POP UP BAR 2014

Sake Logos

Sake List

Denshin Yuki

Denshin Yuki
Classification: Junmai Ginjo
Producer: Ippongi Kubo Honten
Prefecture: Fukui

Yuki means snow and this sake is crafted to represent the lightness of freshly fallen show. It’s light and lovely with a muted fragrance. Lightly dry.

 

Ginkoubai Hannya Tou

Ginkoubai Hannya Tou
Classification: Plum Sake
Producer: Ippongi Kubo Honten
Prefecture: Fukui

Take a sip, and following the initial full-bodied sweetness enjoy the bold spicy flavor that spreads through your mouth. The sake-based sweet plum liquor is infused with red chilli pepper.

 

Hanagaki

Hanagaki
Classification: Junmai
Producer: Nanbu Shuzo
Prefecture: Fukui

The Hanagaki is of the Fukui Perfecture and the water used by the Nambu Sake Brewery is considered to be amongst the ‘100 Best Water Sources’. Soft and round aroma of steamed rice. The taste is also round and full-bodied and good for wide range of temperatures. Well-balanced acidity and richness. Full-bodied and dry sake.

 

Kaori

Kaori
Classification: Junmai Ginjo
Producer: Yamagata Honten
Prefecture: Yamaguchi

Kaori junmai ginjo has an enticingly fruity nose leading to a sharp and refreshing flavor jam packed with muscat grape, this light and vibrant saké is perfect for those summer days.

Fukuju
Fukuju
Classification: Junmai Ginjo
Producer: Kobe Sushinkan
Prefecture: Kobe

Fukuju produces by hand its Koji, in Koji muro (special room where malted rice is cultivated) used for centuries in the brewing process. Fukuju uses only the best sake rice cultivated by farmers in the northern region of Mt. Rokko, the home of Yamada Nishiki, and Japan’s finest rice. The sake is brewed with Miyamizu (water from Nishinomiya City), water that has been long valued as ideal for creating excellent sake. This sake is fragrant and elegant. Well-balanced aroma and taste. Fine mouth-feel.

 

Shichida

Shichida
Classification: Junmai
Producer: Tenzan Shuzo
Prefecture: Saga

Shichida has a calming sweet aroma, which is reminiscent of honey, as well as a refreshing aroma of green apples. The refined sour flavor wraps up a palette mildly. Elegant medium dry sake.

 

Yuzu Omoi

Yuzu Omoi
Classification: Junmai
Producer: Yamamoto Honke
Prefecture: Kyoto

Refreshing aroma of citrus fruit, Yuzu orange extends comfortably. Soft acidity encompasses the sweetness of Yuzu oranges.

Chiyomusubi

Chiyomusubi Tokubetsu Junmai
Classification: Junmai
Producer: Chiyomusubi Shozu
Prefecture: Tottori

Sake with elegant aroma of fruits, well-balanced flavor of sweetness and acidity, and a hint of spices.

Oze no Yukidoke

Oze No Yukidoke
Classification: Junmai Daiginjo
Producer: Ryujin Shuzo
Prefecture: Gunma

The aromatics on this are very pristine and distinctive with Guava, Papaya, sea salt, and bananas. Medium/full bodied with a very silky and polished feel.

Born Gold
Born Gold
Classification: Junmai Daiginjo Genshu
Producer: Kato Kichibee Shoten
Prefecture: Fukui

Born Gold is a limited edition Junmai Daiginjo that has a great structure, finesse, and complexity. There is a big, beautiful bouquet of wild flowers, herbs and rice on the nose. The palate is rich and creamy, with a slight fruitiness that makes Born quite quaffable. Born Gold finishes soft and easy with a medium sweetness and very light, clean acidity.

 

Funaguchi

Funaguchi Shibori
Classification: Honjozo
Producer: Kikusui Shozu
Prefecture: Niigata

Funaguchi is a truly fresh sake, which is not subjected to either pasteurization or blending. Being rich yet light in taste, Funaguchi presents slightly different mature tastes as it deepens its maturation in a can, fresh our of the brewery, six months later, and one year later.

Yamato

Yamato Shizuku Kimoto
Classification: Junmai
Producer: Akita Seishu
Prefecture: Akita

Labor intense, traditional Kimoto method is used to brew this sake. Smooth texture with strong yet round acidity that pairs well with fried and creamy dishes.

 

Muto Umeshu
Muto Umeshu
Classification:Plum Sake
Producer: Nanbu Bijin
Prefecture: Iwate

By soaking ume (plum) in the brewery’s All Koji sake, made with only koji-cultured rice, the brewery successfully extracts the natural sweetness without adding sugar. Like other umeshu, it is great as an aperitif or a dessert wine, but this umeshu is more versatile than others, as it can pair gorgeously with everyday foods. It has a natural sweetness and sour plum flavor.

 

Dakuryu Nigori

Dakuryu Nigori
Classification: Junmai Daiginjo
Producer: Tatenokawa
Prefecture: Yamagata

This unfiltered, sparkling nigori sake is made from Yamadanishiki rice with a 50% rice-polishing rate. Fermentation is still going on inside the bottle and the small hole on top of the cap can control the degree of sparkling.

Hakkaisan
Hakkaisan Tokubetsu Junmai
Classification: Junmai
Producer: Hakkaisan
Prefecture: Niigata

In Japanese tokubetsu means “special” and Hakkaisan Tokubestu Junmai is special in many ways. The signature ingredient of this sake is the fine local water, coming from melting snow and filtered by Mount Hakkai. The purity of this naturally soft water is what gives Hakkaisan Tokubetsu Junmai its very special smooth taste and flavor, clean and dry body.

 

Tengumai
Tengumai Uma Jun
Classification: Junmai
Producer: Shata Shuzo
Prefecture: Ishikawa

Brewed in its newly developed, original method, Tengumai gives a brilliant balance of flavorfulness and dryness. This makes it a perfect drink for robatayaki style smoky seafood and grilled meat as well as miso- or shoyu-flavored, full-bodied dishes such as hot pots and simmered dishes. Its beautiful golden color will arouse your appetite as well.

 

Amabuki

Amabuki Gin no Kurenai
Classification: Junmai
Producer: Amabuki Shuzo
Prefecture: Saga

This sake is a revolution in the taste color and aroma of sake. From the moment you pour this unique sake into your glass, you won’t believe your eyes. The beautiful rosé color comes from the use of ancient black rice. The flavor is lightly sweet and fruity.

 

 

Whisky List

NIKKA WHISKY logo (Eng)

 
Coffey Grain 50x160Nikka Whisky Coffey Grain
Classification: Grain Whisky
Distillery: Miyagikyo
Prefecture: Miyagi

Nikka Whisky Coffey Grain is a grain whisky, which is often used for blending but rarely bottled on its own. The secret behind Nikka’s grain whisky is its unique flavor generated by Coffey stills, which are traditional continuous stills patented by Aneas Coffey in the 1800s. This whisky offers a rich, soft sweet flavor and delicate finish with a touch of honeyed citrus.

 

Yoichi Single Malt 50x160Nikka Whisky Yoichi Single Malt Whisky 15 Year Old
Classification: Single Malt Whisky
Distillery: Yoichi
Prefecture: Hokkaido

Nikka Whisky Yoichi Single Malt Whisky 15 Year Old is an expression made at the Yoichi distillery, on the island of Hokkaido. Built in 1934, Yoichi is Nikka’s first and Japan’s most northern distillery. The distinct aroma and body of this whisky is attributed to direct heating distillation, in which pot stills are heated with finely powdered natural coal – a traditional method that is now rare, even in Scotland.

 

Miyagikyo Single Malt 50x160Nikka Whisky Miyagikyo Single Malt Whisky 12 Year Old
Classification: Single Malt Whisky
Distillery: Miyagikyo
Prefecture: Miyagi

Nikka Whisky Miyagikyo Single Malt Whisky 12 Year Old comes from Nikka’s second distillery, Miyagikyo. Located in Sendai, on northern Honshu, the distillery is surrounded by mountains and sandwiched between two fresh water rivers, providing excellent humidity and air quality conditions for soft and mild malt. This whisky is distinguished by hints of sherry and gentle floral notes.

 

Taketsuru Pure Malt 12 50x160
Nikka Whisky Taketsuru Pure Malt 12 Year Old
Classification: Pure Malt Whisky
Distillery: Miyagikyo & Yoichi

Nikka Whisky Taketsuru Pure Malt 12 Year Old whisky is named after Masataka Taketsuru, the founder of Nikka Whisky and father of Japanese whisky. The Taketsuru 12 balances the character of both the Yoichi and Miyagikyo distilleries creating a product with gentle peat, good structure, and a touch of fruit and spice.

 

Taketsuru Pure Malt 17 50x160Nikka Whisky Taketsuru Pure Malt 17 Year Old
Classification: Pure Malt Whisky
Distillery: Miyagikyo & Yoichi

Nikka Whisky Taketsuru Pure Malt 17 Year Old whisky is named after Masataka Taketsuru, the founder of Nikka Whisky and father of Japanese whisky. The Taketsuru 17 balances the character of both the Yoichi and Miyagikyo distilleries. This whisky is aged 17 or more years in a combination of casks, including sherry, resulting in a rich elegant spirit with notes of toffee and a complex finish.

 

Taketsuru Pure Malt 21 50x160Nikka Whisky Taketsuru Pure Malt 21 Year Old
Classification: Pure Malt Whisky
Distillery: Miyagikyo & Yoichi

Nikka Whisky Taketsuru Pure Malt 21 Year Old whisky is named after Masataka Taketsuru, the founder of Nikka Whisky and father of Japanese whisky. The Taketsuru 21 balances the character of both the Yoichi and Miyagikyo distilleries. Notes of dried fruits, baking spices evolve into a deep, complex and long-lasting finish unique to whisky matured for 21 years.

 

Sommeliers

Keita AkaboshiKeita Akaboshi
National Sales Manager of Kuramoto US, Inc.

Birth: Kobe City, Hyogo
Keita Akaboshi graduated from Nihon Sommelier School, and received the certification of Wine Sommelier and Sake Sommelier.
He then came to the US in 1999, and started working in the sake field. Currently, he also works as Sake sommelier at Suigo Chiraku in NYC, a Sake Bar that serves over 150 kinds of Jizakes.

 

Hiromi Iuchi_200x200Hiromi Iuchi
Vice President of Kuramoto US, Inc.

Birth: Himeji City, Hyogo
Hiromi Iuchi is one of the first Sake Sommeliers’ to introduce premium sakes to the US market, and has been working as a Sake importer for the last 17 years since 1997.

 

Chris Johnson 200x200Chris Johnson
Sake Samurai, Sake Sommelier & Consultant, Cherry Restaurant; Owner of Sake Ninja Consulting

Chris first encountered sake around 20 years ago, when he travelled to Japan to work as an English language teacher. He was captivated by the culture and history of sake, and continued to learn about the drink on his return to the US by working in restaurants in the US. He built up considerable experience in some of the best known restaurants in the US, including Bond Street, and in 2002 opened his first establishment, a Vietnamese restaurant. Chris is determined to push sake up to the level at which wine and cocktails are enjoyed worldwide. His activities are focused on his desire to see greater understanding of sake, so that it is not simply seen as a traditional drink to go with traditional Japanese food, but as a versatile drink that pairs just as well with Western and other Asian cuisines and as an on-trend drink that can be widely enjoyed.
Chris is an SSI-qualified sake sommelier, works as a senior judge for the US National Sake Appraisal, and is also on the executive committee for Joy of Sake. In 1999, he came third in the first World Kikisake-shi (Sake Sommelier) Competition, beating off considerable Japanese competition. He was then invited to be a judge at the second competition. He was Awarded the prestigious Sake Samurai title in 2013. The 41st person to receive the award in the world.
Chris is a regular visitor to Japan, and has spent time studying the outstanding techniques of many master brewers during his trips to breweries. He has recently taken a position as Sake Sommelier and Consultant at Cherry, a restaurant in New York, which boasts an incredible line-up of 77 sake.

Toshi KoizumiToshi Koizumi
Owner of Wasan, Sommelier Society of Wine, American Wine Association Member
Koizumi always liked the atmosphere at a restaurant. He started out as a busboy, then ran up the ladder quickly, as he was promoted to a runner, a waiter, a captain, a bartender, and then a manager, all while learning the business of running a restaurant. As he discovered his love for good wine and good sake, he started visiting wineries and sake breweries until in 2003, when he became a finalist at World Sake Competition in the New York region.
Now Koizumi is the owner of Wasan Japanese restaurant in the East Village. He has also received certification from Sommelier Society of Wine in 2008 and became a member of American Wine Association in 2010.

 

Chizuko Niikawa-HeltonChizuko Niikawa-Helton
Sake Sommelier, Sake Samurai

Despite a successful career as a fashion designer in Tokyo, with a sake sommelier certification in hand, Chizuko Niikawa-Helton embarked upon a life in sake in New York City. Working from the ground up, her aptitude for sales and popularity with customers helped her to become New York’s top female sake sommelier. During her four-year tenure at Sakagura, New York City’s preeminent sake restaurant, Chizuko cultivated a selection of over 300 different sake labels, a collection rarely achieved even in Japan. In 2008, focused on developing independent sake events and sake sales techniques designed to make sake more fun, delicious and smart, she founded her own consulting company, Sake Discoveries, LLC. Focused on increasing sake fans nationwide, she consults with restaurants across the country to develop unique sake lists and staff training programs. She also specializes in producing large-scale sake and shochu events and lectures, and assists Japanese brewers in U.S.-based brand development, social media and public relations. She has served as a judge for the U.S. National Sake Appraisal and in 2012, was awarded the prestigious title of Sake Samurai by the Japan Sake Brewers Association.
• President, Sake Discoveries, LLC
• Founder, Sake Journeys. Sake brewery tour agency
• Certified Sake Sommelier, Sake Service Institute (SSI)
• Board Member, SSI International
• 2012 Sake Samurai, (Japan Sake Brewers Association)

Timothy Sullivan 200x200Timothy Sullivan
Sake Samurai

With his first sip in 2005, Timothy Sullivan simply fell in love with premium Japanese sake. This inspired him to start the first sake blog in the United States: UrbanSake.com. His passion for sake has grown this site into America’s leading resource for sake related news, events and education. In 2007, the Japanese Sake Brewer’s Association awarded Sullivan the title of “Sake Samurai” in recognition of his work to promote sake outside of Japan. Currently, Timothy Sullivan works full time in the sake industry conducting sake seminars, educational tasting events and media outreach to introduce what the Japanese call’s the drink of the gods, to new fans in the U.S. and around the world.
• Founder, UrbanSake.com. America’s first and most popular sake blog & education website
• Founder, Sake Journeys. Sake brewery tour agency
• 2007 Sake Samurai (Japan Sake Brewer’s Association)
• Certified Sake Adviser (SSI/Sake School of America)
• Certified Sake Professional (Sake Education Council)
• Instructor, Sake School of America
• Official Brand Ambassador, Hakkaisan Sake Brewery

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