KANPAI NY The Best Japanese Food and Drinks!
11.01.11: Yumiko Kayukawa's "Fujisan"
10.28.11: Added Nyukon Tokubetsu Honjozo to our sake page!
10.18.11: Check out our Top Sakes for Fall!
10.04.11: Masumi Yamahai is our new Featured Sake!
10.01.11: Yumiko Kayukawa's "Momiji (Japanese Maple)"
09.03.11: Senri Oe at Tomi Jazz is our new Featured Event!
09.02.11: Ten To Chi is our new Featured Sake!
09.01.11: Yumiko Kayukawa's "Country of Cherry Blossom"
08.24.11: Added "I am Maru" to the Kanpai store!
08.10.11: Check out our new My Sake Cup feature!
08.03.11: Masumi Nanago is our new Featured Sake!
08.01.11: Yumiko Kayukawa's "Taue (Rice Planting)"
We love Yumiko Kayukawa
Masumi Junmai Ginjo Yamahai
Miyasaka (Nagano) Est.1662
Full-bodied, earthy flavor with a hint of nuttiness, slightly higher acidity, made
using the yamahai method, medium dry
Seimai Buai 55%
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.
VIDEO OF THE MONTH...
MY SAKE CUP...
Naotaka Miyasaka, Miyasaka Brewing Company
My favorite cup is the lacquerware guinomi that is part of our “My Guinomi” set, which we developed for our Cella Masumi shop in collaboration with lacquerware artist Tezuka Manemon. Mr. Tezuka’s family has been making traditional lacquerware in Nagano’s Kiso Valley for many generations, and you can just feel the high level of craftsmanship when you hold these perfectly balanced, amazingly light pieces in your hand. I think the soft smoothness of the lacquerware enhances the soft, smooth character of our sake. Also, you’ll notice the My Guinomi set’s cloth bag holds two nested lacquerware cups. I call it the “Choi waru set,” which means “slightly naughty set,” because when you’re out drinking alone you can use the extra cup to invite the pretty woman (or handsome man) across the bar to share a drink with you! more...
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