KANPAI NY The Best Japanese Food and Drinks!
We Love Haiku!
05.26.15: New photo from Keith Norum of Masumi!
05.21.15: We Love Kimono!
05.20.15: Photos from Hisashi Kobayashi of Musashino!
05.16.15: Follow us on Twitter for more news!
05.15.15: We Love Koi!
05.07.15: We Love Bonsai!
05.05.15: Visit our koi pond and feed the fish!
05.03.15: Odawara Hojo Godai Matsuri
05.02.15: Check out our new Video of the Month from Masumi!
05.01.15: Yumiko Kayukawa's "Journey of Butterfly"
We Love Yumiko Kayukawa
Kikusui Funaguchi Ichiban Shibori
Kikusui (Niigata) Est.1881
Bold, full-bodied, fruity flavor with a hint of banana, tastes almost like a liqueur because of the higher alcohol content (19%), slightly sweet, comes in a can
Seimai Buai: 70%
We Love Haiku! Today, we wrote about haiku on our "Love" page. Haiku are (very short) traditional Japanese poetry. Typically, haiku must contain "kiru" (two images or ideas), "kigo" (a seasonal reference), and be written with only 17 "on" (syllables) in three lines or phrases of 5-7-5 syllables. Haiku are commonly (and traditionally) written about the natural world (with an emphasis on the seasons), but can be written about any topic. The most famous writer (and early originator) of haiku was Matsuo Basho (1644-1694), who famously traveled around Japan on foot for 156 days, documenting his observations in the form of haiku, which were compiled into the classic book "Oku no Hosomichi". Read more about haiku on our "Love" page! more...
Ume lead the way
Sakura are close behind
Kiku come later
Petals falling from the tree
Covering the ground
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. more...
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...
Haiku are (very short) traditional Japanese poetry. Typically, haiku must contain "kiru" (two images or ideas), "kigo" (a seasonal reference), and be written with only 17 "on" (syllables) in three lines or phrases of 5-7-5 syllables. Haiku are very often written about the natural world. The most famous writer of haiku was Matsuo Basho (1644-1694). Basho (as he is usually known) was born in the samurai class during the Edo period, but lived most of his life as a poor (yet highly regarded) poet. He once famously traveled around Japan on foot for 156 days (covering about 1,500 miles), documenting his observations in the form of haiku, which were ultimately compiled into the classic book "Oku no Hosomichi (Narrow Road to the Interior)". more...
VIDEO OF THE MONTH...
MY SAKE CUP...
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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