koji, and yeast (with no added alcohol).

Ginjo - Sake made from rice that is polished down to at least 60% of its original size.

Seimai Buai - Rice polishing rate; percentage of rice remaining after polishing.

SMV - Sake Meter Value; measurement of how dry (+) or sweet (-) a sake is.  more...




 WE LOVE... 

Daiginjo is the highest-level grade of premium sake, above ginjo sake. Daiginjo grade sake is made from rice that is polished down to at least 50% of its original size, and the highest-end daiginjo sake are typically made from rice that is polished down to at least 40% of its original size. Daiginjo sake are considered by most people to be the ultimate sake (and are therefore more expensive than other grades). Daiginjo sake are typically lighter in flavor and smoother than ginjo sake. As the rice is polished down to at least 50% of its original size, it loses its outer layers (leaving just the inner core), thus creating lighter and smoother sake. Daiginjo sake tend to be "fruity" and very often contain hints of "melon" flavor. But, there are a large range of possible flavors, depending on the rice variety, yeast, and the brewery's sake making style.  more...







Toshiaki Kojima, SakeStory
Hahaha…please see attached images. This is my personal ochoko, where the bottom of the sake cup is in the shape of a cone (like a toy top that kids play with)…Yes, this is a sake cup that no one is able to put back down on the table, once the sake has been poured (otherwise, it will topple and spill)!! One just needs to keep it in their hand and drink whatever is in the cup before they can put it back down!!  more...







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