St. Patrick’s Day Special
Let’s be GREEN at Sake Bar Kirakuya
St. Patrick’s Day Special
Let’s be GREEN at Sake Bar Kirakuya
Rice 1: Gohyakumangoku: 65%
Rice 2: Gohyakumangoku: 65%
Yeast: Kyokai 7
“Hanami” means the viewing of flowers such as cherry blossoms.
It is a custom to celebrate the arrival of spring., however, it means
mainly the party held under the cherry blossoms. It is an important event
that indicates the feeling of Japanese people toward the spring.
Drinking sake while viewing cherry blossomes is called “Hanamizake”
and regarded as very elegant pastime.
Asabiraki Sake Night
Feb.14th.2012 at Sake Bar Kirakuya
Sake Tasting Set: $15
-Samurai Blade + Nanburyu + Suijin
Nanburyu Junmai $42->$40
-Smooth and gentle taste with notes of cypress tress or Japanese cedar. Rich and round body. Medium dry.
Suijin Junmai: $48->$45
-Suijin stands for “God of Water”. Powerful flavor of SMV+10. The taste reminds strong rice flavor. Dry sake, full of taste.
Sake Bar Kirakuya, Daishichi “Big Seven” Kimoto Night
Tuesday February. 21st. 2012
Daishichi Sake Brewery was established in 1752, and is based in Nihonmatsu city, Fukushima Japan. Daishichi makes rich, mellow sakes of which outstanding reputation comes from an insistence on a strictly orthodox brewing tradition: the KIMOTO style sake. Dashichi brewery is solidly constructed, including 12.5 inch thick concrete walls, keeping their sake in a very safe environment.
Akira Sake Night
February 28th.2012 7pm
Organic(Pure) Junmai Sake
The Greatest Sake Selection
Sake Bar Kirakuya serves sakes you won’t find anywhere else in the city.
“…All 150 of the sakes available at Kirakuya, a new Japanese restaurant in a converted office space on 32nd Street in Koreatown, come from family-owned distilleries that brew in small batches. There are no premium labels here, no mass production.
Cho sends her sake sommelier to Japan twice a year to handpick the best local sakes to pair with an expansive Japanese menu. To help guide people through the selections, she features a sake of the month (February is Benkei, a pure sake whose brewing process produces a chocolaty scent), and every other week she invites a brewer from Japan to host a food pairing (the next one is January 31). There’s also a six-course, six-sake tasting menu ($150, available daily), which takes two and a half hours and involves pairings such as stuffed persimmon with tofu and citrus-brewed sake, or black sesame pudding with soy-milk sake. The menu changes every two weeks, so expect something new when you go….”
Sake Bar Kirakuya
January 31th, 2012 7pm-10:30pm
Katana Ginjo(Pairing with Brie)
Hatsumago Junmai (Pairing with Gorgonzola)
Shichiken Ginjo (Pairing with Gouda)
Katana Ginjo:Clear with a silvery cast. Rice paper, nutshell, and cream aromas with a round, silky entry with a dryish light-to-medium body and breezy honeyed radish and turnip accented finish.
Brie is the best known French cheese and has a nickname The Queen of Cheese. Brie has the sweetness one would expect from a top world’s cheese.
Shichiken Ginjo: Lovely scents of flowers, melon and fresh fennel are followed by delicate, but rich flavors and a clean finish. Drier than most Sakes, the Shichiken is a fine match for richer seafood preparations, chicken, pork, or roasted vegetables.
Gouda is traditional, creamery, hard cheese. It is round with very smooth, yellow, waxed rind. The flavor is sweet and fruity. As time passes, the taste intensifies and becomes more complex.
Hatsumago Junmai: Clear with a silver cast. Aromas and flavors of spiced cantaloupe and creamy nougat with a silky dryish light-to medium body and touch of nuts and grass on the gentle finish. A delicate precise junmai.
Gorgonzola is a traditional creamery and co-operative, blue cheese.The greenish-blue penicillin mold imparts a sharp, spicy flavor and provides an excellent contrast to the rich, creamy cheese.
*Valentine’s Day(Feb.14th) Special Offer: $60->$50
(Photo by Stephen Lyman)
To start off the New Year, Kirakuya presented the Sake Night event with three select sakes made from Yamada Nishiki rice, the most esteemed sake brewing rice, last Tuesday. The representative of Ozeki Sake came by guests’ tables and gave brief introduction about two Ozeki sakes made from Yamada Nishiki and how the rice makes difference in taste and aroma of the sakes.
Yamada Nishiki rice is the fruit of perfect climatic and geographical conditions. It is distinctive in that its grain size is larger and the content of the white core of starch is bigger that other types of rice. The result is the depth of sake flavor during the aging process. This selection matches very well with the season when family and friends gather and get in the New Year spirit.
For those of you looking for more information, there’s an interesting article from ChopsticksNY explaining about Hyoho Prefecture and Yamada Nishiki rice.
“The Nada section of Hyogo Prefecture is traditionally acknowledged as the nation’s top sake producing region, and the high quality rice provided by Tamba and Banshu, areas situated northwest of Nada, supports the quality of Nada sake. It has enabled breweries in the region to rise to a prominent position, producing about 30% of all sake made in Japan.”
Here are tasting notes about the select sakes from the event.
Ozeki Yamada Nishiki displays the distinctive taste of the rice. Clean and refreshing, with a dry finish, it makes a great combination with meat such as steak and Teriyaki chicken.
Another sake from Ozeki was Ozeki Osakaya Chobei. It has a rich and fruity aroma and a delicate flavor. This sake is excellent with light food such as Sashimi and steamed fish.
Lastly, Rojo Hana Ari, the junmai daiginjo sake by Kotsuzumi brewery, has a distinct deep magnificent flavor and elegant aroma. It also has been praised by world-renowned wine leader, Robert Parker, and got the highest score in sake rating.
“The world of sake is almost as broad and complex as wine; just switch out rice for grapes, Asia for Europe!” a restaurant owner in Phoenix said.
We’re so honored and excited to work with New York Magazine. We made such a great start of 2012, thanks to the support from our Kirakuya family!
We had a photo shoot with New York Magazine today, Jan 13thth. The theme of the photo shoot was regarding sake-based signature cocktails for the wedding. The rich aroma and flavor of sake adds unique, sophisticated touch to drinks. Special can never be special enough for the wedding. We are looking forward to getting the printed copy of New York Magazine’s March Wedding Special edition and reading the story about these photos.
(May is dressed up in her red Kimono and is posing in New York Magazine’s office.)
Jizake Bar, The Luxurious Local Sake Bar