“East Meets West” in Washoku Thank you to all of our customers and vendors who have continued to support Mutual Trading. Mutual Trading was established in 1926 and has since developed into the premier Japanese food importer and distributor in the United States. New York Mutual Trading opened its office in 1974. The Japanese food business is currently seeing one of the most exciting times in its history. Not only is the number of Japanese restaurants growing (it is estimated that the number of Japanese restaurants in the United States grew from ten thousands in 2005 to twenty five thousands in 2015), but also menus and dishes are more innovative and creative than ever before. In this edition, we are mentioning the rise of kaiseki (会席 or 懐石), a traditional Japanese multicourse dinner with meticulous preparations, as well as katsu sandwich (カツサンド), or Japanese
pork cutlet sandwich. Kaiseki is a traditional Japanese haute cuisine, but when prepared in New York, you will encounter the essence of Western cuisine in Japanese tradition. Katsu sandwich is a very casual Western dish, prepared in Japanese style. It’s a simple sandwich but both Japanese and Western essences are embedded. It’s an “East Meets West” experience in these dishes. In today’s environment, more customers are willing to challenge something new than ever before and I hope you will be able to find some hints in this edition.
New York Mutual Trading, Inc. Kentaro Tsurushima, Senior Vice President
02 Shu Ikeda, Founder, Owner and Master Chef of Torishin Special Interview
04 Trends and Predictions in the Food and Restaurant Industry Market Trend View 1
06 The Rise of the Katsu Sandwich Market Trend View 2
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Restaurant Review
Niche, odo, Sushi Noz, Kajitsu, Kusshi, Yume Sushi, Kamakura, wagamama
32 Sake & Shochu 101 34 How to Effectively Sell Sparkling Sake and Nigori at Your Sake Sommelier Interview
Restaurant
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Sake Cocktail Recipes
Dry Fig Saketini with “Jun”, Red Chili Vanilla with “Nanbu Bijin”, Sake Cider with “Shimeharitsuru”, “Kubota” Sake Spritzer with Honeydew, Misty Martini with “Amabuki Ichigo”, Kiwi Rock with “Tengumai”
Advertising List
09 Nisshin Foods Inc. 10 MTC KITCHEN
16 Azuma Foods International Inc. 18 Yamaki USA, Inc.
20 Q & B Foods, Inc.
21 Day-Lee Foods, Inc.
22 Kinjirushi Wasabi International Co., Ltd. 23 Mizkan America, Inc. 24 Otafuku Foods, Inc.
25 S & B International Corporation 26 Sun Noodle
27 Shoda Shoyu Co., Ltd.
28 TaDa PHILOSOPHY, Inc. 29 Takaokaya USA, Inc.
30 Yamasa Corporation U.S.A. 31 NY Mutual Trading, Inc.
39 Amabuki Shuzo Co., Ltd.
40 Asahi-Shuzo Sake Brewing Co., Ltd. 41 Miyao Sake Brewing Co., Ltd.
42 Nanbu Bijin Sake Brewing Co., Ltd. Publisher: NY Mutual Trading, Inc. 77 Metro Way, Secaucus, NJ 07094 | TEL: 201-933-9555
43 Shata Shuzo Sake Brewing Co.,Ltd. 44 Takara Sake USA Inc.
01
INTERVIEW
“Kokoro (spirit, mind) is very important to cooking, and a dish without it is not tasty. Here we all grill yakitori and serve our customers wholeheartedly.” Michelin-starred, yakitori specialty restaurant, Torishin, has been appreciated by New Yorkers and gourmands from all over the world for over a decade. It is the first and still the only restaurant serving “omakase yakitori course” in New York City as of spring, 2019. To find out how they keep thriving, we sat down with Founder, Owner and Master Chef, Shu Ikeda, and asked about his secrets.
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Please tell us how Torishin has grown.
In Japan, there are various types of restaurants serving yakitori— from izakayas, bars, and stands to omakase-style yakitori restaurants like Toriyoshi where I apprenticed. But when I started Torishin in 2006, there was no omakase-style yakitori specialty restaurant in New York. Some izakayas served yakitori as a side dish, but I wanted to feature yakitori in a course dinner, so I decided to go with the omakase-style. For the first 4-5 years, I saw many customers ordering from the a la carte menu instead of the omakase course. There were some customers, especially non-Japanese, who could only eat chicken breast, for example. But today I notice more and more customers trying to enjoy different parts of the chicken, and I’m happy to see that customers have come to appreciate yakitori as an entire dinner menu.
What do you think is the secret to Torishin’s longevity?
I think it’s very basic, but we are particular about ingredients. First of all, we handpicked the chicken farm. We use whole chickens by cutting them into small pieces, and then we prepare the skewers one by one and grill each skewer over Kishu Binchotan charcoal. It’s much more labor-intensive than using frozen, pre-skewered yakitori. But I think this sincere approach toward yakitori is the reason we have been loved for over a decade.
Omakase, charcoal grilling, and zero-waste cooking—it seems like the trends have finally caught up with Torishin. And you added a different counter when you relocated to Midtown West four years ago.
Yes. We call it the Select Counter. We wanted to serve an evolved version of the omakase yakitori course. As I said we are very selective about ingredients, and we believe that each ingredient has its own best way to be cooked. Cooking selected ingredients in their respectively best ways to bring out the flavors right in front of our customers and then serve them right away—this is what we want to do at the Select Counter. For example, if we had fresh fish shipped from Japan, we would serve it as sashimi. For kuruma-ebi, tempura is the best option. In the case of jidori chicken and wagyu beef, the charcoal grill can produce great flavor. In addition, we serve simmered, stir-fried, and steamed dishes. We thought this way of dining would be very entertaining for customers. We also serve our toku-gushi (special skewers using rare parts of the chicken) in a different way from our main omakase yakitori course. The rare parts are also very tasty, actually. We want our Select Counter customers to enjoy these rare and tasty parts, so the tokugushi portion sizes are smaller but there are more varieties compared to the course served at the main counter.
What kind of things do you keep in mind in order to survive in New York’s competitive market?
I believe every restaurant makes efforts to survive this competitive situation. In Torishin, we keep taste, price, and service in mind when running the restaurant. This principle is actually what I was taught by my master Yoshito Inomata, who was the founder of Toriyoshi. We strive to abide by this holy trinity every day. Another thing is how we embrace trends. Trends are changing all the time, and we think it’s tricky. For example, there are many restaurants using truffles now, not only in Western cuisine but also in Japanese cuisine. But we don’t want to jump on this trend easily. We carefully consider how to incorporate the trend into Torishin’s taste. It is difficult to try something new, but we understand that’s what we have to do. So we try serving experimental dishes like foie gras for example, and those dishes tend to have layers of flavors. It’s the opposite from our cooking style that subtracts flavors. Let me elabo-
rate what I mean by subtract flavors. As a general rule, one dish consists of the main ingredient and its supporting ingredients. We are trying to find how to bring out the main ingredient’s characteristics without covering it with additional flavors. We are looking for ways to do minimum seasoning and preparation, in order to bring out the main ingredient’s maximum flavors. For example, we serve a soup during the course menu at the Select Counter as a palate cleanser. It’s made with freshly shaved bonito flakes and kombu, and it’s only lightly seasoned. This soup makes you appreciate the genuine bonito flavor. This is what we like to serve to our customers.
What are the things you have kept consistent for over a decade while running Torishin?
As the name Torishin includes the character for “kokoro” (spirit, mind) we cherish the spirit. Kokoro is very important to cooking, and a dish without it is not tasty. Here we all grill yakitori and serve our customers wholeheartedly. This is one thing that has been unchanged from the beginning. Another one is our tare (yakitori sauce). We use the tare base inherited from my master, which was created 50 years ago. We keep using the tare and grilling with charcoal.
Have there been any changes?
In the beginning we had only Japanese yakitori chefs, but when we relocated to the current place we started educating non-Japanese yakitori chefs. We have a mission to spread yakitori culture to the world, so we think it’s necessary to teach techniques to non-Japanese chefs in order to achieve this mission.
Please share with us any upcoming plans for Torishin.
We are planning to open a new restaurant in Tribeca this summer, which is a good representation of Japanese culture. In Japan, there is a conventional system called “noren wake.” The system describes how a master trains apprentices through a long period of apprenticeship, and finally gives approval to the apprentice to open his own restaurant. From approaches toward food to philosophy as a chef to techniques, the master teaches everything he has to his apprentices. The relationship between my master Inomata and I was exactly this noren wake. This time I will let chefs who have worked at Torishin for 7-8 years take charge of the new Torishin Tribeca. Master Inomata also supports its opening as he did when I opened Torishin 13 years ago. I hope to spread Japanese cuisine, as well as the culture surrounding it, to the world. Torishin 362 W. 53rd St., New York, NY 10019 TEL: 212-757-0108 | www.torishinny.com torishin_ny_official TorishinNYC Torishin_NY 03
Mr. Kentaro Tsurushima, Senior Vice President of New York Mutual Trading, Inc., offers his annual perspective on the latest Japanese
2019 Trends and Predictions in the Food and Restaurant Industry
food trends in the restaurant industry.
Last year, you mentioned kaiseki and the idea of treating local ingredients with Japanese culinary techniques as trends. What do you see as this year’s trend? I will continue to mention kaiseki cuisine (the tradition of presenting a multi-course meal based on set techniques with seasonal ingredients) as the latest trend, but I realize that more, unique Japanese ingredients and flavors are being introduced to the United States. One of these ingredients is myoga, Japanese ginger. Last December, I attended a kaiseki course prepared by advanced students from the Culinary Institute of America (CIA), the largest culinary school in the United States. Out of 10 dishes presented, students used myoga in 2. It is common to use pickled ginger or gari in the United States but I was surprised to see myoga. Myoga is not hot and spicy like ginger, so the dish to combinations are different from ginger. We are importing frozen myoga from Japan so we can supply myoga consistently. Another ingredient is shiso, Japanese perilla. Shiso is often added in sashimi dishes as a garnish but many people do not know how to eat it. It has a strong flavor similar to spearmint, basil, and cinnamon but not exactly the same. It goes great with meat, fish, vegetables, and everything else. We started to sell shiso syrup, and we are getting great feedback. Yuzu and wasabi have already found popularity, but I feel that Americans are ready to try another unique and ethnic ingredient from Japan more than ever before.
What other trends are you seeing?
yasuhiro amano/Shutterstock.com
Given that health awareness continues to grow, I would say koji based products (malted rice éşš) is starting to gain recognition. In Japan, shio koji (salted koji), and amazake (natural sweet koji drink) have gained popularity. Koji is the foundation of Japanese food, acting as the base for fermentation. Koji is the key ingredient in soy sauce, miso, sake, rice vinegar. Once treated with heat or salt properly, it changes to shio koji and amazake. We are importing frozen amazake from Japan but I would like to introduce it as a koji drink. It is full of health benefits and koji will be a familiar word in English some day.
What kind of methods are you using to promote these new items? New York is a trend setter for food, but it has taken decades for sushi, for example, to establish itself in the United States.
kariphoto/Shutterstock.com
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Yuzu has been around since the 1990s, but it has been part of the restaurant scene for only ten years in terms of general use. Top educated chefs, like readers of this magazine, started to use Japanese flavors such as yuzu and wasabi first. Now that it is recognized in the
Kamameshi, or Japanese hot pot rice with local lobster.
Otsukuri, or sashimi CIA style, garnished with a shiso leaf.
Black Cod Saikyo Yaki (sweet miso grill) with myoga and renkon chips.
restaurant industry, prepared products such as yuzu salt and wasabi octopus have gained recognition. I think the route of penetration for myoga and shiso will be the same.
Students of the CIA Kaiseki Dinner Course with professor Murashima. Students all received a certificate of completion.
formation on fresh fish directly by using LINE or other social media apps. We hope to continue creating more convenient services by incorporating such new technologies.
Since the 1990s IT has evolved drastically, and the speed of information being transmitted has changed. I believe SNS, social networking service, can play a key role in informing the public about these unique ingredients fast and appropriately. Our Manhattan store, MTC Kitchen is posting on Facebook and Instagram often so please check it out.
You mentioned social media but is there any other new service? We have started an innovative service for restaurants to order fresh fish directly from Toyosu market (formerly Tsukiji market) – Japan’s largest fish market. It is currently limited to Manhattan due to a delivery arrangement, but we are connecting restaurants and Toyosu’s wholesaler directly. Restaurants are able to receive the newest in-
Mr. Kentaro Tsurushima, Senior Vice President of New York Mutual Trading, Inc., sees that the power of social media affects the food and restaurant industry.
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The Rise of the Katsu Sandwich Enjoyed as lunch, a snack and as otsumami (a small dish accompanying alcoholic drinks), katsu sandwiches are a staple in Japanese cafes, conbini (convenience stores) and even izakayas. The dish is composed of katsu (cutlet), white bread and sauce, but this simple combination can create countless different tastes depending on ingredients such as protein type (usually pork, chicken or beef), the white bread’s fluffiness and thickness, and the flavors of the sauce. Katsu sandwiches have been on the U.S. food scene for decades, but in the past few years there has been a slow but steady increase in its presence. To explore this dish further, we interviewed the three prominent restaurants Hi-Collar, Don Wagyu and SakaMai, which all serve their own versions of the katsu sandwich.
“Hi-Collar’s Katsu Sandwich is of a classic style, therefore it’s quite simple with minimal ingredients.”
--Yuki Izumi, Manager of Hi-Collar
What motivated you to start serving Katsu Sandwich at Hi-Collar?
same katsu as a topping for our best-selling Omurice too. Also, one of our other sister restaurants, Curry-Ya uses the same katsu in its Pork Katsu Curry, which is also a best seller.
Katsu sandwich is becoming more and more popular. Do you plan to introduce new flavors or change the recipe? Hi-Collar’s Katsu Sandwich is of a classic style, therefore it’s quite simple with minimum ingredients. I know there are various types of katsu sandwiches available now, but we are going to stick to this recipe and its simple style.
Hi-Collar’s concept is a classic kissaten (Japanese-style cafe) from the Taisho Era (1912-1926), and serving sandwiches is a must because they are a standard kissaten menu item. So from the beginning we have served three sandwiches, including Katsu Sandwich, Egg Sandwich and Fruit Sandwich.
Oversized pork katsu is sandwiched between fluffy homemade white bread.
Was there anything you found difficult in creating your Katsu Sandwich? Determining the price point was hard for us. We use quality ingredients, and accordingly this is reflected in our cost. But we wanted to make the price as reasonable as possible.
What are the things that you paid particular attention to when developing the flavor? We are particular about the balance of crusty katsu and fluffy bread. We use flavorful Berkshire pork for the katsu, and our non-preservative bread is made in-house at our sister restaurant Cha-An. Other things we also thought about were optimal bite size and the best ratio of katsu and bread.
How has it been received by your customers? Very well. There are customers who come just to eat the Katsu Sandwich. It’s quite popular and sells out almost every day. We use the 06
Hi-Collar is a kissaten during the day, and transforms into a bar at night.
Hi-Collar 214 E. 10th St., New York, NY 10003 TEL: 212-777-7018 | www.hi-collar.com
@hi_collar
KATSU SANDWICH
“The Wagyu Sando required a lot of testing and practice in order to create a consistently delicious and tender Sando.” --Corwin Kave, Executive Chef at Don Wagyu How would you describe the feature of each Katsu Sando (Washugyu, Miyazaki Wagyu, Ozaki Wagyu) you serve at Don Wagyu? First of all, the Don Wagyu Katsu Sando is a creation of Chef Samuel Clonts of Uchu and Derek Feldman. A piece of the wagyu sando is a fixture of the kaiseki style tasting menu at Uchu to this day. The Washugyu Sando is prepared using dry-aged ribeye or strip loin. The dry aging process deepens the umami richness of the beef while tenderizing the texture. The A5 Miyazaki Wagyu Sando is prepared using ribeye or strip loin of wagyu raised in the Miyazaki Prefecture of Japan. The flavor is sweet and savory with an extremely tender texture. And finally, the A5 Ozaki Sando is prepared using ribeye or strip loin of wagyu raised on Mr. Ozaki’s farm in the Miyazaki Prefecture. The flavor is comparable to bone marrow; rich, full and clean.
I believe there were trials and errors while developing the Don Wagyu style of katsu sandwich. What were you particular about? Balance? Aroma? Meat? The Wagyu Sando required a lot of testing and practice in order to create a consistently delicious and tender Sando. The beef is always changing and we must adapt our process continuously. The cook times are affected by the thickness of the meat as well as the age of the beef and we cook each piece with intention and care. Because there are so few ingredients in the end product, each one is thoroughly scrutinized. We use a fresh panko for breading, high quality cage free eggs and pain de mie baked daily at Balthazaar Bakery.
©Don Wagyu
we experiment with new Katsu Sandos as well as wagyu in many forms. I am currently working on a Sweetbread Katsu Sando.
What do you think about the possibilities for katsu sandwich? Do you think it will be the next ramen? The popularity of the Katsu Sando has been increasing steadily in the U.S. since the early 2000’s. I now see Katsu Sando’s being incorporated onto the menus of highly regarded restaurants all over the U.S. and Europe. While I don’t believe the Katsu Sando will reach the notoriety of ramen, I do believe that the Katsu Sando is here to stay. I will certainly keep preparing them!
You age washugyu, but do you age wagyu as well? Our wagyu is never aged. We prefer the wagyu flavor and texture when the beef is as fresh as possible.
Which Katsu Sando sells most? And can you think of any reasons for that? The Washugyu Sando is the highest selling Sando for us. I believe price point is the biggest reason for this, but the sales of both A5 Miyazaki Wagyu Sando and A5 Ozaki Sando combined is almost equal to the Washugyu Sando sales.
Are you planning to introduce new types of Katsu Sando? We are always creating new products using wagyu. Our katsu burger, comprised of 80% washugyu, 20% wagyu seasoned with garlic and shiso, is a top selling Sando at Don Wagyu. We also serve a limited tasting menu dinner series on Thursdays and Fridays, “Don Wagyu After Dark”, where
©Don Wagyu
©Don Wagyu
Don Wagyu 28 S. William St. New York, NY 10004 www.donwagyu.com
@donwagyu 07
KATSU SANDWICH
“Every time we prepare the wagyu, we touch it to determine the cooking time and temperature. We are extremely careful about that.” --Atsushi Furukawa, Chef de Cuisine of SakaMai When did you start serving Miyazaki Wagyu Katsu Sando, and what was the motivation to add this dish to your menu? It started about two years ago. Katsu sandwiches are a very popular item in Japan. They are available in cafes, convenience stores and restaurants, and we thought they would be received equally well in the U.S.
Why did you choose wagyu instead of pork or chicken? We especially wanted to spread a high-end version of the katsu sandwich. At the time we already served dishes made with Miyazaki wagyu, the highest-regarded, award-winning A5 rank wagyu. So we decided to give it a shot with this ingredient. ©3 Day Monk
Any trial and error? While developing the Katsu Sando we tried filet, ribeye and strip loin. We found that the strip loin demonstrated the best balance of red meat flavor and richness when deep-fried. Also, we tried many different types of batter to highlight the taste of the meat.
You started serving Omiya, a pre-order and take-out version of your Wagyu Katsu Sando.
I think it’s crucial how the wagyu is cooked.
Can you think of any other options for katsu?
Yes, that’s the most important aspect. We still adjust the time and temperature to achieve the doneness we want for each cut of wagyu, because each one has different characteristics-like texture and thickness. Also, the kitchen’s temperature and humidity are never the same each day, so every time we prepare the wagyu we feel it to judge the right cooking time and temperature. We are extremely careful about that.
We really want to promote it. It is a great thing to receive a katsu sandwich as a gift. So we want to spread this Omiya culture.
We once tried Unagi Katsu Sando at an event. We first grilled unagi without sauce, made it into cutlets and then drizzled sweet and savory sauce on top of it. It was well-received and I really liked it. But at the restaurant we want to explore the possibilities of wagyu more, though our sister restaurant, Bar Moga, serves Pork Katsu Sando.
How about the bread? We use milk bread that has a similar texture to Japanese “shoku-pan.” It should be crusty outside and fluffy inside after being toasted, and we are also careful about the doneness of every piece.
The sauce is also key, I think. Yes. The sauce is something that we invested the most care and attention into developing. We tried many patterns of blends before finding the one we liked. Even once we decided on that one, we updated it several times. Actually we taste and adjust it every day.
How does it sell? Very well. We have about 500 orders a month. 08
©3 Day Monk
Coming from the word “omiyage” which means souvenir, Omiya is the perfect gift to bring home or to a party.
SakaMai 157 Ludlow St. New York, NY 10002 TEL: 646-590-0684 www.sakamai.com @sakamainy
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RESTAURANT REVIEW
Mazémen— Chef Nakamura’s Truly Original Saucy Ramen
Bold flavors of steak and ramen with tonkotsu soup complement each other in Steak Mazémen. “I want our restaurant to be an epicenter of new ideas, and a place where I keep doing something meaningful,” says Chef Nakamura.
Located right next to his flagship restaurant, Ramen Nakamura, Niche is equipped with a big communal table.
Kaiseki Course at a Kyoto-Style Speakeasy
The course menus change monthly as kaiseki expresses seasonality.
Asked about his signature food, Chef Odo humbly answers, “I cannot think of any at the moment. Maybe my customers will tell me what it is.”
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NEW YORK Niche
172 Delancey St., New York, NY 10002 www.nakamuranyc.com/niche @nichemazemen
Opened earlier this year, Chef Shigetoshi “Ramen God” Nakamura’s newest project, Niche, is NY’s first mazémen specialty restaurant. Mazémen is often described as “soup-less ramen,” but Chef Nakamura would rather call it “saucy ramen” because he puts great importance on craft sauce and its balance with the noodles and toppings. Niche’s signature Steak Mazémen exemplifies this philosophy. It is comprised of a rich and thicker version of tonkotsu (pork bone) sauce, thick and chewy ramen noodles, chunky bite-size ribeye beef steak and vegetables, and then topped with house-made steak sauce. As you dig in, your mouth embraces all these bold flavors. “Steak is American and ramen is Japanese, and both are the main characters of this dish. I want to highlight both without canceling either” says Chef Nakamura. In addition to this challenging combination, he further incorporates local flavors into his mazémen. Currently served as part of the special menu is Duck Magret Mazémen, made by using duck grown in Hudson Valley. Found on the regular menu is Russ & Roe Mazémen, which features smoked salmon from Niche’s neighbor, Russ & Daughters. Chef Nakamura’s playful exploration is limitless. He says, “Every combination you enjoy as a sandwich or sushi can be made into mazémen.” We can’t wait for his next move.
NEW YORK odo
17 W. 20th St., New York, NY 10011 www.odo.nyc @odo.nyc
When he was helming Kajitsu, Chef Hiroki Odo contributed to this shojin ryori* restaurant receiving a Michelin star. He now operates his eponymous kaiseki restaurant, odo. Hidden behind the bar/ bistro HALL, which is also steered by Chef Odo, you will find a space with an open kitchen surrounded by a 12-seat counter, and tucked away further in the back, an intimate dining room with twin tables separated by a partition. “I had a speakeasy style in mind when developing this restaurant. They are only known by those who are familiar with the location, and that resonates with the dining culture in Kyoto where I started my career,” he says. Kyoto’s dining culture is unique in how loyal customers support restaurants’ growth by introducing new customers, sharing information, etc. “I’d like to create that atmosphere here,” says Chef Odo. Currently both the Chef’s Seasonal 8 Course Tasting Menu served at the counter and the Sushi Course served at tables are prepared with locally sourced ingredients. Chef Odo does not specify any signature dish but emphasizes, “I am particular about dashi broth, and we use six different kinds of dashi to create our dishes.” Subtly and gently touched up by Chef Odo, these courses allow you to enjoy seasonal, local American flavors, prepared and served Kyoto-style. *Shojin ryori refers to a style of vegetable-oriented cuisine eaten by Buddhist monks.
RESTAURANT REVIEW NEW YORK
NEW YORK
Sushi Noz
Kajitsu
181 E. 78th St, New York, NY 10075 TEL:917-338-1792 | www.sushinoz.com
@sushinoznyc
125 E. 39th St., New York, NY 10016 TEL: 212-228-4873 | www.kajitsunyc.com
Intimate Universe that Ensures a Memorable Dining Experience
Presenting the Origins of Japanese Cuisine through Cha-Kaiseki
As you step into the foyer of Sushi Noz, you’ll notice that you are surrounded by the fresh smell of hinoki (Japanese cypress) and a serene, crisp ambience. Just like curtains rising in the theater, a sliding door opens and you are invited into a dining room with an eight-seat counter. This is the beginning of your dining experience at this Michelin-starred restaurant. The Omakase course, comprised of appetizers, sushi, soup and dessert, is meticulously planned by Chef Nozomu ‘Noz’ Abe. His scrupulousness is not only taste-wise but also in regard to visual aspects, and watching him cook is part of the dining experience. “This is my stage where I can entertain customers through my dishes,” says Chef Noz. It’s enchanting and informative to observe him skillfully handling ingredients, such as cutting fish, searing toro with binchotan charcoal, smoking conger eels and making nigiri sushi. Aging fish to enhance their umami and tenderness is one of his signature cooking methods. When he shows you the aged fish before slicing it into pieces, you will be excited about the meal to come. Each item is served with an artisan-made dish handpicked by Chef Noz himself, and he also loves to share stories about the dish as well. The universe Chef Noz creates and shares with you is truly precious and memorable and will stay on your mind for years.
Shojin/kaiseki cuisine specialty restaurant, Kajitsu celebrates its 10th anniversary this year. Having joined the restaurant team about a year ago, Chef Hiroki Abe is passionate about conveying the essence of Japanese food, and aims to offer the same level of shojin/kaiseki cuisine available in Japan. The shojin/kaiseki they serve is unique and defined by multiple courses of dishes that only use plant-based ingredients such as seasonal vegetables, seaweed, and edible wild plants. Although some of the ingredients are ordered from Japan, nearly 80% encompass locally-sourced American ingredients, as the concept of shojin is to express the seasons of the area and also “create with what is bestowed by nature”. Chef Abe visits the market every week and carefully selects the best quality vegetables at that time. Also, Kajitsu and Chef Abe are committed to providing “something that is unique to here.” To that end, Chef Abe has gone a step further and is starting to offer “Cha-Kaiseki” (meals served as part of tea ceremonies). Having thought through how to best represent tearoom cuisine in a restaurant setting, and by using tables built without nails and tableware by a famous potter to complete the atmosphere; they have crafted an experience where one can sense Japanese tradition and artisanship in a manner that would be difficult to find even in Japan. Seasonality is beautifully presented in these dishes including the rice cooked with cherry blossom flowers and leaves.
Opened in March of 2018, Sushi Noz earned a Michelin star in the same year. Currently they serve dinner in two rooms, The Hinoki Counter and Ash Room.
Chef Noz sears toro with binchotan right in front of guests. You can appreciate this experience with all five of your senses.
The dining area reproduces a tearoom ambiance in a restaurant setting.
Chef Hiroki Abe is passionate about conveying the real essence of shojin/kaiseki cuisine in New York.
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RESTAURANT REVIEW
The Freshest Fish Sourced and Served Daily
The Sashimi Boat (top) and the Roll Combination (left) are sharable and extremely popular at Kusshi.
If you’d like to try Omakase ($80, $120), take a seat at the 12-seat counter.
Originally from Chiba Prefecture, Chef Jackie Nakajima is at the helm of Kusshi.
Always Devising New Menus Sushi Tapas Style
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Kusshi
11826 Trade St., North Bethesda, MD 20852 TEL: 240-770-0355 | www.kusshisushi.com
Kusshi is an upscale, modern sushi restaurant, opened last October in Rockville, Maryland. Housed in Pike & Rose, a sprawling complex consisting of restaurants, retailers, cinemas, a bowling alley, office buildings, apartments and a hotel, the spacious restaurant can easily take 140 people and is decorated with an abundance of bamboos and symbolic images reminiscent of Japan, such as geisha and Mount Fuji. Kusshi stands out for its commitment to sourcing fresh fish on a daily basis, and according to owner Wesley Yao, “Daily purchasing is not something other restaurants are doing.” With a clientele made up primarily of American customers in their 20s-40s, as well as many families, Chef Jackie Nakajima says, “We are taking traditional dishes and updating them for the modern American palate.” Popular menu items include the Sushi Boat (60 pieces for $124, 90 pieces for $180), which are great for families and group diners, and various types of creative Special Sushi Rolls. Among nigiri on the a la carte menu, slightly seared Fatty Salmon sells well. Kusshi also boasts their drink selections. Currently they carry more than 40 kinds of sake, 20 kinds of Japanese whiskey, 26 kinds of Japanese beer, 5 kinds of Japanese shochu, and even aged sake. A sister restaurant named Poke Dojo is soon to be open in Bethesda, Maryland.
WasHington, DC Yume Sushi
2121 N. Westmoreland St., A-2, Arlington, VA 22213 TEL: 703-269-5064 | www.yumesushiva.com
The most popular sushi roll, the Yume Roll. Spicy tuna, avocado, tuna bonito, jalapeño, mango & eel sauce, and tempura.
A mural painted by Nicolette Capuano heightens the modern atmosphere.
WasHington, DC
Chef Saran Kannasute is from Thailand, and has trained in sushi restaurants in Florida and Virginia.
Opened in Arlington, Virginia in December 2018, Yume Sushi boasts a ‘Japanese Sushi Tapas’ concept that attracts visitors from Washington DC and Maryland as well as local Virginia. “We continually devise and offer new menus that cannot be found elsewhere,” according to Chef-Owner Saran Kannasute. Ingredients and seasonings are sourced from Japan as much as possible, and fresh fish from Japan arrives on average three times a week. The chef makes sauces for each roll based on its texture, taste of ingredients. In addition to the regular menu, these carefully curated ingredients also sustain a daily special menu. Popular items include the Creamy Scallop with Hokkaido scallops and the Smoked Salmon Tataki with a salmon smoked in house that takes over two days to make. The Winner, a luscious stack of foie gras and eel, garnered Chef Kannasute the Morikami Award. Within the modern interior, a painting of a Japanese woman by one of Kannasute’s artist friends is eye-catching; this is apparently a reproduction of the interior of the restaurant in Florida where Chef Saran started his career. The clientele is mainly American, including passionate foodies who have been to Japan, but many Japanese customers also enjoy their dishes. There are over 75 types of sakes to choose from, some available on tap, and six types of Japanese craft beer.
RESTAURANT REVIEW boston
boston
Kamakura
wagamama
150 State St., Boston, MA 02109 TEL: 617-377-4588 | www.kamakuraboston.com
(Faneuil Hall) 1 South Market St., (Seaport) 100 Northern Ave., (Prudencial Center) 800 Boylston St. | www.wagamama.us
Modern Kaiseki and Cha-Kaiseki in the Heart of Boston
Contemporary Japanese with Playful Twists
@ Hien Nguyen
Conveniently situated one block from tourist-congested Faneuil Hall Marketplace, Kamakura is a chic, multi-level, Kaiseki and cha-kaiseki-centric restaurant. Owner/Executive Chef Youji Iwakura creates a modern interpretation of this refined cuisine by featuring locally sourced, fresh ingredients. As is the heart of kaiseki, seasonality is beautifully reflected in Chef Iwakura’s creations in both taste and presentation. He avidly incorporates non-Japanese cooking methods and ingredients into his dishes. Good examples from his current menu are Wagyu Striploin Robata (Japanese style grill) with Dashi Buerre Monte and Oyster “Nanban” Escabeche and Royal Caviar with Dashi Gelee. The best way to appreciate them is to sit at the Chef’s counter; however, Kamakura also offers various styles, such as omakase sushi, washoku bistro (Japanese dishes prepared with eclectic, non-Japanese methods and inspiration), and bento lunch, accommodating each guest’s preference. If you prefer a more casual setting, you can enjoy Kamakura’s treats at Kumo, an open-air bar and lounge, as well. At Kumo, Kamakura plans to host “Matcha Tea Time” in the afternoons, offering Japanese tea, as well as both savory and sweet seasonal creations. *“Kaiseki” refers to small plates offered at sake parties from the Edo Period while “cha-kaiseki” means traditional Japanese course cuisine that had been enjoyed during tea ceremony. **Kamakura accommodates various dietary needs.
Spawned in London over a quarter of a century ago, the global restaurant chain wagamama has served Japanese cuisine with multi-cultural influences. Whether it’s hearty ramen, sizzling teppanyaki or plentiful donburi, wagamama’s dishes are accentuated with playful and eye-opening twists, offering customers a truly unique dining experience. Boston houses three wagamama restaurants, in which customers can enjoy wagamama’s original and eclectic Japanese cuisine in upscale, casual and vibrant settings. It’s not exaggerating to say that everyone who goes there enjoys Chicken Katsu Curry (pictured above). wagamama’s take on this Japanese comfort dish is actually ordered 3.5 million times a year in the U.K. alone. It is as rich as authentic Japanese curry, yet has a touch of creaminess that embraces its spicy kick. Topped with giant beef with bone, Short Rib Ramen is also a popular item. Hearty and rich in umami, you cannot stop digging into this abundant ramen. Beef Teppanyaki, a spin on Korean barbecue bulgogi, literally makes your mouth water. wagamama is serious about health and nutrition, and their dishes are all prepared with the best quality ingredients available. They have an extensive vegan and vegetarian-friendly menu as well. Just recently, wagamama abandoned plastic straws and switched to biodegradable ones.
Chef Iwakura adds a final touch to Sugata-zukuri (sashimi arranged in the shape of a fish).
Vegetarian-friendly buns are stuffed with earthy mushroom and juicy panko-crusted eggplant.
@ Hien Nguyen
@ Regan Cleminson
@ Brian Pu Ruiz
Upscale and relaxing atmo- @ Brian Pu Ruiz sphere surrounds diners.
Bitterness and sweetness are superbly balanced out in Matcha Tiramisu, created by Chef Iwakura’s wife, Keiko Iwakura.
From your first slurp of Short Rib Ramen, you won’t be able to stop eating it.
Each wagamama in Boston has a different vibe. From top to bottom, Prudential Center, Seaport, and Faneuil Hall locations.
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Sake & Shochu 101
Sake and shochu are native Japanese liquors and both have been enjoyed in Japan for centuries. Sake is a brewed beverage like wine and beer, whereas shochu is a distilled spirit like whiskey, bourbon and vodka. Here we demystify the differences of the two drinks to help you understand their true features. Sake
Shochu
Base Ingredients Sake is made only from rice, water, and rice koji, but these simple ingredients can produce such versatile flavors, ranging from fruity and floral to citrusy and minerally. Sake is usually brewed with local water, which affects the flavor. Sake rice is not always locally harvested, but today more and more breweries try to grow local sake rice in order to brew truly regional sake.
Classifications Sake is often labeled as daiginjo, ginjo, honjozo, junmai, nama, kimoto, yamahai, etc. Those classifications are obtained by the rice milling rate, brewing methods, and production processes. This information is important to understand the characteristics of each sake. The information appears on the label of a bottle. (Sample label at the bottom of this column.)
Drinking Styles Sake is usually enjoyed straight. It’s rarely diluted or mixed with other drinks mainly because that tends to cover sake’s delicate features. Unlike other brewed alcohol, sake can be enjoyed at any temperature from cold to hot. Also, Japanese people love to drink it while eating, so food pairing is another fun aspect of appreciating sake. SAKE LABEL FRONT
Classification: This provides information regarding classification by brewing methods and techniques such as daiginjo, ginjo, junmai, junmai daiginjo, junmai ginjo, honjozo, etc.
Name of the sake
Brewer’s information & location where produced: A sake’s character and the region where it is produced are strongly related.
Specs: Indicated here are base ingredients, milling rate, alcohol content, and other special production methods.
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Shochu can technically be made from any base ingredient as long as it contains enough starch. It is believed that there are as many as 50 kinds of base ingredients in the Japanese shochu market, including sweet potato, rice, barley, brown sugar, sesame and buckwheat. Each base ingredient produces unique flavor characteristics. Local water and locally grown base ingredients are used for making shochu, and in this respect, shochu is closely associated with regional cultures. The flavor can also be manipulated via distilling and aging methods.
Classifications There are basically two types of shochu as categorized by the distilling methods, either multiple distilled or single. Shochu distilled multiple times has a clean, pure taste; in other words, it tends to lose unique flavors from the base ingredient. This type of shochu is called “Ko-rui” and is often used for making cocktails. On the other hand, shochu distilled only one time can retain flavor from its base ingredient, and is called “honkaku shochu” or “premium shochu”.
Drinking Styles While sake is usually enjoyed straight, drinking styles of shochu are more versatile: mizuwari (mixed with cold water), oyuwari (mixed with hot water), maewari (mixed with water and let stand overnight), onthe-rocks, mixed with soda, and used in cocktails, in addition to drunk straight. It’s also enjoyed with foods.
Awamori Taste: This provides a general description of the flavor and suggested drinking styles.
Importer’s information
SAKE LABEL BACK
Base Ingredients
*Label images provided by Ryujin Shuzo Co., Ltd.
Awamori is a type of single distilled beverage only made in Okinawa Prefecture. It’s not called shochu although it’s made using similar methods. Its base ingredient is Indica rice, mainly sourced from Thailand, and it employs special “awamori koi” to help with fermentation. It tends to have a full-bodied flavor and is high in alcohol content. *Sake has 15-17% (30-34 proof) alcohol content while shochu has more or less 25% (50 proof) alcohol content.
Sake & Shochu 101
Sake Terminology daiginjo: One of the factors that deter-
ered the highest quality of sake.
sake production process, hi-ire (heat pas-
mines the flavor is the degree of rice which
junmai ginjo:
teurization) takes place twice, once before
is polished off. Sake classified in the daiginjo category has less than 50% of the original rice grain remaining. The “percent of remaining grain size”, “seimaibuai” in Japanese, is an important indication of how a sake will taste. The lower the number, the smaller the grain. In general, sake with a
If a sake is labeled jun-
mai ginjo, it is made from only rice, water and rice koji. The rice is milled to more than 40%.
honjozo: Sake
order to inactivate kobo yeast. Since nama or nama-zake is made from skipping either one or both of these steps in the pasteuri-
whose percent of re-
zation process, kobo yeast is still active in
maining grain size is more than 60% and
this kind of sake. Needs to be refrigerated.
less than 70%, and has some added dis-
kimoto: One
smaller number is more fragrant, elegant,
tilled alcohol.
and better to be consumed chilled.
muroka: Meaning
ginjo: The same formula applies for the
storing the sake, and once before bottling in
squeezed sake taste. Skipping either the
ficial ones. It requires a much longer time
pasteurizing or filtering process or both, it
to make and requires more steps and labor
allows the rice’s richness to remain in the
as the bacteria are cultivated by hand. Al-
aroma, flavor and sometimes color of the
though it’s extremely difficult to carry out
tilled alcohol might be added.
sake.
this process, sake employing the kimoto
junmai: Literally
nigori: Coarsely filtered sake which has
style has a solid body and a distinct flavor,
which means that more than 40% of the rice grain has been milled away. Some dis-
meaning “pure rice,”
junmai refers to sake brewed only from rice, water, and rice koji, which has no extra alcohol added during the brewing process. This type of sake tends to retain a solid rice flavor.
junmai daiginjo: Defined
as sake
brewed only from rice, water and rice koji and using rice milled more than 50%, the sake in this category is generally consid-
it
retains
the
uses lactic acid bacteria that is naturally cultivated in the sake instead of using arti-
of remaining grain size” is less than 60%,
and
methods used in sake brewing. This system “not filtered with freshly
ginjo category. This is sake whose “percent
charcoal”
of the oldest traditional
the unfermented portion of the rice left,
the way all sake used to taste.
giving the sake a cloudy white color or
yamahai: A
chunks of rice floating inside. Since the rice
shi-haishi-moto.” This style is quite similar
is still working in the sake even after being
to kimoto in terms of the process. Its name
bottled, some nigori are sparkling. Just be
comes from the elimination of one of the
careful when you open it.
processes called “yamaoroshi,” the most
nama
or
nama-zake: Generally
re-
fers to unpasteurized sake, which is characterized as having a fresh flavor. In the
short form of “yamaoro-
difficult part of kimoto style brewing. Yamahai style sake tends to be high in acidity, full-bodied, deep and rich.
Shochu Terminology ko-rui: This
tained via a multiple-distilling method for
jo-atsu style and gen-atsu style distillation: These two distilling meth-
alcohol of less than 36% in volume. It is of-
ods are used for obtaining the desired fla-
ten called white liquor and used as a base
vor by playing with different boiling points.
for cocktails and infused liquors.
While the jo-atsu style (atmospheric) distil-
honkaku shochu
lation is conducted under normal pressure
category of shochu is ob-
or
otsu-rui:
This category of shochu is obtained via a single-distilling method for alcohol of less than 45% in volume. Since it’s distilled once, this type of shochu keeps the flavor of its base ingredients.
when the boiling point is 100°C, gen-atsu style (reduced pressure) distillation is conducted under reduced pressure which enables boiling at about 50°C. Shochu obtained via gen-atsu style can reduce any
excess flavors of ingredients.
kuro koji, shiro koji, ki koji:
Koji is
a mold that decomposes starch and transforms it into sugar. It’s used in making both sake and shochu. In shochu making, the type of koji dramatically affects the flavor of the final product. Kuro koji tends to produce a bold and sharp flavor, while shiro koji makes shochu milder. Though it’s less popularly used than kuro and shiro koji, ki koji tends to have fruitiness.
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SAKE SOMMELIER The environment surrounding the U.S. sake market is changing at a fast pace, and every year we see new trends. Sparkling sake and
How to Effectively Sell Sparkling Sake and Nigori at Your Restaurant
nigori have been two of the fastest growing sake categories over the past few years. To understand these sakes and ride on their rising tide, we asked for help from sake sommelier and consultant Chizuko Niikawa-Helton. Here she shares the latest trends in these sake categories, and offers some tips to bump up their sales at your restaurant.
Please provide an overview of the sparkling sake market and share the latest trends. There are mainly two types of sparkling sake available on the market now. The first one is what I call a casual type, which currently dominates the sparkling sake market. There is a wide spectrum of flavors that fall into this category, but it is generally lower in alcohol content, sweeter, and slightly cloudy due to the rice sediment remaining in the bottle. The sediment causes in-bottle fermentation and creates beautiful carbonation. But I would also categorize sparkling sake with additional carbonation as this type. These sparkling sakes are often available in small bottles and are reasonably priced to be enjoyed casually. They can even be served as cocktails by mixing with fruit juice, such as in a Sake Mimosa or Sake Bellini. On the other hand, the newest type is a higher-end sparkling sake, which I call a premium “awa” type. It’s crafted in a method similar to Champagne, and it’s crystal clear with elegantly fine bubbles. It’s recommended to be served as the first drink for toasting, just like Champagne. High-end restaurants serving omakase sushi or kaiseki usually carry Champagne for this purpose because people want to start their meal with a refreshing, effervescent drink. However, this type of sparkling sake can definitely fulfill this role. In this case, people can enjoy an entire sushi or kaiseki dinner with sake from beginning to end. This premium “awa” type of sparkling sake was developed by the Japan Awa Sake Association. This group promoting “awa” was started by a group of sake breweries aiming to create a Champagne-quality sake to be used as an alternative toasting option. The sparkling sake made under the association’s strict standards is called Awa Sake In other words, Awa Sake is an innovative sake born from the techniques, knowledge, and passion of the sake industry. “Is it really sake?” is the response from those tasting it for the first time. Awa Sake has a quality that is guaranteed to satisfy even insatiable gourmands. Since it’s a new type of sparkling sake, awareness is slightly lacking but I would like restaurants to try serving the Awa Sake. It’s pricy but worth the investment, because Awa Sake definitely wows customers.
What brands of Awa Sake are available in the U.S. now? Only a few of Awa Sake are currently available, such as Hakkaisan Clear Sparkling “AWA,” and Nanbu Bijin Awa Sparkling Junmai Ginjo. It’s not a sparkling sake from the Awa Sake Association, but Tatenokawa PHOENIX Sparkling Junmai Daiginjo needs to also be mentioned. As of May it’s one of the latest additions to the U.S. market, and it’s high quality sparkling sake in a casual style. Created in collaboration 34
SAKE SOMMELIER with the pop-rock band Phoenix, it is also appealing to customers for this reason.
What are good ways to pair sparkling sake with food? In general, sparkling sake is good on its own as an aperitif. To pair sparkling sake with food, try dry, clean type sakes, which go great with light appetizers such as oysters. But at the same time, dry sparkling sakes can accompany spicy foods and deep-fried foods very well because they cleanse palates.
ing to try. It’s actually a long-standing sparkling nigori. Finally, I’d like to say that both sparkling sake and nigori can accompany a wide variety of cuisines, not just Japanese. So don’t be afraid of trying to match these kinds of sakes with your restaurant’s cuisine, whatever it is.
Nigori is becoming more popular in the U.S. as well, and there are more varieties available now. Could you tell us how to serve this category of sake? The degree of cloudiness affects the serving style. On one end there is really creamy nigori that has a coconut-milk like texture, and on the other there is refreshing, light nigori. It really depends on what customers prefer. Light nigori is growing in sales these days, but in the U.S. I still see a significant number of people who prefer creamy, robust nigori. If your customers like this type, serve it with spicy food. The distinct rice umami of rich nigori goes very well with spicy food. Also, the really cloudy nigori can easily be used to make cocktails. Simply mix with orange juice or sparkling water to make a light cocktail, and if you prefer rich cocktails it can also be used in creamy types like Mai Tai and Kahlua and Milk. But as previously mentioned, the light type of nigori is trending so it’s interesting to recommend that customers compare several different types of nigori. Many nigori brands are available in small bottles, and this makes it convenient to serve at restaurants. But if you have nigori in large bottles, open it and serve it by the glass without worrying about what’s left over. I know many people are afraid of ruining the quality of the sake once you open it, but sake does not spoil although flavors might change due to aging or oxidation. You don’t have to get rid of it even if the nigori bottle was opened a week ago. I suggest using it to make cocktails or even serve as hot nigori sake. Also, try this way—add one slice of lemon into a glass of leftover nigori. The refreshing aroma and taste of lemon will help revive the old nigori. There are many more creative ways to save your old nigori, so don’t be afraid of open nigori bottles.
Hakkaisan Clear Sparkling “AWA” (left) and Nanbu Bijin Awa Sparkling Junmai Ginjo (right) are the two Awa Sake, high-end, new types of sparkling sake currently available in the U.S. Dry and with super-fine bubbles rising straight up from the bottom of the glass, they are great sakes for toasting.
Kikusui Perfect Snow is a rich and robust nigori with a higher alcohol content, making it great for cocktails. It can be enjoyed on the rocks as well.
Sparkling sake and nigori accompany a wide variety of dishes from sushi to deep-fried dishes to ethnic foods.
Could you give some examples of brands representing each type? Kikusui Perfect Snow represents the creamy, rich type. It can be enjoyed on the rocks and is even tasty when cut with orange juice, 7 Up, and club soda. As it is great served hot as well, it is a very versatile nigori. I would pick Hyosho Usunigori Junmai Ginjo as an example of the light, elegant type of nigori. The word “hyosho” means diamond dust, and the sake is packaged in a frost glass bottle. It is slightly cloudy with a sweet taste and a hint of pineapple. It can be enjoyed not only as an aperitif, but also accompanies food quite well. Hakkaisan Sparkling Nigori is great in the sparkling nigori category. Also in this category, very dry Nagaragawa Sparkling may be interest-
Chizuko Niikawa-Helton
Sake sommelier, sake consultant, and founder of Sake Discoveries, Inc. She also has the title of “Sake Samurai,” awarded by the Japan Sake Brewers Association.
www.sakediscoveries.com @ sakediscoveries @ sakediscoveries 35
SAKE COCKTAIL RECIPE
Dry Fig Saketini with “Jun” Ingredients • 1.5oz. homemade fig shochu* • 1.5oz. Shochikubai Shirakabegura Daiginjo • 1 dash lemon juice • Dried fig to garnish *To make homemade fig shochu, combine dried fig (150 g, cut into 6 pieces) and granulated sugar (80 g) with Takara Jun (750 ml) and wait for 5-7 days. Takara Jun
Using a premium blend of 11 different barrel-aged shochus, Takara Shuzo was able to create this soft, aromatic and well balanced shochu. Takara Sake USA, Inc. 708 Addison St., Berkeley, CA 94710 TEL: 510-540-8250 www.takarasake.com
#9020 (750ml)
Directions 1. Pour the homemade fig shochu and Shochikubai Shirakabegura Daiginjo into a shaker and shake it. 2. Pour the mixture into a martini glass and add the lemon juice. 3. Garnish with a skewered dried fig. Shirakabegura Junmai Daiginjo
Full-bodied, with a hint of sweetness and a smooth, velvety mouthfeel. To the nose, the sake gives off subtle pear, melon, banana and petrichor aromas; but the sake also hints at flavors like vanilla, melon, banana and white mushroom, enhanced by a touch of sweetness. Takara Sake USA, Inc. 708 Addison St., Berkeley, CA 94710 TEL: 510-540-8250 www.takarasake.com
#8840 (640ml)
Red Chili Vanilla with “Nanbu Bijin” Ingredients • 2 oz Nanbu Bijin All Koji • 1/2 dash red pepper shochu* • Vanilla bean (cut into a 1/8 piece) to garnish *Combine dried red pepper (5-8 pieces), 5 g sea salt and 20 g granulated sugar with Takara Jun (200 ml) and wait for 2-3 days. Directions 1. Pour Nanbu Bijin All Koji (kept at room temperature) into a shot glass. 2. Add 1/2 dash of red pepper shochu. 3. Garnish with vanilla beans.
Nanbu Bijin All Koji
The brainchild of the current brewery head. Generally sake is brewed with 20% kome koji (Koji-inoculated rice) and 80% regular steamed rice. Kome koji is extremely volatile and requires a skillful hand to produce even a small amount. Nanbu Bijin All Koji can be enjoyed on the rocks, diluted with water, and mixed with fruits, sangria style. It boasts a deep amber color and the various vintages can be aged at home to enjoy the different stages of development. Nanbu Bijin Brewery 13 Kami-machi, Fukuoka, Ninohe-shi, Iwate, JAPAN 028-6101 TEL: 0195-23-3133 www.nanbubijin.co.jp
#1991 (500ml)
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SAKE COCKTAIL RECIPE
Sake Cider with “Shimeharitsuru” Ingredients • 2.5 oz Shimeharitsuru Tsuki • 1 oz apple cider* • 1 tbsp mixture of cinnamon powder and kokuto sugar for the glass rim • Dried apple slice to garnish *For a hot cocktail, use hot apple cider. Directions 1. Combine Shimeharitsuru Tsuki and apple cider in a shaker and shake it. 2. Dip the rim of a tear drop glass into the cinnamon powder and kokuto sugar. 3. Pour the drink into the glass.
4. Garnish with a skewered dried apple slice.
Shimeharitsuru Tsuki This light and dry sake has a subtle fruity aroma that is reminiscent of bananas, as well as a hint of flavor of rice.
Miyao Sake Brewing Co., Ltd. 5-15 Kamikatamachi, Murakami Niigata, JAPAN 958-0873 TEL: +81-254-52-5181 www.shimeharitsuru.co.jp/english
#8008 (720ml)
“Kubota” Sake Spritzer with Honeydew Ingredients • 2.5 oz Kubota Ginjyo Genshu • 1 oz honeydew melon juice (fresh squeezed) • Prosecco to fill the glass • Sliced honeydew melon to garnish* *You can use a mint leaf instead of sliced honeydew melon to garnish. Directions 1. Pour Kubota Ginjyo Genshu and fresh squeezed honeydew melon juice into a tall glass filled with ice. 2. Fill it up with Prosecco. 3. Garnish it with a slice of honeydew melon.
Kubota Ginjyo Genshu The Kubota brand’s limited Ginjyo Genshu - an undiluted sake - is a refreshing brew that is elegant and powerful and can pair easily with an array of dishes. The sake is rich with umami, yet also clean and refreshing with a light ginjyo aroma.
Asahi-Shuzo Sake Brewing Co., Ltd. 880-1 Asahi, Nagaoka-City, Niigata, JAPAN 949-5494 TEL: +81-258-92-3181 www.asahi-shuzo.co.jp/en
#1250 (720ml)
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SAKE COCKTAIL RECIPE
Misty Martini with “Amabuki Ichigo” Ingredients • 2.5 oz Amabuki Ichigo • 1/2 oz daikon juice* • 1 dash lemon juice • 3 pinches of dill to garnish
Amabuki Ichigo (Strawberry)
Strawberry flower sake yeast is used to give this sake a uniquely refreshing sweetness and fruitiness, reminiscent of plump, ripe strawberries. A succulent bottle loaded with new and interesting flavors.
*To make daikon juice, grate daikon and boil it. Turn down heat after boiling and simmer on low heat for 2 minutes. Cool it and filter it. Directions 1. Combine Amabuki Ichigo and daikon juice in a shaker and shake it. 2. Pour the mixture into a coupe glass. 3. Garnish with dill. **
Amabuki Shuzo Co., Ltd 2894 Higashio, Miyaki-cho, Miyaki-gun, Saga, JAPAN 849-0113 TEL:+81-942-89-2001 www.amabuki.co.jp/en/
#3943 (720ml)
**To temper the sharpness of daikon, add more dill.
Kiwi Rock with “Tengumai” Ingredients • 3 oz Tengumai Yamahai Junmai • 1/2 oz coconut water • 1/2 oz fresh squeezed kiwi juice • 1 dash lemon juice • Fresh ground black pepper for the rim • Thinly sliced kiwi to garnish Directions 1. Mix Tengumai Yamahai Junmai, coconut water and fresh squeezed kiwi juice.** 2. Dip the rim of an old-fashioned glass into the freshly ground black pepper. 3. Pour the mixture into the glass filled with ice. 4. Garnish with a thin slice of kiwi. **Add dash of simple syrup for more sweetness.
Tengumai Yamahai Junmai The seemingly effortless harmony so characteristic of yamahai sake is ever present in Tengumai’s masterful brew. Gorgeous pale straw color, with a funky mushroom nose to match the acidic, dry and earthy first impression.
Shata Shuzo Co., Ltd. 60-1 Bomaru-machi, Hakusan-shi Ishikawa, JAPAN 924-0823 TEL: +81-76-275-1165 www.tengumai.co.jp/english
#7880 (1800ml), #7890 (720ml)
Cocktail recipes courtesy of Takahiro Okada Photos courtesy of Ushiwakamaru
Takahiro Okada Restaurant Management/ Beverage Menu Consultant, Owner of SHiGUREYAMA. Inc. taka0561@gmail.com TEL: 917-406-3655 38
Ushiwakamaru 362 W. 23rd St. New York, NY 10011 TEL: 917-639-3940 www.ushiwakamaru.nyc
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