Old Skool New Skool Sake | January 28th, 2016 @ Bar Zingaro

Old Skool New Skool Sake

Click on flyer for larger image

After decades of declining sales and a drastically shrinking market, the writing is on the wall for the nation’s sake brewers: the only way to survive is to adapt. This challenge has been readily accepted by a new generation of brewers who are combining traditional brewing techniques from the past (Old Skool) with modern innovation (New Skool) to create the sake for the 21st century and beyond.

This month at Bar Zingaro we will be looking how a young generation of brewers are using traditional kimoto, yamahai & bodaimoto brewing techniques to create delicious, dynamic sake which suits the palate of a modern consumer. Join Rebekah Wilson-Lye for her “Old Skool, New Skool Sake” presentation, followed by a guided tasting of beautifully crafted sake from seven innovative breweries.

RESERVATIONS ESSENTIAL

<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>
3,000 yen will be collected on the day of the event.

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.

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近代の日本酒のマーケットにおいて売上が減少著しく、
さたに大幅な日本酒マーケットの縮小は大きな課題です。

それにより全国の日本酒の醸造家たちがが生き残るための唯一の方法は、
従来の習わしを見直し現代に合わせた方法へと適合させることでした。

この方法はこれから先未来の酒を作成するために伝統的な醸造技術と
現代の技術を組み合わせた、新しい世代のの醸造家達に受け入れられました。

今回Bar Zingaroではその醸造家達が
伝統的な生酛、山廃、菩提もとの醸造技術を使い、
現代の人々の味覚に合ったダイナミックな日本酒はどのように造られるのかを見て行きます。

ぜひレベッカによる“Old Skool, New Skool Sake”にふるってご参加下さい。
7つの革新的な醸造所がお届けする美味しいお酒を、レベッカのガイドつきでお楽しみ頂けます。

※ご予約制となっております。ご了承ください。

<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

BAR ZINGARO
http://bar-zingaro.jp/

JSS & Dancyu Magazine “Enjoy Sake from Your 20s” Event | January 11th, 2016

Was honoured to be a part of The Japan Sake & Shochu Makers Association (JSS) & Dancyu Magazine’s “Enjoy Sake from Your 20s” event. It was a great opportunity to spread the joy of sake to a bright, new generation. Let’s kanpai with sake… but not until you’re 20. (^_−)−☆

JSS & Dancyu "Enjoy Sake from your 20s" Event

 

JSS & Dancyu Discussion Panel

JSS & Dancyu Discussion Panel

 

What a treat! Kawate-san brought a touch of Florilege to tonight’s event in the form of two amazing food + sake pairings. Not only is he a phenomenonal chef, he’s an inspiration for a new generation.

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Sake Night 2015, in Ebisu | December 18th, 2015

Thanks to the Japan Sake & Shochu Makers Association, FOX Channel & スチュアート オー for their support at last night’s Sake Night 2015, in Ebisu. A diverse gathering of international diplomats, media and residents enjoyed a tasting of sake from every prefecture in the country. A great night of sake love!

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Sake + Food | Savour the Flavour @ Bar Zingaro – Dec 5th

Sake + Food : Savour the Flavour

Click on flyer for larger image

Most people still think of sake as something to pair only with sushi and other Japanese cuisine. However, sake is the perfect accompaniment to any international cuisine – sometimes it’s an even better pairing than wine.
A bold statement? Come and find out why more and more chefs are discovering the flavour enhancing power of sake with non-Japanese food, and how you can find a place for sake on your dinner table.

This month at Bar Zingaro we will be looking at the flavours, aromas & styles of sake, and how you can find a pairing to match any kind of cuisine. Join Rebekah Wilson-Lye for a presentation on “Sake + Food: Savour the Flavour” followed by a guided tasting of beautifully crafted sake from six innovative breweries.

RESERVATIONS ESSENTIAL

<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>
¥3,000

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.


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ほとんどの人々は”酒”というものは、寿司や日本料理にのみ相性が良いと考えている事でしょう。
しかし実際のところお酒は世界各国の料理に合うものなのです、ひょっとするとワインよりも…。
そんなはずはない?
実のところ沢山のシェフたちが日本食以外の食事において、お酒のより良い香りや優れたパワー相性のよさを発見しています。
ぜひあなたご自身で発見してませんか。どんな発見があなたの食卓にあるのかを。

お酒のソムリエレベッカによる今回の”SAKE +FOOD:Savour the Flavour” お酒のイベントでは
香り・味・お酒のスタイルを体感し、どんな料理にお酒があうのかを
6つの革新的な醸造所から届けられたお酒とともにプレゼンテーション致します。
ぜひふるってご参加下さいませ。

<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

BAR ZINGARO
http://bar-zingaro.jp/

Fuglen Sake Flight | Nature’s Harvest – Autumn 2015

Fuglen Sake Flight – Nature’s Harvest

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As we are living in an era when we are increasingly concerned with the quality and origin of our food, as well as the sustainable, organic cultivation of produce, a return to a regional style of sake which utilises local raw materials has great appeal.

This autumn at Fuglen we will be celebrating nature’s bounty with a selection of three sake made using local cultivated, chemical free rice, and traditional, low intervention brewing techniques.

Savour the unique, terroir-driven flavour of these beautifully crafted sake at our Nature’s Bounty Sake Flight release party on Wednesday, October 21st.

Daina Tokubetsu Junmai Hiyaoroshi

大那 特別純米 ひやおろし

At Kiku no Sato, sake production begins in the fertile fields that surround their kura.  This small family brewery is as equally committed to cultivating their own chemical free sake rice as they are to brewing flavoursome sake with that celebrates the terroir of their local area.

A gentle herbaceous aroma invites you into glass, where you are greeted by the gently matured flavour of sweet grains enlivened by a refreshing acidity. Departs with a clean dry finish and a lingering aftertaste of spicy cedar wood.  Enjoy this sake at a range of temperatures: bright & crisp when chilled, with the flavour of the rice becoming more prominent as the sake is warmed.  A sake to savour under the harvest moon.

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Kiku no Sato Brewery, Nasu County, Tochigi – 菊の里酒造、栃木県須郡

Sake rice: Nasu County grown Gohykumangoku
Rice polishing rate: 57%
Yeast:
Sake Value Meter: +3
Acidity: 1.9
Alcohol: 16-17%

原料米: 栃木県那須産五百万石
精米歩合: 57%
酵母:
日本酒度: +3
酸度 1.9
アルコール度 16-17%

Shichi Hon Yari “Muu” Munouyaku (Organic) Junmai 七本槍 無農薬純米 無有 火入れ 

This rich, deeply flavoured sake captures the spirit of Shiga area’s terroir, as well as the eco-mindedness of its modern craftspeople. Brewed from organic rice grown by the brewery & local farmers, then gently aged for 18 months to allow the flavours to settle & mature.

Ambrosial notes of sweet, mellow rice & malted grains on the nose. Full-bodied with well structured acidity and a dry finish. Enjoy chilled in a wine glass to enjoy its brisk, refreshing acidity, or serve at 45C for a mellower, comforting expression. Pair with lean grilled meat or river fish.

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Tomita Brewery, Shiga – 冨田酒造、滋賀県

Sake rice: Locally grown Tamasakae (by brewery & local farmers)
Rice polishing rate: 60%
Yeast: #9
Nihonshudo: +4
Acidity: 1.8
Alcohol: 15-16%

原料米: 滋賀県産玉栄
精米歩合: 60%
酵母: 協会9号酵母
日本酒度: +4
酸度 1.8
アルコール度 15-16%

Daigo no Shizuku Bodaimoto  Junmai Muraoka Nama Genshu

奥播磨 春待ちこがれて 山廃純米 生酒

Made using the ancient bodaimoto brewering method first developed the temples of Nara,  in which the sake is fermented naturally by airborne yeasts, with organic rice which is grown by the brewery in their own fields. Unpasturised, unfiltered, undiluted and completely additive free, this is a pure, artisan sake with a flavour that is beyond compare.

Cloudy in the glass, with a soft creamy hue, its has a heady aroma of pear, yeast and sweet koji rice. Its dynamic flavour of sweet fruit and pickled ume plum, and grapefruit like acidity dance across your palate.  A perfect companion for cheese at the end of an mid-autumn meal.

Terada Honke Daigo no Shizuku

Terada Honke Daigo no Shizuku

Terada Honke , Chiba – 下村酒造、兵庫県

Sake rice: Locally grown organic Koshihihari
Rice polishing rate: 90-93%
Nihonshudo: -40~-70
Acidity: 6-12
Alcohol: 8%

原料米: 千葉県産 無農薬 コシヒカリ
精米歩合: 90-93%
日本酒度: -40~-70
酸度: 6-12
アルコール度 8%

 

SAKE TASTING EVENT FOR WOMEN (& MEN) IN ENGLISH

I’m excited to announce that Ritsuko Shimada & I will be MCs at The 2nd Satozake Festa For Women 2015, on September 26th (Sat), in Ginza.

It’s a wonderful opportunity sample the jizake (regional sake) of 30 small artisan breweries, who draw on the natural resources located within 100kms of their kura. Through this terroir-driven sake you can journey the length of the country, and discover the unique flavour of each region.

The third session (6:30pm-8:30pm) will be bi-lingual and open to both men & women.

I look forward to seeing you there!

Follow the link for more details.

Satozake Festa

Sake & Shochu | The Drinks that Koji Built @ OnJapan Cafe

Koji - Aspergillus Oryzae

Koji – Aspergillus oryzae

‘Ever wanted to see how different types of koji (a mold that’s commonly used in Chinese, Korean and Japanese culture to ferment soybeans as well as to convert sake rice to sugar to make alcohol) affect nihonshu (a Japanese fermented rice wine) and shochu (a Japanese distilled spirit) differently?
Join Tokyo-based nihonshu expert, Rebekah Wilson-Lye, and shochu savant, Christopher Pellegrini, for a unique tasting event that will feature two of Japan’s national drinks side-by-side.
日本酒にも焼酎にも麹の種類がその味わいの決め手になっていること、ご存知ですか?今回、SAKEコンサルタントのレベッカ・ウィルソン=ライさん、焼酎エキスパートのクリストファー・ペレグリニさんが揃ってOnJapan CAFÉに登場!異なる麹で作られる日本酒・焼酎をテイスティングしながら、それぞれの視点から「日本のお酒」について熱く語ります。お二人の間でどんなやり取りが交わされるのか!?お酒好き必見のスペシャルイベントです!

Sake & Shochu | The Drinks that Koji Built

September, Saturday 12th 5:00pm-7:30pm

■ Lecturer:: Ms. Rebekah Wilson-Lye & Mr. Christopher Pellegrini
■ Language: English
■ Limited to 30 people (first-come, first-served basis)
■ Charge: 5,000 JPY per person including 6 different glasses of Shochu & Sake with light snack)
■ 講師: レベッカ・ウィルソン=ライさん & クリストファー・ペレグリニさん
■ 言語: 英語
■ 人数: 30名様(先着順)
■ 参加費: お一人様 5,000円(日本酒・焼酎6種の試飲とおつまみ付き)

<RESERVATIONS>

If you are interested in participating this event, please contact us via an e-mail at event@onjapan.tokyo.

Please be sure to include the event title and date, your name, number of participants and your contact information (e-mail / phone number) in the application.

www.onjapan.tokyo

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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.

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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.