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Sake | 夏酒 A Splash of Summer Event @ Bar Zingaro

August might be the last of summer months, but mercury is still rising in Tokyo. It’s scorching hot!

There’s not better way to survive the heatwave than splashing into a chilled glass of this season’s natsuzake (summer sake). This refreshing summer sake is designed to beat the heat and revive natsubate ravaged constitutions. Its lively nature also makes it the perfect partner for enjoying at summer barbecues & festivals.

Come and cool down with Rebekah Wilson-Lye, a SEC certified Advanced Sake Professional, as she gives an introduction to sake’s seasonal styles, along with a guided tasting of natsuzake from 7 innovative breweries.

Aramasa 新政  – Akita 秋田県
Takachiyo たかちよ – Niigata 新潟県
Senkin 仙禽 – Tochigi 栃木県
Hanatomoe 花巴 – Nara 奈良県
Kawatsuru 川鶴 – Kagawa 香川県
Houken 宝剣 – Hiroshima 広島県
Taka 貴 – Yamaguchi 山口県

We look forward to seeing you at Bar Zingaro!

<Reservations>
Please contact us with the following information to info@bar-zingaro.jp:
-Name
-Number of participants
-Phone number

※Please note that the reservation will not be completed until you receive the confirmation e-mail from Bar Zingaro.
Do not hesitate in contacting us by phone if you have any question: 03-5942-8382

<Entrance fee>
JPY3,000 (to cover the sake tasting and a plate of cheese and bread) will be collected on the day of the event.

http://bar-zingaro.jp/

Special thanks to my sponsors for this event, Atilika Inc.

Special thanks to my sponsors for this event, Atilika Inc.

ーーーーー

うだるような蒸し暑さが、まだまだ収まる気配を見せないこの頃。
夏酒の爽やかなセレクションに挑戦するには、とっておきの時期です。
清々しい夏の酒は、暑さを吹き飛ばし、夏バテで疲れた体を生き返らせるでしょう。

Bar Zingaroにて、日本酒ソムリエ(SEC certified Advanced Sake Professional) であるレベッカ・ウィルソンライと
クールダウンしましょう!今回のイベントでは、季節にぴったりな酒の紹介レクチャーのほか、
レベッカ指導のもと、これまでにない7つの酒蔵からの夏酒のテイスティングを行います。
鮮やかな自然、さらに夏のお祭りやBBQなどを楽しむのに最高の相棒となるでしょう。
新政 – 秋田県
たかちよ – 新潟県
仙禽 – 栃木県
花巴 – 奈良県
川鶴 – 香川県
宝剣 – 広島県
貴 – 山口県

皆様のご参加を心よりお待ちしております。

<ご予約方法>
下記のアドレスにお客様のお名前、参加人数、お電話番号をお送りください。
info@bar-zingaro.jp
※こちらからの返信をもちまして、ご予約確定とさせて頂きます。
返信の無い場合は恐れ入りますがお電話頂ければと思います。
03-5942-8382

<イベント参加費>
¥3,000(日本酒試飲とチーズ&バゲット代込み)
を当日お支払い頂きます。

http://bar-zingaro.jp/

Sake: Decoding the Label | Bar Zingaro – July 11th, 2015

Click on image for full-size flyer

Click on image for full-size flyer

Sake labels can be as aesthetically pleasing as they are frustrating to comprehend. The indecipherable names and classifications can make approaching a bottle of sake an intimidating experience, even for Japanese speakers. But fear not. By becoming familiar with some sake basics, as well as a few keywords, you will be able to take some of the guess work out of making your next sake selection.
This month at Bar Zingaro we will be decoding sake labels and learning how to use this information to predict the aromas and flavours inside. Join Rebekah Wilson-Lye for a presentation on “Sake: Decoding the Label” followed by a guided tasting of beautifully crafted sake from seven innovative breweries.

Aramasa 新政 – Aramasa Shuzo, Akita

Kid 紀土 – Heiwa Shuzo, Wakayama

Tamagawa 玉川 – Kinoshita Shuzo, Kyoto

Koikawa 鯉川 – Koikawa Shuzo, Yamagata

Iwaki Kotobuki 磐城壽 – Suzuki Shuzo Honten Nagai Kura, Yamagata

Ishizuchi 石鎚 – Ishizuchi Shuzo, Ehime

Kidoizumi 木戸泉 – Kidoizumi Shuzo, Chiba

We look forward to seeing you at Bar Zingaro!

<Reservations>
Please contact us with the following information to info@bar-zingaro.jp:
-Name
-Number of participants
-Phone number.
※Please note that the reservation will not be completed until you receive the confirmation e-mail from Bar Zingaro.
Do not hesitate in contacting us by phone if you have any questions: 03-5942-8382

<Entrance fee>
JPY3,000 (to cover the sake tasting and a plate of cheese and ham) will be collected on the day of the event.

http://bar-zingaro.jp/

Special thanks to my sponsors for this event, Atilika Inc.

Special thanks to my sponsors for this event, Atilika Inc.

ーーーーー

日本酒のラベルは見た目が美しいものも多いですが、それと同時に意味が理解し難いものも沢山ありますよね。
解読できない名称や「純米酒」や「純米大吟醸」などの種別は日本人でさえ近寄り難いものがあります。
しかしご心配なく。日本酒の基本やいくつかのキーワードさえ分かってしまえば、
日本酒もより身近なものになりますし、お酒選びも楽しくなりますよ♪

今回のイベントでは日本酒のラベルに隠された暗号を紐解いていきましょう。
ラベルに隠された暗号が解読できれば、
そこからお酒のアロマやフレーバーを予測する事もできるようになります。

今回も新進気鋭の7つの酒造から、初夏のこの陽気にぴったりな日本酒をご用意致しました。

新政 − 新政酒造、秋田県

紀土 – 平和酒造、和歌山県

玉川 − 木下酒造、京都府

鯉川 − 鯉川酒造、山形県

磐城壽 − 鈴木酒造本店長井蔵、山形県

石鎚 – 石鎚酒造、愛媛県

木戸泉 − 木戸泉酒造、千葉県


レベッカさんと一緒に日本酒のテイスティングをしながら
ラベルに隠された意味を解読していきませんか?

皆様のご参加を心よりお待ちしております。

<ご予約方法>
下記のアドレスにお客様のお名前、参加人数、お電話番号をお送りください。
info@bar-zingaro.jp
※こちらからの返信をもちまして、ご予約確定とさせて頂きます。
返信の無い場合は恐れ入りますがお電話頂ければと思います。
03-5942-8382

<イベント参加費>
¥3,000(日本酒試飲とチーズ&バゲット代込み)
を当日お支払い頂きます。

http://bar-zingaro.jp/

Shizuoka Sake & Tea Tasting Tour | Sunday, June 21st, 2015

The mercury is rising – time to get out of Tokyo! And I couldn’t think of a better destination that the prefecture where my sake journey first began – Shizuoka.

Shizuoka

Join Japanese sake & food journalist Yohko Yamamoto and I for a delicious exploration of Shizuoka sake & tea. During this day trip, you will discover the unique flavour of Shizuoka; it’s bountiful produce, pure water and locally grown Homare-Fuji rice.

Our day trip will include visits to Yamanien, a 400 yr old green tea estate, Takashima Brewery , and the historic Numazu Club, where you’ll enjoy lunch & a private tasting of Hakuin Masamune sake with kuramoto/brewer Kazutaka Takashima. To better appreciate the region’s ‘Sense of Place’, the tasting will include sake from two other local sakagura who also brew with Homare-Fuji rice.

After the tour, you are invited to continue on with us for a meal & all-you-can-drink-sake service at Izakaya Ippo.  This lively local institution offers a comprehensive range of local Shizuoka sake to pair with their tasty dishes  – many of which highlight the fresh seafood which is landed at nearby Numazu Port.

Kazutaka Takashima

This day trip tour offers you a chance to get off the well beaten tourist track, and deep into the heartland of Japan. With the support of expert bilingual guides, you can immerse yourself in the culture, engage with local purveyors, and savour the delicious flavours of Shizuoka.

Sunday, June 21st. Click on the link for more☟☟☟

http://travel.onjapan.tokyo/Explore-the-tastes-of-Japan-SHIZUOKA-p-8782.html

On Japan Taste of Shizuoka Tour #1

Please click on the photo to view a larger image.Please click on the photo to view a larger image.Please click on the photo to view a larger image.

Sake: Mother Water | Bar Zingaro – April 11th, 2015

Sake: Mother Water

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If rice is the heart of sake, then water is its body. And as sake is 80% water, the influence the ‘Shikomi-mizu’ (brewing water) has on sake’s final quality, flavour and texture can not be taken for granted.

This month at Bar Zingaro we will be navigating the famous sake brewing waters of Japan and discovering the character that it imparts in each region’s delicious brews. Join Rebekah Wilson-Lye as she explores the theme of ‘Mother Water’ through a guided tasting of the beautifully crafted sake, as well as the ‘shikomi-mizu’,  from seven innovative breweries.

Aramasa – Aramasa Shuzo, Akita

Kakurei – Aoki Shuzo, Niigata

Izumibashi – Izumibashi Shuzo, Kanagawa

Kikuyoi – Aoshima Shuzo, Shizuoka

Soukuu – Fujioka Shuzo, Kyoto

Okuharima – Shimomura Shuzoten, Hyogo

Fukucho – Imada Shuzo Honten, Hiroshima
<Reservations>
Please make your reservation by clicking on the link below and filling in the form:
http://bit.ly/1GLnk8k
Entrance fee of JPY3,000 (to cover the sake tasting and a plate of cheese and ham) will be collected on the day of the event.

We look forward to seeing you at Bar Zingaro!

http://bar-zingaro.jp/

Special thanks to my sponsors for this event, Atilika Inc.

Special thanks to my sponsors for this event, Atilika Inc.

———-

米がお酒の心臓だとすれば、水はそれ をとりまくお酒の体と言ったところでしょうか。お酒の80%は水からできていることから も、お 酒の 仕込 み水がフレーバーや舌触りなど、最終的な品質に関わってくるのも当然の事と言えるでしょう。

今月はその仕込み水に焦点を当て、各酒造のお酒、そして仕込み水をご用意致しました。
酒造、そしてその地方により使用する水も当然異なりますが、
それがどのようにお酒の仕上がりにも影響してくるのか、皆さんで探っていきたいと思いま す。

今回も新進気鋭の7つの酒造より日本酒をご用意致しました。
ただお酒をテイスティングするだけでなく、素材としての水に焦点をあててのテイスティング には きっ と新 たな発見もあるはずです!

新政 – 新政酒造、秋田県

鶴齢 – 青木酒造、新潟県

いずみ橋 – 泉橋酒造, 神奈川県

喜久酔 – 青島酒造、静岡県

蒼空 – 藤岡酒造、京都府

奥播磨 – 下村酒造、兵庫県

富久長 – 今田酒造本店

講師のレベッカさんが丁寧にレクチャーしてくれますよ♪

皆様のご参加を心よりお待ちしております!

<ご予約方法>
下記フォームよりご予約をお願い致します。
http://bit.ly/1GLnk8k

<イベント参加費>
¥3,000(日本酒試飲とチーズ&バゲット代込み)
を当日お支払い頂きます。

http://bar-zingaro.jp/

 

Fuglen Sake: Pretty in Pink Spring Flight

Pretty in Pink Spring Flight

Spring has sprung and soon the country will be awash in pretty pink petals. The arrival of sakura is cause for celebration; its time to reconnect with friends under the blossoms with a bottle of seasonal spring sake.
Spring sake, or Haruzake, are all released as namazake – unpasteurised sake which further reinforces the freshness of the season.
Haruzake is young, delicately sweet and dangerously easy to drink. A fun option for long drinking sessions under the blossoms with picnic snacks.
As a tribute to the prettiest of the seasons, Fuglen will be serving a trio of Haruzake for your tasting pleasure.

 

Yamamoto Usu-Nigori

Yamamoto ‘Cheerful’ Junmai Ginjo Usu-Nigori (Lightly Cloudy) Namazake 

山本 うきうき純米吟醸 うすにごり 生酒

As cheerful its name suggests, this lovely nigori captures the exuberance of freshly melted spring snow.  Bright and fruity aromas invite you into the clean, delicately sweet flavour.  Its grapefruit-like acidity refreshes the palate and entices you back into the glass. Light, charming and eminently drinkable. The perfect ‘kanpai’ for your Hanami festivities.

Yamamoto Gomei Kaisha, Akita – 山本合名会社、秋田県

Sake rice: Akita Sake Komachi
Rice polishing rate: 55%
Yeast: Yamamoto Gorgeous Yeast
Sake Value Meter: +1
Acidity: 1.7
Alcohol: 14.8%

原料米: 秋田酒こまち
精米歩合: 55%
酵母: 山本ゴージャス酵母
日本酒度: +1
酸度 1.7
アルコール度 14.8%

* Usu-nigori has a light cloudy appearance due to being pressed through a coarse filter which allows for some of the sake lees to be retained.

Aramasa Amaneko

Aramasa Amaneko Shiro Koji* Junmai  新政 亜麻猫 白麹*純米 

This Flax Cat epitomises the modern taste of Aramasa sake.  Light and sweet in fragrance with a refreshing flavour, and a mikan orange-like sweet-sour acidity which spreads its the soft sweetness and emphasises its bright, charming character. Pair with Italian drinking snacks at this year’s Hanami picnic.

Aramasa Shuzo, Akita – 新政酒造、秋田県

Sake rice: Akita Sake Komachi
Rice polishing rate: (Koji) 40%* (Kakemai) 60%
Yeast: Aramasa Kobo  (Also known as No.6)
Nihonshudo: -15
Acidity: 2.2
Alcohol: 15%

原料米: (麹) 吟の精 (掛) 秋田酒こまち
精米歩合: (麹) 40%* (掛) 60%
酵母: 新政酵母 (6号)
日本酒度: -15
酸度 2.2
アルコール度 15%

* Koji rice is propagated with white koji mold used to make shochu.

Okuharima 'Longing for Spring' Yamahai Junmai

Okuharima ‘Longing for Spring’ Yamahai Junmai Nama Genshu*

奥播磨 春待ちこがれて 山廃純米 生酒

Rich and ambrosial on the nose.  Don’t be fooled by the pretty image on the bottle, this sake has the big-boned umami-packed flavour, solid acidity and dry finish for which Okuharima is renowned. Satisfying and moreish with a flavour that leaves you longing for more. Savour with grilled meat and cheese under the cherry blossoms.

Shimomura Shuzo, Hyogo – 下村酒造、兵庫県

Sake rice: Hyogo-ken Yamada Nishiki
Rice polishing rate: 80%
Yeast: No. 7
Nihonshudo: +7
Acidity: 2.0
Alcohol: 17-18%

原料米: 兵庫県内産 山田錦
精米歩合: 80%
酵母: 協会7酵母
日本酒度: +7
酸度: 2.0
アルコール度 17-18%

 

Sake: New Directions | Bar Zingaro

Screen Shot 2015-02-15 at 8.39.47 PM

Click on image to see full-size flyer

It’s a brand new year, and the future of sake is looking bright! To celebrate, we will be kicking off our 2015 sake events with a forecast of the exciting new directions sake is moving in.

This Valentine’s Day, come and join the Nihonshu Love with Rebekah Wilson-Lye, as she explores the latest sake trends through a guided tasting beautifully crafted sake from seven innovative breweries.

Aramasa                   新政

Dassai                               獺祭

Miyoshikiku                     三芳菊

Yamagata Masamune   山形正宗

Shouryuhourai               昇龍蓬莱

Hakuin Masamune        白隠正宗

Orouku                             王祿

 

<Reservations>  SOLD OUT
Please email your name and phone number to the address below:
info@bar-zingaro.jp
Entrance fee of JPY2,500 (to cover the sake tasting and a plate of cheese and ham) will be collected on the day of the event.

We look forward to seeing you at Bar Zingaro!

http://bar-zingaro.jp

Special thanks to my sponsors for this event, Atilika Inc.Atilika Inc

The Aromas of Sake | Sake Event @ Bar Zingaro

The Aroma of Sake

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Before even taking a sip, the aromas of sake which emanate from the cup give us our first sense of the flavour that awaits. And these aromas are as captivating as they are varied: fruit, spice, fresh herbs, caramel, cereal and even yoghurt are just some of the notes you may encounter.

But how can a beverage made from rice have such extraordinary range of fragrances?

The answer is in the kobo, or sake yeast. Learning a little about yeast can help you pick out the aromas and flavours in sake, and guide you towards discovering what types of sake best suit you.

Come and delight your senses with Rebekah Wilson-Lye, as she explores the aromas of sake through a guided tasting of beautifully crafted sake from seven innovative breweries.

<Reservations>  SOLD OUT
Please email your name and phone number to the address below:
info@bar-zingaro.jp
Entrance fee of JPY2,000 (to cover the sake tasting and a plate of cheese and ham) will be collected on the day of the event.

We look forward to seeing you at Bar Zingaro!

http://bar-zingaro.jp

Special thanks to my sponsors for this event, Atilika Inc.Atilika Inc

カップに口を近づけると、ふんわりとしたお酒の香りが嗅覚を刺激します。
お酒のアロマは様々に変化するのは、フルーツやスパイス、新鮮なハーブ、キャラメル、シリアルやヨーグルトといった馴染みのある香りを含んでいる からです。

しかし、お米から作られた飲み物が、なぜそのような特殊な香りになるのでしょうか?
答えは酵母です。
酵母について知る事で、お酒のアロマや風味を感じ取るができ、あなたにぴったりのお酒を見つける事ができるようになります。

日本酒ソムリエ(SEC certified Advanced Sake Professional) であるレベッカ・ウィ ルソンライと一緒に、お酒の香りを楽しみましょう。
今回は7種類の斬新なお酒をご用意しました。
お酒の試飲を通じ、皆さんを香りの世界へご案内します。

<ご予約方法>
下記のアドレスにお名前とお電話番号をお送りください。
info@bar-zingaro.jp

<イベント参加費>
一般:¥2,000
留学生:¥1,000
(日本酒試飲とチーズ&ハムのプレート代込み)
を当日お支払いい頂きます。

——
皆様のご来場お待ちしております!
http://bar-zingaro.jp

Fuglen Sake Flight: The Autumn Harvest

The harvest season is here, and what a bummer crop it is! Around the country we are enjoying the rich array of nature’s abundance; tables heave with with fresh produce, new season rice, ripe fruit, and some of the fattiest, tastiest fish of the year. Autumn is indeed shokuyoku no aki – the season of hearty appetites.

Autumn has also long been regarded as the prime season for drinking sake, and the reason is that as the temperature chills and the leaves turn golden, crimson colours, breweries around the country finally release their fully matured brews.

The fresh autumnal sake is known as hiyaoroshi, and sometimes, more poetically, as aki-agari – ‘the autumn yield’. And like the madness surrounding the release of Beaujolais Nouvelle, there is always a lot of eager anticipation for the arrival of hiyaoroshi, which is officially released on September 9th. Hiyaoroshi, refers to sake that has been pasteurised only once before it is stored & then matured throughout summer. It is prized for its harmony of lively nama freshness and ripe autumnal flavours… the perfect beverage for pairing with the season’s harvest fare.

This month at Fuglen we will be celebrating the bounty of the season with a tasting flight of three rich and settled autumnal brews: Yamawa Junmai-Ginjo Hiyaoroshi, Yamagata Masamune Junmai-Ginjo Aki-agari and Senkin Akatonbo Yamahai Kame no O Hiyaoroshi. Cheers!

Yamawa Junmai-Ginjo Hiyaoroshi

山和 純米吟醸 ひやおろし

Yamawa Hiyaoroshi

A refreshing and easy to drink sake with a mellow, savoury nose and a smooth, supple flavour that lingers in the finish. Its nicely pitched acidity make it an the ideal companion for comforting autumnal fare. Drink it straight from the fridge and then enjoy the subtle shifts in flavour and aroma as it warms to room temperature.

Yamawa Shuzo, Miyagi – 山和酒造、宮城県

Sake rice: Nagano Miyama Nishiki
Rice polishing rate: 50%
Nihonshudo: +2
Acidity: 1.7
Alcohol: 17-18%

原料米: 長野県産 美山錦
精米歩合: 50%
日本酒度: +2
酸度 1.7
アルコール度 17-18%

Yamagata Masamune Akiagari Junmai-Ginjo

山形正宗 秋あがり 純米吟醸

Yamagata Masamune Akiagari

A gentle, refreshing fragrance, with faint notes of ripe fruit. The aroma is beautifully complemented by the calm, sweet richness of the Yamada Nishiki rice, which swells and reverberates across your palate.  And the finish – ah! It ends with the clean, sword like cut which is so characteristic of  Yamagata Masamune’s style. Carefully matured at low temperatures, this sake has a wonderful harmony of freshness and soft, settled flavour. 

Mitobe Shuzo, Yamagata – 水戸部酒造、山形県

Sake rice: Banshu A-Grade Yamada Nishiki
Rice polishing rate: 55%
Yeast: Kumamoto Kobo (Also known as #9)
Nihonshudo: +2
Acidity: 1.55
Alcohol: 16%

原料米: 播州特A山田錦
精米歩合: 55%
酵母: 熊本酵母 (9号)
日本酒度: +2
酸度 1.55
アルコール度 16%

Senkin Yamahai* Kame no O Hiyaoroshi

仙禽 山廃 亀の尾 ひやおろし

Senkin Yamahai Hiyaoroshi

Enter the dragon(fly)! The Akatonbo Hiyaoroshi is the latest creation of  Senkin’s genius Usui brothers. And what a stunning debut it is. Comforting notes of vanilla custard, caramel & dried fruits emanate from the glass and infuse harmoniously with the rich & mature flavour.  The palate is juicy with Senkin’s trademark sweet-acidity, and while its got some impact from the alcohol, its a punch with a velvet glove. Warm and nostalgic, this sake evokes images of an autumnal crimson sunset.

*Yamahai-shikomi is a traditional brewing method in which the yeast starter is made in a way that allows wild yeast and bacteria to be present, for a time, in the fermenting mash. It often produces a gamier, rustic flavour.

Senkin Shuzo, Tochigi – 仙禽酒造、栃木県

Sake rice: Tochigi grown Premium Grade Kame no O
Rice polishing rate: 80%
Yeast: Private
Nihonshudo: Private
Acidity: Private
Alcohol: 17%

原料米: 栃木県さくら市産亀の尾特等米
精米歩合: 80%
酵母: 非公開
日本酒度: 非公開
酸度 非公開
アルコール度 17%

 

Sake: A Taste of the Seasons | Morgan Salon 03

Click on image to view flyer

Click on image to view flyer

SEPTEMBER 28, 2014 (SUN.) 5PM~7:30PM 

ICHI FOR THE MICHI is please to announce this exciting collaboration with world renewed musician & photographic artist, Morgan Fisher. Come and join us for an evening of seasonal sake and live music!

For those of you who missed my last presentation at Bar Zingaro, this is your chance to explore seasonal sake through a guided tasting of fresh summer and autumn offerings from seven innovative breweries.

Then, the evening’s host, Morgan Fisher, will delight and inspire you with his unique brand of musical improvisation

MORGAN SALON is an ongoing series of cultural events held in the intimate surroundings of British musician Morgan Fisher’s personal studio.

www.morgan-fisher.com

Seats are limited to 30 people,  so reservations are essential.

Please email your name & contact number to morgan@gol.com

MORGAN SALON 

〒168-0063 Tokyo, Suginami-kuIzumi 2-2-4

Five minutes walk  from Daitabashi Stn (Keio Line). A map with be sent on confirmation of your booking. Door opens @4:30pm.

¥3,000

(Ticket incl. a selection of French cheese & bread)

旬の日本酒利き酒会とライブイベント

2014年9⽉28日 (日) 17:00~19:30

SEC (Sake Education Council) 公認日本酒上級プロフェッショナルソムリエのレベッカ・ウィルソンライと一緒に季節の日本酒を楽しみましょう。7カ所の革新的な酒蔵からの日本酒を解説つきでテイスティングいたします。

ホストのモーガン・フィシャーのオリジナル即興演奏も同時に楽しめる豪華な企画です。

www.morgan-fisher.com

「モーガン・サロン」はイギリス人音楽家・キーボード奏者モーガン・フィッシャーの自宅兼スタジオで行われている、30人程度の観客を想定したこじんまりとしたカルチャーイベント・シリーズです。

皆様のご参加をお待ちしています。

予約はメールでお願いします: morgan@gol.com

お名前・連絡先・電話番号を添えてお送りください。

MORGAN SALON

〒168-0063 東京都、杉並区、和泉 2-2-4

京王線代田橋駅から徒歩5分。16:30 会場

参加費:3000円 

(フランス産チーズ付き)

Sake: Decoding the Grades |Tasting Event @Bar Zingaro

Sake Decoding the Grades

Click on image for event flyer

The sake boom is here, and suddenly everyone has a developed thirst for this superlative brew.
But for newcomers, the dizzying array of labels on the market, and the baffling terminology mean that sake can be intimidating to approach.
One of the easiest ways to navigate the options is to become familiar with grades sake is divided into.

This month at Bar Zingaro we will decode the classifications of premium sake, the variances in their production, rice milling rates, fragrances and flavour profiles. Getting to grips with these basics will not only give you more confidence, it will take some of the guess-work out of ordering.

Come and indulge your inner sake geek with Rebekah Wilson-Lye, a SEC certified Advanced Sake Professional, as she gives an introduction to the sake grades, along with a guided tasting of sake from 7 innovative breweries.

For ongoing updates, join the event on Bar Zingaro’s event page.

<Reservations>
Please email your name and phone number to the address below:
info@bar-zingaro.jp
Entrance fee of JPY2,000 (to cover the sake tasting and a plate of cheese) will be collected on the day of the event.
Entrance fee of JPY1000 for international students.

We look forward to seeing you at the event!

日本酒ブームの到来により、近頃急速に日本酒への熱狂はどんどん高まっています。
しかしながら日本酒ビギナーの人にとっては、めまいがするほど市場に出回るラベルの多さと難しい専門用語に道を阻まれ、日本酒は敬遠されがちです。
それを打破する最も簡単な方法が、日本酒のグレードについて知るという方法です。

今月は、Bar Zingaroでプレミアム酒の分類、生産地、精米率、香りと風味の特徴について解説します。
日本酒の基礎知識を得て自信を持って頂いた後は、少しチャレンジもしていただきます。

日本酒ソムリエ(SEC certified Advanced Sake Professional )レベッカ・ウィルソンライと、日本酒の夜を楽しみましょう。
今回は7種類の斬新な日本酒をご試飲いただき、彼女がそのグレードについて解説します。

<ご予約方法>
下記のアドレスにお名前とお電話番号をお送りください。
info@bar-zingaro.jp

<イベント参加費>
一般:¥2,000
留学生:¥1,000
(日本酒試飲とチーズプレート代込み)
を当日お支払いい頂きます。

皆様のお越しをお待ちしております!