We’ll be closing for our annual vacation trip to Japan from Sunday, January 20 until Friday, February 1.
We apologize for any inconvenience this may cause and look forward to your visit before or after we return.
Many thanks!
Rick & Hiroko
Our hearts go out to the victims of the March 11, 2011 Tohoku earthquake and tsunami disaster and their families.  Like us, many of you may have friends or family in Japan or as sake enthusiasts feel a bond with the people and their culture.  Although we are separated by a great distance, that bond has engendered a closeness that makes this tragedy particularly wrenching.
If you would like to offer your assistance, we urge you to support the relief effort by contributing to The Japan Society of New York Earthquake Relief Fund.
After we return from Japan, we are delighted to begin our Feburary tastings by welcoming two prestigious brewers from Miyagi prefecture and excited to follow them with two weekend events introducing the first wave of early spring namazake…
Thursday, February 10, 2011, from 6 to 8pm
Ichinokura Brewery Tasting
Friday, February 11, 2011, from 6 to 8pm
Urakasumi Brewery Tasting
Saturday, February 19, 2011, from 5 to 7pm
Spring Namazake Tasting
Friday, February 25, 2011, from 6 to 8pm
Spring Namazake Tasting
And as promised, our top five best selling specialty sake countdown…
5. Yuki no Bosha Junmai Ginjo Nigori (Akita)
Nice light touch of strawberry and peach, elegant and delicate Nigori sake.
4. Ume no Yado Aragoshi Umeshu (Nara)
Sweet and plummy! Pureed plum mixed with sake add a great texture to umeshu.
3. Kamoizumi Summer Snow Ginjo Nigori (Hiroshima)
Sweet yet light and refreshing, perfect Nigori for just sipping and with spicy food.
2. Chikurin Hana Hou Hou Shu Sparkling (Okayama)
Pink and cute, slightly sweet with touch of hibiscus, nice bubbly sake for everyday to celebration.
1. Ume no Yado Yuzushu (Nara)
Who doesn’t like Yuzu? This product flies off the shelf like an infinite Angry Birds attack!
Our friend Harris Salat, author of The Japanese Food Report, has teamed up with Chef Chikara Sono of Kyoya and Saveur magazine to produce a fascinating workshop on preparing, curing, and serving fish Japanese-style.  One of SAKAYA’s earliest supporters, Henry Sidel of Joto Sake will serve and discuss the sake to pair with the dishes that participants will learn to prepare in the Saveur test kitchen.
The workshop will be held on Monday, December 7, from 7 – 9:30PM.
This is an amazing opportunity and seats are extremely limited so sign up today at http://www.japanesefoodreport.com/2009/11/workshop.html
